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Soft and chewy Lemon Crinkle Cookies with a fresh, subtle lemon flavor from real lemon juice and zest. Perfect for afternoon tea and easy to make with basic pantry ingredients.

  • Total Time: 2 hours 25 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 2 tablespoons fresh lemon juice (double for stronger flavor, but be cautious to avoid over-spread)
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 5–8 drops yellow food coloring (optional)
  • For rolling:
  • 1/4 cup granulated sugar
  • 3/4 cup powdered sugar (icing sugar or confectioners sugar)

Instructions

  1. In a large bowl, whisk together the flour, salt, and baking soda until well combined. Set aside.
  2. In a stand mixer bowl, beat the softened butter and sugar together until light and fluffy (about 2 minutes).
  3. Add the egg, fresh lemon juice, lemon zest, vanilla extract, and yellow food coloring (if using). Mix until just combined.
  4. Gradually add the dry ingredients into the wet mixture, blending on low speed until everything is just mixed. Cover the bowl with plastic wrap and refrigerate the dough for 2 hours to firm up.
  5. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  6. Use a small cookie scoop to portion out the dough, then roll into smooth balls. If dough is too soft, chill again to prevent flat cookies.
  7. Roll each dough ball first in granulated sugar, then generously in powdered sugar. Place dough balls on baking sheets about 2 inches apart.
  8. Bake for 10-12 minutes until edges are set but centers are soft. Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

Do not overmix dough to keep cookies tender., Use fresh lemons for best flavor; bottled juice is not recommended., Rolling the dough balls in both granulated and powdered sugar creates the signature crinkly texture and pretty finish., If making a stronger lemon-flavored cookie, consider adding lemon extract instead of too much lemon juice to avoid spreading., Cookies can be stored in an airtight container at room temperature for up to one week., For freezing, freeze dough balls on a tray until solid, then store in a container. Thaw overnight in fridge before baking fresh.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 130 kcal
  • Fat: 4 g
  • Carbohydrates: 22 g
  • Protein: 1 g