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Soft and Chewy Lemon Crinkle Cookies

Three bright yellow lemon crinkle cookies coated in powdered sugar, with one cookie broken in half to show the soft interior.
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Make these soft, chewy lemon crinkle cookies bursting with bright lemon flavor and a sweet powdered sugar coating. This recipe delivers perfectly zesty citrus treats.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 tablespoon fresh lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 cup extra granulated sugar, for rolling
  • 1 cup powdered sugar, for coating

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  2. In a large bowl, use an electric mixer to beat the 1 cup of granulated sugar and softened butter until the mixture is light and fluffy, about 3 minutes.
  3. Beat in the egg, lemon zest, lemon juice, and vanilla extract until just combined. Scrape down the sides of the bowl as needed.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft cookie dough forms. Do not overmix.
  5. Place the extra 1/4 cup of granulated sugar in one shallow dish and the powdered sugar in another shallow dish.
  6. Scoop the dough into balls, about 1 tablespoon each. Roll each ball first in the granulated sugar, then thoroughly coat it in the powdered sugar. Press the sugar coating firmly onto the dough balls to help the crinkles form.
  7. Place the coated dough balls onto baking sheets lined with parchment paper, leaving about 2 inches between each ball.
  8. Chill the dough balls in the refrigerator for at least 30 minutes. This step helps prevent spreading and improves the crinkle effect.
  9. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
  10. Bake the chilled cookies for 10 to 12 minutes. The edges should look set, but the centers will still look slightly soft.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The crinkles will set as they cool.

Notes

  • For the best zesty flavor, use fresh lemon zest and juice, not bottled.
  • If you want intense crinkles, roll the dough balls a second time in the powdered sugar just before baking.
  • You can make the dough up to 2 days ahead; store it tightly covered in the refrigerator.

Nutrition

Find it online: https://daisyrecipe.com/lemon-crinkle-cookies-recipe-soft-chewy/