Soft, chewy, and bursting with zesty lemon flavor, these lemon crinkle cookies are coated in powdered sugar for the perfect citrusy treat.

2½ cups all-purpose flour

1½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tablespoon lemon zest (freshly grated)

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

½ cup powdered sugar (for rolling)

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Preheat Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Cream Butter & Sugar: In a large bowl, beat the butter and sugar until light and fluffy.

Add Wet Ingredients: Beat in eggs one at a time. Mix in lemon zest, lemon juice, and vanilla extract.

Combine Mixtures: Gradually add dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.

Shape Dough: Scoop dough into 1-tbsp-sized balls. Roll each ball generously in powdered sugar.

Bake: Place dough balls 2 inches apart on the prepared sheets. Bake for 10–12 minutes, until edges are set and tops are crinkled.

Cool: Let cookies cool for 2 minutes on the sheet, then transfer to a wire rack to cool completely. Enjoy!

Fresh Lemons Matter: Use fresh lemon zest and juice for optimal citrus flavor.

Don’t Overbake: The centers should remain soft—remove from the oven when edges are just set.

Powdered Sugar: A thick coating helps achieve the signature crinkle.

Sticky Dough? Chill for 20–30 minutes before shaping if needed.