Soft, chewy lemon crinkle cookies with a bright, delicate citrus flavor from fresh lemon juice and zest. Easy to make and perfect for spring and summer baking.
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 24 cookies
Calories: 130 kcal per cookie
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 1 large egg
- 2 tablespoons fresh lemon juice (double for a stronger lemon flavor)
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 5–8 drops yellow food coloring (optional)
For rolling:
- 1/4 cup sugar
- 3/4 cup powdered sugar
Instructions
- In a large bowl, mix together the flour, salt, and baking soda. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar until fluffy, about 2 minutes. Add the egg, lemon juice, lemon zest, vanilla extract, and food coloring (if using), and mix to combine.
- Slowly add the dry ingredients to the mixer and mix until incorporated. Cover the bowl and chill in the fridge for 2 hours.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Scoop the dough and roll into balls. The dough should be scoopable but firm — if it’s too soft, chill it longer.
- Roll each dough ball in granulated sugar first, then generously in powdered sugar. Place on the baking sheets, 2 inches apart.
- Bake for 10–12 minutes. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Tips
- Don’t overmix the batter — this keeps the cookies soft.
- Use fresh lemon juice for the best flavor; bottled juice won’t taste the same.
- Rolling in granulated sugar before powdered sugar helps create that classic crinkly pattern.
Storage
Store cooled cookies in an airtight container at room temperature for about a week. The dough also freezes well — freeze rolled dough balls on a tray until solid, then transfer to a freezer bag.