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Lemon Crinkle Cookies
4.7 from 171 votes

Lemon Crinkle Cookies

Lemon Crinkle Cookies combine a bright lemon flavor with a tender, cakey texture and a crinkled powdered sugar-coated exterior. The dough is enriched with both lemon juice and lemon zest, plus a hint of lemon extract, lending a fresh citrus punch. These cookies bake to a soft center with slight browning at the edges and a delicate sweetness balanced by mild tartness. Rolling the dough balls in powdered sugar creates their distinctive crinkle appearance after baking. They are suited for serving as a light dessert or tea-time treat.

Prep Time
10 mins
Cook Time
13 mins
Total Time
23 mins
Servings: 30 cookies
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups all-purpose flour (scoop and level to measure)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 10 Tbsp butter softened, unsalted
  • 1 cup + 2 Tbsp granulated sugar
  • 1 Tbsp lemon from about 2 medium lemons, zest
  • 1 egg large
  • 1 egg large, yolk
  • 1 1/2 Tbsp lemon juice fresh
  • 3/4 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 5 yellow food coloring optional, drops
  • 1/2 cup powdered sugar

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, sugar and lemon zest until pale and fluffy (occasionally scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl).
  3. Mix in egg then blend in egg yolk. Add lemon juice, lemon extract, vanilla extract and optional yellow food coloring and mix until combined. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
  4. Pour powdered sugar into a small bowl. Scoop dough out about 1 1/2 Tbsp at a time (25g each) and shape into a ball, then drop in powdered sugar and roll to evenly coat.
  5. Transfer to a parchment paper or Silpat lined baking sheet, repeat with remaining dough and space cookies 2-inches apart on baking sheet. Bake in preheated oven 10 - 13 minutes.
  6. Cool on baking sheet several minutes then transfer to a wire rack to cool. 

Notes

  • Store cookies in an airtight container at room temperature to maintain freshness.
  • For consistent results, scoop and level the all-purpose flour when measuring.
  • The lemon zest and juice provide the primary citrus flavor; use fresh lemons when possible.