Ingredients

Scale

1 ¾ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 large egg yolk
2 tbsp fresh lemon juice
2 tsp finely grated lemon zest
1 tsp vanilla extract
½ cup powdered sugar (for coating)
Optional: 1 drop natural yellow food coloring (for a sunny hue)

Instructions

Step 1: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside—this will be your dry base to bring structure to your cookies.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy—about 2 to 3 minutes. This step is crucial for creating a tender texture, so don’t rush it.

Step 3: Add the Eggs and Flavorings

Beat in the egg and egg yolk one at a time, mixing well after each addition. Then add the lemon juice, lemon zest, and vanilla extract. If you’re using natural yellow food coloring, add it here too. Mix until fully combined.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing just until everything comes together. Be careful not to overmix—you want the dough to stay soft and tender.

Step 5: Chill the Dough

Cover the dough with plastic wrap and chill it in the refrigerator for at least 30 minutes. This helps the dough firm up, making it easier to roll and ensuring the cookies don’t spread too much while baking.

Step 6: Preheat the Oven

Once your dough has chilled, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 7: Roll and Coat in Powdered Sugar

Scoop tablespoon-sized portions of dough and roll them into balls. Then roll each dough ball generously in powdered sugar until fully coated. Don’t skimp here—the more sugar, the better the crinkle effect.

Step 8: Bake to Perfection

Place the coated dough balls on your prepared baking sheet, spacing them about 2 inches apart. Bake for 11 to 13 minutes, or until the cookies have puffed, cracked, and just barely started to set around the edges.

Step 9: Cool and Serve

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. The crinkle pattern will continue to develop slightly as they settle. Serve fresh or store for later—they’ll be just as delicious tomorrow.

Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 12 minutes

Nutrition

Calories: 130
Sugar: 10g
Fat: 6g
Carbohydrates: 18g
Fiber: 0.5g
Protein: 1g