Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup powdered sugar, for coating
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together the flour, baking powder, and salt.
- Beat the softened butter and granulated sugar until light and creamy.
- Beat in the egg, lemon zest, lemon juice, and vanilla extract.
- Add the dry ingredients and mix just until a soft dough forms.
- Cover and refrigerate the dough for 30 minutes.
- Place powdered sugar in a shallow bowl. Scoop about 1 tablespoon of dough, roll into a ball, and coat generously in powdered sugar.
- Arrange the dough balls on the prepared baking sheets, leaving about 2 inches between them.
- Bake for 10–12 minutes, until the edges are set and the tops have cracked.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Chill the dough to make it easier to roll and help reduce spreading.
- Coat the dough balls generously in powdered sugar for a visible crinkle finish.
- Do not overbake; the centers should still look slightly soft.
- Store in an airtight container at room temperature for up to 4 days.
- Nutrition information is an estimate per cookie, based on 24 cookies.
- Prep Time: 45
- Cook Time: 12
- Category: Dessert
- Cuisine: American