YIELDS: 20 serving(s)
PREP TIME: 10 mins
TOTAL TIME: 2 hrs
Ingredients
- 2 1/3 c. all-purpose flour
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. ground turmeric
- 1/2 tsp. kosher salt
- 1 c. granulated sugar, divided
- 2 tbsp. lemon zest
- 1/2 c. unsalted butter, softened
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1/4 c. lemon juice
- 1 1/2 tsp. vanilla extract
- 1 1/2 c. powdered sugar
Directions
- In a medium bowl, whisk together the flour, baking powder, baking soda, ground turmeric, and salt until evenly combined. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, combine 3/4 cup of sugar and the lemon zest. Rub the mixture between your fingers to release the lemon oils into the sugar. Add the butter and beat on medium speed until light and fluffy, 3 to 4 minutes. Add the egg, egg yolk, lemon juice, and vanilla, and beat on medium speed until incorporated, about 30 seconds. With the mixer on medium-low speed, gradually add the flour mixture, beating until just combined. Cover dough and chill for at least 1 hour or up to overnight.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Place the powdered sugar in a medium bowl. Place the remaining 1/4 cup of granulated sugar in another medium bowl.
- Using a 1½-inch scoop, drop 1 dough ball (about 1½ tablespoons) into the bowl of granulated sugar and roll to coat. Place in the bowl of powdered sugar and roll to heavily coat; transfer to the prepared baking sheet. Repeat until the baking sheet has 6 to 7 dough balls, spaced at least 2 inches apart.
- Bake until the tops of the cookies are crackly and bottoms are lightly browned, 12 to 14 minutes. Let the cookies cool on the baking sheets for 2 minutes. Transfer to a wire rack to cool completely, about 30 minutes. Repeat the process with the remaining dough.
Why do the lemon cookies have to be coated twice with sugar?
To make these cookies so crisp, the dough must first be coated with granulated sugar. The granulated sugar crystals help dry the outside of the cookie while keeping the inside soft. They also create a barrier that prevents the powdered sugar from melting before the cookies come out of the oven.
What to do with leftover egg whites?
Instead of throwing away the egg whites after separating them from the yolk, try adding them to a scramble or omelet. You can also beat the egg whites until stiff and add them to pancake or waffle batter.
Can bottled lemon juice be used in lemon cookies?
Since the main characters are lemons, choose fresh lemons (you will need the zest anyway). Roll the lemons on the work surface with the heel of your hand, pressing lightly to release the juice.
Can the lemon cookies be made in advance?
Lemon cookies are best baked the same day, but can also be stored in an airtight box at room temperature overnight. Chilled dough balls can be stored in the refrigerator for a day or two before dredging in sugar and baking.
