These cookies have a refreshing lemon flavor that balances sweetness perfectly. The dough is easy to make and requires minimal ingredients. They bake up soft on the inside with lightly crisp edges, and their crinkled appearance makes them look bakery-made with very little effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour baking powder salt granulated sugar unsalted butter eggs fresh lemon juice lemon zest vanilla extract powdered sugar
Directions
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, cream the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the lemon juice, lemon zest, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Chill the dough for about 30 minutes to make it easier to handle.
Scoop portions of dough and roll them into balls. Roll each ball generously in powdered sugar.
Place the dough balls on the prepared baking sheet, spacing them apart.
Bake for 10 to 12 minutes, until the cookies are set and the tops are cracked. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
Servings and timing
This recipe makes about 24 cookies. Preparation time is approximately 15 minutes. Chilling time is 30 minutes. Baking time is 10 to 12 minutes. Total time is about 1 hour.
Variations
For extra lemon flavor, add a small amount of lemon extract. For a softer cookie, slightly underbake and allow them to finish setting as they cool. For a citrus twist, replace part of the lemon juice with orange or lime juice. For a festive look, add a pinch of yellow sanding sugar to the powdered sugar coating.
Storage/Reheating
Store lemon crinkle cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 2 months. Thaw at room temperature before serving. Reheating is not necessary.
FAQs
Why did my cookies not crinkle?
The dough may have been too warm or not coated well enough in powdered sugar.
Do I have to chill the dough?
Chilling helps prevent spreading and creates thicker cookies, but it can be shortened if needed.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.
How do I get strong lemon flavor?
Use both lemon juice and zest, and avoid overbaking.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 24 hours before baking.
Why are my cookies flat?
This can happen if the butter is too warm or the dough wasn’t chilled enough.
Can I make these gluten-free?
Yes, substitute a 1:1 gluten-free flour blend.
Should I roll the cookies twice in powdered sugar?
For extra crinkle contrast, you can roll once before chilling and again before baking.
Can I freeze the dough?
Yes, dough balls can be frozen and baked straight from the freezer with a slight increase in bake time.
Are lemon crinkle cookies supposed to be soft?
Yes, they are meant to be soft and chewy rather than crunchy.
Conclusion
Lemon crinkle cookies are a bright, cheerful dessert that delivers big flavor with minimal effort. Soft, zesty, and beautifully crackled, they’re perfect for sharing or enjoying with a cup of tea whenever you’re craving something sweet and refreshing.
Soft and chewy lemon crinkle cookies with bright citrus flavor, crisp edges, and signature crackled tops dusted in powdered sugar.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/2 cup powdered sugar, for rolling
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the lemon juice, lemon zest, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Cover and chill the dough for about 30 minutes.
Scoop dough and roll into 1-inch balls. Roll each ball generously in powdered sugar.
Place dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, until set and cracked on top.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough helps prevent spreading.Use fresh lemon juice and zest for best flavor.Do not overbake to keep cookies soft.Roll generously in powdered sugar for strong crinkle contrast.
