Who doesn’t love crackle cookies? Typically, we see chocolate crackle cookies (or maybe you call them chocolate crinkle cookies), but I was intrigued by this lemon crackle cookie recipe version, made with ricotta in the cookie dough. These lemony cookies have a gorgeous crackle finish to them, made more impressive by first rolling the scoops of cookie dough in granulated sugar, then powdered sugar. This is a trick that I picked up from America’s Test Kitchen and it definitely works well in this recipe. The granulated sugar absorbs some of the moisture on the surface of the cookie, preventing the powdered sugar from dissolving and disappearing. That means you get a perfect crackle finish on your cookies every time!
Lemon crackle cookies
Lemon crackle cookies, also known as lemon crinkle cookies are lemon ricotta cookies with a crackled finish that comes from a coating of granulated and powdered sugars.
- 115 grams unsalted butter 1/2 cup, room temperature
- 267 grams granulated sugar 1 1/3 cups
- 1 large egg
- 3/4 cup ricotta cheese
- 4 tsp lemon zest
- 4 tbsp lemon juice
- 1/2 tsp vanilla extract
- 250 grams all-purpose flour 2 cups
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 cup icing sugar for coating
- 1/2 cup granulated sugar for coating
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until fluffy. Add the egg, ricotta, lemon zest, lemon juice, and vanilla, and beat everything together, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. Add this dry mixture to the mixer bowl, and incorporate on low speed to form a soft dough.
- Cover the bowl and refrigerate at least 1 hour.
- Preheat the oven to 350ºF. Line a couple of baking sheets with parchment. Place the icing sugar in a small bowl and the granulated sugar in another small bowl.
- Scoop 1 tbsp of dough (~30 grams) and roll into a ball very quickly (dough is soft and sticky). Drop the ball into the bowl of granulated sugar, then roll around to coat. Then transfer the ball to the bowl of icing sugar and roll around to coat. Transfer to the prepared baking sheet. Repeat with remaining dough, spacing cookies about 1 1/2 inches apart to allow for spread.
- Bake cookies 1 sheet at a time until the edges begin to turn golden. Let cool on pan 2 minutes before transferring to a wire wrack to cool completely.
Adapted from Canadian Living.