Cream cheese stabilizes the dough and keeps the powdered sugar coat snowy white. Removing liquid juice from the dough protects the leavening for a massive, beautiful crinkle.

Yield: ~24 standard cookies (approx. 2 oz each)

Ingredients

For the Dough:

NutritionSortLoading...
Loading...

2 cups (250g) All-purpose flour

1 ½ tsp Baking powder

½ tsp Kosher salt

1 cup (200g) Granulated sugar

Zest of 3 large Meyer lemons (or regular lemons)

6 tbsp (170g) Unsalted butter, softened

2 oz (110g) Brick cream cheese, softened (full-fat only)

2 Large eggs, room temperature

1 tsp Pure lemon extract

Select allAdd

For the Coating:

SortLoading...
Loading...

½ cup Granulated sugar (in a small bowl)

½ cup Powdered sugar (in a separate small bowl)

Select allAdd

Instructions

1. Infuse Lemon Sugar: Put the granulated sugar and lemon zest into a large bowl. Use your fingertips to rub the zest into the sugar vigorously until the sugar turns bright yellow, fragrant, and feels like wet sand.

2. Cream: Add the softened butter and cream cheese to the lemon sugar. Beat with a mixer on medium-high until completely smooth and fluffy.

3. Add Wet: Beat in the eggs one at a time, then mix in the lemon extract.

4. Dry Ingredients: Whisk the flour, baking powder, and salt together. Add to the wet mixture on low speed, mixing just until the flour disappears.

5. Chill: This dough is sticky. Wrap tightly and chill for at least 2 hours (or overnight) until completely firm.

6. The Double-Coat Process: Preheat oven to 350°F (175°C). Scoop 2 oz balls of dough. Roll each ball first in the granulated sugar until covered, then drop it straight into the powdered sugar and coat it heavily. (The granulated sugar stops the dough from absorbing the powdered sugar while baking).

7. Bake: Place on parchment-lined sheets and bake for 10–12 minutes. They will puff up and crack beautifully in the oven. The centers should still look slightly soft. Let them cool on the pan for 5 minutes before transferring to a wire rack.