Lemon Crinkle Cookies
These Lemon Crinkle Cookies are soft, bright, and full of fresh citrus flavor. Made with lemon juice, lemon zest, vanilla, and lemon extract, the dough is chilled, rolled in powdered sugar, and baked until the cookies form beautiful crackled tops. They are perfect for spring baking, dessert trays, cookie boxes, or anytime you want a refreshing lemon cookie.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter melted and cooled
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tablespoons freshly squeezed lemon juice
- 3 teaspoons freshly grated lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- Powdered sugar for coating
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, whisk the melted and cooled butter with the granulated sugar until smooth.
- Add the egg and egg yolk, then whisk until fully combined.
- Mix in the lemon juice, lemon zest, vanilla extract, and lemon extract.
- Add the dry ingredients to the wet ingredients and stir until a soft dough forms. If needed, use your hands gently to bring the dough together.
- Cover the dough and refrigerate for 2 to 4 hours, or until firm enough to roll. For best results, chill for 4 hours.
- Preheat the oven to 325°F. Line two baking sheets with parchment paper.
- Add powdered sugar to a small bowl.
- Roll the chilled dough into 1-inch balls, then coat each ball generously in powdered sugar.
- Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set and the centers are no longer jiggly.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Notes
Use fresh lemon juice and fresh lemon zest for the brightest flavor.
Do not skip chilling the dough. Chilling helps the cookies keep their shape and improves the crinkle effect.
Coat the dough balls generously with powdered sugar right before baking for the prettiest cracked tops.
Store cookies in an airtight container at room temperature for up to 4 days.
To freeze, store baked cookies in a freezer-safe container for up to 2 months, or freeze uncoated dough balls and roll them in powdered sugar before baking.