Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Three chewy lemon cookies are stacked, with the top one broken in half to reveal a soft interior. The easy lemon crinkle cookies are coated in powdered sugar, and fresh lemons are blurred in the background.

Soft and Chewy Lemon Crinkle Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Hannah
  • Prep Time: 15 minutes
  • Chill Time: 2 hours
  • Cook Time: 15 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These soft and chewy lemon crinkle cookies are lightly flavored with fresh lemon juice and zest, rolled in sugar for a delightful crinkled finish. They’re perfect for lemon lovers and are easy to customize with extra lemon or a bit of yellow food coloring for a bright, cheerful appearance.


Ingredients

Units Scale

For the Cookies:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 tablespoons fresh lemon juice (double for stronger lemon flavor; see notes)
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 58 drops yellow food coloring (optional)

For Rolling:

  • 1/4 cup granulated sugar
  • 3/4 cup powdered sugar

Instructions

  1. Mix Dry Ingredients:
    In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. Cream Butter and Sugar:
    In a stand mixer or large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 2-3 minutes). Add the egg, lemon juice, lemon zest, vanilla extract, and yellow food coloring (if using). Mix until well combined.
  3. Combine Ingredients:
    Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated. Cover the dough with plastic wrap and refrigerate for at least 2 hours.
  4. Preheat Oven:
    Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  5. Form Dough Balls:
    Using a small cookie scoop, scoop out the dough and roll it into balls. If the dough is too soft to roll, return it to the fridge or freezer for a few minutes.
  6. Roll in Sugar:
    Roll each dough ball first in the granulated sugar, then in the powdered sugar, coating generously. Place the dough balls on the prepared baking sheets, spacing them 2 inches apart.
  7. Bake:
    Bake the cookies for 10-12 minutes or until the edges are set but the centers are still slightly soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.

Notes

  • Lemon Flavor: For a stronger lemon flavor, double the lemon juice or add a few drops of lemon extract. Be cautious with extra juice, as it may cause the cookies to spread more.
  • Chill Dough: Chilling the dough is essential to prevent the cookies from over-spreading and to achieve the best texture.
  • Storage: Store cookies in an airtight container at room temperature for up to 5 days.

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 110kcal
  • Sugar: 10g
  • Sodium: 85mg
  • Fat: 4g
  • Saturated Fat: 2g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 15mg