Ingredients
— The Cookie Dough —
½ cup (1 stick) unsalted butter, softened to room temperature
1 cup granulated sugar
1 large egg, room temperature
1 tablespoon fresh lemon zest (from about 1 lemon)
2 tablespoons fresh lemon juice
½ teaspoon vanilla extract
Few drops of yellow food coloring (optional, for a brighter color)
1 ¾ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
— The Coating —
½ cup powdered sugar (confectioners’ sugar)
Instructions
1. **Cream Butter & Sugar:** In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed for 2–3 minutes until light and fluffy.
2. **Add Wet Ingredients:** Beat in the egg, fresh lemon zest, lemon juice, vanilla extract, and food coloring (if using). Scrape down the sides of the bowl as needed.
3. **Combine Dry Ingredients:** In a separate medium bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing on low speed just until combined. The dough will be thick and slightly sticky.
4. **Chill (Crucial Step):** Cover the bowl with plastic wrap and refrigerate for at least 1 hour. Chilling makes the dough easier to handle and ensures the cookies stay thick and chewy rather than spreading flat.
5. **Preheat:** Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
6. **Roll:** Scoop about 1.5 tablespoons of dough and roll it into a ball. Drop the ball into the bowl of powdered sugar and roll until it is heavily coated (the more sugar, the better the crinkle!).
7. **Bake:** Place the coated balls on the baking sheet, spacing them 2 inches apart. Bake for 10–12 minutes. The edges should be set, but the centers will still look slightly soft/underbaked.
8. **Cool:** Allow the cookies to cool on the baking sheet for 5 minutes (they will firm up as they cool). Transfer to a wire rack to cool completely.
Notes
Lemon Zest is Key: The majority of the lemon flavor comes from the zest, not the juice. Do not skip it!
Don’t Overbake: For that signature chewy texture, pull them out when they still look slightly soft in the middle. If they brown on the edges, they will be crunchy instead of chewy.
Sticky Dough? If the dough is too sticky to roll even after chilling, you can wet your hands slightly or dust them with cornstarch.
Storage: Store in an airtight container at room temperature for up to 5 days. Add a slice of white bread to the container to keep them soft.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian