Looking for a cookie with just the right amount of bright lemon flavour paired with a soft and satisfying texture? We've got it with these chewy lemon crackle cookies.
The search for a chewy lemon cookie recipe must be universal. We're not the only ones who want tangy lemon flavour with sweetness and softness. This cookie hits all those notes.
Ingredients for Chewy Lemon Crackle Cookies
2 3/4 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup butter, softened
11/2 cups sugar, divided
zest of 1 lemon
1 egg
1/4 cup lemon juice
Directions for Chewy Lemon Crackle Cookies
- Preheat the oven to 350°F and prepare a cookie sheet by lining it with parchment paper.
- In a medium bowl, mix together the flour, baking soda, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and 1 1/4 cups sugar until pale and fluffy, scraping down the side as necessary. Beat in the zest until well combined.
- With the mixer on medium speed, add the egg, then the lemon juice, beating until incorporated. Add the flour mixture and mix on low speed until just combined.
- Using a spoon, scoop out 1-inch balls of dough and roll them between your hands to form spheres. Drop into a small bowl of the remaining 1/4 cup sugar and roll gently with your fingertips to coat the dough on all sides.
- Space the dough balls about 2 inches apart on the cookie sheet and bake until the edges are cooked but the tops are still puffy, about 8 to 10 min. The cookies will be barely golden at the edges and still look ever so slightly uncooked on top. Cool on the cookie sheet for a few min, until the tops have fallen and are crinkled. Remove to a cooling rack.
Makes about 30 cookies. Excerpted from Pucker, by Gwendolyn Richards (Whitecap).
