Easy Lemon Crinkle Cookies
Made with fresh lemon juice and lemon zest, these soft & chewy lemon crinkle cookies are perfect for spring baking or Easter celebrations, bringing a fresh citrus flavor and a snowy, crinkled appearance to your dessert table.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp lemon zest
Coating
- ⅓ cup granulated sugar
- ½ cup powdered sugar
Instructions
- Prep the dry ingredients - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream the butter and sugar - In a separate bowl, use a hand mixer or stand mixer to beat softened butter and sugar until smooth and creamy. Add the egg, vanilla, lemon juice, and lemon zest. Beat until fully combined, scraping down the sides of the bowl as needed.
- Combine wet and dry ingredients & chill - Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated — do not overmix. The dough will be thick and sticky. Wrap tightly and chill in the refrigerator for at least 4 hours.
- Preheat and prep baking sheets - Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat.
- Shape and coat cookies - Scoop about 1 tablespoon of dough and roll it into a ball. Roll first in granulated sugar, then in sifted powdered sugar for that perfect crinkle effect. Place cookies on prepared baking sheet about 2 inches apart.
- Bake for 10–12 minutes, or until the tops crack, edges are set, and centers remain soft.
- Cool - Remove cookies from oven and let them cool on the sheet for 5 minutes. Transfer to a wire rack to cool completely.
Always sift the powdered sugar — this gives sharper, more dramatic cracks.
Video
Notes
- For extra lemon flavor, rub the lemon zest into the sugar before mixing.
- Use fresh lemon juice for a stronger citrus flavor.
- Chill the dough for at least 4 hours before baking for easier handling and a better crinkle texture.
- If the dough still feels too soft, chill it a little longer before rolling.
- Do not overbake — the cookies should stay soft in the center.
- The cookies will continue to set as they cool on the baking tray.
Nutrition
Serving: 24gCalories: 128kcalCarbohydrates: 22gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 18mgSodium: 98mgPotassium: 17mgFiber: 0.3gSugar: 14gVitamin A: 130IUVitamin C: 1mgCalcium: 4mgIron: 1mg
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