The most refreshing, tender, light, and beautiful summer cookies are these Lemon Crackle Cookies. Each bite has a burst of citrus flavor.
The most refreshing, tender, light, and beautiful summer cookies are these Lemon Crackle Cookies. Each bite has a burst of citrus flavor.
About This Recipe
- These cookies come together quickly, and this recipe has no fancy ingredients.
- This recipe calls for a cookie recipe's basics, such as flour, egg, sugar, baking powder, and butter.
- The only ingredient that I would like to talk bout is the Lemon. The magic of that beautiful and vibrant yellow color comes from freshly squeezed lemon juice and a good amount of lemon zest. This gives the cookies an exceptionally fresh citrus aroma and flavor. I used Meyer Lemons with a slightly sweet flavor and a more vibrant yellow color.
- If you want to enhance the lemon flavor, add a small amount of lemon extract. I did use a small amount of lemon extract, and the cookies tasted beautiful.
- If you would like to have vibrant yellow cookies, you may add 2-3 drops of yellow gel food coloring. I did not use it!
- Let's talk about that beautiful crackle effect. Lemon Crackle Cookies are rolled in a generous amount of powdered sugar; when they bake and expand, they push the powdered sugar to form crackles.
- There is a secret to those wide and beautiful cracks, and I will reveal that to you. Well, it is not a secret! We roll each cookie dough ball into granulated sugar and immediately roll them into a generous amount of powdered sugar. The more powdered sugar coating, the more defined crackles. The granulated sugar creates a barrier between the cookie dough and the powdered sugar and will not let the powder melt.
How To Make The Lemon Crackle Cookies
- Making these Lemon Crackle Cookies is similar to other butter cookies. Start by creaming the softened butter and sugar.
- Add in the egg and vanilla extract. Mix well.
- Add in the extracts and lemon zest.
- Sift all dry ingredients and add them to the batter. Stop mixing when there is no trace of dry flour. Do not overmix the batter.
- Cover the dough with cling wrap and chill for at least 2 hours. You can keep it in the fridge overnight.
- Have two bowls ready. One with granulated sugar and one with powdered sugar.
- Make small balls out of the cookie dough. Roll each in the granulated sugar, then into the powdered sugar. Place them on the lined baking sheet, and leave at least 2-inch space between them. While the cookies are baking in the oven, keep the remaining dough in the fridge.
- Bake the Lemon Crackle Cookies for 9-11 minutes. Leave them on the sheet to cool down for five minutes, then transfer them to the cooling rack.
See More lemon recipes:
Better Than Starbucks Lemon Loaf,
📖 Recipe
Lemon Crackle Cookies
The most refreshing, tender, light, and beautiful summer cookies are these Lemon Crackle Cookies. Each bite has a burst of citrus flavor.
Ingredients
For The Cookies
- 1½ cups All-purpose flour, Spooned and leveled
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 1½ tablespoon Lemon zest, I used Meyer Lemon
- ¾ cup Sugar
- 1 Egg, Room temperature
- ½ cup Butter, Room temperature
- 1½ teaspoon Vanilla extract
- ¼ teaspoon Lemon extract, Optional, but recommended
- 1½-2 tablespoon Lemon juice, Freshly squeezed
- 2-3 Drops Yellow gel food coloring, Optional
For Coating
- 1 cup Granulated sugar
- 1 cup Powdered sugar
Instructions
- Add the lemon zest to the granulated sugar, and massage it to release the lemon aroma. Set it aside.1½ tablespoon Lemon zest, ¾ cup Sugar
- Sift all dry ingredients and set aside.1½ cups All-purpose flour, ½ teaspoon Baking soda, ¼ teaspoon Salt
- Beat the softened butter with sugar/ lemon zest mixture for 2-3 minutes until full blended and creamy.½ cup Butter
- Add in the egg and extracts, and mix well.1 Egg, 1½ teaspoon Vanilla extract, ¼ teaspoon Lemon extract
- Add in the lemon juice and food coloring, if using. Mix well.1½-2 tablespoon Lemon juice, 2-3 Drops Yellow gel food coloring
- Add in the dry ingredients and mix until there is no trace of dry ingredients, but do not overmix. Cover the cookies with cling wrap and chill for at least 2 to 4 hours.
- When ready to bake, preheat the oven to 350°F. Line the baking sheet with parchment paper.
- Make small balls of cookie dough using a scoop. It is up to you how large or small you want the cookies to be. I scooped them into a size of a walnut in the shell.
- Set the coating sugars in two separate bowls. Roll each ball into the granulated sugar first, then roll them into the powdered sugar. Make sure they are covered in a generous amount of powdered sugar.1 cup Granulated sugar, 1 cup Powdered sugar
- Place them on the lined baking sheet, and leave a 2-inch space between them. Bake for 9-11 minutes. Mine were ready at 10 minutes.
- Leave them on the baking sheet to cool down for 5 minutes, then transfer to the cooling rack to cool down completely.
Nutrition
Calories: 183kcalCarbohydrates: 39gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 25mgSodium: 121mgPotassium: 22mgFiber: 0.4gSugar: 22gVitamin A: 193IUVitamin C: 1mgCalcium: 6mgIron: 1mg
Tried this recipe?Let us know how it was!
Farnaz Marandi says
Looks amazing
Arezou Bahador says
Thank you so much, Farnaz. Yes, beautiful and delicious cookies!