These powdered sugar lemon cookies are bursting with lemon flavor, coated in powdered sugar, and melt in your mouth. These treats are chewy, gooey, and have a signature crinkle print that will make you fall in love with them.
Here in Virginia, summer is right around the corner, meaning more citrusy bakes. That’s why I’m sharing my all-time favorite lemon crinkle cookies recipe. Love lemons? Try Lemon Yogurt Cake, Lemon Poppy Seed Muffins, Blueberry Cake with Lemon Glaze, and Earl Grey Shortbread Cookies with Lemon Glaze.
This traditional recipe also goes by Lemon Crackle Cookies, Lemon Cookies with Powdered Sugar, and Lemon Whippersnappers. They have a golden bottom, fudgy crumb, and a sweet tartness from lemons and powdered sugar.
Why This Recipe Works?
- Zesty Lemon Flavor: Soft, pillowy cookies with crunchy edges, fresh lemon juice, and zest.
- Refreshing Summer Delight: Perfect balance of tangy and sweet flavors.
- Easy to Bake: These look fancy but are simple to make.
- Christmas & Holiday Favorite: Ideal for holiday dessert tables to impress your guests.
What Are 'Crinkle Cookies'?
- The name comes from their crinkled appearance. When rolled in sugar and baked, they expand and crack, revealing the soft dough beneath.
- According to A Spicy Perspective, these cookies were invented by Helen Fredell in Saint Paul, Minnesota and later published by Betty Crocker in the 1950s, making them popular.
Ingredients
- All-Purpose Flour: Provides structure.
- Granulated Sugar: Balances tangy lemon flavor.
- Butter: Use room temperature butter for best results.
- Baking Powder & Baking Soda: Helps the cookies rise and expand.
- Egg: Binds the dough together.
- Lemon Zest & Juice: Fresh lemons give the best flavor.
- Vanilla Extract (Optional): Enhances overall flavor.
- Confectioners’ Sugar: Coating creates the crinkle effect.
- Salt: Balances sweetness.
Important: The dough will be soft and slightly sticky—this is why chilling is crucial. Grease your hands with a few drops of oil to handle the dough easily.
Instructions
- Mix Dry Ingredients: Whisk together flour, salt, baking powder, and baking soda in a bowl.
- Infuse Lemon Zest: In a separate bowl, rub sugar and lemon zest together to release the oils.
- Cream Butter & Sugar: Beat butter and sugar until pale and fluffy. Add vanilla, egg, and lemon juice.
- Form Dough: Mix dry ingredients into the wet mixture until just combined. Do not overmix.
- Chill Dough: Cover and refrigerate for 1 hour.
- Preheat Oven: Set to 350°F and line two baking trays with parchment paper or silicone mats.
- Shape Cookies: Use an ice cream scoop to form balls, then roll in powdered sugar generously.
- Bake: Arrange cookies 2 inches apart and bake for 10–12 minutes until edges turn light golden.
- Cool: Let cookies rest for 3–5 minutes, then transfer to a wire rack to cool completely.
Substitutions
- Other Citrus Flavors: Swap lemon for orange, grapefruit, or clementine.
Important Tips
- Chill Dough: Prevents cookies from spreading too much and ensures a perfect crinkle effect.
- Grease Hands: Helps shape the sticky dough into balls.
- Infuse Lemon Zest in Sugar: Rubbing them together enhances the lemon aroma in the cookies.
- Do Not Overmix: Overworking the dough can make cookies dense and tough.
Frequently Asked Questions
Can I add yellow food coloring?
Yes! Add 3–5 drops for a more vibrant yellow hue.
Can I double the recipe?
Yes! This is a foolproof recipe and doubles or triples well.
Can I make the dough ahead of time?
Yes, prepare the dough a day in advance, store it in an airtight container in the fridge, and bake fresh the next day.
Can I freeze the cookie dough?
Yes! Store in an airtight container for 2–3 months.
How to Store
- Room Temperature: Keep in an airtight container for up to 2 days.
- Refrigerator: Stays fresh for 5 days.
- Freezer: Store in a Ziploc bag for 3–4 months.
More Recipes You’ll Like
Love lemon? Try these:
- Lemon Poppy Seed Muffins
- Lemon Yogurt Cake
- Blueberry Cake with Lemon Glaze
- Earl Grey Shortbread Cookies
Summary
Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 1 hr 20 mins
- Course: Cookies
- Cuisine: American
- Servings: 26 cookies
- Calories: 90 kcal
Ingredients
- 1 ½ cups all-purpose flour (180g)
- 1 cup granulated sugar (200g)
- ½ cup unsalted butter (113g)
- ½ tsp vanilla extract (2g)
- 1 large egg
- ¼ cup lemon juice (58g/ml, from 1–2 large lemons)
- 2 tsp lemon zest (4g, from 1 large lemon)
- ¼ tsp salt (⅕g)
- ¼ tsp baking powder (1.25g)
- ⅛ tsp baking soda (0.62g)
- ½ cup powdered sugar (50g, for rolling)
Instructions
- Mix Dry Ingredients: Sift together flour, salt, baking powder, and baking soda. Set aside.
- Rub Lemon Zest in Sugar: This enhances the zesty flavor.
- Cream Butter & Sugar: Beat together butter and sugar until pale and fluffy.
- Add Wet Ingredients: Mix in vanilla, egg, and lemon juice.
- Combine: Fold in dry ingredients until just combined.
- Chill Dough: Refrigerate for 1 hour.
- Preheat Oven: Set to 350°F and line baking trays.
- Shape Cookies: Scoop dough, roll in powdered sugar, and place 2 inches apart on the tray.
- Bake: 10–12 minutes until edges are light golden.
- Cool & Serve: Let cool for 3–5 minutes before transferring to a wire rack.
Nutrition
Serving Size: 1 cookie
- Calories: 90
- Fat: 4g (6%)
- Carbohydrates: 13g (4%)
- Sugar: 8g (9%)
- Protein: 1g (2%)
