These Lemon Crinkle Cookies are the perfect combination of soft, chewy texture and bright citrus flavor. With a delicate dusting of powdered sugar and their signature crinkled surface, they look as beautiful as they taste. Each bite bursts with the freshness of lemon, making them ideal for spring gatherings, holiday trays, or any time you crave something light and sweet.
They’re incredibly easy to make with basic ingredients you likely already have in your kitchen. The dough chills briefly, then gets rolled in powdered sugar before baking—this creates those gorgeous cracks as they rise in the oven.
Ingredients
For the cookie dough:
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1 large egg
- 1 tablespoon lemon zest (from 1 large lemon)
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
For rolling:
- 1/4 cup granulated sugar
- 1/2 cup powdered sugar
Instructions
- Cream the butter and sugar
In a large mixing bowl, use a hand or stand mixer to beat softened butter and granulated sugar together until light and fluffy, about 2–3 minutes. This creates a smooth and creamy base that gives the cookies their perfect texture. - Add wet ingredients
Beat in the egg, lemon zest, lemon juice, and vanilla extract. The fresh lemon juice brings out that bright citrus flavor, while the zest adds a deeper aromatic note. - Combine dry ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough should be soft but not sticky. - Chill the dough
Cover the bowl with plastic wrap and refrigerate the dough for 30–60 minutes. This step helps the dough firm up, making it easier to roll and keeping the cookies from spreading too much during baking. - Preheat the oven
Set your oven to 350°F (175°C) and line two baking sheets with parchment paper. - Shape and coat
Scoop small portions of dough (about 1 tablespoon each) and roll them into smooth balls. Roll each ball first in granulated sugar, then generously in powdered sugar. This double coating ensures that beautiful crackled look once baked. - Bake the cookies
Arrange the dough balls 2 inches apart on the baking sheet. Bake for 9–11 minutes, or until the cookies are puffed, slightly golden on the bottom, and have lovely crinkles on top. - Cool and serve
Allow the cookies to rest on the pan for 5 minutes before transferring them to a cooling rack. They’ll firm up slightly as they cool but remain soft and chewy inside.
Tips for Perfect Lemon Crinkle Cookies
- Use fresh lemons: Bottled juice doesn’t have the same aroma or brightness. Fresh zest is key for real lemon flavor.
- Don’t overbake: The cookies should be just set when removed from the oven. Overbaking will make them dry instead of tender.
- Chill the dough: It prevents spreading and makes handling easier.
- Extra lemon flavor: Add a few drops of lemon extract for a stronger citrus punch if desired.
Storage
Keep cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 2 months—just let them thaw before serving.
For freshly baked flavor anytime, freeze unbaked dough balls (without sugar coating). When ready to bake, roll in sugars and bake directly from frozen, adding 1–2 minutes to the baking time.
Serving Ideas
Serve these cookies with a cup of tea or coffee, or use them as a bright addition to dessert platters. They also make thoughtful homemade gifts—simply pack them in decorative tins or jars dusted with extra powdered sugar.
Their cheerful yellow color and delicate crinkle texture make them perfect for spring parties, Easter gatherings, or afternoon snacks.