These Lemon Crinkle Cookies are soft, chewy, and bursting with bright citrus flavor. Each bite is packed with the zesty freshness of lemon, balanced by a sweet, crinkly powdered sugar coating. I love how the crinkle texture makes them not only delicious but also beautiful to serve.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1½ cups (190g) all-purpose flour
½ tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
1 large egg
1 tbsp lemon zest (from 1–2 lemons)
2 tbsp fresh lemon juice
½ tsp vanilla extract
½ tsp lemon extract (optional, for extra lemon punch)
For Rolling:
½ cup powdered sugar
Directions
I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a medium bowl, I whisk together the flour, baking powder, and salt, then set it aside.
In a large bowl, I cream the softened butter and sugar until the mixture is light and fluffy—usually about 2–3 minutes with a hand mixer.
I beat in the egg, lemon zest, lemon juice, vanilla extract, and lemon extract (if using) until everything is well combined.
I slowly add the dry ingredients to the wet, mixing just until combined.
I cover and chill the dough in the fridge for 30–60 minutes to make it easier to handle and to get that signature crinkle.
Once chilled, I scoop about a tablespoon of dough and roll it into a ball, then generously roll each ball in powdered sugar.
I space them about 2 inches apart on the baking sheet and bake for 10–12 minutes, just until the edges are set.
I let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Servings and timing
This recipe makes about 20 cookies.
Prep time: 15 minutes (plus 30–60 minutes chilling)
Cook time: 10–12 minutes
Total time: About 1 hour 15 minutes
Variations
I sometimes skip the lemon extract if I want a softer citrus flavor, but when I want a real lemon punch, I add a full teaspoon.
For a sweeter twist, I’ve added white chocolate chips—about ½ cup works perfectly.
If I’m short on time, I make the dough ahead and refrigerate it overnight—it actually improves the flavor.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days—they stay soft and chewy. For longer storage, I freeze the unbaked dough balls (before rolling in powdered sugar), then thaw slightly and roll in sugar right before baking. Baked cookies can also be frozen, layered with parchment paper.
FAQs
How do I get the perfect crinkle effect?
I make sure to chill the dough thoroughly so it doesn’t spread too much. Rolling in a generous amount of powdered sugar right before baking also helps.
Can I use bottled lemon juice?
I prefer fresh lemon juice for its vibrant flavor, but bottled juice works in a pinch. I still recommend using fresh zest for the best lemon taste.
What if I don’t have lemon extract?
I just skip it—these cookies still taste amazing with lemon zest and juice alone. The extract just gives it an extra boost.
Can I make the dough ahead of time?
Absolutely. I chill the dough for up to 24 hours before baking, and I’ve found that it even enhances the flavor.
Do these cookies spread a lot?
Not much, especially if I chill the dough properly. That’s key for getting the crackly top and thick, soft centers.
Conclusion
These Lemon Crinkle Cookies are my go-to when I want something light, flavorful, and easy to make. They’re perfect for gifting, bake sales, or just keeping in a jar at home. With a soft center, a zesty kick, and that beautiful powdered sugar crinkle, they’re always a hit.
📖 Recipe:
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Lemon Crinkle Cookies
- Total Time: 1 hour 15 minutes
- Yield: About 20 cookies
- Diet: Vegetarian
Description
These Lemon Crinkle Cookies are soft, chewy, and bursting with bright citrus flavor. Rolled in powdered sugar before baking, they form beautiful crinkles and have a zesty, sweet taste that’s perfect year-round.
Ingredients
1½ cups (190g) all-purpose flour
½ tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
1 large egg
1 tbsp lemon zest (from 1–2 lemons)
2 tbsp fresh lemon juice
½ tsp vanilla extract
½ tsp lemon extract (optional)
½ cup powdered sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
- Beat in the egg, lemon zest, lemon juice, vanilla extract, and lemon extract (if using) until fully combined.
- Gradually mix in the dry ingredients until just combined.
- Cover and chill the dough in the refrigerator for 30–60 minutes.
- Scoop about 1 tablespoon of dough, roll into balls, and coat generously in powdered sugar.
- Place dough balls about 2 inches apart on the prepared baking sheet.
- Bake for 10–12 minutes, or until the edges are set but the centers are soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For stronger lemon flavor, use 1 tsp lemon extract instead of ½ tsp.
Add ½ cup white chocolate chips for a sweeter variation.
Dough can be made ahead and chilled overnight to enhance flavor.
Store baked cookies in an airtight container for up to 5 days or freeze for longer storage.
Freeze unbaked dough balls before coating in powdered sugar for future baking.
- Prep Time: 15 minutes (plus 30–60 minutes chilling)
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
