Lemon Crinkle Cookies Recipe | Soft, Chewy & Bright Citrus Treat

These lemon crinkle cookies are one of those bright, cheerful treats that instantly feel like spring. The fresh lemon zest and juice bring a vibrant citrus flavor, while the soft, chewy centers and delicate powdered sugar coating create that signature crinkled finish that’s as beautiful as it is delicious.

They’re simple to make and perfect for sharing at open houses, gatherings, or just enjoying with an afternoon coffee. Chilling the dough helps develop flavor and gives the cookies their perfect texture, while rolling them in both granulated and powdered sugar creates that classic crackled look as they bake.

Lemon Crinkle Cookie Recipe

Ingredients

• 2 1/3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon kosher salt
• 1 cup granulated sugar, divided
• 2 tablespoons lemon zest
• 1/2 cup unsalted butter, softened
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1/4 cup lemon juice
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups powdered sugar

Instructions

In a medium bowl, whisk together the flour, baking powder, baking soda, turmeric, and salt until evenly combined. Set aside.

In a stand mixer fitted with the paddle attachment, combine 3/4 cup of the granulated sugar with the lemon zest, rubbing them together to release the oils and enhance the citrus flavor. Add the butter and beat until light and fluffy, about 3 to 4 minutes. Mix in the egg, egg yolk, lemon juice, and vanilla extract until smooth.

With the mixer on low speed, gradually add the dry ingredients, mixing just until combined. Cover the dough and chill for at least 1 hour or up to overnight.

Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the remaining 1/4 cup of granulated sugar in one bowl and the powdered sugar in another.

Scoop about 1 1/2 tablespoons of dough and roll into a ball. Roll first in granulated sugar, then generously in powdered sugar. Place on the prepared baking sheet, spacing about 2 inches apart.

Bake for 12 to 14 minutes, until the tops are crackled and the bottoms are lightly golden. Let the cookies cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.

Tip: These are best enjoyed the day they’re baked, but can be stored in an airtight container for a few days—if they last that long.

Recipe adapted from The Pioneer Woman’s Lemon Crinkle Cookies