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Soft and Zesty Lemon Crinkle Cookies

A close-up of several bright yellow lemon crinkle cookies heavily coated in white powdered sugar on a white plate.

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Make these soft, chewy lemon crinkle cookies that burst with bright citrus flavor and feature a beautiful powdered sugar coating. This easy recipe creates refreshing lemon treats perfect for any occasion.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup powdered sugar, for rolling

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, mixing well after each addition.
  3. Stir in the lemon juice, lemon zest, and vanilla extract until combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a simple cookie dough recipe.
  6. Place the powdered sugar in a shallow dish.
  7. Roll the cookie dough into 1-inch balls. Roll each ball thoroughly in the powdered sugar until completely coated.
  8. Place the coated dough balls onto baking sheets lined with parchment paper, leaving about 2 inches between them.
  9. Bake at 350°F (175°C) for 10 to 12 minutes. The cookies will look slightly puffed but not deeply browned.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The crinkles will set as they cool.

Notes

  • For the best crinkle effect, chill the dough for at least 30 minutes before rolling and coating in sugar.
  • Use fresh lemon zest and juice for the brightest lemon flavor.
  • If you want a more intense powdered sugar coating, you can roll the dough balls in powdered sugar a second time just before baking.

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