Easy lemon crinkle cookies Recipes
Craving a bright, zesty treat? My Easy Lemon Crinkle Cookies are soft, tangy, and irresistibly sweet, making them the perfect addition to any cookie jar. With a crackled, powdered-sugar coating and a melt-in-your-mouth texture, these cookies are a guaranteed crowd-pleaser. Whether you're baking for a sunny brunch, a spring gathering, or just a midweek sweet fix, this lemon crinkle recipe is simple, quick, and full of fresh citrus flavor.
Ingredients List
Cookie Ingredients
2 ½ cups (313 g) all-purpose flour (spooned & leveled)
1 teaspoon cornstarch
1 teaspoon baking soda
½ teaspoon salt
¾ cup (170 g; 12 Tbsp) unsalted butter, softened to room temperature
1 cup + 2 Tbsp (225 g) granulated sugar
1 large egg, at room temperature
¼ cup (60 ml) fresh or bottled lemon juice, at room temperature
1 Tbsp lemon zest (packed, it’s a lot of zest!)
1 teaspoon vanilla extract
For Rolling
3 Tbsp (35 g) granulated sugar (optional, see step 6)
1 cup (120 g) confectioners’ sugar
Required Kitchen Tools
To make these lemon crinkle cookies perfectly, these kitchen tools are lifesavers:
Mixing Bowls – I like using a large bowl for dry ingredients and a medium one for wet ingredients.
Hand or Stand Mixer – Creaming butter and sugar becomes effortless with a mixer.
Measuring Cups & Spoons – Accurate measurements make all the difference in cookie texture.
Baking Sheets & Parchment Paper – Prevents sticking and ensures even baking.
Cooling Rack – Essential for cooling cookies without them getting soggy.
Small Bowl – For rolling cookies in sugar and confectioners’ sugar.
Cookie Dough Preparation
Making lemon crinkle cookies starts with creating a soft, citrus-infused dough that will bake into tender, chewy delights.
Mixing the Ingredients
First, I combine all the dry ingredients: flour, cornstarch, baking soda, and salt. In a separate bowl, I cream the softened butter with granulated sugar until light and fluffy. Next, I beat in the egg, lemon juice, lemon zest, and vanilla extract until everything is smooth and fully incorporated. Finally, I gradually fold the dry ingredients into the wet mixture until a soft, pliable dough forms.
Chilling the Dough
For the best texture, I chill the dough for at least 30 minutes. This makes the cookies easier to handle and helps them retain their shape during baking.
Shaping the Cookies
Preheat the Oven: I set my oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop the Dough: Using a cookie scoop or tablespoon, I portion the dough into 1-inch balls.
Roll in Granulated Sugar (Optional): For an extra crunch, I roll the dough balls in granulated sugar.
Coat with Confectioners’ Sugar: Finally, I generously roll each ball in powdered sugar. The coating creates the signature crackled top as the cookies bake.
Baking the Cookies
I place the sugar-coated dough balls about 2 inches apart on the baking sheet. Baking takes just 10–12 minutes, or until the cookies are set and slightly puffed but still soft in the center. The edges will be firm, but the middle should remain tender.
Once baked, I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step prevents them from breaking apart while still warm.
Serving and Decoration
These lemon crinkle cookies are naturally stunning with their snowy white cracks and bright lemon aroma. I like serving them on a simple platter, letting their vibrant lemon zest shine. They pair beautifully with a cup of tea, coffee, or a chilled glass of lemonade for the ultimate citrus experience.
For a decorative twist, I sometimes drizzle a light lemon glaze over cooled cookies for extra zing and shine.
Storage Instructions
Keeping Cookies Fresh
I store these cookies in an airtight container at room temperature for up to 5 days. They remain soft and chewy, with that delightful crackled exterior.
Freezing Cookies
These lemon crinkle cookies also freeze well. I place unbaked dough balls on a baking sheet, freeze them for about an hour, then transfer them to a freezer-safe bag. When ready to bake, I just pop them in the oven straight from the freezer—no thawing needed!
Conclusion
Baking these Easy Lemon Crinkle Cookies has become my go-to when I want a simple, flavorful treat. The combination of tangy lemon, soft chewy centers, and powdered sugar cracks makes them irresistible. With a few basic ingredients and simple steps, you can enjoy a batch of homemade lemony goodness any day of the week. Whether baking for friends, family, or just yourself, these cookies are a bright, sunny delight that never fails to impress.
