Lemon Crinkle Cookies – Soft, Chewy & Bursting with Fresh Lemon Flavor
These Lemon Crinkle Cookies are soft, chewy, and bursting with bright citrus flavor. With their crinkled tops, snowy powdered sugar coating, and delicate lemon aroma, they’re the perfect sweet treat to enjoy with a cup of tea or coffee. Best of all, they’re easy to make and deliver bakery-style results at home.
Ingredients
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2 cups all-purpose flour
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1 teaspoon baking soda
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¼ teaspoon salt
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½ cup butter, softened
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1 cup granulated sugar
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1 large egg
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2 tablespoons fresh lemon juice
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1 teaspoon lemon zest
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½ teaspoon vanilla extract
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5–8 drops yellow food coloring (optional)
For Rolling
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¼ cup granulated sugar
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¾ cup powdered sugar
Instructions
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In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
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In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
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Add egg, lemon juice, lemon zest, vanilla extract, and food coloring (if using). Mix until combined.
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Gradually add dry ingredients and mix until fully incorporated.
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Cover dough and refrigerate for 2 hours.
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Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
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Scoop dough and roll into balls. If dough feels too soft, chill longer.
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Roll each ball first in granulated sugar, then generously in powdered sugar.
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Place cookies 2 inches apart on baking sheets.
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Bake for 10–12 minutes.
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Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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For a stronger lemon flavor, add ½–1 teaspoon lemon extract instead of extra juice.
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Dough must be chilled to prevent excessive spreading.
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Roll generously in powdered sugar for bold crinkle appearance.
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Store cookies in an airtight container at room temperature for up to 5 days.