Introduction

Lemon Crinkle Cookies are bright, soft, and delightfully tangy treats perfect for any time you crave a citrusy dessert. These cookies feature a tender texture with a slightly crackled powdered sugar coating that adds charm and sweetness. Simple to make, they bring a fresh lemon flavor to your cookie jar.

A close-up view of a stack of three lemon cookies on a white marbled surface, each cookie coated with a cracked layer of powdered sugar showing a soft, pale yellow inside; the top cookie is broken in half, revealing its soft, crumbly texture and light yellow color inside, with two whole cookies beneath also dusted with powdered sugar. In the blurred background, there are hints of bright yellow lemons and green foliage, adding a fresh feel to the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 large egg
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
5-8 drops yellow food coloring (optional)
1/4 cup sugar (for rolling)
3/4 cup powdered sugar (for rolling)

Instructions

Step 1: In a large bowl, mix together the flour, baking soda, and salt. Set aside.
Step 2: In the bowl of a stand mixer, beat the softened butter and sugar until fluffy, about 2 minutes.
Step 3: Add the egg, fresh lemon juice, lemon zest, vanilla extract, and yellow food coloring (if using) to the butter mixture. Mix to combine.
Step 4: Gradually add the dry ingredients to the wet mixture and mix until fully incorporated.
Step 5: Cover the bowl with plastic wrap and refrigerate the dough for 2 hours to firm up.
Step 6: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 7: Scoop out the dough using a small cookie scoop or spoon and roll into balls. If the dough feels too soft, chill it again briefly to prevent spreading during baking.
Step 8: Roll each dough ball first in the granulated sugar and then generously coat with powdered sugar. Place the coated dough balls on the prepared baking sheets, spaced about 2 inches apart.
Step 9: Bake for 10-12 minutes until the cookies have cracked and are set.
Step 10: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a stronger lemon flavor, consider adding lemon extract instead of doubling the lemon juice to avoid spreading.
Chilling the dough thoroughly helps maintain shape and prevents excessive spreading.
You can skip food coloring or adjust the amount to suit your preference for a natural look.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed bag or container for up to 3 months. To reheat, allow frozen cookies to thaw at room temperature or warm gently in a low oven for a few minutes.

How to Serve

The image shows soft, round lemon crinkle cookies covered in white powdered sugar, arranged on a sheet of parchment paper over a wire rack. One cookie is broken in half at the front, revealing a moist, light yellow inside with a crumbly texture. The cookies have a cracked sugar surface showing their tender interior. In the blurred background, there is a lemon and fresh green plants adding a fresh touch. The whole scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon extract instead of fresh lemon juice?

Yes, lemon extract can provide a stronger, more concentrated lemon flavor. Use about 1/2 teaspoon of lemon extract to replace the 2 tablespoons of lemon juice, and reduce the liquid in the recipe slightly if needed.

Why do the cookies spread too much sometimes?

If your dough feels too soft or warm, the cookies may spread excessively during baking. Chilling the dough for the recommended time and ensuring it is firm before baking helps the cookies keep their shape and develop the classic crinkle texture.