These lemon crinkle cookies are bright, tangy, and soft inside with a crackled, powdered-sugar crust. They smell like fresh lemon and melt in your mouth. They are quick to mix, fun to roll, and great with tea or a sunny brunch.
Recipe Information
- Prep Time: 45 minutes (includes 30-minute chill)
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Servings: 24 cookies
- Difficulty Level: Easy
Nutrition Information
Approximate per cookie (1 serving)
- Calories per serving: 115 kcal
- Protein: 1.8 g
- Carbohydrates: 17 g
- Fat: 4.5 g
- Fiber: 0.3 g
- Sugar: 10 g
- Sodium: 55 mg
Why Make This Lemon Crinkle Cookies
You should make these cookies when you want a bright, simple treat. The lemon gives a fresh, zesty flavor. The powdered sugar creates a pretty crinkled look. They taste soft and slightly chewy inside with a delicate crust. They are easy to share and look special on a plate.
How to Make Lemon Crinkle Cookies
This recipe uses basic techniques: cream butter and sugar, fold in dry ingredients, chill, roll in powdered sugar, then bake. Chilling the dough firms it up and helps the cookies keep their shape and form nice cracks. The bake time is short, so watch them and remove when they are set but still pale for a tender center.
Ingredients:
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup powdered sugar (for dusting)
Directions:
Step 1: Preparation
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Measure and zest the lemon. Have a small bowl ready with powdered sugar for rolling.
Step 2: Mixing
In a large bowl, cream together the granulated sugar and softened butter until light and fluffy. Beat in the eggs, lemon zest, and lemon juice until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Step 3: Cooking
Chill the dough for about 30 minutes in the refrigerator to firm it. After chilling, roll the dough into small balls, about 1 inch each. Roll each ball in the powdered sugar until coated. Place the balls on the lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until they are set and have a crinkle appearance. The tops should crack and the edges should be just set.
Step 4: Finishing
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. If desired, dust a little more powdered sugar on top once they are cool for extra contrast.
How to Serve Lemon Crinkle Cookies
Serve these cookies with hot tea or iced coffee. They pair nicely with lemon curd or a scoop of vanilla ice cream for a dessert plate. Offer them at brunch, baby showers, or as a bright cookie platter for guests. They also make a cheerful homemade gift when wrapped in a box.
How to Store Lemon Crinkle Cookies
- Room temperature: Store in an airtight container for up to 3 days. Place a sheet of parchment between layers to keep them from sticking.
- Refrigerator: Keep in an airtight container for up to 1 week. Bring to room temperature before serving for best flavor.
- Freezer (baked): Freeze in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
- Freezer (dough): Freeze shaped dough balls on a tray, then bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.
Expert Tips for Perfect Lemon Crinkle Cookies
- Use room-temperature butter and eggs for even creaming. This gives lighter texture.
- Don’t overmix after adding flour. Overworking the dough makes cookies dense.
- Chill the dough. Cold dough spreads less and makes clear crinkles.
- Zest before juicing to get the most fragrance from the lemon. Use a microplane for fine zest.
- Roll in powdered sugar twice for a brighter crackled look.
- Measure flour by spooning it into the cup and leveling it. Too much flour makes dry cookies.
- Fresh baking powder gives a better rise and fuller cracks.
Delicious Variations
- Lemon-poppy seed: Add 1–2 tablespoons poppy seeds to the dry mix.
- Lemon glaze: Drizzle a simple lemon glaze (powdered sugar + lemon juice) after cooling.
- Lemon-blueberry: Fold in 1/2 cup small fresh blueberries (toss in a little flour first).
- Lemon-vanilla: Add 1 teaspoon vanilla extract for a warmer flavor.
- Almond lemon: Substitute 1/2 teaspoon almond extract for part of the vanilla for a nutty hint.
Frequently Asked Questions
Q: Can I make the dough ahead of time?
A: Yes. You can make and chill the dough overnight in the fridge. This can even improve the flavor. If chilling longer than 24 hours, cover tightly.
Q: My dough is sticky. How do I handle it?
A: Chill the dough for 15–30 minutes to firm it up. Dust your hands and scoop with flour or use a small cookie scoop. If very sticky, chill longer.
Q: How can I make them more lemony?
A: Add more lemon zest (up to 1 tablespoon) or a touch more lemon juice. Zest boosts aroma without changing texture much.
Q: Can I use margarine or oil instead of butter?
A: Butter gives the best flavor and texture. Margarine may make cookies softer and less flavorful. Oil is not recommended for this recipe because you need the creaming action of butter.
Q: Can I freeze the unbaked dough?
A: Yes. Shape dough into balls, freeze on a tray until firm, then store in a bag. Bake from frozen and add 1–2 minutes to bake time.
Q: How do I make them chewier or crispier?
A: For chewier cookies, bake at the low end of the time and remove when centers are just set. For crispier cookies, bake a minute or two longer and cool completely on a rack.
Conclusion
These lemon crinkle cookies are quick to make and deliver bright citrus flavor with a soft center and pretty cracked tops. They are perfect for snacking, gifting, or serving with tea. For another take on this classic and extra inspiration, see Lemon Crinkle Cookies – Lauren’s Latest. Enjoy baking — and don’t forget to breathe in that lemony, buttery aroma.
Print
Lemon Crinkle Cookies
- Total Time: 57 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These lemon crinkle cookies are bright, tangy, and soft inside, featuring a crackled, powdered-sugar crust. Perfect for any occasion or as a delightful treat with tea.
Ingredients
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Measure and zest the lemon. Have a small bowl ready with powdered sugar for rolling.
- In a large bowl, cream together the granulated sugar and softened butter until light and fluffy. Beat in the eggs, lemon zest, and lemon juice until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Chill the dough for about 30 minutes in the refrigerator to firm it. After chilling, roll the dough into small balls, about 1 inch each. Roll each ball in the powdered sugar until coated. Place the balls on the lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until they are set and have a crinkle appearance.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Dust with powdered sugar on top for extra contrast if desired.
Notes
For best results, use room-temperature butter and eggs. You can also freeze the dough or baked cookies for later.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 10g
- Sodium: 55mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.3g
- Protein: 1.8g
- Cholesterol: 25mg
