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Lemon crackle cookies

The texture of these cookies offers something for everyone—crispy edges and a tender, soft interior.

Chef/owner Terri Wahl
Auntie Em's Kitchen, Los Angeles

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1/2 cup butter, softened
1 cup granulated sugar
1/2 tsp. vanilla extract
1 egg
1 tsp. lemon zest
2 tbsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. baking powder
1/8 tsp. baking soda
1 1/2 cups all-purpose flour
1/2 cup powdered sugar (for rolling cookie dough balls)


Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping tablespoon of dough into a ball and roll the ball in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9 to 11 minutes or until bottoms begin to barely brown and cookies look dry. Remove from oven and cool cookies about 3 minutes before transferring to a cooling rack.

Makes 2 dozen

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