Hey y’all! If you’re looking to brighten up your day with a soft, zesty treat, these Lemon Crinkle Cookies are just what you need. With their crackly, powdered sugar exterior and mouthwateringly tender inside, they deliver a burst of citrus in every bite. Whether you’re baking for a spring gathering, summer picnic, or just to sweeten up a regular afternoon, these Cookies never fail to impress. Let’s get baking and fill your kitchen with sunshine!
Why You’ll Love This
- Bright, tangy Lemon flavor makes each bite refreshing and irresistible.
- Soft and chewy texture with the perfect crinkled, sugary exterior.
- Simple ingredients you already have in your pantry.
- Quick to make—ready in under 30 minutes!
- Perfect for any occasion: holidays, bake sales, or everyday cravings.
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 tablespoon finely grated lemon zest (about 1 large lemon)
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/2 cup (60g) powdered sugar, for rolling
Directions
Step 1: Prep Your Ingredients
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Measure out all your ingredients before you get started for smooth baking.
Step 2: Make the Dough
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 2-3 minutes). Add in the egg, lemon zest, lemon juice, and vanilla extract, mixing until fully incorporated. Gradually stir in the dry ingredients just until combined—don’t overmix!
Step 3: Shape and Coat the Cookies
Scoop out 1 heaping tablespoon of dough and roll into balls (a cookie scoop works great here). Roll each ball generously in the powdered sugar, making sure it’s completely coated. Place the cookies about 2 inches apart on your prepared baking sheets.
Step 4: Bake to Perfection
Bake for 10-12 minutes, or until the cookies are set around the edges and have crinkled on top, but are still soft in the center. Don’t overbake—they should be slightly underdone for that perfectly chewy texture!
Step 5: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy your fresh Lemon Crinkle Cookies!
Notes
- Use fresh lemon juice and zest for the brightest, most natural citrus taste.
- If dough is sticky, chill in the refrigerator for 20-30 minutes for easier rolling.
- Double roll in powdered sugar if you like extra coverage and crinkle.
Variations
- Lemon-Lime Crinkle: Substitute half the lemon juice and zest for lime for a citrus twist.
- Gluten-Free: Swap the all-purpose flour for a cup-for-cup gluten-free baking blend.
- Berry Burst: Fold in 1/2 cup finely chopped freeze-dried raspberries for fruity pops of flavor.
Required Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cookie scoop or tablespoon
- Wire cooling rack
Storage Instructions
Store Lemon Crinkle Cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies for up to 2 months, separating layers with parchment paper—thaw at room temperature to enjoy.
Suggested Pairings / Serving Recommendations
- Serve with a glass of cold milk, sweet iced tea, or fresh lemonade for a delightful treat.
- Pair with vanilla ice cream for an extra-indulgent dessert.
- Perfect as a bright addition to cookie trays or afternoon tea parties.
Pro Tips
- For extra lemon punch, add an extra teaspoon of lemon zest.
- Make sure butter is room temperature for easy creaming and a tender crumb.
- Roll the dough balls generously in powdered sugar for dramatic, bakery-style crinkles.
Frequently Asked Questions (FAQ)
Can I freeze Lemon Crinkle Cookie dough?
Yes! Roll into balls, freeze on a tray, then transfer to a bag for up to 2 months. Bake straight from frozen with 1-2 extra minutes.
Why didn’t my cookies crinkle?
If you overmix or add too much flour, the cookies won’t spread as much. Also, make sure to roll liberally in powdered sugar.
Can I use bottled lemon juice?
Fresh lemon juice is best for vibrant flavor, but bottled can work in a pinch—though taste will be slightly less bright.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar (for rolling)
Instructions
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1Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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2In a medium bowl, whisk together the flour, baking powder, and salt.
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3In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, lemon juice, lemon zest, and vanilla extract until well combined.
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4Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
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5Scoop tablespoon-sized portions of dough, roll into balls, then roll each ball in powdered sugar to coat. Place on the prepared baking sheets about 2 inches apart.
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6Bake for 10-12 minutes, or until the cookies have spread and the tops are crinkled. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
110 caloriescal
Protein:
1 gg
Fat:
4.5 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
17 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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