Lemon Crinkle Cookies

If you’re a lemon lover like me, get ready to fall in love with these Lemon Crinkle Cookies! They’re soft, chewy, and packed with a bright, citrusy flavor in every bite. This recipe is easy to follow, perfect for all skill levels, and will leave your kitchen smelling absolutely divine.

Table of Contents

Why You’ll Love This Lemon Crinkle Cookies Recipe

I first made these cookies for a baking contest, and guess what? They won first place! Ever since, they’ve been a family favorite. They’re soft yet slightly crunchy, sweet yet tart, making them an irresistible treat.

And the best part? You probably have all the ingredients in your kitchen right now! This recipe is simple, quick (just 30 minutes from start to finish), and a guaranteed crowd-pleaser.

Ingredients for Lemon Crinkle Cookies

This recipe uses everyday ingredients that come together to create a magical treat. Here’s what you’ll need:

Wet Ingredients:

1/2 cup butter (softened; use real butter, not margarine)
1 cup granulated sugar (for sweetness)
1/2 tsp vanilla extract (adds warmth)
1 whole egg (for structure and texture)
1 tsp lemon zest (for extra citrusy goodness)
1 tbsp fresh lemon juice (Meyer lemons work great!)

Dry Ingredients:

1 1/2 cups all-purpose flour (for structure)
1/4 tsp salt (balances flavors)
1/4 tsp baking powder (for a light texture)
1/8 tsp baking soda (helps with the rise)

For Coating:

1/4 cup granulated sugar (helps the cookies spread properly)
1/2 cup powdered sugar (creates that signature crinkle look)

Step-by-Step Instructions

1. Preheat the Oven & Prep Your Baking Sheets

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.

In a large bowl, use a hand mixer or stand mixer to cream together the butter and granulated sugar until light and fluffy.
Mix in the vanilla extract, egg, lemon zest, and lemon juice.
In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

3. Roll the Dough in Sugar

Place granulated sugar on one plate and powdered sugar on another.
Scoop out small portions of dough (about 1 tablespoon each) and roll into balls.
Roll each dough ball first in granulated sugar, then in powdered sugar to fully coat.

4. Bake the Cookies

Place the sugar-coated dough balls onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 9-11 minutes or until the edges are set and the cookies appear matte.
Let cool for 3 minutes on the baking sheet before transferring to a wire rack.

Ingredients for Lemon Crinkle Cookies Recipe

Pro Tips for the Best Lemon Crinkle Cookies

Use fresh lemon juice and zest for the best flavor.
Don’t overbake these cookies should be soft and chewy.
Chill the dough for 30 minutes if it’s too sticky to handle.
Measure your flour correctly (spoon and level method) to avoid dense cookies.

Delicious Variations to Try

Want to switch things up? Here are some fun ways to customize this recipe:

Add white chocolate chips for a creamy twist.
Make them gluten-free by using a 1:1 gluten-free flour substitute.
Try a different citrus flavor swap the lemon for lime, orange, or grapefruit.
Drizzle with a lemon glaze made of powdered sugar and lemon juice.

Storing & Freezing Lemon Crinkle Cookies

How to Store:

Store in an airtight container at room temperature for up to 4 days.
Add a slice of white bread to keep them soft longer.

How to Freeze:

Freeze unbaked dough: Roll into balls (skip the sugar coating) and freeze on a tray. Transfer to a zip-top bag and store for up to 2 months.
Freeze baked cookies: Store in an airtight container for up to 3 months. Thaw at room temperature before enjoying.

FAQs

Why Didn’t My Lemon Crinkle Cookies Spread Properly?

Over-measuring flour is the most common culprit. Use the spoon and level method instead of scooping directly from the bag. Also, ensure your butter is softened but not melted.

Can I Use Bottled Lemon Juice Instead of Fresh?

Yes, but fresh lemon juice gives a brighter, more natural citrus flavor. If possible, always use fresh!

How Do I Store These Cookies to Keep Them Soft and Chewy?

Keep them in an airtight container at room temperature. Adding a slice of bread helps retain moisture.

Can I Make the Dough Ahead of Time and Refrigerate It?

Yes! Refrigerate the dough for up to 24 hours before baking. Let it sit at room temperature for 10-15 minutes before rolling in sugar.

Can I Freeze Lemon Crinkle Cookies?

Absolutely! You can freeze both baked cookies and unbaked dough balls (see storage instructions above).

What’s the Best Way to Get a Strong Lemon Flavor?

For extra lemony goodness:
. Increase the lemon zest to 2 teaspoons.
. Add a small drop of lemon extract for a boost.
. Avoid adding extra lemon juice it could affect the texture.

If you loved this Lemon Crinkle Cookies recipe, try these delicious treats next:

These Lemon Crinkle Cookies are the perfect mix of soft, chewy, and tangy with a delightful crinkle effect. Whether you’re baking for a special occasion or just craving lemon butter cookies, this recipe is a must-try. So grab your ingredients and start baking! Don’t forget to share your results and save this recipe for later!

Soft & Chewy Lemon Crinkle Cookies – A Zesty Delight

Soft & Chewy Lemon Crinkle Cookies – Easy & Delicious

Don’t forget to Pin this recipe on Pinterest so you can find it later

Happy baking!