🍋 Lemon Crinkle Cookies — Soft, Zesty & Beautifully Crackled
A buttery, citrus-forward cookie with a snow-white powdered sugar coat and the signature crackled top. Simple to make, spectacular to serve — these lemon crinkles balance bright lemon flavor with tender, melt-in-your-mouth texture.
Ingredients (Makes ~28–32 cookies)
- 1 cup (227g) unsalted butter, softened
Role: richness, tenderness, and structure — creamed with sugar to trap air for a light texture. - 1 cup (200g) granulated sugar
Role: sweetness and helps with spreading and slight caramelization on the cookie edges. - 2 large eggs, room temperature
Role: moisture, structure, and emulsification — binds ingredients and gives lift. - 2 tablespoons fresh lemon juice
Role: bright acidity to contrast the butter and sugar and sharpen lemon flavor. - 2 teaspoons lemon zest (from 2 medium lemons)
Role: concentrated aromatic oils — the real “lemon” hit your palate remembers. - 2 1/4 cups (280g) all-purpose flour
Role: structure and bulk; adjust slightly if your dough seems too wet. - 2 teaspoons baking powder
Role: leavening to create the soft interior and slight rise. - 1/2 teaspoon fine salt
Role: balances sweetness and enhances lemon flavor. - 1 cup (120g) powdered sugar (for rolling)
Role: the snowy coating that creates the signature crinkle contrast and a delicate sweetness on the surface.
Step-by-step Instructions
- Prep: Line baking sheets with parchment and preheat the oven to 350°F (175°C). Place a wire rack nearby to cool cookies.
- Cream butter & sugar: In a large bowl using a stand mixer or hand mixer, beat the softened butter and granulated sugar until pale and fluffy — about 3–4 minutes. This traps air for a delicate crumb.
- Add eggs & lemon: Add the eggs one at a time, mixing well after each. Mix in the lemon juice and lemon zest. Scrape the bowl to ensure an even mixture.
- Dry ingredients: In a separate bowl whisk together flour, baking powder, and salt. Gradually add the dry mix to the wet ingredients and fold until just combined — do not overmix.
- Chill the dough: Transfer the dough to a bowl, cover tightly, and refrigerate for at least 2–4 hours (or up to 24 hours). Chilling firms the dough so cookies hold shape and develop the characteristic crackled top when baked.
- Form & roll: When chilled, scoop dough using a 1.5-tablespoon scoop (or roll ~1-inch balls). Roll each ball in a bowl of powdered sugar until thoroughly coated — this creates the snow-white surface that will crackle attractively.
- Bake: Place sugared dough balls 2 inches apart on the prepared baking sheet. Bake in the preheated oven at 350°F (175°C) for 10–12 minutes — bake until the edges are set and the tops have cracked; centers should still look slightly soft. Rotate pans halfway if baking multiple sheets.
- Cool: Let cookies rest on the baking sheet for 3–4 minutes (they continue to set), then transfer to a wire rack to cool completely. If desired, sift a light dusting of additional powdered sugar over cooled cookies for a brighter finish.
Pro Tips & Troubleshooting
Texture
- Too flat? Chill the dough longer and reduce oven temperature by 10°F. Over-soft butter or warm dough causes excessive spread.
- Too dense? Don’t overmix after adding flour; overworking develops gluten.
Flavor
- Want brighter lemon? Add 1/2 teaspoon of lemon extract or increase zest by 1 teaspoon.
- Balance sweetness: A pinch more salt can elevate the citrus and make flavors pop.
Make-ahead: Dough can be made and refrigerated up to 48 hours, or frozen (balls frozen on a tray, then sealed) for up to 3 months. Bake straight from frozen — add 1–2 minutes to baking time.
Serving Suggestions
- Serve warm with a steaming mug of Earl Grey tea or freshly brewed coffee.
- Plate as part of a spring cookie platter with shortbread, raspberry thumbprints, and sugared almonds.
- Garnish with a thin strip of candied lemon peel or a tiny sprig of fresh mint for a bakery-finish presentation.
- Pair with a scoop of vanilla bean ice cream for a refreshing dessert — cookie crumbles make a delightful topping.
Why This Recipe Works & Final Thoughts
These lemon crinkle cookies are beloved because they deliver a trifecta: buttery richness, bold lemon aroma, and an irresistible, delicate powdered-sugar crust that cracks into that signature patchwork pattern. The mandatory chilling step may feel like extra effort, but it’s the secret that ensures proper spreading and gorgeous crackle. With easy pantry ingredients and simple steps, this recipe is perfect for bakers of every level.
Summary: Make the dough, chill it, roll in powdered sugar, and bake until the tops crackle — the result is a light, citrusy cookie that looks as stunning as it tastes. Simple, reliable, and endlessly shareable: this lemon crinkle cookie recipe belongs in your go-to repertoire.