🍋 Lemon Marmalade Crinkle Cookies

Wet Ingredients

• ½ cup (113 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 1 large egg, room temperature
• ¼ cup lemon marmalade (smooth or finely chopped peel)
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp vanilla extract

Dry Ingredients

• 1¾ cups (220 g) all-purpose flour or gluten-free 1:1 baking flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt

For Rolling

• ¼ cup granulated sugar
• ½ cup powdered sugar

Step 1: Cream Butter & Sugar

Beat butter and sugar until pale, light, and fluffy (2–3 minutes).

Step 2: Add Wet Ingredients

Beat in the egg, then add lemon marmalade, juice, zest, and vanilla until smooth and fragrant.

Step 3: Combine Dry Ingredients

Whisk flour, baking powder, baking soda, and salt. Add to the wet mixture and mix just until combined.

💡 Dough should be soft and slightly sticky.

Step 4: Chill

Cover and refrigerate for 1–2 hours to ensure thick cookies and bold crackles.

Step 5: Roll & Bake

1. Portion 1½ tbsp dough per cookie.
2. Roll first in sugar, then generously in powdered sugar.
3. Bake at 175°C / 350°F for 10–12 minutes.

💡 Cookies should remain pale with soft centers.