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
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1/2 cup (1 stick) unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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2 tbsp fresh lemon juice
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1 tbsp lemon zest
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1 3/4 cups all-purpose flour
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2 tsp baking powder
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1/4 tsp salt
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1/2 cup powdered sugar (for rolling)
Instructions
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Preheat Oven: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Cream Butter and Sugar: In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
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Add Wet Ingredients: Beat in eggs, vanilla extract, lemon juice, and lemon zest until well combined.
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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.
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Shape Cookies: Scoop about 1–2 tablespoons of dough and roll into balls. Roll each ball in powdered sugar until coated.
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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.
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Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Equipment
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Mixing bowls (large and medium)
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Electric mixer or whisk
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Measuring cups and spoons
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Zester or microplane
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Baking sheet
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Parchment paper
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Wire cooling rack
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Spoon or cookie scoop
Timing
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Prep Time: 10 minutes
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Cook Time: 10–12 minutes
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Total Time: 20–22 minutes
Serving Size
Makes about 24 cookies
Lemon Crinkle Cookies
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.
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.
