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A close-up of fresh lemon crinkle cookies with a bright white powdered sugar coating and deep yellow cracks

Soft and Chewy Lemon Crinkle Cookies

These lemon crinkle cookies are the ultimate bright and citrusy treat. Featuring a snowy powdered sugar exterior and a moist, tender center, they are as beautiful to look at as they are to eat.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling in refrigerator 2 hours
Total Time 2 hours 27 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Ingredients
  

Dry Goods & Leavening

  • 2 cups All-Purpose Flour approx. 250g
  • 1 tsp Baking Soda approx. 6g
  • 1/4 tsp Salt: approx. 1.5g

Dairy & Fats

  • 1/2 cup Unsalted Butter softened: (approx. 113g)

Sweeteners

  • 1 cup Granulated Sugar for the dough (approx. 200g)
  • 1/4 cup Granulated Sugar for rolling (approx. 50g)
  • 3/4 cup Powdered Sugar for rolling (approx. 90g)

Citrus & Flavor

  • 1 Tbsp Fresh Lemon Zest approx. 6g
  • 2 Tbsp Fresh Lemon Juice approx. 30ml
  • 1 Large Egg approx. 50g
  • 1/2 tsp Vanilla Extract approx. 2.5ml

Instructions
 

  • Cream the Base: In a large bowl, cream together the softened butter, 1 cup of sugar, and lemon zest. Beat for about 3 minutes until the mixture looks pale, fluffy, and fragrant.
  • Add Wet Ingredients: Add the egg, fresh lemon juice, and vanilla to the bowl. Mix until the batter is smooth and well-combined, making sure to scrape the sides of the bowl.
  • Mix in Dry Ingredients: Add the flour, baking soda, and salt to the bowl. Mix on low speed just until the white streaks disappear so the cookies stay tender and soft.
  • Chill the Dough: Cover the bowl and refrigerate for at least 2 hours. Chilling prevents the dough from spreading too much and makes it easier to handle.
  • Prep for Baking: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
  • Shape and Roll: Scoop 1-inch balls and roll them in granulated sugar first, then heavily in powdered sugar. This double-coat ensures a perfect, bright white crinkle.
  • Bake: Place the balls 2 inches (5cm) apart on the sheets. Bake for 10–12 minutes until the edges are set and the crinkle pattern is fully formed.
  • Cool: Allow the cookies to rest on the hot baking sheet for 5 minutes to set. Transfer them to a wire rack to cool completely before serving.

Notes

  • Freshness: Only use fresh lemons. Bottled juice will result in a flat, metallic flavor.
  • Double Rolling: The granulated sugar layer acts as a barrier that prevents the powdered sugar from melting into the cookie dough.
  • Nutrition (Per Cookie): Calories: 130 kcal | Fat: 4g | Carbs: 22g | Sugar: 14g | Protein: 1g