There’s just something magical about Lemon Crinkle Cookies – from their bright citrus flavor to their gorgeous crackled coating of powdered sugar, they’re an absolute showstopper and a joy to make. These treats explode with fresh lemon in every bite, offering a perfect balance of sweet and tangy. Whether you’re baking for a special occasion or simply want to bring a little sunshine into your kitchen, Lemon Crinkle Cookies always make the moment feel extra special.
Ingredients You’ll Need
This recipe relies on simple, pantry staples that come together to create something truly extraordinary. Each ingredient plays a starring role, either enhancing the citrus burst, adding tender chewiness, or delivering those irresistible crinkles on top.
- All-purpose flour: Provides the structure and delicate crumb for the cookies.
- Baking powder: Gives lift and helps create the soft, puffy texture that’s irresistible.
- Baking soda: Enhances browning and adds to the cookie’s fluffy bite.
- Salt: Brings out all the delicious flavors and balances the sweetness.
- Unsalted butter, softened: Adds rich, creamy flavor and creates a tender texture.
- Granulated sugar: Sweetens the dough while helping the cookies spread just right.
- Large egg: Holds everything together and gives a little richness to every bite.
- Lemon zest: Packs a punch of intense lemon aroma and flavor.
- Fresh lemon juice: Adds zingy brightness and amplifies the citrus sensation.
- Vanilla extract: Provides subtle warmth and depth that complements the lemony tang.
- Powdered sugar (for rolling): Creates that classic, crinkly look and adds a sweet, snowy finish.
How to Make Lemon Crinkle Cookies
Step 1: Prep Your Oven and Baking Sheets
Set yourself up for cookie success by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper—this not only keeps cookies from sticking but also ensures easy clean-up and even browning.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step guarantees even distribution, so every cookie bakes up beautifully light and puffy.
Step 3: Cream the Butter and Sugar
In a large bowl, cream the softened unsalted butter and granulated sugar until the mixture looks pale and fluffy. This introduces little air pockets that result in tender, soft Lemon Crinkle Cookies.
Step 4: Add Wet Ingredients
Beat in the egg, fresh lemon zest, lemon juice, and vanilla extract until your mixture is smooth and fragrant. This is where that sunny citrus scent really hits you—so good, you might just want to pause and enjoy it!
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until everything is just combined. Be careful not to overmix—stop as soon as the dough comes together so the cookies stay soft and tender.
Step 6: Shape and Roll in Powdered Sugar
Scoop out tablespoon-sized portions of dough and roll each into a ball. Then, roll the dough balls generously in powdered sugar. The contrast between the bright yellow dough and the snowy coating is where the magic of Lemon Crinkle Cookies really begins!
Step 7: Bake to Crinkly Perfection
Arrange the dough balls on your prepared baking sheets, leaving about 2 inches between each one. Bake for 10 to 12 minutes—watch as the tops set and those signature cracks appear. Let the cookies cool for about 5 minutes before transferring to a wire rack to finish cooling.
How to Serve Lemon Crinkle Cookies
Garnishes
A gentle dusting of extra powdered sugar right before serving can make your Lemon Crinkle Cookies look like fresh-fallen snow. For a splash of color and a hint at their bright flavor, a bit of finely grated lemon zest sprinkled over the top is always lovely.
Side Dishes
Pair these vibrant cookies with a glass of iced tea or a cup of hot chamomile for a snack that refreshes and delights. They’re also wonderful alongside a scoop of vanilla, strawberry, or lemon ice cream for a summer dessert that’s pure joy.
Creative Ways to Present
Show off your Lemon Crinkle Cookies in a pretty bakery box lined with tissue for a homemade gift, or stack them on a tiered platter for a tea party spread. For a dessert buffet, nestle them among citrus wedges and edible flowers for an eye-catching touch.
Make Ahead and Storage
Storing Leftovers
Place your Lemon Crinkle Cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to 4 days—if they last that long! Keeping them in a cool, dry place ensures that sugary coating stays crisp.
Freezing
If you want to stock up or prep ahead, these cookies freeze wonderfully. Let them cool completely, then tuck them into a zip-top freezer bag or airtight container. They’ll keep for up to 2 months and thaw beautifully at room temperature.
Reheating
If you prefer your Lemon Crinkle Cookies warm, just pop one in the microwave for about 8-10 seconds. This brings back their just-baked softness without melting the powdered sugar exterior.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for that zesty, authentic flavor, but in a pinch, bottled juice will do. If possible, always include fresh zest for the best citrus aroma and taste.
Why didn’t my cookies crinkle on top?
If your Lemon Crinkle Cookies didn’t crackle, it could be the dough was too warm or you accidentally overmixed. Chilling the dough before rolling in sugar can help, and always handle the dough gently.
Can I make the dough ahead and bake later?
Absolutely! You can refrigerate the dough for up to 24 hours. Bring to room temperature for easier scooping, then roll in powdered sugar just before baking for best results.
What if I want extra lemon flavor?
For a more intense citrus punch, add 1/4 teaspoon of lemon extract or a bit more zest to the dough. You can also drizzle baked cookies with a tart lemon glaze.
Are Lemon Crinkle Cookies suitable for vegans or gluten-free diets?
This recipe is not vegan or gluten-free as written, but you can substitute a plant-based butter, use a flax egg, and swap in a gluten-free flour blend for modifications that suit your needs.
Final Thoughts
Lemon Crinkle Cookies are the kind of recipe that brightens any day—baking them fills your kitchen with sunshine, and sharing them spreads genuine happiness. I hope you’ll give these a try and enjoy every tangy, sweet, crinkled bite!
Print
Lemon Crinkle Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Lemon Crinkle Cookies are a bright and zesty treat perfect for any time of year. With a delightful citrus flavor and a soft, chewy texture, these cookies are sure to be a hit with family and friends.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
For Rolling:
- 1/2 cup powdered sugar
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix the Wet Ingredients: In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in the egg, lemon zest, lemon juice, and vanilla until smooth.
- Combine the Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Form the Cookies: Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in powdered sugar until fully coated.
- Bake the Cookies: Place the coated balls 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, or until the cookies are set and the tops are crinkled.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
- For extra lemon flavor, add 1/4 teaspoon lemon extract.
- Cookies can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 10 g
- Sodium: 55 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
