Ingredients
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1/2 cup (113 g) unsalted butter, softened
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4 oz (113 g) cream cheese, softened
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1 cup granulated sugar
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1 large egg
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1 tablespoon fresh lemon zest
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2 tablespoons fresh lemon juice
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1 teaspoon vanilla extract
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2 1/4 cups all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon salt
For Rolling
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1/2 cup powdered sugar
Instructions
In a large mixing bowl, beat the softened butter, cream cheese, and granulated sugar together until smooth, creamy, and well blended. This step ensures a soft, tender cookie texture.
Mix in the egg until fully incorporated. Add lemon zest, lemon juice, and vanilla extract. Beat until the mixture is smooth and fragrant.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough will be soft and slightly sticky.
Cover the dough and refrigerate for at least 2 hours. Chilling is essential to prevent spreading and achieve the classic crinkle effect.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop dough into 1-inch balls. Roll each ball generously in powdered sugar until fully coated.
Place dough balls 2 inches apart on the prepared baking sheet.
Bake for 11–13 minutes, until cookies are puffed, cracked, and set around the edges but still soft in the center.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
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Dough must be well chilled to prevent spreading.
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Use fresh lemon juice for best flavor.
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Do not overbake—cookies continue setting as they cool.
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Roll dough heavily in powdered sugar for bold cracks.