Name: Lemon Crinkle Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 2 tbsp fresh lemon juice; 1 tbsp lemon zest; 1 tsp vanilla extract; 1/2 cup powdered sugar (for rolling)

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Lemon crinkle cookies are soft, chewy, and bursting with bright citrus flavor. Rolled in powdered sugar before baking, they develop a beautiful crinkled appearance as they spread in the oven. These cookies strike the perfect balance between sweet and tart, and I love making them whenever I’m craving something light and refreshing.

Why I Love This Recipe

I love lemon crinkle cookies because they’re easy to make, full of fresh lemon flavor, and always turn out beautifully. The crinkled sugar coating gives them a pretty, bakery-style look with almost no effort. They’re soft on the inside, slightly crisp on the outside, and just the right amount of tangy. I often make them for spring gatherings, holidays, or simply when I want a cheerful treat to brighten my day.

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
Eggs
Fresh lemon juice
Lemon zest
Vanilla extract
Powdered sugar (for rolling)

Directions

I start by whisking together the flour, baking powder, and salt in a bowl and set it aside.
In another bowl, I cream the butter and granulated sugar until light and fluffy.
I add the eggs one at a time, then mix in the lemon juice, lemon zest, and vanilla extract.
I gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
I chill the dough in the refrigerator for at least 1 hour to make it easier to handle.
Once chilled, I scoop out tablespoon-sized portions, roll them into balls, and coat each one generously in powdered sugar.
I place the dough balls on a lined baking sheet and bake them at 350°F (175°C) for about 10–12 minutes, until they’re set around the edges but still soft in the center.
I let them cool on the pan for a few minutes before transferring to a wire rack to cool completely.

Servings and Timing

This recipe makes about 24 cookies. Prep time takes around 15 minutes, with at least 1 hour of chilling time. Baking takes 10–12 minutes per batch, so from start to finish, I can expect about 1 hour and 30 minutes total.

Variations

Extra lemony: I add a bit of lemon extract for an even stronger citrus kick.
Gluten-free version: I swap the all-purpose flour with a 1:1 gluten-free baking flour blend.
Lemon-lime twist: I mix in lime zest for a citrus combo.
White chocolate chips: I fold in some white chocolate chips for a sweet, creamy contrast.
Mini crinkles: I make smaller cookies for bite-sized treats perfect for parties.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy, especially if I place a piece of bread in the container to help retain moisture. For longer storage, I freeze the baked cookies in a freezer-safe bag for up to 3 months. I let them thaw at room temperature before enjoying. Reheating isn’t necessary, but a quick warm-up in the microwave for a few seconds gives them a just-baked feel.

FAQs

Why are my cookies not crinkling?

If the dough is too warm, the cookies might spread too much and lose the crinkle. I make sure to chill the dough well before baking.

Can I use bottled lemon juice?

Fresh lemon juice and zest give the best flavor, but in a pinch, I’ve used bottled juice and it still works—just not quite as vibrant.

Do I need to chill the dough?

Yes, chilling the dough helps it firm up, making it easier to roll and helping the cookies maintain their shape and crinkle during baking.

Can I freeze the dough?

Absolutely. I scoop and roll the dough balls, freeze them on a tray, then transfer to a freezer bag. I roll them in powdered sugar just before baking.

How do I make them more tart?

I increase the lemon zest and reduce the sugar slightly if I want a tangier cookie.

Conclusion

Lemon crinkle cookies are a simple yet stunning treat that brings a burst of sunshine to any occasion. With their soft, chewy texture and citrusy zing, they’re a refreshing change from ordinary cookies. Whether I’m baking for a crowd or just for myself, these cookies always bring a smile and a bit of brightness to the day.