Name: Lemon Crinkle Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg; 1 tablespoon lemon zest; 2 tablespoons fresh lemon juice; 1/2 teaspoon vanilla extract; 1/2 cup powdered sugar (for rolling)

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These Lemon Crinkle Cookies are soft, chewy, and bursting with bright citrus flavor. I roll each dough ball in powdered sugar before baking, which creates that classic crinkled look and a delicate, sweet coating. They’re a fresh, zesty twist on a traditional cookie and perfect for spring, summer, or anytime I’m craving something light and lemony.

Why You’ll Love This Recipe

I love how these cookies balance a tangy lemon punch with a soft, melt-in-your-mouth texture. They look beautiful with their crackled tops and powdered sugar dusting, yet they’re so easy to make. The dough comes together quickly, and I can prep and bake a batch in under 30 minutes. They’re a big hit at parties, holiday trays, or just as an afternoon treat with tea. Lemon Crinkle Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
salt
unsalted butter (softened)
granulated sugar
egg
lemon zest
fresh lemon juice
vanilla extract
powdered sugar (for rolling)

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, I whisk together flour, baking powder, and salt.
In another bowl, I beat softened butter and sugar until light and fluffy. Then I add the egg, lemon zest, lemon juice, and vanilla, mixing until combined.
I gradually stir in the dry ingredients to form a soft dough.
I scoop out tablespoon-sized portions and roll each into a ball.
I coat each ball in powdered sugar and place them on the baking sheet.
I bake for 10-12 minutes, just until the edges are set and the tops are crinkled.
I let the cookies cool on the pan for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 18-20 cookies.

Prep time: 10 minutes
Cook time: 10-12 minutes
Total time: 20-25 minutes

Variations

Sometimes I add a few drops of lemon extract for a more intense lemon flavor. I’ve also tried mixing in white chocolate chips for a sweet twist. For a dairy-free version, I use plant-based butter, and it still works great.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months. If I want them slightly warm, I microwave for 8-10 seconds before serving. Lemon Crinkle Cookies

FAQs

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but in a pinch, bottled works. I still recommend using fresh zest for maximum brightness.

Why didn’t my cookies crinkle properly?

Make sure to roll the dough generously in powdered sugar and don’t overbake them. The crinkle effect comes from a moist dough and good contrast between the dough and sugar.

Can I chill the dough?

Yes, chilling helps if the dough feels too sticky to roll. I chill it for about 20-30 minutes.

Do these cookies spread a lot?

They spread a little, so I make sure to space them about 2 inches apart on the baking sheet.

Can I double the recipe?

Definitely. I double the batch when I’m baking for a crowd, and they still turn out perfectly.

Conclusion

Lemon Crinkle Cookies are my go-to when I want something sweet, soft, and full of citrusy brightness. I love their pretty appearance, soft centers, and tangy-sweet flavor. Whether I’m baking for guests or just treating myself, these cookies never disappoint.