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)

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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