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4.9 from 276 votes

Lemon Crinkle Cookies

These Lemon Crinkle Cookies are the perfect balance of sweet and tart. They're pillowy soft, but with a slightly crisp edge, so they'll practically melt in your mouth!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
4 hrs
Total Time
4 hrs 32 mins
Servings: 24 cookies
Calories: 131 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup granulated sugar (200g)
  • 1 tablespoon grated lemon zest
  • ½ teaspoon salt
  • ½ cup unsalted butter melted (113g)
  • 2 large eggs
  • ¼ cup fresh lemon juice (60ml)
  • 1 teaspoon vanilla extract
  • 2⅓ cups all-purpose flour (280g)
  • ½ teaspoon baking soda
  • ¾ cup confectioners’ sugar (98g)

Instructions

    Cup of Yum
  1. In a large bowl, whisk together the sugar, lemon zest, and salt. For extra flavor, rub the sugar and zest together with your fingers until the mixture feels like wet sand. Whisk in the melted butter, eggs, lemon juice, and vanilla until well combined.
  2. In a small bowl whisk together the flour and baking soda. Fold the flour mixture into the sugar mixture until well combined. Cover and refrigerate for at least 4 hours or up to 12 hours.
  3. Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
  4. Add the confectioners’ sugar to a small bowl and set it aside.
  5. Scoop 12 balls of the chilled cookie dough using a 1 ½ tablespoon spring-loaded scoop. (You can use a heaping tablespoon if you don’t have a spring-loaded scoop). Cover and place the remaining dough back in the fridge.
  6. Roll the scooped dough between your palms to form smooth balls. Coat each dough ball very well with the confectioners’ sugar, and place 1 1/2 inches apart on a lined baking sheet.
  7. Bake for 12 to 14 minutes or until the tops crack and the bottom edges are just starting to brown. Let cool on the pan for 2 minutes then transfer the cookies to a wire rack and allow to cool completely. Repeat the scooping and baking process with the remaining dough. Cookies can be stored in an airtight container for up to 5 days.

Notes

  • I recommend bringing the eggs to room temperature, so they incorporate into the batter without mixing. If you forgot to bring the eggs out, place them in a bowl of warm tap water to help warm them up.
  • Remember to zest the lemon before juicing! Also, when zesting the lemon, make sure only to zest the yellow parts. The white layer underneath is bitter.
  • To get more juice from the lemons, roll them under your hand on the countertop to loosen the juices.
  • Careful not to overmix the cookies, or they’ll be dense.
  • Rubbing the lemon zest into the sugar helps the oils from the zest to release and absorb into the sugar. It strengthens the lemon flavor in the crinkle cookies, and I do not recommend skipping this step.
  • You want to work quickly when rolling the cookie dough and coating it with powdered sugar, so the dough doesn’t get too warm before baking.
  • I highly recommend using a scale to measure your flour. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.

Nutrition Information

Calories 131kcal (7%) Carbohydrates 22g (7%) Protein 2g (4%) Fat 4g (6%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.3g Monounsaturated Fat 1g Trans Fat 0.2g Cholesterol 24mg (8%) Sodium 77mg (3%) Potassium 23mg (1%) Fiber 0.4g (2%) Sugar 12g (24%) Vitamin A 138IU (3%) Vitamin C 1mg (1%) Calcium 6mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 24cookies

Amount Per Serving

Calories 131

% Daily Value*

Calories 131kcal 7%
Carbohydrates 22g 7%
Protein 2g 4%
Fat 4g 6%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 1g 5%
Trans Fat 0.2g 10%
Cholesterol 24mg 8%
Sodium 77mg 3%
Potassium 23mg 0%
Fiber 0.4g 2%
Sugar 12g 24%
Vitamin A 138IU 3%
Vitamin C 1mg 1%
Calcium 6mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.