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Soft and Chewy Lemon Crinkle Cookies: The Best Zesty Treat

A stack of delicious, soft lemon crinkle cookies generously dusted with powdered sugar.

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Bake these soft and chewy lemon crinkle cookies for a burst of bright citrus flavor. This easy recipe delivers melt-in-your-mouth goodness coated in powdered sugar, perfect for spring, summer, or holiday baking.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 tablespoon fresh lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup powdered sugar, for rolling

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, mixing well after each addition.
  3. Stir in the lemon zest, lemon juice, and vanilla extract until combined.
  4. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Place the powdered sugar in a shallow dish.
  7. Roll the cookie dough into small balls, about 1 inch in diameter.
  8. Roll each dough ball thoroughly in the powdered sugar until completely coated.
  9. Place the coated dough balls on baking sheets lined with parchment paper, spacing them about 2 inches apart.
  10. Bake at 350°F (175°C) for 10 to 12 minutes. The edges should be set, but the centers should still look soft.
  11. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. You will see the signature crinkle form as they cool.

Notes

  • For the best crinkle effect, chill the dough for 30 minutes before rolling in powdered sugar.
  • If you want an extra bright flavor, add 1/2 teaspoon of lemon extract along with the vanilla.
  • These cookies are fantastic for gifting; find more ideas on our Pinterest account.

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