Soft & Chewy Lemon Crinkle Cookies
Bright, soft lemon cookies with crackled powdered sugar tops and a chewy citrus center.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Cookie Dough
- 2.25 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 1 egg large
- 1 tbsp lemon zest fresh
- 2 tbsp lemon juice fresh
- 1 tsp vanilla extract
For Rolling
- 0.5 cup granulated sugar
- 0.75 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk flour, baking powder, baking soda, and salt together in a bowl.
- Cream butter and sugar until light and fluffy. Beat in egg, lemon zest, lemon juice, and vanilla.
- Gradually mix in dry ingredients until dough forms.
- Chill dough 30–45 minutes.
- Roll dough into balls, coat in granulated sugar then powdered sugar.
- Bake 10–12 minutes until cracked and just set.
- Cool before serving or storing.
Notes
For extra lemon flavor, add 1/4 tsp lemon extract to the dough.