Lemon crinkle cookies are soft, bright, and full of fresh citrus flavor. They have a crackled powdered sugar coating that gives each bite a light crunch, then melts into a tender, chewy center. These small, sunny cookies smell like lemon zest and sweet sugar, and they come together with simple pantry ingredients.
Recipe Information
- Prep Time: 40 minutes (includes 30 minutes chilling)
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Servings: about 24 cookies
- Difficulty Level: Easy
Nutrition Information
(Approximate per cookie, based on 24 cookies total)
- Calories per serving: 110 kcal
- Protein: 1 g
- Carbohydrates: 17 g
- Fat: 4.5 g
- Fiber: 0.2 g
- Sugar: 11 g
- Sodium: 45 mg
Why Make This Lemon Crinkle Cookies
These lemon crinkle cookies are quick, bright, and crowd-pleasing. They balance tangy lemon with sweet powdered sugar. The texture is soft in the center with slightly set edges and a crackled sugar exterior. They are perfect for spring gatherings, tea time, or a simple pick-me-up with coffee. The recipe uses basic ingredients and simple steps, so even newer bakers can get great results.
How to Make Lemon Crinkle Cookies
You’ll cream butter and sugar, add egg and fresh lemon, fold in dry ingredients, chill the dough, then roll and bake. Chilling makes the dough easier to handle and helps the cookies hold their shape while baking. The powdered sugar coating creates the signature crinkle look as the cookies spread and crack.
Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered sugar (for coating)
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Measure and prep all ingredients. Zest the lemon then squeeze 2 tablespoons of lemon juice. Chill the baking sheet in the fridge if you want quick cooling between batches.
Step 2: Mixing
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes with a hand mixer or 4–5 minutes by hand. Beat in the egg, lemon juice, and lemon zest until well combined. In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
Step 3: Chilling and Shaping
Chill the dough in the refrigerator for about 30 minutes. This firms the dough and makes shaping easier. After chilling, scoop or roll dough into 1-inch balls. Roll each ball in powdered sugar until well coated.
Step 4: Baking
Place the coated balls onto the prepared baking sheet, spacing them a few inches apart. Bake for 8–10 minutes, or until the edges are set but the centers are still soft. The cookies will puff and crack.
Step 5: Cooling
Allow cookies to cool on the baking sheet for 2–3 minutes to set. Then transfer to a wire rack to cool completely. The centers will finish setting as they cool.
How to Serve Lemon Crinkle Cookies
Serve them at room temperature with tea, coffee, or a glass of milk. They make a pretty dessert plate for showers, brunches, or holiday cookie swaps. For a fancier touch, dust with extra powdered sugar just before serving or plate with lemon slices and mint sprigs for color.
How to Store Lemon Crinkle Cookies
- At room temperature: Store in an airtight container for up to 3 days. Place a sheet of parchment between layers to prevent sticking.
- In the fridge: Keep airtight for up to 1 week. Bring to room temperature before serving for best texture.
- In the freezer: Freeze baked cookies in a single layer on a tray until firm, then transfer to a sealed container or freezer bag for up to 3 months. Thaw at room temperature and refresh in a 300°F (150°C) oven for 3–5 minutes if desired.
Expert Tips for Perfect Lemon Crinkle Cookies
- Use fresh lemon juice and zest for the cleanest, brightest flavor. Bottled juice is less vibrant.
- Don’t overmix once you add the flour. Overworking develops gluten and makes cookies tough.
- Chill the dough — it prevents spreading and helps create that crinkled top.
- If you want a stronger lemon flavor, add 1/2 teaspoon lemon extract or increase zest to 1 1/2 tablespoons.
- For even coating, roll the balls twice in powdered sugar: once before baking and a light second dusting after cooling.
- Bake on middle rack and rotate the sheet halfway through if your oven has hot spots.
Delicious Variations
- Lemon-Blueberry: Gently fold 1/2 cup freeze-dried blueberry powder or 1/2 cup finely chopped fresh blueberries into dough. Reduce lemon juice slightly if using fresh berries.
- Lemon-Poppy Seed: Add 1–2 teaspoons poppy seeds to the dry ingredients for a classic combo.
- Lemon-Glazed: Drizzle a simple glaze (1 cup powdered sugar + 2–3 teaspoons lemon juice) over cooled cookies for extra shine.
- Citrus Mix: Replace half the lemon zest with orange zest for a bright citrus blend.
- Almond Lemon: Substitute 1/4 cup of flour with almond flour and add 1/2 teaspoon almond extract for a nutty depth.
Frequently Asked Questions
-
Q: Can I use margarine or salted butter instead of unsalted butter?
A: You can use salted butter but reduce or omit the 1/4 teaspoon salt. Margarine may change texture and flavor; stick to butter for best results. -
Q: Why did my cookies spread too much?
A: Likely dough was too warm or overworked. Chill dough longer and handle it less. Also check your baking powder — expired leavening can affect structure. -
Q: Can I make the dough ahead of time?
A: Yes. You can chill formed dough balls for up to 24 hours in the fridge before baking, or freeze raw balls on a tray then store in a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the time. -
Q: How do I keep cookies soft?
A: Don’t overbake. Remove when edges are set but centers still look slightly soft. Store in an airtight container with a slice of bread or a piece of apple to retain moisture. -
Q: Can I reduce sugar or use a sugar substitute?
A: You can reduce granulated sugar slightly (try 3/4 cup) but texture and spread will change. Sugar substitutes may alter texture; use a substitute recommended for baking and follow its conversion guidelines. -
Q: My powdered sugar coating melted or disappeared. What happened?
A: If cookies are warm when coated or stored in a humid spot, the sugar can melt. Cool cookies completely before a second dusting and store in a cool, dry place.
Conclusion
These lemon crinkle cookies are simple, bright, and perfect for any occasion. They deliver a tender, soft center, a crackled powdered-sugar top, and a fresh lemon punch that feels like spring in every bite. If you want another take or extra tips, check out this helpful recipe guide: Very Lemon Crinkle Cookies – Sally’s Baking. Happy baking — enjoy the scent of lemon in your kitchen and the smiles they bring!
Print
Lemon Crinkle Cookies
- Total Time: 50 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft, bright cookies with a crackled powdered sugar coating and a tender, chewy center, bursting with fresh lemon flavor.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered sugar (for coating)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Prep all ingredients and chill the baking sheet if desired.
- Cream together the butter and granulated sugar until light and fluffy. Beat in the egg, lemon juice, and lemon zest.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Chill the dough in the refrigerator for about 30 minutes. Roll the dough into 1-inch balls and coat in powdered sugar.
- Place the balls on the baking sheet and bake for 8–10 minutes until the edges are set and the centers are soft.
- Allow cookies to cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Notes
Use fresh lemon juice and zest for the brightest flavor. Chill the dough to prevent spreading and achieve the perfect crinkle top.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 11g
- Sodium: 45mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 20mg
