Lemon Crinkle Snow Cookies

These lemon crinkle snow cookies are bright, soft, and delicately tangy, with a striking cracked surface that reveals their sunny citrus color beneath a white sugar coating. The dough is enriched with butter and egg yolk for tenderness, then chilled so the cookies keep their shape and develop their signature crinkle as they bake. Crisp on the outside, tender at the center, and intensely lemony, they are as pretty as they are satisfying.

Yield: about 15 to 20 cookies

Ingredients

• 300 g flour
• 100 g granulated sugar
• 100 g soft butter (pommade)
• 1 whole egg + 1 egg yolk
• 1 organic yellow lemon (full zest + 3 tablespoons juice)
• 1/2 sachet baking powder
• 1 pinch of salt
• Icing sugar (about 100 g), for coating

Instructions

1. Prepare the dough. In a mixing bowl, cream the soft butter with the granulated sugar until smooth and pale. This step helps dissolve the sugar and creates a supple base. Add the whole egg and the extra yolk, followed by the lemon juice and finely grated lemon zest. Mix well so the citrus is evenly distributed and the mixture becomes glossy and fragrant.

   Add the flour, baking powder, and salt. Mix gently with a spatula or by hand just until a dough forms. The dough will be slightly sticky at this stage, which is normal and ensures a tender texture once baked.

2. Chill the dough (key step). Wrap the dough tightly in plastic wrap and refrigerate for 1 hour. This resting time firms up the butter, making the dough easier to handle and preventing the cookies from spreading too much in the oven. It also helps achieve the characteristic cracked surface during baking.