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.
Servings: 24 cookies
Calories: 130kcal
Cost: 2
Equipment
- mixing bowls
- electric mixer
- parchment paper
- baking sheets
- zester or microplane for lemon zest
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
Instructions
- In a large bowl, cream butter and granulated sugar together until light and fluffy.
- Add egg, lemon zest, lemon juice, and lemon extract (if using). Mix until combined.
- 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.
- Cover dough and chill in the refrigerator for at least 1 hour.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Roll dough into 1-tablespoon balls, then roll generously in powdered sugar. Place on baking sheet, spaced 2 inches apart.
- 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.