Lemon Crinkle Cookies
These Lemon Crinkle Cookies are soft, chewy, and bursting with fresh lemon flavor. With crisp edges, tender centers, and beautiful powdered sugar crinkles, they’re an easy, crowd-pleasing dessert perfect for spring baking, holidays, or anytime you want a bright, refreshing treat.
Ingredients
- For the Cookie Dough
- 2 1/4 cups all-purpose flour spooned and leveled
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- For Rolling
- 1/2 cup powdered sugar
- Optional
- Cooking spray or parchment paper
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream butter and granulated sugar until light and fluffy.
- Beat in eggs, one at a time, until fully incorporated.
- Mix in lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients until just combined.
- Chill dough for 30–45 minutes.
- Scoop dough and roll into 1-inch balls.
- Roll each ball generously in powdered sugar.
- Place cookies 2 inches apart on baking sheets.
- Bake for 10–12 minutes, until edges are set and tops are cracked.
- Cool on the pan for 5 minutes, then transfer to a wire rack.
Notes
- Chilling the dough helps prevent spreading and ensures defined crinkles.
- Use fresh lemon juice and zest for the best flavor.
- Cookies will continue to set as they cool—avoid overbaking.