Lemon Crinkle Cookies

A great lemon crinkle cookie has a soft center, crisp sugared edges, and a snowy powdered-sugar coat that splits open in the oven. This version leans into bright lemon flavor without adding so much liquid that the dough collapses.

The result: chewy lemon crinkle cookies with bold cracks and a clean finish.

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Why This Recipe Works

High-impact lemon flavor from zest and juice without thinning the dough.
Dough structure optimized for deep crinkles and a soft center.
A short chill helps the cookies hold shape while keeping cracks defined.
Powdered sugar layering provides contrast that doesn’t melt into the dough.

Ingredients & Substitutions

Butter: gives the dough structure and a soft, chewy center. Use softened butter so the cookies stay thick and crinkle cleanly.
Sugar: sweetens and supports the pale finish associated with crinkle-style cookies.
Egg: provides moisture and binds the dough so cracks open evenly.
Lemon zest: delivers concentrated aroma; lemon juice adds sharp acidity. Both are essential for a well-balanced lemon crinkle without excess liquid.
Flour and leavening: give the dough enough lift to break through the powdered sugar.
Salt: keeps the lemon flavor sharp.
Powdered sugar: forms the crackled exterior, while a light under-coat of granulated sugar helps prevent absorption.
Only lemon flavoring should be used here—no alternative citrus. Bottled lemon juice works when fresh isn’t available.

Essential Equipment

• A light-colored sheet pan
• Parchment paper
• A small cookie scoop

How to Make Lemon Crinkle Cookies

Make the Dough

1. Cream the butter and sugar until smooth and lightly aerated. Mix in egg, lemon zest, and lemon juice until blended. Add the dry ingredients and stir until a cohesive, slightly tacky dough forms.

Chill

1. Chill briefly. The dough should feel cool and firm enough to roll cleanly but not stiff.

Shape & Coat in Powdered Sugar

1. Roll the dough into smooth balls. Coat each ball lightly in granulated sugar, then generously in powdered sugar. This layering ensures the powdered sugar stays bright and breaks open dramatically.

Bake

1. Bake until the cookies puff and the tops crack. They should look matte, not glossy, and remain pale underneath.

Cool

1. Cool on the baking sheet so the centers set and the powdered-sugar crust finishes forming.

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Expert Tips

• Keep the dough cool but not hard—over-chilled dough won’t spread enough to form clean cracks.
• Smooth dough balls crack more dramatically than rough ones.
• If cookies spread too far, your butter was likely too warm; chill the shaped dough briefly.
• Add extra lemon zest—not more lemon juice—if you want stronger lemon aroma without weakening the structure.

Storage & Freezing

To Store:
Store the cooled cookies airtight for up to four days. The powdered sugar softens slightly over time but remains visible.

To Freeze Baked:
Baked cookies freeze well; thaw at room temperature to keep the powdered sugar intact.

To Freeze Dough:
Freeze uncoated dough balls up to two months. Thaw only until pliable, then coat in sugars and bake.

FAQ

1. Why didn’t my lemon crinkle cookies crack?
   The dough may have been too cold or too dry. Let it warm slightly before shaping so it spreads enough to open the surface.
2. Why did the powdered sugar disappear?
   Warm dough causes absorption. Use the granulated-sugar undercoat and chill the coated dough briefly.
3. Can I use bottled lemon juice?
   Yes. Most of the aroma comes from the zest, so bottled juice won’t affect crinkle structure.
4. Why did my lemon crinkle cookies spread too much?
   Butter was too soft or melted. Use softened butter and chill the dough if it feels loose.
5. Is chilling necessary?
   Yes. Even a short chill stabilizes the dough so it cracks instead of flattening.

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Lemon Crinkle Cookies

Recipe by Elle RiversCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

24

cookies

Prep time

20

minutes

Cooking time

12

minutes

Calories

110

kcal

Total time

1

hour 

2

minutes

Soft, chewy lemon crinkle cookies with bright citrus flavor and a crisp powdered-sugar coating designed to hold its contrast and crack beautifully.

Ingredients

• Dough

• ½ cup unsalted butter, softened (113 g)

• 1 cup granulated sugar (200 g)

• 1 large egg (50 g)

• 1 tablespoon lemon zest (6 g)

• 2 tablespoons lemon juice (30 ml)

• 1 teaspoon vanilla extract (5 ml)

• 1 ½ cups all-purpose flour (195 g)

• ¼ teaspoon baking soda (1 g)

• ¼ teaspoon baking powder (1 g)

• ¼ teaspoon salt (1 g)

• Coating

• ¼ cup granulated sugar (50 g)

• ½ cup powdered sugar (60 g)

Directions

• Cream butter and granulated sugar until smooth and slightly fluffy.
• Mix in egg, lemon zest, lemon juice, and vanilla until fully combined.
• Add flour, baking soda, baking powder, and salt; mix until a soft dough forms.
• Cover and chill dough for 30 minutes until slightly firm.
• Preheat oven to 350°F (177°C). Line sheet pans with parchment.
• Roll dough into smooth 1-inch balls.
• Coat each ball in granulated sugar, then generously in powdered sugar.
• Arrange on pans with space between them.
• Bake 10–12 minutes until tops crack and bottoms remain pale.
• Cool on the pan to finish setting before transferring to a rack.

Notes

• Slightly warm dough absorbs powdered sugar; if needed, chill coated dough balls for 10 minutes before baking.
• Store airtight at room temperature up to 4 days.
  Freeze dough balls (uncoated) up to 2 months; thaw briefly before rolling in sugars.
• INTERNATIONAL SUBSTITUTIONS
  UK/AUS: Use plain flour. Powdered sugar = icing sugar.