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Freshly baked lemon crinkle summer cookies coated in powdered sugar on a baking tray.
Michonne Zendaya

Lemon Crinkle Cookies

Soft and chewy lemon crinkle cookies bursting with fresh citrus flavor and coated in powdered sugar. These cookies have a bright, zesty taste and a beautiful crackled top — perfect for spring or anytime you crave sunshine in a bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tbsp lemon zest
  • 1½ tbsp fresh lemon juice
  • ¼ tsp lemon extract (optional, for extra flavor)
  • 1½ cups all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup powdered sugar, for rolling

Equipment

  • mixing bowls
  • electric mixer
  • parchment paper
  • baking sheets
  • zester or microplane for lemon zest

Method
 

  1. In a large bowl, cream butter and granulated sugar together until light and fluffy.
  2. Add egg, lemon zest, lemon juice, and lemon extract (if using). Mix until combined.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to wet mixture and mix until a soft dough forms.
  4. Cover dough and chill in the refrigerator for at least 1 hour.
  5. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
  6. Roll dough into 1-tablespoon balls, then roll generously in powdered sugar. Place on baking sheet, spaced 2 inches apart.
  7. Bake for 10–12 minutes, or until edges are set and tops have crinkled. Cool on pan for 5 minutes, then transfer to a wire rack.

Notes

Chill the dough for best results and easy rolling. For stronger lemon flavor, add more zest or a drop of lemon extract. Cookies stay soft for days and freeze well. Roll generously in powdered sugar for a bold crinkle effect.