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Soft and chewy lemon crinkle cookies with powdered sugar crackled tops
Sophy

lemon crinkle cookies recipe

Soft and chewy lemon crinkle cookies made with fresh lemon juice and zest, coated in powdered sugar for a beautiful crackled finish. Easy homemade lemon cookies with bright citrus flavor and tender centers.
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Prep Time 20 minutes
Cook Time 12 minutes
chill time 2 hours
Total Time 2 hours 32 minutes
Servings: 23 cookies
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup butter softened
  • 1 cup granulated 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
For Rolling
  • 1/4 cup granulated sugar
  • 3/4 cup powdered sugar

Method
 

  1. In a large bowl, mix flour, baking soda, and salt. Set aside.
  2. In a stand mixer, beat butter and sugar until light and fluffy, about 2–3 minutes.
  3. Add egg, lemon juice, lemon zest, vanilla extract, and food coloring (if using). Mix until smooth.
  4. Slowly add dry ingredients to the mixer. Mix just until combined. Do not overmix.
  5. Cover the bowl tightly and refrigerate for 2 hours.
  6. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  7. Scoop dough using a small cookie scoop. Roll into balls.
  8. Roll each ball first in granulated sugar, then coat heavily in powdered sugar.
  9. Place dough balls 2 inches apart on baking sheets.
  10. Bake for 10–12 minutes, until edges are set and centers remain soft.
  11. Cool on baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • For stronger lemon flavor, double the lemon juice or add a small amount of lemon extract.
  • If dough feels too soft, chill longer to prevent spreading.
  • Slightly underbake for softer centers.
  • Fresh lemon juice gives better flavor than bottled.