Description
Lemon crinkle cookies are soft, cake-like cookies with a bright citrus flavor and a signature powdered sugar-coated exterior. As they bake, the dough spreads and cracks, creating beautiful crinkles and crispy edges while keeping a chewy, tender center. They’re the citrusy cousin to chocolate crinkle cookies and are especially popular during spring and summer.
Ingredients
•1 ¾ cups all-purpose flour
•1 tsp baking powder
•¼ tsp salt
•½ cup unsalted butter, softened
•1 cup granulated sugar
•2 large eggs
•Zest of 2 lemons
•2 tbsp fresh lemon juice
•1 tsp vanilla extract
•½ cup powdered sugar (for rolling)
Instructions
Mixing and Chilling the Dough
1.Whisk Dry Ingredients – In a bowl, combine flour, baking powder, and salt.
2.Cream Butter & Sugar – Beat butter and sugar until light and fluffy (about 2-3 minutes).
3.Add Wet Ingredients – Mix in eggs one at a time, then add lemon zest, juice, and vanilla.
4.Combine – Slowly mix in dry ingredients until fully incorporated.
5.Chill (Optional but recommended) – Chill the dough for 30 minutes to reduce stickiness and control spreading.
Rolling in Sugar: Why It Matters
•Scoop chilled dough into 1-inch balls.
•Roll each ball first in granulated sugar (optional), then generously in powdered sugar.
•The powdered sugar layer cracks during baking, giving the cookies their beautiful crinkled finish.
Baking Tips for Soft & Chewy Texture
•Preheat oven to 350°F (175°C).
•Line baking sheets with parchment paper.
•Place cookie dough balls 2 inches apart.
•Bake for 10-12 minutes, until edges are set but centers are soft.
•Cool on pan for 5 minutes before transferring to a wire rack.
Lemon Glaze or No Glaze? Optional Topping Ideas
While the cookies are delicious on their own, here are a few fun upgrades:
•Lemon Glaze – Mix powdered sugar with lemon juice and drizzle over cooled cookies.
•Lemon Cream Cheese Frosting – Turn them into sandwich cookies!
•White Chocolate Drizzle – Adds sweetness and a pretty finish.
Each option adds a new layer of flavor without overpowering the lemon.
Notes
Freezing Tips: Make Ahead and Bake Later
To Freeze Dough:
•Roll dough into balls (do not coat in sugar yet).
•Freeze on a baking sheet, then transfer to a freezer bag.
•When ready to bake, thaw slightly, then roll in sugar and bake as usual.
To Freeze Baked Cookies:
•Cool completely.
•Place in airtight layers with parchment paper between.
•Freeze up to 2 months. Thaw at room temp.
Common Mistakes to Avoid with Lemon Crinkle Cookies
Even the best bakers can have an off batch. Watch out for these common slip-ups:
•Too Little Powdered Sugar – A light dusting won’t produce the crinkle effect—coat generously.
•Skipping the Chill – Warm dough spreads too much and loses shape.
•Overmixing – Leads to dense, tough cookies. Mix just until combined.
•Not Enough Lemon Flavor – Be generous with zest and juice, or add a drop of lemon extract.
•Overbaking – Cookies should look soft in the center when removed from the oven—they’ll firm up as they cool.
How to Intensify the Lemon Flavor
If you’re a citrus lover, here’s how to take the lemon flavor up a notch:
•Extra Zest – Zest more lemons for a stronger aroma.
•Lemon Extract or Lemon Oil – A drop adds intense citrus without extra moisture.
•Concentrated Lemon Juice – Use lemon juice concentrate for a punchier bite.
•Lemon Sugar – Rub zest into granulated sugar before mixing—this releases essential oils.
- Prep Time: 15 minutes
- Chill time: 2 hours
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Moroccan
Nutrition
- Calories: 130kcal
- Sugar: 14g
- Sodium: 104mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0,2g
- Carbohydrates: 22g
- Fiber: 0,3g
- Protein: 1g
- Cholesterol: 18mg