Ingredients
Method
- Prep the dry ingredients - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream the butter and sugar - In a separate bowl, use a hand mixer or stand mixer to beat softened butter and sugar until smooth and creamy. Add the egg, vanilla, lemon juice, and lemon zest. Beat until fully combined, scraping down the sides of the bowl as needed.
- Combine wet and dry ingredients & chill - Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated — do not overmix. The dough will be thick and sticky. Wrap tightly and chill in the refrigerator for at least 4 hours.
- Preheat and prep baking sheets - Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat.
- Shape and coat cookies - Scoop about 1 tablespoon of dough and roll it into a ball. Roll first in granulated sugar, then in sifted powdered sugar for that perfect crinkle effect. Place cookies on prepared baking sheet about 2 inches apart.
- Bake for 10–12 minutes, or until the tops crack, edges are set, and centers remain soft.
- Cool - Remove cookies from oven and let them cool on the sheet for 5 minutes. Transfer to a wire rack to cool completely.
Always sift the powdered sugar — this gives sharper, more dramatic cracks.
Nutrition
Video
Notes
FREEZING & STORAGE
Freezing dough:
- Scoop dough into balls (uncoated).
- Freeze on a parchment-lined baking sheet until solid.
- Layer parchment between frozen dough balls if storing in a bag or container.
- Freeze for up to 2 months.
- Thaw 20–30 minutes before rolling in sugar and baking.
- Cool completely.
- Layer cookies in an airtight container with parchment paper between layers.
- Freeze up to 2 months.
- Thaw at room temperature ~30 minutes.