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Soft Lemon Crinkle Cookies

soft lemon crinkle cookies - featured image

Soft lemon crinkle cookies with a tender crumb and a bright, tangy lemon flavor, coated in powdered sugar for a delicate crackled look. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • Zest of 2 medium lemons
  • 1/4 cup (60ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, for rolling

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
  2. In a large bowl, beat 1/2 cup softened butter with 1 cup granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
  3. Add 2 large eggs one at a time, beating well after each addition. Stir in lemon zest and vanilla extract.
  4. In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.
  5. Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Stir in 1/4 cup fresh lemon juice by hand.
  7. Optional: Chill dough for 30 minutes for easier handling and better shape.
  8. Place 1 cup powdered sugar in a shallow bowl. Form dough balls about 1.5 inches in diameter using a cookie scoop or spoon, then roll generously in powdered sugar until fully coated.
  9. Arrange dough balls on prepared baking sheets about 2 inches apart.
  10. Bake for 10-12 minutes until cookies have puffed and cracked but centers are still slightly soft.
  11. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use fresh lemon zest and juice for best flavor. Chill dough for 30 minutes to prevent spreading. Roll dough balls generously in powdered sugar for signature crinkle look. Avoid overbaking to keep cookies soft. Store in airtight container to maintain softness. Freeze for up to 3 months.

Nutrition

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