Soft Lemon Crinkle Cookies
Bursting with bright citrus flavor and that signature crinkle crack, these Soft Lemon Crinkle Cookies are pillowy, chewy, and packed with fresh lemon zest and juice. Rolled in sugar and powdered sugar before baking, they develop beautiful crackled tops while staying tender and soft inside.
Equipment
- Mixing bowl
- Whisk
- spatula
- Baking sheets
- Parchment paper
Ingredients
For the Cookie Dough
- ¾ cup granulated sugar
- 2 lemons zested zest only
- 2 large eggs room temperature
- 6 tbsp salted butter melted and cooled
- ½ tsp vanilla extract
- 2 tbsp fresh lemon juice
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
For Rolling
- ½ cup granulated sugar
- ¾ cup powdered sugar icing sugar
Instructions
- Add the granulated sugar and lemon zest to a large bowl and rub them together with your fingertips for 30–60 seconds until fragrant and slightly damp.
- Add the eggs, melted and cooled butter, and vanilla extract. Whisk until smooth and combined, then whisk in the fresh lemon juice.
- In another bowl whisk together the flour, baking powder, and salt. Fold the dry ingredients into the wet mixture until a soft, sticky dough forms.
- Cover the bowl and refrigerate the dough for at least 2 hours until firm enough to scoop.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Place granulated sugar and powdered sugar in separate bowls.
- Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in granulated sugar first, then generously coat in powdered sugar.
- Place the coated dough balls on the baking sheets with about 2 inches of space between them.
- Bake for 12–14 minutes until the cookies are lightly golden on the bottom and have developed crinkled tops. Let cool on the baking sheet before serving.
Notes
Use fresh lemon juice and zest for the best flavor. Chill the dough fully before baking to prevent spreading and ensure strong crinkle patterns. For variations, add 1 tablespoon poppy seeds for lemon poppy seed cookies, 1/2 teaspoon dried culinary lavender for a floral note, or 1/2 cup white chocolate chips for a sweeter version.