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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
Cook Time:12 minutes
Total Time:22 minutes

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