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Zesty Delight Lemon Crinkle Cookies That Melt in Your Mouth - Featured Image

Zesty Delight Lemon Crinkle Cookies That Melt in Your Mouth

Learn how to make delicious Lemon Crinkle Cookies. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 2 cups all-purpose flour (can substitute with gluten-free flour blend for GF option)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened (or use coconut oil for a dairy-free twist)
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 tablespoon lemon zest (freshly grated, this is where the magic is!)
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (for rolling)

When I first started baking with lemon, I underestimated the zest. Don’t make my mistake—grating fresh lemon zest truly lifts these cookies from good to unforgettable. And if you’re in a pinch without fresh lemons, bottled lemon juice works, but I really recommend the fresh stuff for that bright pop.

Instructions

  1. Preheat your oven to 350°F and line two baking sheets with parchment paper. This step is key—I learned the hard way that sticking cookies are no fun.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. This usually takes about 3-4 minutes with a hand mixer. Don’t rush this part—my kids love to “help” and the fluffier the mix, the better the texture.
  4. Add the eggs one at a time, beating well after each addition. Then stir in the lemon juice, lemon zest, and vanilla extract. The kitchen will smell incredible here—trust me, it’s worth pausing for a deep breath.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix; I’ve found that a few lumps here and there don’t hurt.
  6. Pour the powdered sugar into a small bowl. Using a tablespoon, scoop dough and roll it into balls. Then roll each ball generously in powdered sugar until coated. This is my kids’ favorite part—they love the mess and the sweet dusting on their fingers.
  7. Place the coated dough balls about 2 inches apart on the prepared baking sheets. They’ll spread a little, so give them space!
  8. Bake for 10-12 minutes, or until the edges are set and the tops have those signature cracks. The centers should still look soft—resist the urge to overbake, as they’ll continue to firm up while cooling.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This pause is crucial; I’ve learned that hot cookies are tempting but fragile.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Lemon Crinkle Cookies, recipe, cooking, food