Print

Best Chewy Lemon Crinkle Cookies

A stack of chewy lemon cookies heavily dusted with powdered sugar, one cookie broken open to show the bright yellow interior.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for bright, zesty lemon cookies with a soft, chewy center and a classic cracked sugar coating.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar, plus 1/2 cup for rolling
  • 1 large egg
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar for coating

Instructions

  1. Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
  2. In a large bowl, cream the softened butter and 1 1/2 cups of granulated sugar until light and fluffy.
  3. Beat in the egg, lemon zest, lemon juice, and vanilla extract until combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Chill the dough for at least 30 minutes.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Place the remaining 1/2 cup of granulated sugar and the powdered sugar into separate shallow dishes.
  8. Roll the chilled dough into 1-inch balls. Roll each ball first in the granulated sugar, then thoroughly coat it in the powdered sugar.
  9. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  10. Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft.
  11. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the strongest lemon flavor, use fresh lemons for both zest and juice.
  • If you prefer a slightly flatter cookie, press down lightly on the dough balls before rolling in sugar.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days.

Nutrition