Crinkly Crackly Lemon Sugar Cookies
User Reviews
5.0
81 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Refrigeration time
30 mins
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Total Time
1 hr 20 mins
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Servings
24 cookies
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Calories
141 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Crinkly Crackly Lemon Sugar Cookies
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These one-bowl, no-mixer, lemon sugar cookies have a melt-in-your-mouth texture, lots of crinkly cracks, super-crisp, sugar-coated exteriors and moist, chewy insides! There's also a burst of sunshiny lemon flavor with every bite!
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Ingredients
- 6 tablespoons butter I use salted butter
- ½ cup Neutral flavored oil ie canola or grapeseed
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- finely grated lemon zest from 2 large lemons
- 1 teaspoon cream of tartar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups plus 3 tablespoons all purpose flour
- sugar for rolling You can use regular granulated sugar or a coarse sugar like sanding sugar or Turbinado sugar
Instructions
- Preheat the oven to 375˚F. Line two sheet pans with parchment paper. Set aside.
- Place butter in a medium size, microwave-safe bowl and microwave on high power for 40-50 seconds or until most of the butter is melted. Add the oil and sugar and whisk well to combine. Add the egg, vanilla and lemon zest and whisk again.
- Sprinkle the cream of tartar, baking powder, baking soda and salt over the butter mixture and whisk until well combined.
- Add the flour and mix just until all of the flour is incorporated. Cover and refrigerate for 20 minutes.
- Place ¼ cup of sugar in a small shallow bowl for rolling. Set aside.
- For consistent size cookies, use a retractable cookie scoop to portion out the dough into 2-3 tablespoon portions. Roll each portion into a ball in the palm of your hands then roll each ball in the sugar bowl to coat. Place the sugar coated balls on the cookie sheets, leaving 2 inches between.
- Bake for 13-15 minutes OR until cookies are a light golden brown. Don’t overbake if you like soft chewy interiors. Transfer to a cooling rack to cool. Repeat baking for 2nd sheet. Store in an airtight container or freeze. Thaw before serving.
Notes
- See Café Tips above in the post for more detailed instructions and tips to ensure success.
- If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
- Recipe makes 16 large cookies or 24 medium-size cookies.
Nutrition Information
Show Details
Calories
141kcal
(7%)
Carbohydrates
17g
(6%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
14mg
(5%)
Sodium
122mg
(5%)
Potassium
53mg
(2%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
97IU
(2%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 122mg | 5% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 97IU | 2% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
81 reviews
Excellent
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