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Soft and Chewy Lemon Crinkle Cookies

I am a wife, a mom, a high school teacher, crafter, baker, and so much more. I love trying my hand at new things. Adventures are everywhere.

Delicious lemon crinkle cookies

Delicious lemon crinkle cookies

These lemon crinkle cookies would be great for a shower, get-together, or summer backyard party. They are sure to be a hit.

The tablespoon of fresh lemon juice and the teaspoon of lemon zest give these cookies a wonderful lemon zing. The tartness is perfectly complemented by the powdery sugar coating.

Just a word to the wise: They are a bit messy to eat because the powdered sugar has a tendency to go everywhere. I suggest not wearing black when eating these!

Cook Time

Prep timeCook timeReady inYields

15 min

10 min

25 min

2 dozen cookies


  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar


  1. Preheat oven to 350 degrees.
  2. Line a cookie sheet with parchment paper.
  3. In a large bowl, cream the butter and sugar until it is light and fluffy.
  4. Mix in the vanilla, egg, lemon zest, and lemon juice. Mix well.
  5. In a separate bowl, combine the dry ingredients except for the powdered sugar. Mix well.
  6. Gradually add the dry mixture to the large bowl of wet ingredients. Mix well.
  7. Pour the powdered sugar onto a plate.
  8. Scoop a ball of cookie dough and drop it onto the powdered sugar plate. Roll till fully covered.
  9. Place on a cookie sheet evenly spaced.
  10. Bake for 9-11 minutes or until the bottoms are barely brown.
  11. Let the cookies cool, and then enjoy!
Lemon zest

Lemon zest

Baker's Notes: Preparation

I often bake, and one of my tricks, so that I do not forget some ingredients, is to take all the ingredients out and set them on my counter. Once I measure and add each ingredient, I will put it back into my pantry. Putting the ingredients away keeps me from forgetting an ingredient or putting one in twice by mistake.

Gather the ingredients together. Take your lemon and zest it with a grater. Zest until you have enough for one teaspoon. One lemon yielded one teaspoon of zest for me. I'm not sure if one lemon will always do so, but for me, it seemed to do so perfectly.

You have two options for the butter. You can leave the butter out for an hour or two or melt it slightly in the microwave. I did not have as much time as I had hoped, so I microwaved mine for thirty seconds. Now you are ready to begin combining ingredients.

Sloppy dough

Sloppy dough

Consistency of the Dough

Combine the softened butter and granulated sugar in a large mixing bowl. Mix the butter and sugar with a mixer until it is thoroughly combined. The mixture should be light and somewhat fluffy. Add in vanilla extract, egg, lemon zest, and lemon juice. Mix well. Scrape the sides of the bowl to include all in the mixing.

Once all the ingredients are combined and mixed thoroughly, except powdered sugar, the dough will be sticky. The dough is much sloppier than that of a traditional chocolate chip cookie. At first, when I made these, I thought I had messed up the recipe. I was used to the thicker dough of traditional cookie dough. My cookie dough baller did not quite work with this recipe. I ended up using my fingers. I had a mess.

Once I coated the dough blobs with powdered sugar, I was able to set them reasonably easy on the cookie sheet. I was concerned at first if they would turn out well. They turned out perfectly! I was delighted. My family ended up loving them.

These crinkle cookies will spread out.

These crinkle cookies will spread out.

Powdered Sugar and Baking

On a plate, dump the powdered sugar. Take the cookie dough, which will be slightly messy, and form it into balls. Place the balls of cookie dough in the powdered sugar. Roll the dough balls in the powdered sugar to cover them completely.

Place the cookie dough balls evenly on parchment paper on your cookie sheets. There is no need to mash the balls. The dough balls will spread as they are baking.

As long as you space the dough balls evenly apart, they should not spread to the point of touching. If the cookies do end up touching, cut them apart.

The time to cook is nine to 11 minutes. I put the variation because some ovens cook hotter than others despite 350 degrees on the oven setting. The bottom of the cookie should be just slightly golden brown.

Yummy goodness

Yummy goodness

© 2022 April McMichael