Lemon Crack Cookies
Votes: 1
Time: 3 hours 40 minutes
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 134, total fat 4 G., saturated fats 3 G., proteins 1 G., carbohydrates 23 G., fiber 0 G., cholesterol 18 mg, sodium 58 mg, sugar 15 G.
Calories 134, total fat 4 G., saturated fats 3 G., proteins 1 G., carbohydrates 23 G., fiber 0 G., cholesterol 18 mg, sodium 58 mg, sugar 15 G.
These bright cookies are bursting with sweet lemon flavor, thanks to plenty of lemon zest, lemon juice, and a thick coating of powdered sugar. Before you begin rolling the dough into balls, it's important to chill it thoroughly. This helps slow down the spreading in the oven, allowing the tops to crack beautifully. Roll the chilled dough balls in granulated sugar before dusting them. This will help the powder adhere better, resulting in cookies that are sweet and crisp on the outside and soft and chewy on the inside.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups premium flour
- 1 teaspoon baking powder
- 0.5 tsp coarse salt
- 1.5 cups granulated sugar
- 110 g unsalted butter at room temperature
- 1 large egg
- 2 tablespoons finely grated lemon zest + 1/4 cup lemon juice (from about 2 medium lemons)
- 6-8 drops yellow food coloring, optional (for a brighter yellow color)
- 0.5 cup powdered sugar
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Cooking the dish according to the recipe:
- In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, beat 1 cup granulated sugar and the butter with a mixer on medium-high speed until light and fluffy, scraping down the sides of the bowl as needed, about 2 minutes.
- Add the egg and beat until fully incorporated. Add the lemon zest, lemon juice, and food coloring, if using, and mix. Reduce the mixer speed to low and add the flour mixture, mixing until smooth. Cover the bowl and refrigerate until firm, at least 2 hours or overnight.
- Line two baking sheets with parchment paper. Place powdered sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Scoop out 1 tablespoon of dough at a time and roll into balls. Roll each ball in granulated sugar, then in powdered sugar. Place the balls on the prepared baking sheets, spacing them about 2.5 cm apart (you should have 24 balls). Refrigerate for 20 minutes.
- Place baking sheets in the upper and lower thirds of the oven and preheat to 350°F (175°C). Bake until the cookies are puffed, the tops are cracked, and the edges are firm, 14–16 minutes. Let cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely. Store in a tightly sealed container at room temperature for up to 3 days..
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