These Lemon Crinkle Cookies are soft, chewy, and full of bright citrus flavor. They’re the perfect treat when you want something sweet, tangy, and just a little bit different from the usual chocolate chip. With their powdered sugar coating and signature crackled tops, these cookies don’t just taste amazing—they look beautiful on any dessert table too!
A Cookie That Tastes Like Sunshine
If you’re a lemon lover, these cookies will become your new go-to. Bursting with real lemon juice and zest, they strike the perfect balance between sweet and tangy. The crinkled tops aren’t just for looks—they also give the cookies a wonderfully light texture on the outside while keeping the centers soft and chewy. Whether you’re baking for a spring picnic, a holiday cookie exchange, or just because you’re craving citrus, these cookies fit the bill.
Why You’ll Love This Recipe
- Quick and easy: Simple pantry staples and a few fresh lemons are all you need.
- Incredible texture: Crisp edges with soft, chewy centers.
- Bright lemon flavor: Naturally flavored with real lemon juice and zest—no artificial flavoring needed.
- Beautiful finish: Rolled in powdered sugar for that classic crinkle cookie look.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- A few drops of yellow food coloring (optional)
For Rolling:
- 1/4 cup granulated sugar
- 3/4 cup powdered sugar
Step-by-Step Instructions
- Prepare the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside. - Cream Butter and Sugar:
In a large mixing bowl, use a hand or stand mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2–3 minutes. - Add Wet Ingredients:
Add the egg, lemon juice, lemon zest, vanilla extract, and food coloring (if using) to the butter mixture. Beat until everything is well combined. - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing just until the dough forms. Avoid overmixing. - Chill the Dough:
Cover the dough with plastic wrap and refrigerate for at least 2 hours. This step helps the dough firm up and prevents the cookies from spreading too much during baking. - Preheat Oven and Prep Baking Sheets:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. - Shape and Coat the Cookies:
Scoop the chilled dough into 1-inch balls. Roll each ball first in granulated sugar, then in powdered sugar, ensuring they are generously coated. - Bake:
Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the cookies are set and the tops are beautifully crinkled. - Cool:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Perfect for Any Occasion
Whether you’re baking during the holidays or just whipping up a weekend treat, these cookies always impress. Their vibrant flavor and beautiful crinkle tops make them a showstopper, yet they’re incredibly simple to prepare. Pair them with a cup of tea or lemonade and enjoy a bite of sunshine in every cookie.