Crinkly Crackly Lemon Sugar Cookies
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 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
Description
These lemon sugar cookies blend butter and a neutral-flavored oil with granulated sugar, egg, vanilla, and finely grated lemon zest. The dough is leavened using cream of tartar, baking powder, and baking soda, contributing to their delicate texture and slight tang. After mixing, the dough is chilled briefly then portioned into balls rolled in sugar. Baking at 375°F for 13 to 15 minutes yields cookies that are softly cracked on top with a tender interior and lightly crisp edges.
The lemon zest provides a fresh citrus note that balances the sweetness and enriches the flavor. Rolling the dough balls in sugar before baking enhances the characteristic crinkly crackly surface texture. These cookies are suited for serving with tea or as a sweet snack during the day.
The recipe yields about 16 large or 24 medium cookies. For consistent size, a cookie scoop is recommended. Measuring ingredients accurately or toggling to metric units (as provided) can help ensure baking success.
Ingredients
- 6 tablespoons butter I use salted butter
- ½ cup neutral flavored oil ie canola or grapeseed
- 1 cup granulated sugar
- 1 egg large
- 1 tablespoon vanilla extract
- lemon finely grated zest from 2 large lemons
- 1 teaspoon cream of tartar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups all-purpose flour plus 3 tablespoons
- sugar You can use regular granulated sugar or a coarse sugar like sanding sugar or Turbinado sugar, for rolling
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
- The recipe makes approximately 16 large or 24 medium cookies.
- Use a cookie scoop for evenly sized cookies to ensure uniform baking.
- You can toggle between US and metric units via the recipe interface if preferred.
- Refer to recipe tips for moisture and texture adjustments to ensure cookie success.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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