If you’re searching for a treat that perfectly balances sweet, tangy, and melt-in-your-mouth softness, you absolutely have to try these Lemon Crinkle Cookies. Each bite is bursting with sunshine from real lemon zest and juice, hugged by a tender, sugary coating that gives them their signature crinkled appearance. They’re delightfully simple to make, guaranteed to brighten any dessert table, and have quickly become my go-to recipe whenever I want to share a little happiness with friends or family—Lemon Crinkle Cookies truly are pure citrus joy!
Ingredients You’ll Need
One of the magic elements in Lemon Crinkle Cookies is how a handful of everyday pantry items can create something both stunning and crave-worthy. Each ingredient plays a crucial role—bringing out the cookies’ signature tang, giving them an irresistible texture, or helping them achieve that iconic crinkled look. Let’s break it down, ingredient by ingredient, so you know exactly why every scoop matters.
- Unsalted butter (1/2 cup, softened): Gives the cookies a rich base and keeps their texture oh-so-tender.
- Granulated sugar (1 cup): Sweetens the dough and helps those crisp, crackled tops form.
- Large egg (1): Binds the dough and creates that perfect, chewy bite.
- Lemon zest (1 tbsp): Packs in fresh, vibrant citrus oils for maximum flavor impact.
- Fresh lemon juice (1 tbsp): Delivers tangy brightness that lifts every single crumb.
- Vanilla extract (1/2 tsp): Adds depth and balance, rounding out the cookies’ flavors.
- Salt (1/4 tsp): Makes all those citrusy and sweet notes pop, rather than taste flat.
- Baking powder (1/4 tsp): Helps the cookies puff up while baking, giving them a light, airy texture.
- Baking soda (1/8 tsp): Works with the lemon juice for just a touch more lift and tender bite.
- All-purpose flour (1 1/2 cups): The backbone of the dough, building the soft, pillowy center.
- Powdered sugar (1/2 cup, for rolling): Gives Lemon Crinkle Cookies their signature look and a sweet, delicate outer layer.
How to Make Lemon Crinkle Cookies
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures your Lemon Crinkle Cookies won’t stick and that you’ll have an easy clean-up. Having everything ready to go lets you move smoothly from one step to the next, keeping the dough cool and easy to handle.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar. You’re looking for a fluffy, pale mixture—this step is key for achieving that delicate, light texture we all love in lemon crinkle cookies. Take your time here to whip plenty of air into the dough!
Step 3: Add Wet Ingredients
Beat in the egg, lemon zest, fresh lemon juice, and vanilla extract. The zest and juice infuse the dough with punchy lemon flavor while the vanilla brings it all together. Make sure everything is well combined before moving on.
Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together the salt, baking powder, baking soda, and flour. By keeping the wet and dry ingredients apart until now, you’ll ensure the leaveners are perfectly distributed and the dough stays tender—not tough.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry mixture into the wet ingredients, mixing until you have a soft, cohesive dough. Avoid over-mixing; as soon as the flour disappears, you’re good to go. Your dough should look and smell irresistibly lemony!
Step 6: Chill the Dough
Cover the dough and pop it into the fridge for at least 30 minutes. Chilling helps you roll smooth, neat balls and prevents the cookies from spreading too much in the oven, keeping those gorgeous crinkles right where they belong.
Step 7: Shape and Sugar-Coat
Once chilled, scoop out tablespoon-sized portions of dough and roll them into balls. Toss each ball in powdered sugar until it’s completely covered—this gives lemon crinkle cookies their iconic frosted, crackly look!
Step 8: Bake to Perfection
Arrange the sugared dough balls on your baking sheet, leaving about 2 inches between them. Bake for 10–12 minutes, just until the cookies are puffed and have a crinkled surface. Resist the urge to over-bake; you want them soft and slightly chewy in the center!
Step 9: Cool and Serve
Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack. This resting time allows them to set without over-firming, resulting in perfectly soft, cloud-like lemon crinkle cookies that are ready to be devoured.
How to Serve Lemon Crinkle Cookies
Garnishes
Give your Lemon Crinkle Cookies a restaurant-worthy touch by serving them with an extra dusting of powdered sugar or a hint of freshly grated lemon zest. A drizzle of simple lemon glaze (just whisk together powdered sugar and lemon juice) can also add sparkle and an extra pop of citrus.
Side Dishes
Pair your cookies with a refreshing cup of herbal tea or a homemade berry compote for a playful nod to spring and summer. They’re also delicious alongside vanilla ice cream or a dollop of whipped ricotta for a fancier dessert spread.
Creative Ways to Present
Stack Lemon Crinkle Cookies in a pretty tin for easy gifting, or layer them on a cake stand with slices of fresh lemon for eye-catching contrast. Arrange them in mini paper cups as part of a dessert buffet, or pile a few into a cellophane bag and tie with a cheerful ribbon for a lemony take-home treat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Lemon Crinkle Cookies in an airtight container at room temperature for up to 4 days. They’ll stay soft and flavorful, making them perfect for nibbling throughout the week or popping into lunchboxes for a sweet surprise.
Freezing
For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer bag or airtight container. They’ll keep beautifully for up to 3 months—just let them thaw at room temperature to regain their soft, chewy texture. You can also freeze the unbaked dough balls (coated in powdered sugar) and bake them fresh whenever a craving strikes.
Reheating
If you love warm cookies, pop your Lemon Crinkle Cookies in a low oven (about 275°F) for 3–4 minutes. This gentle heat revives the cookies’ softness and brings out the citrusy aroma, making them taste like they just came out of the oven.
FAQs
Can I make Lemon Crinkle Cookies with bottled lemon juice?
While bottled lemon juice is handy, fresh lemon juice (and zest) gives these cookies a much brighter and more natural flavor. If you can, reach for fresh lemons—the difference is absolutely worth it!
Why do my cookies lose their crinkle while baking?
Crinkles rely on cold dough and a generous roll in powdered sugar. Be sure to chill your dough well and coat each cookie thoroughly. Too-warm dough or skimping on sugar will impact that classic crackle.
Can I add poppy seeds or nuts for texture?
Definitely! A tablespoon of poppy seeds or some finely chopped almonds can add a lovely little crunch and visual interest. Fold them in with the flour for even distribution.
How do I prevent my cookies from turning out too flat or thin?
If your cookies spread too much, likely the dough wasn’t chilled enough or the butter was too soft. For extra insurance, chill the cookie dough balls on the baking sheet for 10 minutes before baking.
Can I double the recipe for a crowd?
Absolutely! Lemon Crinkle Cookies are a hit at parties and bake sales. Just double all ingredients, follow the same steps, and consider rotating your baking sheets halfway for even results.
Final Thoughts
If you’re ready to brighten your day or share a little sunshine, Lemon Crinkle Cookies are the answer. Their tangy, tender bite and snowy, crinkly tops win over every crowd. I can’t wait for you to taste how much love and lemony goodness go into every bite—happy baking!
Print
Lemon Crinkle Cookies Recipe
- Total Time: 57 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Lemon Crinkle Cookies are a burst of citrusy goodness in every bite. Soft and chewy with a delightful sugary coating, they make the perfect treat for lemon lovers.
Ingredients
Dough:
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 tbsp lemon zest
- 1 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1 1/2 cups all-purpose flour
For Rolling:
- 1/2 cup powdered sugar
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together butter and granulated sugar until light and fluffy.
- Add Wet Ingredients: Mix in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk salt, baking powder, baking soda, and flour. Gradually add to the wet mixture and mix into a soft dough.
- Chill the Dough: Refrigerate the dough for 30 minutes for easier handling.
- Roll the Dough: Scoop out dough, roll in powdered sugar, and place on the baking sheet.
- Bake: Bake for 10–12 minutes until crinkled and puffed.
- Cool: Allow the cookies to cool on the pan before transferring to a wire rack.
Notes
- Enhance the lemon flavor with a few drops of lemon extract.
- Ensure not to overbake for soft, chewy cookies.
- Prep Time: 15 minutes (plus 30 minutes chilling)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
