Cookies
Lemon Crinkle Cookies
Soft lemon cookies with a bright citrus flavor and a generous powdered sugar coating that bakes into a crisp crinkle finish.
By PedroPublished August 8, 2026 · Updated August 8, 2026i
Total estimated time. This includes preparation, chilling where needed, baking, and cooling. Some of it is hands-off time.
There is something very satisfying about the moment these come out of the oven. The tops open up through the powdered sugar, and the lemon smell reaches the kitchen before the tray has even cooled down.
I keep the dough portions small and let the coating do its job. It gives the cookies that classic crackled look without needing anything extra on top.
The centers are meant to stay soft when the timer goes off. A few minutes on the warm tray is enough to help them settle before they go onto the rack.
Ingredients for Lemon Crinkle Cookies
I separate the coating sugars before I start shaping the dough. It makes the final part of the method much calmer, especially when the dough is still soft and a little sticky.
- 250 g all-purpose flour
- 5 g baking powder
- 140 g unsalted buttersoftened to room temperature
- 170 g granulated sugar
- 1 eggat room temperature
- 50 g lemon juiceat room temperature
- 5 g finely grated lemon zest
- 30 g granulated sugaroptional, for coating
- 100 g powdered sugarfor coating
How to Make Lemon Crinkle Cookies
Line two baking sheets and bake one tray at a time. Each cookie starts with about 20 g of dough.
Mix the dry ingredients
Sift the all-purpose flour and baking powder into a bowl, then set it aside.
Cream the butter and sugar
In a separate large bowl, beat the softened butter and 170 g granulated sugar with an electric mixer for about 3 minutes, until pale and fluffy.
Add the lemon and egg
Add the egg, followed by the lemon juice and finely grated lemon zest. Mix for about 1 minute. The mixture may look slightly separated at this stage, but it comes together once the flour is added.
Finish the dough
Gradually add the flour mixture and mix on low speed just until the flour is fully incorporated. The finished dough should be soft, thick, and slightly sticky.
Prepare the trays and coating
Heat the oven to 180°C and line two baking sheets with parchment paper. Put the optional 30 g granulated sugar in one small bowl and the powdered sugar in another.
Portion and coat the dough
Scoop portions of dough weighing about 20 g and roll them between your hands to form balls. Roll each ball in the granulated sugar, if using, then coat it generously in powdered sugar. For a whiter surface and a more noticeable crinkle effect, roll each ball in powdered sugar a second time.
Arrange the cookies
Arrange the coated dough balls on the prepared baking sheets, leaving space between each one.
Bake and cool
Bake one tray at a time for about 11 minutes. The edges should look set while the centers are still soft. Leave the cookies on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely. They firm up as they cool.
Tips that make a difference
- Beat the butter and sugar for the full 3 minutes so the mixture is pale and fluffy before the egg and lemon go in.
- Do not worry if the mixture looks slightly separated after adding the lemon. The flour brings the dough together.
- Keep the dough portions close to 20 g so the cookies bake at the same pace.
- Roll the balls in powdered sugar twice when you want a whiter, more pronounced crinkle surface.
I like these when a cookie needs to feel light and fresh without turning into a dessert project. The lemon keeps the flavor bright, and the powdered sugar gives every cookie its own little crackled finish.
Save this recipe
Lemon Crinkle Cookies
Soft lemon cookies with a bright citrus flavor and a generous powdered sugar coating that bakes into a crisp crinkle finish.
Ingredients
Instructions
- 1Mix the dry ingredients
Sift the all-purpose flour and baking powder into a bowl, then set it aside.
- 2Cream the butter and sugar
In a separate large bowl, beat the softened butter and 170 g granulated sugar with an electric mixer for about 3 minutes, until pale and fluffy.
- 3Add the lemon and egg
Add the egg, followed by the lemon juice and finely grated lemon zest. Mix for about 1 minute. The mixture may look slightly separated at this stage, but it comes together once the flour is added.
- 4Finish the dough
Gradually add the flour mixture and mix on low speed just until the flour is fully incorporated. The finished dough should be soft, thick, and slightly sticky.
- 5Prepare the trays and coating
Heat the oven to 180°C and line two baking sheets with parchment paper. Put the optional 30 g granulated sugar in one small bowl and the powdered sugar in another.
- 6Portion and coat the dough
Scoop portions of dough weighing about 20 g and roll them between your hands to form balls. Roll each ball in the granulated sugar, if using, then coat it generously in powdered sugar. For a whiter surface and a more noticeable crinkle effect, roll each ball in powdered sugar a second time.
- 7Arrange the cookies
Arrange the coated dough balls on the prepared baking sheets, leaving space between each one.
- 8Bake and cool
Bake one tray at a time for about 11 minutes. The edges should look set while the centers are still soft. Leave the cookies on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely. They firm up as they cool.
Questions you might have
How many cookies does this recipe make?
The PDF specifies portions of about 20 g each, but it does not state a final cookie count. The total depends on the portioning.
What temperature should I use for lemon crinkle cookies?
Bake the cookies at 180°C.
How long do lemon crinkle cookies bake?
Bake one tray at a time for approximately 11 minutes, until the edges are set and the centers are still soft.
Why does the dough look slightly separated after the lemon is added?
The dough can look slightly separated after the egg, lemon juice, and zest are mixed in. It comes together once the flour mixture is added.
Do I need to use granulated sugar before the powdered sugar?
No. The granulated sugar coating is optional. Use it before the powdered sugar if you choose to include it.
How do I get a stronger crinkle effect?
Roll each dough ball generously in powdered sugar a second time for a whiter surface and a more noticeable crinkle effect.
Why do the cookies need to rest on the baking sheet?
Leave them on the baking sheet for 5 minutes after baking. They firm up as they cool before being moved to a wire rack.
