Lemon Crinkle Cookies
These lemon crinkle cookies are soft, zesty, and rolled in powdered sugar for that signature crackled top. They’re simple to make with pantry staples and a fresh lemony twist that brings sunshine to your dessert plate. Perfect for springtime baking, gift boxes, or when you’re craving something bright and sweet, these cookies bake up chewy in the center with crisp, sugary edges.
Equipment
- Large mixing bowl
- Hand or stand mixer
- Measuring cups & spoons
- Rubber Spatula
- Cookie scoop (optional)
- Parchment paper
- Baking sheet
- Cooling rack
Ingredients
- 1/2 cup 1 stick unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup powdered sugar for rolling
Instructions
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add egg, vanilla extract, lemon juice, and lemon zest. Beat until combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet, mixing just until combined.
- Cover and chill dough in the refrigerator for at least 1 hour (or up to 2 hours for best results).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough into 1-inch balls. Roll each ball in powdered sugar until completely coated.
- Place on prepared baking sheet, spacing 2 inches apart.
- Bake for 10–12 minutes, until cookies are cracked on top and edges are set.
- Let cool on the sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
Nutrition Info (Per Cookie - Approximate):
- Calories: 110
- Carbohydrates: 17g
- Sugar: 10g
- Fat: 4g
- Protein: 1g
- Sodium: 45mg
