Lemon Crinkle Cookies
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Lemon Crinkle Cookies are a delightful treat that combines a chewy texture with a soft, melt-in-your-mouth goodness. Each bite is infused with bright, refreshing lemon notes that will leave you craving more. Perfectly sweet with a zesty twist, these cookies are ideal for any occasion.
These lemon crinkle cookies are the perfect combination of soft yet slightly crunchy, tangy yet sweet. You probably have all the ingredients you need at home. With simple components and an easy-to-follow recipe, you can whip these up in just 30 minutes. This one is perfect for all the novice bakers out there!
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Butter: Unsalted sweet cream butter is best for this recipe.
- Sugar: Granulated sugar is used for the cookie dough, while the dough is portioned and rolled into powdered sugar.
- Vanilla
- Salt
- Lemon zest
- Lemon juice: Use fresh lemon juice.
- Flour
- Baking powder
- Baking soda
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Cream the butter and sugar together just until fully combined.
- Add the egg, vanilla, lemon zest, and lemon juice. Mix until well combined.
- Stir in the flour, salt, baking powder, and baking soda.
- Soop 1 tablespoon-sized balls and roll them in granulated sugar, followed by powdered sugar.
- Arrange dough balls, 2 inches apart on parchment-lined baking sheets. Bake until edges are set.
Tips For Success
- You can use this recipe for lime, orange, and grapefruit-flavored cookies!
- You can opt to add a lemon glaze. Mix 1 cup of powdered sugar with 2-3 tablespoons of lemon juice.
- Keep cookies stored in an airtight container at room temperature for up to 5 days.
More Recipes You’ll Love
- Lemon Meltaway Cookies
- Chewy Lemon Cookies
- Lemon Thumbprint Cookies
- Glazed Lemon Cookies
- Iced Meyer Lemon Cookies
Lemon Crinkle Cookies
Ingredients
For the cookies
- ½ cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg, at room temperature
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 ½ cup (195 g) all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
For the coating
- ¼ cup (50 g) granulated sugar
- ½ cup (60 g) powdered sugar
Instructions
Make the cookies
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, mix the butter and sugar together just until fully combined.
- Add the vanilla, egg, lemon zest, and lemon juice, and mix until well incorporated.
- Combine the flour, salt, baking powder, and baking soda in a small bowl and stir with a whisk.
- Add the flour to the butter mixture and mix on low just until combined.
Make the coating
- Pour the granulated sugar into a bowl. Pour the powdered sugar into a separate bowl.
- Scoop the dough into 1 tablespoon-size portions and roll in the granulated sugar, followed by the powdered sugar.
- Arrange the coated dough balls on the prepared baking sheets, 2 inches apart.
- Bake for 9-11 minutes or until bottoms begin to barely brown. Cool on the pan for 5 minutes then transfer to a wire rack to cool completely.
Notes
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.