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Lemon Crinkle Cookies

Lemon crinkle cookies are rolled in granulated and powdered sugar, then baked until puffed and cracked with soft-looking centers. A two-hour chill helps the dough hold its shape as the cookies bake.
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Prep Time 25 minutes
Cook Time 12 minutes
Chilling 2 hours
Total Time 2 hours 37 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 0.5 cup unsalted butter softened
  • 1.25 cup granulated sugar
  • 2 eggs large, at room temperature
  • 2 tbsp lemon zest finely grated
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup powdered sugar

Equipment

  • 2 18x13-inch baking sheets

Method
 

  1. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  2. Beat the butter with 1 cup of the granulated sugar until light and fluffy, about 2 minutes.
  3. Beat in the eggs one at a time.
  4. Mix in the lemon zest, lemon juice, and vanilla extract until combined.
  5. Add the flour mixture and mix on low just until no dry streaks remain.
  6. Cover and refrigerate the dough for 2 hours.
  7. Heat the oven to 350°F.
  8. Line two 18x13-inch baking sheets with parchment paper.
  9. Put the remaining 1/4 cup granulated sugar and the powdered sugar in separate small bowls.
  10. Scoop the dough into 24 portions and roll each into a ball.
  11. Coat each ball first in granulated sugar and then generously in powdered sugar.
  12. Arrange 12 cookies on each baking sheet, spacing them about 2 inches apart.
  13. Bake on separate oven racks for 10–12 minutes, swapping the pans’ rack positions and rotating them front to back halfway through, until the cookies are puffed and cracked with set edges and soft-looking centers.
  14. Let the cookies cool on the baking sheets for 5 minutes.
  15. Transfer the cookies to a wire rack to cool completely.

Notes

For defined crinkles, coat each dough ball generously in powdered sugar after rolling it in granulated sugar. Store airtight at room temperature for up to 4 days; freeze baked cookies for up to 2 months. For a dairy-free option, use plant-based butter.