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.

Lemon Crinkle Cookies

Description

Soft, chewy, and bursting with bright lemon flavor, these Lemon Crinkle Cookies are a must-try! They’re easy to make, incredibly delicious, and perfect for any occasion.

Ingredients

Scale

1/2 cup butter, softened
1 cup granulated sugar
1/2 tsp vanilla extract
1 whole egg
1 tsp lemon zest
1 tbsp fresh lemon juice
1 1/2 cups all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1/4 cup granulated sugar (for coating)
1/2 cup powdered sugar (for coating)

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together butter and granulated sugar until light and fluffy.
Mix in vanilla extract, egg, lemon zest, and lemon juice.
In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
Gradually add dry ingredients to the wet mixture, stirring until just combined.
Roll dough into 1-tablespoon balls.
Roll each ball first in granulated sugar, then in powdered sugar.
Place on the baking sheet, spacing 2 inches apart.
Bake for 9-11 minutes or until edges are set.
Let cool on the baking sheet for 3 minutes, then transfer to a wire rack.

Notes

Use fresh lemon juice and zest for the best flavor. For extra chewiness, avoid overbaking! Store in an airtight container for up to 4 days or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 10g
Sodium: 35mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg

Keywords: lemon cookies, crinkle cookies, citrus dessert