Refreshing Cracked Lemon Cookies Recipe Melts In Your Mouth by 30Seconds Food

Cookies Desserts
2 months ago

Refreshing Cracked Lemon Cookies Recipe Melts In Your Mouth

We love anything lemon! Lemon bars and lemon cookies top our list of all-time favorite lemon recipes. If you feel the same way, grab your cookie sheets and make this cracked lemon cookie recipe. They really do melt in your mouth and are full of lemony flavor.

These tender lemon cookies are rolled in two types of sugar before being baked: granulated sugar and powdered sugar. The results is, well, sweet! With their sugar cracked tops, they are just as pretty as they are delicious. What a fun and unexpected addition to a holiday cookie tray or just because you need a sweet lemony treat!

To make these cracked lemon cookies you will need lemons for juicing and zesting, granulated sugar, all-purpose flour, baking powder, salt, unsalted butter, an egg and powdered sugar. These easy lemon cookies won't last long, but if you happen to have leftovers, store them in an airtight container for up to one week. Serve them as a snack or nibble on one with your cup of tea or coffee for breakfast.

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Cuisine: American
Prep Time: 10 minutes plus 1 hour to chill 
Cook Time: 8 to 10 minutes
Total Time: 1 hour and 20 minutes

Servings: 24


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Recipe Notes

  • Use a fine grater or microplane to zest the lemon.
  • Fresh is best when it comes to lemon juice, but you could use bottled lemon juice in a pinch.
  • Store the cookies in an airtight container to keep them fresh.

Here's how to make it: 

  1. Put the granulated sugar and lemon zest into a small bowl. Use your fingers to combine until sugar is moist and fragrant. Set aside.
  2. Whisk together the flour, baking powder and salt. 
  3. In another bowl, cream the butter and sugar-lemon sugar mixture with an electric mixer until light and fluffy. Add the egg and lemon juice. Beat until smooth. Add the dry ingredients and mix until just combined. Cover and refrigerate the dough for 1 hour. 
  4. When ready to bake, put some granulated sugar into a small bowl and some powdered sugar into another small bowl. Roll the cookie dough into balls (about 1 tablespoon each). Roll each ball into the granulated sugar and then into the powdered sugar. Place on parchment paper-lined baking sheets. 
  5. Bake in a preheated 350-degree F oven for about 8 to 10 minutes. Cool the cookies on the baking sheets a few minutes before removing to cool completely. Sprinkle with additional powdered sugar, if desired.

Nutrition Facts Per Serving

Calories: 73

Total Fat: 3.5g

Saturated Fat: 2g

Cholesterol: 23mg

Sodium: 36mg

Total Carbohydrate: 9.2g

Dietary Fiber: 0.4g

Total Sugars: 2.4g

Protein: 1.5g

Vitamin D: 3mcg

Calcium: 19mg

Iron: 1mg

Potassium: 63mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Donna John
Fabulous recipe! So easy, too.
Elisa Schmitz
Yes to all the lovely lemon cookies. What a nice pop of sunshine during the holidays or anytime!
Victor Goertz
The directions are confusing. No mention of when to add the butter. Just a line, "cream the sugar and lemon sugar mixture with an electric mixer until light and fluffy." What other sugar? Did you mean butter? I took it you did. So I mixed the butter with the lemon sugar, but no way that can get "light a fluffy". So I added the lemon juice and egg and beat it more. Causing the butter to curdle with the lemon juice. Mixed it together with the dry ingredients anyways. Very very dry. So I added a few splashes of water. Just in the fridge now. Hope it turns out. But something is off with those directions.
Donna John
You cream together the sugar that you worked the lemon zest into and the butter together. Hope this clarifies.
Ruth Saghy
Victor, just wondering how these turned out for you.
I just made these and yes it is a typo with creaming the butter and yes, it will look broke when you add the egg and lemon juice but it does firm up and becomes a workable dough once mixed. My issue is that the sugar does not stick so I wet the dough balls before rolling in the sugar. The cookies are delicious but will not look like the picture so that is a bit disappointing.
Donna John
We will definitely run this recipe through our test kitchen again. Sorry you had trouble with the recipe.
I made chocolate crinkle cookies and was expecting these to be similar. The dough did not need to be refrigerated, it was thick enough. The sugar stuck, but the balls never flattened out. I am also disappointed that they don’t look like the picture, but they taste good, although not as lemony as I expected.
Kevin Heisey
These are delicious! I used zest from two lemons instead of one. Mine looked exactly like the picture when baked for 10 minutes. The first batch didn't crack very much at 8 minutes. Im using a new but cheap gas oven. After baking, I put a maraschino cherry on top of some of them. So good!
Elisa Schmitz
This is great feedback, Kevin Heisey , thank you! We’re so glad you enjoyed these yummy cookies. I’m with you on adding more lemon, so good. Love the idea to put a cherry on top. So festive and fun! Thanks for sharing!

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