Lemon Crinkle Cookies

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These Lemon Crinkle Cookies are like a burst of sunshine in every bite—soft, chewy, and dusted in a delicate powdered sugar coating that gives them that signature crinkled look. Whether you’re serving them at a spring brunch or sneaking one with your afternoon tea, these cookies are easy to love and even easier to make.

With a gentle zest from fresh lemon juice and zest, these cookies strike the perfect balance between sweet and tangy. They’re easy enough for everyday baking, but beautiful enough to impress guests or add to any holiday cookie tray.

Why You’ll Love This Recipe

• Soft and chewy texture with a light, crisp edge
• Made with real lemon juice and zest
• No chilling overnight—just 2 hours and you’re baking
• Great for gifting, parties, or afternoon tea
• Gorgeous crinkled tops and bright flavor

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Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt

Wet Ingredients

• ½ cup butter, softened
• 1 cup sugar
• 1 large egg
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• ½ tsp vanilla extract
• 5–8 drops yellow food coloring (optional)

For Rolling

• ¼ cup sugar
• ¾ cup powdered sugar (also known as icing or confectioners’ sugar)

Instructions

Step 1: Prep the Dough

• In a medium bowl, whisk together flour, baking soda, and salt. Set aside
• In a stand mixer or large bowl, cream the softened butter and sugar together until fluffy (about 2 minutes)
• Beat in the egg, lemon juice, lemon zest, vanilla, and food coloring if using
• Gradually add the dry ingredients and mix until fully combined
• Cover the dough and chill for 2 hours

Step 2: Preheat and Prepare

• Preheat oven to 350°F (175°C)
• Line two baking sheets with parchment paper
• In two separate shallow bowls, place the ¼ cup sugar and ¾ cup powdered sugar for rolling

Step 3: Shape and Coat

• Scoop dough using a small cookie scoop and roll into balls
• Roll each ball first in granulated sugar, then generously in powdered sugar
• Place cookies 2 inches apart on prepared baking sheets

Step 4: Bake and Cool

• Bake for 10–12 minutes, until edges are just set and tops are crinkled
• Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely

Tips for Success

• Chill the dough long enough so it’s scoopable but firm
• Coat generously in powdered sugar for that classic crinkle look
• Double the lemon zest or add lemon extract for a bolder citrus punch
• Store in an airtight container at room temperature for up to 4 days

Storage

• Room temperature: Keep in a sealed container for 3–4 days
• Freezer: Freeze unbaked dough balls for up to 2 months. Bake directly from frozen, adding a minute or two to bake time

FAQs

Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled will work in a pinch.

Why didn’t my cookies crinkle?
If the dough is too warm or not coated well enough in powdered sugar, the crinkle effect may be less dramatic. Be sure the dough is cold and well-coated before baking.

Can I make them ahead of time?
Yes! The dough can be chilled overnight or frozen and baked later.

Final Thoughts

These Lemon Crinkle Cookies are proof that simple ingredients can create something truly special. Bright, tangy, and tender, they’re ideal for when you want a homemade treat that feels both comforting and a little fancy. With their signature crackled tops and soft lemony centers, they’re sure to be a favorite in your recipe rotation.

Bake a batch, share a few, and save some for yourself—you’ll be glad you did.

Share Your Creations

Tried these lemon crinkle cookies? Tag your bakes with #LemonCrinkleCookies or #CitrusSweetness on Instagram or Pinterest to share your sunny creations!