Ingredients
- All-purpose flour: 2 3/4 cups
- Granulated sugar: 1 1/2 cups, plus more for rolling
- Unsalted butter, softened: 1/2 cup (1 stick)
- Vegetable oil: 1/4 cup
- Large eggs: 2
- Lemon zest: 2 tablespoons
- Lemon juice: 2 tablespoons
- Baking powder: 2 teaspoons
- Salt: 1/2 teaspoon
Instructions
- Step 1: In a large bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy. Beat in the vegetable oil, eggs, lemon zest, and lemon juice until well combined.
- Step 2: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 3: Cover the dough and chill in the refrigerator for at least 2 hours, or preferably overnight. This is crucial for preventing the cookies from spreading too much.
- Step 4: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Step 5: Roll the chilled dough into 1-inch balls. Roll each ball in granulated sugar, coating it generously.
- Step 6: Place the sugared cookie dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden and the tops are cracked. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store these cookies in an airtight container at room temperature to maintain their soft texture.
- For a warm, gooey treat, microwave a cookie for about 5-10 seconds before serving.
- Serve these melt-in-your-mouth cookies with a cup of herbal tea to complement the lemon flavor.
- Don't skip the chilling time; it's essential for that signature crinkle and prevents overly flat cookies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American