Lemon Crinkle Cookies

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Lemon Crinkle Cookies

Soft, bright cookies with a delicate citrus flavor and a classic cracked sugar finish

Prep Time: 15 minutes
Chill Time: 30–60 minutes
Bake Time: 10–12 minutes
Yield: About 20–24 cookies

These Lemon Crinkle Cookies are tender on the inside with lightly crisp edges. Fresh lemon zest and juice give them a refreshing citrus taste, while the powdered sugar coating creates the signature crinkled appearance as they bake.

Ingredients

Cookie Dough

  • 1½ cups (180 g) all-purpose flour
    Provides structure for the cookies.

  • 1 teaspoon baking soda
    Helps the cookies spread slightly and crack on top.

  • ½ teaspoon baking powder
    Adds lightness to the texture.

  • ¼ teaspoon salt
    Balances the sweetness and enhances flavor.

  • 1 cup (227 g) unsalted butter, softened
    Creates a rich, tender cookie.

  • 1 cup (200 g) granulated sugar
    Sweetens and helps create a soft crumb.

  • 1 large egg
    Binds the dough and adds moisture.

  • 1 tablespoon fresh lemon zest
    Provides bright lemon aroma.

  • 2 tablespoons fresh lemon juice
    Adds natural citrus flavor.

For Coating

  • ½ cup powdered sugar
    Creates the classic crinkle finish.

  • Optional: 2–3 tablespoons granulated sugar
    Helps form a slight crust before rolling in powdered sugar.

Step-by-Step Instructions

1. Prepare the Dough

In a large bowl, beat the softened butter and granulated sugar together until pale, light, and fluffy. This usually takes 2–3 minutes with an electric mixer.

Add the egg and mix until fully incorporated.
Stir in the lemon zest and lemon juice until evenly combined.

2. Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture. Mix just until a soft, smooth dough forms. Avoid overmixing.

3. Chill the Dough

Cover the bowl and refrigerate the dough for 30–60 minutes.
This step firms the dough, improves texture, and helps prevent excessive spreading.

4. Shape and Coat

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

Scoop the dough into tablespoon-sized portions and roll into balls.

For best results:

  1. Roll each dough ball lightly in granulated sugar (optional).

  2. Roll generously in powdered sugar, completely coating the surface.

Place the coated dough balls on the baking sheet, spacing them about 2 inches apart.

5. Bake

Bake for 10–12 minutes, until:

  • The edges are set

  • The tops are cracked and puffed

  • The centers remain soft

Do not overbake; the cookies will continue to set as they cool.

6. Cool

Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips for Perfect Crinkle Cookies

  • Extra Cracks: Roll the dough in powdered sugar twice for a thicker white coating.

  • Strong Lemon Flavor: Add a drop of lemon extract if desired.

  • Soft Centers: Remove cookies when the centers still look slightly underbaked.

  • Storage: Store in an airtight container at room temperature for up to 4 days.

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