I love these cookies because they’re incredibly easy to make and deliver a refreshing lemon punch with every bite. The texture is soft and pillowy, with slightly crisp edges, and that powdered sugar coating makes them as beautiful as they are delicious. They don’t require any fancy ingredients or chill time (unless I want to), so I can have a batch ready in about 30 minutes from start to finish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
all-purpose flour baking powder baking soda salt unsalted butter, softened granulated sugar large eggs lemon zest (freshly grated) fresh lemon juice vanilla extract powdered sugar (for rolling)
Directions
First, I preheat the oven to 350°F (175°C) and line my baking sheets with parchment paper. This keeps the cookies from sticking and gives them a nice, even bake.
In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt, making sure the leavening is evenly distributed.
In a larger bowl, I cream the softened butter and granulated sugar together until the mixture is light and fluffy. This step helps give the cookies their soft texture.
Then, I beat in the eggs one at a time, followed by the lemon zest, lemon juice, and vanilla extract. The scent at this stage is already amazing—fresh and citrusy.
Next, I gradually add the dry ingredients to the wet mixture, stirring just until combined. I’m careful not to overmix so the cookies stay tender.
Using a tablespoon or cookie scoop, I shape the dough into small balls and roll each one in powdered sugar, making sure they’re well coated. This is what gives the cookies their beautiful crinkle on top.
I place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Then I bake them for 10–12 minutes, just until the edges are set and the tops look crinkled. I avoid overbaking to keep the centers soft.
After baking, I let them cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes 24 cookies. Prep Time: 20 minutes Cook Time: 10–12 minutes Total Time: 30–32 minutes
Variations
Sometimes I add white chocolate chips or a pinch of cardamom to the dough for a twist. If I want a slightly denser cookie, I chill the dough for 20–30 minutes before baking. For an even more intense lemon flavor, I add a tiny splash of lemon extract along with the juice and zest.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy the whole time. If I want to freeze them, I bake the cookies first, let them cool, and then freeze in a single layer. They thaw beautifully at room temp.
FAQs
Do I have to chill the dough?
Not necessarily. I usually don’t, but if the dough feels sticky or too soft to handle, I chill it for about 30 minutes to make rolling easier.
Can I use bottled lemon juice?
I don’t recommend it. Fresh lemon juice and zest give these cookies their bright, natural flavor, which bottled juice can’t match.
Why didn’t my cookies crinkle?
If the dough is too warm or not coated generously with powdered sugar, the crinkle effect can be less pronounced. I make sure to coat the dough balls well and avoid overmixing.
Can I make them gluten-free?
Yes, I’ve made them with a 1:1 gluten-free baking flour and they still turn out soft and delicious. The texture is slightly different but still very good.
How do I make them more lemony?
I add extra lemon zest or a few drops of lemon extract if I want an even stronger citrus punch.
Conclusion
These Lemon Crinkle Cookies are everything I want in a cookie—soft, chewy, sweet, and full of fresh lemon flavor. They’re easy to make, crowd-pleasing, and perfect for any occasion. Whether I’m baking them for a party, a cookie exchange, or just because I want something bright and zesty, they never disappoint.
