Soft, chewy, and bursting with fresh lemon flavor, these lemon crinkle cookies are a delightful balance of sweet and tangy. With their crackled sugar coating and tender centers, they’re perfect for tea time, celebrations, or whenever you want a bright citrus treat.
Why You’ll Love This Recipe
These cookies are easy to make with simple pantry ingredients and no complicated steps. The fresh lemon juice and zest give them a vibrant flavor, while the crinkled powdered sugar coating makes them look bakery-worthy. They stay soft for days and are just as delicious chilled or at room temperature.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour – 2 1/4 cups (270 g)
Baking powder – 1/2 teaspoon
Baking soda – 1/4 teaspoon
Salt – 1/4 teaspoon
Granulated sugar – 1 cup (200 g)
Unsalted butter, softened – 1/2 cup (113 g)
Large eggs – 2
Fresh lemon juice – 1/4 cup (60 ml)
Lemon zest – 2 tablespoons
Vanilla extract – 1 teaspoon
Powdered sugar – 1/2 cup (60 g), for rolling
Directions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Mix in the lemon juice, lemon zest, and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms. The dough will be slightly sticky.
Cover the bowl and refrigerate the dough for at least 30 minutes to make it easier to handle.
Scoop about 1 tablespoon of dough and roll it into a ball. Roll each ball generously in powdered sugar.
Place the dough balls on the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
Bake for 10–12 minutes, until the edges are set and the tops are crackled but still soft.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
Servings: 24 cookies
Preparation time: 15 minutes
Chilling time: 30 minutes
Baking time: 12 minutes
Total time: approximately 57 minutes
Variations
For extra lemon flavor, add an additional tablespoon of lemon zest.
For a softer texture, slightly underbake the cookies and let them finish setting on the baking sheet.
For a different citrus twist, replace half of the lemon juice with fresh orange juice and use orange zest.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to 7 days. These cookies do not require reheating, but if you prefer them warm, microwave one cookie for about 8–10 seconds.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used if needed.
Why is my dough sticky?
This dough is naturally soft due to the lemon juice. Chilling helps make it easier to roll.
Can I freeze the dough?
Yes, you can freeze the dough balls before baking for up to 2 months. Bake directly from frozen, adding 1–2 minutes to the baking time.
How do I get perfect crinkles?
Make sure the dough balls are well coated in powdered sugar and that the dough is cold before baking.
Can I make these cookies dairy-free?
You can substitute the butter with a dairy-free butter alternative with similar fat content.
Do these cookies need to be refrigerated?
No, they can be stored at room temperature, but refrigeration will extend freshness.
Can I double the recipe?
Yes, this recipe doubles well. Just make sure to chill the dough in batches.
Why did my cookies spread too much?
Over-softened butter or skipping the chilling step can cause excessive spreading.
Can I reduce the sugar?
Reducing sugar will affect both sweetness and texture, so it’s best to follow the recipe as written.
Are these cookies soft or crunchy?
They are soft and chewy with slightly crisp edges.
Conclusion
These lemon crinkle cookies are a refreshing and easy-to-make dessert that delivers bright citrus flavor in every bite. Whether you’re baking for guests or treating yourself, this recipe is sure to become a favorite in your kitchen.
These lemon crinkle cookies are soft, chewy, and bursting with fresh citrus flavor. Rolled in powdered sugar for a crackled finish, they’re easy to make and perfect for any occasion—from everyday snacking to elegant gatherings.
Ingredients
2 1/4 cups (270 g) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (200 g) granulated sugar
1/2 cup (113 g) unsalted butter, softened
2 large eggs
1/4 cup (60 ml) fresh lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract
1/2 cup (60 g) powdered sugar, for rolling
Instructions
Preheat oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Mix in lemon juice, lemon zest, and vanilla extract until fully combined.
Gradually mix in the dry ingredients just until a soft, slightly sticky dough forms.
Cover and chill the dough for at least 30 minutes.
Scoop about 1 tablespoon of dough and roll into a ball. Coat generously in powdered sugar.
Place on prepared baking sheets about 5 cm (2 inches) apart.
Bake for 10–12 minutes, until edges are set and tops are crinkled but soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill the dough for better handling and more defined crinkles.
Use fresh lemon juice and zest for the best flavor.
For extra citrus zing, add more zest or mix in orange zest.
Don’t overbake—cookies should remain soft in the center.
Freeze dough balls for up to 2 months for future baking.
