Lemon Crinkle Cookies

Lemon Crinkle Cookies

Soft, chewy, and bursting with bright lemon flavor, these cookies are coated in powdered sugar to create a beautiful crinkled appearance. Perfect for spring, summer, or anytime you want a zesty, sweet treat.

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 2 tbsp fresh lemon juice

• 1 tbsp lemon zest

• 1 3/4 cups all-purpose flour

• 2 tsp baking powder

• 1/4 tsp salt

• 1/2 cup powdered sugar (for rolling)

Instructions

1. Preheat Oven: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Cream Butter and Sugar: In a large bowl, cream together softened butter and granulated sugar until light and fluffy.

3. Add Wet Ingredients: Beat in eggs, vanilla extract, lemon juice, and lemon zest until well combined.

4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined.

5. Shape Cookies: Scoop about 1–2 tablespoons of dough and roll into balls. Roll each ball in powdered sugar until coated.

6. Bake: Place cookies on prepared baking sheet about 2 inches apart. Bake for 10–12 minutes, until edges are set but centers are still soft.

7. Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Equipment

• Mixing bowls (large and medium)

• Electric mixer or whisk

• Measuring cups and spoons

• Zester or microplane

• Baking sheet

• Parchment paper

• Wire cooling rack

• Spoon or cookie scoop

Timing

• Prep Time: 10 minutes

• Cook Time: 10–12 minutes

• Total Time: 20–22 minutes

Serving Size
Makes about 24 cookies

Lemon Crinkle Cookies

Soft, chewy, and bursting with bright lemon flavor, these cookies are coated in powdered sugar to create a beautiful crinkled appearance. Perfect for spring, summer, or anytime you want a zesty, sweet treat.

Print Recipe

Prep Time:10 minutes mins

Cook Time:12 minutes mins

Total Time:22 minutes mins

Equipment

• Mixing bowls (large and medium)
• Electric mixer or whisk
• Measuring cups and spoons
• Zester or microplane
• Baking sheet
• Parchment paper
• Wire cooling rack
• Spoon or cookie scoop

Ingredients

• 1/2 cup 1 stick unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup powdered sugar for rolling

Instructions

• Preheat Oven: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
• Cream Butter and Sugar: In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
• Add Wet Ingredients: Beat in eggs, vanilla extract, lemon juice, and lemon zest until well combined.
• Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined.
• Shape Cookies: Scoop about 1–2 tablespoons of dough and roll into balls. Roll each ball in powdered sugar until coated.
• Bake: Place cookies on prepared baking sheet about 2 inches apart. Bake for 10–12 minutes, until edges are set but centers are still soft.
• Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings: 24 cookies

Frequently Asked Questions (FAQs)

Can I use bottled lemon juice instead of fresh?
Yes, but fresh lemon juice and zest provide the best flavor and aroma.

Can I make these cookies gluten-free?
Yes. Substitute all-purpose flour with a 1:1 gluten-free flour blend.

Can I make them dairy-free?
Yes. Use a dairy-free butter substitute. The texture may vary slightly but they’ll still be delicious.

Can I use a different type of sugar?
Granulated sugar works best for creaming, but you can try coconut sugar for a slightly different flavor.

Can I make the dough ahead of time?
Yes. Refrigerate the dough for up to 24 hours before baking. Let it soften slightly before rolling into balls.

Can I freeze the cookies?
Yes. Freeze unbaked dough balls or fully baked cookies in airtight containers or freezer bags for up to 3 months.

Can I make the cookies more lemony?
Yes. Add extra lemon zest or a few more teaspoons of lemon juice to enhance the flavor.

Do I have to roll the cookies in powdered sugar?
Yes. Powdered sugar creates the signature crinkle appearance and adds a subtle sweetness.

Can I make smaller or larger cookies?
Yes. Adjust baking time slightly: smaller cookies bake faster, larger cookies may need an extra 1–2 minutes.

Can I add other flavors or mix-ins?
Yes. White chocolate chips, poppy seeds, or a hint of almond extract pair nicely with lemon flavor.

How To Store Lemon Crinkle Cookies

Room Temperature:
Store cooled cookies in an airtight container for up to 4–5 days.

Refrigerator:
Store in an airtight container for up to 1 week. Allow to come to room temperature before serving.

Freezer:
Cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.

Serving Tips:
Serve with tea, coffee, or a glass of milk. They’re perfect for dessert, snacks, or gifting.