Description
Lemon Crinkle Cookies are a soft, chewy lemon cookie rolled in powdered sugar for a sweet crinkled coating. This easy recipe yields 24 cookies, perfect for tea time, gifting, or a quick snack. With fresh lemon zest and juice, the cookies deliver bright citrus flavor and a tender texture that stays fresh for days. Ideal for beginners, the step‑by‑step guide includes tips, variations, and storage advice for perfect results every time.
Ingredients
Scale
- 1 cup granulated sugar
- 1/4 cup butter, softened
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Cream sugar and butter until light and fluffy. Beat in egg, lemon juice, and lemon zest. Whisk flour, baking powder, and salt; gradually add to wet mixture. Shape dough into tablespoon‑sized balls and roll in powdered sugar. Place on parchment‑lined sheet, spacing 2 inches apart. Bake 10‑12 minutes until edges set and tops crinkled. Cool briefly, then transfer to wire rack.
Notes
- For a dairy‑free version
- substitute butter with coconut oil. Gluten‑free flour can replace all‑purpose flour
- adding a teaspoon of xanthan gum if needed. Store cookies in an airtight container with a slice of bread to keep them soft
- or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 12g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Lemon Crinkle Cookies, easy lemon cookie recipe, lemon crinkle cookie nutrition, how to make lemon cookies, soft chewy lemon cookies, lemon cookie dough tips, best lemon cookie recipe