Lemon Crinkle Cookies

Experience a burst of citrus delight with our tantalizing lemon crinkle cookies. These soft and chewy treats are infused with the refreshing zest of lemon and coated in a delicate powdered sugar crust. With the perfect balance of tangy and sweet flavors, these cookies are an irresistible addition to any dessert spread.


  • 1 cup granulated sugar (200g)
  • 1 tablespoon grated lemon zest
  • ½ teaspoon salt
  • ½ cup unsalted butter melted (113g)
  • 2 large eggs, room temperature
  • ¼ cup fresh lemon juice (60ml), about two lemons
  • 1 teaspoon vanilla extract
  • 2-1/3 cups all-purpose flour (280g)
  • ½ teaspoon baking soda
  • ¾ cup powdered sugar (98g) for rolling around in
  • juice of one lemon
  • 1 cup of powdered sugar


In a large bowl, whisk together the sugar, lemon zest, and salt. For extra flavor, rub the sugar and zest together with your fingers until the mixture feels like wet sand. Whisk in the melted butter, eggs, lemon juice, and vanilla until well combined. In a small bowl whisk together the flour and baking soda. Fold the flour mixture into the sugar mixture until well combined. Cover and refrigerate for at least 2 hours or up to 12 hours.

Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper. Add the powdered sugar to a small bowl and set it aside. Scoop 12 balls of the chilled cookie dough using a 1½ tablespoon spring-loaded scoop. (You can use a heaping tablespoon if you don’t have a spring-loaded scoop). Cover and place the remaining dough back in the fridge. Roll the scooped dough between your palms to form smooth balls. Coat each dough ball very well with the powdered sugar, and place 1-1/2 inches apart on a lined baking sheet.

Bake for 14 to 15 minutes or until the tops crack and the bottom edges are just starting to brown. While they cook, combine the two lemon drizzle ingredients until no longer lumpy. Adjust the volume of the powdered sugar and lemon juice to suit your consistency dreams. 

When the cookies are done, let cool on the pan for 2 minutes before transferring the cookies to a wire rack. Repeat the scooping and baking process with the remaining dough. Spoon on some lemon drizzle on the warm cookies and allow the cookies to cool, unless you prefer them warm and wonderful. Cookies can be stored in an airtight container for up to 5 days. Makes 24 cookies, or two servings. 🙂

Leave a Comment