Easy Lemon Crinkle Cookies – Soft and Chewy

Easy Lemon Crinkle Cookies are a bright and zesty treat with a soft, chewy texture that melts in your mouth.

Bursting with fresh lemon flavor and coated in powdered sugar, these cookies are as beautiful as they are delicious. Perfect for spring gatherings, holiday cookie trays, or just a sweet pick-me-up, this simple recipe will quickly become a favorite.

Kitchen Equipment Needed

• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1/2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup powdered sugar (for coating)

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
3. Add Wet Ingredients: Mix in the egg, lemon juice, lemon zest, and vanilla extract until well combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
5. Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to make it easier to handle.
6. Form the Cookies: Scoop out 1-tablespoon portions of dough and roll them into balls. Roll each ball in powdered sugar until fully coated.
7. Bake: Arrange the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops are crinkled. Avoid overbaking to keep the cookies soft.
8. Cool: Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a cooling rack to cool completely.

Prep Time

15 minutes (+30 minutes chilling time)

Cook Time

12 minutes

Total Time

57 minutes

Nutrition (Per Cookie)

• Calories: 90
• Protein: 1g
• Carbohydrates: 14g
• Fat: 3g
• Sugar: 9g

Expert Tips

• Room Temperature Ingredients: Ensure butter and egg are at room temperature for easier mixing and a smoother dough.
• Extra Lemon Flavor: Add a few drops of lemon extract or a pinch of citric acid for an extra burst of lemony goodness.
• Powdered Sugar Coating: Roll the dough balls generously in powdered sugar to ensure a nice crinkle effect during baking.

FAQs

Can I freeze the dough? Yes, you can freeze the dough balls before coating them in powdered sugar. When ready to bake, thaw slightly, roll in powdered sugar, and bake as directed.

Can I use bottled lemon juice? Fresh lemon juice is best for flavor, but bottled lemon juice can be used in a pinch.

Why chill the dough? Chilling the dough helps prevent the cookies from spreading too much during baking and enhances the crinkle effect.

Storing & Reheating

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezer: Freeze baked cookies in a sealed container for up to 2 months. Thaw at room
• temperature before serving.

Substitutions & Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Citrus Twist: Substitute lemon juice and zest with lime, orange, or grapefruit for a fun variation.
• Sugar Coating: Add a little yellow food coloring to the powdered sugar for a decorative touch.

Easy Lemon Crinkle Cookies – Soft and Chewy

Easy Lemon Crinkle Cookies are a bright and zesty treat with a soft, chewy texture that melts in your mouth. Bursting with fresh lemon flavor and coated in powdered sugar, these cookies are as beautiful as they are delicious. Perfect for spring gatherings, holiday cookie trays, or just a sweet pick-me-up, this simple recipe will quickly become a favorite.

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• - Electric mixer or whisk
• Measuring cups and spoons
• - Baking sheet
• - Parchment paper or silicone baking mat
• - Cooling rack

Ingredients

  

• - 1/2 cup unsalted butter softened
• - 1 cup granulated sugar
• - 1 large egg
• - 2 tbsp fresh lemon juice
• - 1 tbsp lemon zest
• - 1/2 tsp vanilla extract
• - 1 1/2 cups all-purpose flour
• - 1/2 tsp baking powder
• - 1/4 tsp baking soda
• - 1/4 tsp salt
• - 1/2 cup powdered sugar for coating

Instructions

 

• **Preheat the Oven:** Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
• **Cream Butter and Sugar:** In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
• **Add Wet Ingredients:** Mix in the egg, lemon juice, lemon zest, and vanilla extract until well combined.
• **Mix Dry Ingredients:** In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
• **Chill the Dough:** Cover the dough and refrigerate for at least 30 minutes to make it easier to handle.
• **Form the Cookies:** Scoop out 1-tablespoon portions of dough and roll them into balls. Roll each ball in powdered sugar until fully coated.
• **Bake:** Arrange the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops are crinkled. Avoid overbaking to keep the cookies soft.
• **Cool:** Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a cooling rack to cool completely.