These melt-in-your-mouth lemon crinkle cookies are like a bite of sunshine! Unlike some lemon desserts, this recipe calls for double the dose of lemon—in fresh juice and grated zest—for a pop of bright flavor. The secret to their pretty crackled tops is a roll in two types of sugar before baking to chewy perfection.
Why should lemon crinkle cookies be rolled in sugar twice?
To create the beautifully crinkled tops to these cookies, the dough needs to be rolled in granulated sugar first.
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