These cookies in the image are lemon crinkle cookies — soft, chewy, citrusy, and rolled in powdered sugar before baking to get that beautiful cracked look. Here’s a great recipe:
Lemon Crinkle Cookies
Ingredients:
• 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp lemon juice (freshly squeezed)
• Zest of 1 lemon
• 1 1/2 cups (190g) all-purpose flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• Yellow food coloring (optional, for vibrant color)
• 1/2 cup powdered sugar (for rolling)
Instructions:
1. Cream butter and sugar together in a bowl until light and fluffy.
2. Add the egg, vanilla, lemon juice, and zest. Mix until well combined. If using, add a few drops of yellow food coloring.
3. In a separate bowl, whisk together flour, salt, baking soda, and baking powder.
4. Add the dry ingredients to the wet and mix just until combined. Cover the dough and chill for 30 minutes.
5. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Scoop chilled dough and roll into balls (about 1 inch). Roll each ball generously in powdered sugar.
7. Place on baking sheet and bake for 10–12 minutes until edges are set and tops are crackled. Don’t overbake — you want them soft!
8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Want a variation like orange or lime crinkle cookies? I’ve got versions for those too!