Lemon Crinkle Cookies

Lemon zest and juice brighten these powdered-sugar-coated cookies. Chilling the dough helps the scoops hold shape and form their signature cracks.

The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.

What you need

Gather and measure the ingredients before starting. Keep optional adjustments small so the finished texture remains predictable.

• 2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted and cooled
• 1/2 teaspoon vanilla extract
• 1 large egg plus 1 yolk
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 1/2 cup sifted powdered sugar for coating

How to prepare it

Chill the lemon dough before rolling, coat each ball thoroughly in powdered sugar, and stop baking once the surfaces crack and set rather than browning deeply.

For safe food handling and leftovers, see FoodSafety.gov’s four steps to food safety.

The order matters: prepare the base first, add the remaining ingredients, then follow the sequence in the card. Check the final texture and seasoning before serving.

Serving and storage

Serve once cooled slightly. Keep fully cooled cookies covered at room temperature for short storage.

Frequently asked questions

Why chill the dough?

Chilling makes the soft dough easier to scoop and helps the crinkle shape.

When are they done?

The tops should be cracked and set, even if the cookies remain pale.

Conclusion

The card below keeps the ingredient amounts, cooker setting and timing together. Use the visual doneness cues in addition to the clock.

Recipe card

Lemon Crinkle Cookies

Print Recipe

Lemon zest and juice brighten these powdered-sugar-coated cookies. Chilling the dough helps the scoops hold shape and form their signature cracks.

• Author: Maya Collins
• Prep Time: 25 mins plus chilling
• Cook Time: 8 to 11 mins per batch
• Total Time: About 2 hrs 35 mins to 3 hrs 35 mins
• Yield: About 33 cookies 1x
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted and cooled
• 1/2 teaspoon vanilla extract
• 1 large egg plus 1 yolk
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 1/2 cup sifted powdered sugar for coating

Instructions

1. Whisk flour, salt and baking soda in one bowl. In another, whisk granulated sugar, cooled melted butter and vanilla.
2. Whisk in the egg and yolk, then stir in lemon zest and juice. Add the dry mixture in three additions until combined.
3. Cover and chill the dough for 2 to 3 hours.
4. Heat the oven to 325°F (160°C) and line two baking sheets. Scoop tablespoon-size portions, roll into balls and coat generously with powdered sugar. Space about 1 to 1 1/2 inches apart.
5. Bake 8 to 11 minutes until the tops crack and the cookies are set. Cool on the tray 5 to 6 minutes, then transfer to a rack.