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Lemon Crinkle Cookies

A bright and zesty twist on a classic crinkle cookie! These soft, chewy Lemon Crinkle Cookies are packed with fresh lemon flavor and have a beautifully crinkled, powdered sugar coating. They’re one of the best lemon desserts for spring, summer, or whenever you need a little citrusy pick-me-up.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 54 minutes
Servings: 24 cookies
Ingredients Method Notes

Ingredients
  

Dry Ingredients:
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
Wet Ingredients:
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • ½ teaspoon vanilla extract
For Rolling:
  • ½ cup powdered sugar

Method
 

Prepare the Dough
  1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  2. In a large mixing bowl, beat the butter and granulated sugar until light and fluffy (about 2 minutes).
  3. Mix in the egg, lemon juice, lemon zest, and vanilla extract until well combined.
Chill the Dough
  1. Gradually add the dry ingredients to the wet mixture and stir until just combined.
  2. Cover and refrigerate for 30 minutes. This helps the cookies hold their shape.
Preheat & Prepare
  1. Preheat oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.
Shape & Coat the Cookies
  1. Scoop tablespoon-sized portions of dough, roll into balls, and generously coat with powdered sugar.
  2. Place the balls 2 inches apart on the prepared baking sheet.
Bake & Cool
  1. Bake for 10-12 minutes, until edges are set but centers are soft.
  2. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Storage Tips

  • Room Temp: Store in an airtight container for 3-4 days.
  • Freezing Dough: Freeze dough balls, then thaw and bake as needed.