Ingredients
- All-purpose flour: 2 3/4 cups
- Granulated sugar: 1 1/2 cups, divided
- Unsalted butter, softened: 1/2 cup (1 stick)
- Eggs: 2 large
- Lemon zest: 1 tablespoon
- Lemon juice: 2 tablespoons
- Baking powder: 2 teaspoons
- Salt: 1/4 teaspoon
Instructions
- Step 1: In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the lemon zest and lemon juice.
- Step 2: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 3: Cover the dough and chill in the refrigerator for at least 2 hours.
- Step 4: Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Step 5: Shape the chilled dough into 1-inch balls. Roll each ball in the remaining 1/2 cup of granulated sugar, coating it completely.
- Step 6: Place the sugared dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden and the tops are cracked. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For longer storage, keep these cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
- If you want to revive that just-baked softness, pop a cookie in the microwave for about 5-7 seconds.
- These cookies are delightful with a cup of Earl Grey tea or a scoop of vanilla ice cream.
- The chilling step is crucial for those beautiful crinkles, so don't skip it!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American