Bright, fresh, and flavorful, these Soft and Chewy Lemon Crinkle Cookies bring a burst of citrusy goodness without the heaviness. Made with real lemon juice and zest, each bite is soft, tender, and dusted with a light powdered sugar coating for that classic crinkle look. They’re the perfect balance of tart and sweet—refreshing, simple, and seriously addictive. Ideal for spring picnics, summer parties, or whenever you need a little sunshine in cookie form. The best part? They come together in no time and are guaranteed to brighten your day—no mixer required!
Original recipe from Kroll’s Korner
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Lemon Crinkle Cookie Ingredients:
- 2 ¼ cups all-purpose flour, spooned and leveled
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ¼ cups granulated sugar
- 1 Tbsp lemon zest (about 2 lemons)
- ½ cup unsalted butter, melted and cooled for about 10 minutes
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tsp lemon extract
- 1 tsp vanilla extract
For Rolling:
- ⅓ cup granulated sugar
- ⅓ cup powdered sugar (plus more as needed)
Directions:
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers until the sugar smells fragrant and slightly damp.
- Add the melted and cooled butter to the lemon sugar and whisk until fully combined.
- Add the egg and egg yolk and whisk until smooth. Stir in the lemon extract and vanilla extract.
- Add the dry ingredients to the wet mixture and fold everything together until just combined. Don’t overmix.
- Cover the bowl and chill the dough for 2–3 hours or overnight. If you chill it overnight, let it sit at room temperature for a few minutes before scooping.
- Preheat your oven to 350°F and line two baking sheets with parchment paper. Put the granulated sugar in one bowl and the powdered sugar in another for rolling.
- Use a cookie scoop to form 1½–2 tablespoon-sized balls of dough. Roll each one first in granulated sugar, then in powdered sugar. For extra crinkle, you can double-coat in powdered sugar.
- Place the cookie dough balls about 2 inches apart on the baking sheets. Keep any extra dough in the fridge between batches.
- Bake the cookies for 8–10 minutes, until the edges are set but the centers are still soft. It’s okay to slightly underbake—cookies will finish baking as they cool.
- Let cookies cool on the baking sheet for 1–2 minutes, then transfer to a wire rack to cool completely.
Prep Time: 20 minutes
Chill Time: 2 hours
Cook Time: 10 minutes