These lemon crinkle cookies are soft, chewy, and bursting with fresh citrus flavor. With their crackled powdered sugar tops and bright lemon taste, they’re perfect for spring, holidays, or anytime you want a light, refreshing dessert.

Ingredients

• 2 ¾ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 cup granulated sugar

• ½ cup unsalted butter, softened

• 2 large eggs

• 2 tablespoons lemon zest

• ¼ cup fresh lemon juice

• 1 teaspoon vanilla extract

• ½ cup powdered sugar (for rolling)

Directions

Step 1: Prep

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 2: Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, and salt. Set aside.

Step 3: Make the Dough

In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in eggs one at a time. Mix in lemon zest, lemon juice, and vanilla.

Step 4: Combine

Gradually add dry ingredients to the wet mixture until a soft dough forms. Chill dough for 30–45 minutes for easier handling.

Step 5: Shape & Coat

Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball generously in powdered sugar.

Step 6: Bake

Place cookies 2 inches apart on baking sheets. Bake for 10–12 minutes, until edges are set and tops are cracked.

Step 7: Cool

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips for Perfect Crinkle Cookies

• Chill the dough to prevent spreading

• Roll generously in powdered sugar for bold crinkles

• Do not overbake — centers should stay soft

Nutrition Facts (Per Cookie – Approx. 1 of 24)

• Calories: 120

• Fat: 5g

• Saturated Fat: 3g

• Carbohydrates: 18g

• Protein: 2g

• Sugar: 10g

• Sodium: 70mg

Nutrition values are estimates and may vary based on ingredients used.