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!