These Lemon Crinkle Cookies are soft, chewy, and filled with vibrant citrus flavor in every bite. If you love a sweet yet refreshing cookie, this baking recipe delivers the perfect balance of tangy lemon and delicate sweetness. With their crackled powdered sugar tops and tender centers, these cookies stand out on any dessert table. Even better, you can prepare the dough quickly and let it chill before baking. Whether you serve them as tea time cookies or a simple citrus dessert, they always disappear fast.

Story

I first made Lemon Crinkle Cookies on a quiet afternoon when I wanted something bright and comforting to pair with tea. While chocolate cookies feel cozy, these Lemon Crinkle Cookies bring a refreshing twist that feels light yet satisfying. The fresh lemon juice gives them a clean citrus flavor, while the zest deepens the aroma beautifully.

Over time, this recipe became my go-to when I need dependable soft lemon cookies that stay tender for days. The chilling step might seem simple, yet it makes all the difference. Because of it, Lemon Crinkle Cookies hold their shape while baking and develop those gorgeous crackled tops. Whenever I bake these Lemon Crinkle Cookies, the kitchen fills with a fresh citrus scent that signals something special is coming out of the oven.

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tablespoons fresh lemon juice
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

Step-by-Step Instructions

Preparing the Ingredients

In a large mixing bowl, whisk together the flour, baking soda, and salt. Set the bowl aside. In a stand mixer fitted with the paddle attachment, beat the softened butter and sugar for about two minutes until light and fluffy. Then add the egg, fresh lemon juice, lemon zest, vanilla extract, and food coloring if using. Mix until fully combined. Gradually add the dry ingredients and mix just until incorporated. Cover the bowl tightly and refrigerate the dough for 2 hours to firm up.

Cooking Instructions

Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop the chilled dough into uniform portions and roll into balls. First, roll each dough ball in granulated sugar, then generously coat in powdered sugar. Place them on the baking sheets about 2 inches apart. Bake for 10–12 minutes until the edges set while the centers remain soft. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Tips for Perfect Results

Common Mistakes to Avoid

Do not skip the chilling time because warm dough spreads too quickly in the oven. Also, avoid adding too much lemon juice, since excess liquid can cause flat cookies. Measure flour accurately by spooning and leveling rather than scooping directly from the bag. Finally, avoid overbaking. The centers should look slightly soft when you remove them from the oven.

Pro Tips for Better Flavor

For a stronger citrus dessert flavor, double the lemon juice or add a small amount of lemon extract. Always use fresh zest because bottled juice lacks the same aroma. If you enjoy extra chewy cookies, slightly underbake them and allow them to finish setting on the baking sheet. These small adjustments help create consistently chewy cookies with vibrant flavor.

Serving and Storage

How to Serve

Serve these Lemon Crinkle Cookies slightly cooled with hot tea or coffee. They also pair beautifully with iced tea during warmer months. Because they have a light citrus profile, they balance richer desserts well. Arrange them on a simple platter for gatherings, or package them as thoughtful homemade gifts.

How to Store Leftovers

Store cooled cookies in an airtight container at room temperature for up to five days. If you want to keep them longer, freeze them in a sealed container for up to three months. To refresh, allow frozen cookies to thaw at room temperature. Their soft texture returns beautifully without reheating.

Conclusion

These Lemon Crinkle Cookies bring together sweetness, brightness, and a soft texture that keeps everyone reaching for more. With simple ingredients and clear steps, this baking recipe fits both beginner and experienced bakers. Once you taste the chewy center and delicate citrus finish, you will want to bake them again and again.

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Frequently Asked Questions

Why did my cookies spread too much?

Your dough likely needed more chilling time or contained too much liquid. Always refrigerate for at least two hours and measure lemon juice carefully to prevent excessive spreading.

Can I make the dough ahead of time?

Yes. You can refrigerate the dough for up to 48 hours before baking. This actually deepens the flavor and makes rolling easier.

Can I freeze Lemon Crinkle Cookies?

Absolutely. Freeze baked cookies in an airtight container for up to three months. Let them thaw at room temperature before serving for best texture.