Lemon Crinkle Cookies
Those look like classic Lemon Crinkle Cookies, known for their vibrant citrus flavor and “cracked” powdered sugar finish. Based on the ingredients provided, here is the full method to achieve that perfect look.
The Full Recipe
Prep time: 15 mins | Chill time: 30–60 mins | Bake time: 10–12 mins
Ingredients List
From your list:
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1 ½ cups all-purpose flour (180 g)
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1 tsp baking soda (5 g)
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½ tsp baking powder (2 g)
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¼ tsp salt (1 g)
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1 cup unsalted butter, softened (227 g)
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1 cup granulated sugar (200 g)
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1 large egg
Additional items for flavor & coating:
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1 tbsp Lemon zest (approx. 1 large lemon)
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2 tbsp Lemon juice
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½ cup Powdered sugar (for rolling)
Instructions
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Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
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Add Wet Ingredients: Beat in the egg, lemon zest, and lemon juice until well combined.
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Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
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Combine: Gradually add the dry ingredients to the wet mixture until a soft dough forms.
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Chill (Crucial): Cover the dough and refrigerate for at least 30–60 minutes. This prevents the cookies from spreading too thin and makes the dough easier to handle.
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Roll and Coat: Preheat your oven to 175°C (350°F). Scoop tablespoon-sized balls of dough. Roll each ball in granulated sugar first (optional, helps the crust), then generously in powdered sugar until heavily coated.
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Bake: Place on a parchment-lined sheet about 2 inches apart. Bake for 10–12 minutes. The cookies should look set on the edges but still soft in the middle.
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Cool: Let them cool on the pan for 5 minutes before transferring to a wire rack.
Pro-Tip for the “Crinkle” Look
To get those deep white cracks seen in your photo, do not skimp on the powdered sugar coating. If the dough absorbs the sugar before it hits the oven, roll them in the powdered sugar a second time right before baking.