Lemon Crinkle Cookies
Lemon Crinkle Cookies are bright, zesty treats with a soft, chewy center and a slightly crisp, cracked sugar coating. The fresh lemon flavor shines in every bite, making these cookies…
Tip: save now, cook later.Lemon Crinkle Cookies are bright, zesty treats with a soft, chewy center and a slightly crisp, cracked sugar coating. The fresh lemon flavor shines in every bite, making these cookies wonderfully refreshing and perfect for anyone who loves a little citrus in their sweets.
I love making these cookies when I want something simple yet special. The way the powdered sugar cracks as the cookies bake is so satisfying to see, and that little tang of lemon always brings a smile. One tip I always follow is to use fresh lemon juice and zest—it really makes all the difference.
These cookies are great for sharing, whether it’s at a family gathering or just with a friend over a cup of tea. I often pack them up in little boxes as gifts, and they never last long. If you like lemon and soft, chewy cookies, these are going to quickly become one of your favorites too!
Key Ingredients & Substitutions
Butter: Use unsalted butter for control over saltiness and better flavor. Softened butter helps create a light, fluffy dough. If dairy-free, try vegan butter or coconut oil, but expect a slight texture change.
Lemon zest and juice: Fresh lemons bring a bright, natural flavor. Zest adds essential oils for extra aroma. If lemons aren’t available, you can substitute with bottled lemon juice, but zest is hard to replace for the vibrant flavor.
Flour: All-purpose flour gives structure without being tough. For a softer cookie, try cake flour or a mix. Gluten-free flour blends can work too, just watch the dough consistency.
Powdered sugar: Coating dough balls in powdered sugar creates the classic crinkle look and adds a touch of sweetness. Don’t skip this step—it’s key to the cracked pattern!
How Can I Get the Perfect Crinkle Effect on My Cookies?
The key to the signature crinkle cracks lies in a few simple steps:
- Chill the dough: Cooling the dough firms it up, making it easier to roll and helps control spreading in the oven.
- Generous powdered sugar coating: Roll the dough balls well so they’re fully covered. The sugar dries out the surface and cracks as the cookie bakes.
- Don’t overmix: Mix dry and wet ingredients just until combined to keep the dough tender and allow cracking.
- Bake until set but soft: Watch the baking time closely. The cookies should look cracked and set on top but still soft inside for the best texture.
Equipment You’ll Need
- Mixing bowls – at least two sizes to mix wet and dry ingredients separately without mess.
- Hand mixer or stand mixer – makes creaming butter and sugar quick and easy.
- Zester or fine grater – for getting fresh lemon zest, which adds bright flavor.
- Baking sheet – a flat surface to bake the cookies evenly.
- Parchment paper or silicone baking mat – prevents sticking and helps with easy cleanup.
- Measuring cups and spoons – to get ingredient amounts just right for perfect dough.
- Scoop or spoon – for portioning uniform dough balls that bake evenly.
Flavor Variations & Add-Ins
- Add ½ teaspoon of ground ginger or cardamom for a warm, spicy twist that pairs nicely with lemon.
- Stir in ½ cup white chocolate chips for a sweet, creamy contrast to the tangy lemon.
- Use lime zest and juice instead of lemon for a slightly different citrus flavor that’s just as fresh.
- Fold in a handful of finely chopped pistachios for extra crunch and a pop of color.
Lemon Crinkle Cookies Recipe
Ingredients You’ll Need:
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (60g) powdered sugar (for rolling)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, plus 30 minutes to chill the dough, and 10-12 minutes to bake. So, plan for roughly 50 minutes from start to finish, including cooling time.
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to keep your cookies from sticking.
2. Mix Wet Ingredients:
In a large bowl, cream the softened butter and granulated sugar together until it looks light and fluffy—this usually takes about 2-3 minutes. Then add the egg, vanilla extract, lemon zest, and lemon juice, mixing well until everything is combined.
3. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, and salt. This helps make sure everything is evenly mixed before adding it to your wet ingredients.
4. Make the Dough:
Gradually add the dry ingredients into the wet ingredients, mixing just until the dough is combined. It will be a bit sticky, which is perfect.
5. Chill the Dough:
Cover your dough and pop it into the fridge for about 30 minutes. This helps the dough firm up so it’s easier to handle and helps the cookies keep their shape when baking.
6. Shape and Coat:
Once chilled, scoop out tablespoon-sized portions of dough and roll each one into a ball. Roll each ball generously in powdered sugar, making sure they’re completely covered. This sugar coating creates the beautiful crinkled look.
7. Bake and Cool:
Place the coated dough balls on your prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 10-12 minutes, or until your cookies have spread, cracked on top, and look set but still feel soft in the center. Let them cool on the sheet for 5 minutes before moving them onto a wire rack to cool completely.
Enjoy!
Now you have soft, tangy lemon crinkle cookies with their signature crackled powdered sugar tops—perfect for sharing or enjoying with a cup of tea!
Can I Use Frozen Lemon Juice or Zest?
Yes, you can use frozen lemon juice or zest if fresh ones aren’t available. Just thaw the juice and gently dry the zest if needed before adding to the dough to avoid extra moisture.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it, covered, for up to 24 hours. Let it sit at room temperature for a few minutes before shaping and rolling in powdered sugar.
How Should I Store Leftover Cookies?
Store baked cookies in an airtight container at room temperature for up to 3 days. For longer freshness, keep them in the fridge for up to a week, but bring to room temperature before serving.
Can I Substitute Any Ingredients?
Butter is best for flavor and texture, but you can swap with vegan butter if needed. For flour, all-purpose works best, but a gluten-free blend can be used with possible slight changes in texture.