A plate of lemon crinkle cookies dusted in powdered sugar with bright crackly tops.
Lemon crinkle cookies are soft, bright, and so fun to bake. You get a chewy lemon cookie with a sweet powdered sugar coating that cracks as it bakes. These lemon crinkle cookies taste like sunshine.
Introduction
The secret to big lemon flavor is using plenty of zest. Also, chilling the dough helps the cookies keep their shape and crinkle beautifully. This one is a fan-favorite for spring parties and cookie trays.
Why You’ll Love This Lemon Crinkle Cookies
- Bright and flavorful: Real lemon zest makes them pop.
- Soft and chewy: Perfect cookie texture.
- Pretty crinkles: Powdered sugar crackle is so fun.
- Easy to make: Simple steps and pantry staples.
- Great for gifting: Cookies travel well.
Ingredients for the Best Lemon Crinkle Cookies
Image: Ingredients including flour, sugar, butter, eggs, lemons, baking powder, vanilla, powdered sugar.
- Flour (2 1/4 cups)
- Baking powder (2 tsp)
- Salt (1/2 tsp)
- Butter (1/2 cup, softened)
- Sugar (1 cup)
- Eggs (2)
- Lemon zest (2 Tbsp)
- Lemon juice (2 Tbsp)
- Vanilla (1 tsp)
- Powdered sugar (1 cup), for rolling
Lemon Crinkle Cookies Recipe Step-by-Step
Image: Four panel collage showing mixing dough, chilling, rolling in powdered sugar, and baked cookies.
- 1. Whisk dry ingredients.
- 2. Beat butter and sugar 2 minutes. Add eggs, zest, juice, vanilla.
- 3. Mix in dry ingredients. Chill 1–2 hours.
- 4. Heat oven to 350°F. Roll balls and coat heavily in powdered sugar.
- 5. Bake 10–12 minutes. Cool.
Tips for Perfect Lemon Crinkle Cookies
- Chill dough: Best crinkles.
- Roll generously: More sugar = better crackle.
- Don’t overbake: Pull when set but still soft.
Storing
- Room temp 4–5 days. Freeze up to 2 months.
Reader Review
“Perfect crinkles and so lemony. They stayed soft for days!”
Make it soon, and don’t forget to leave a rating, drop a comment, and share it with a friend. How would you customize your Lemon Crinkle Cookies?