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Crispy Lemon Crinkle Cookies Easy Recipe with Zesty Powdered Sugar Topping

lemon crinkle cookies - featured image
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These lemon crinkle cookies feature a crispy crackled top with a chewy center, coated in zesty powdered sugar for a bright, refreshing flavor. Quick and easy to make with simple pantry ingredients, they are perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (320 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (170 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 2 large eggs, room temperature
  • Zest of 2 lemons (use organic if possible)
  • 2 tablespoons fresh lemon juice
  • 1 cup (120 g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
  3. In a large bowl, use an electric mixer to beat softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in lemon zest, fresh lemon juice, and vanilla extract until just combined.
  5. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just blended. Do not overmix.
  6. In a small bowl, combine powdered sugar with the zest of 1 lemon to make the zesty coating.
  7. Using a cookie scoop or spoon, form dough into 1 ½-inch (4 cm) balls. Roll each ball generously in the lemon powdered sugar mixture.
  8. Place dough balls about 2 inches (5 cm) apart on prepared baking sheets. Bake for 10-12 minutes or until edges are lightly golden but centers still look soft.
  9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use fresh lemon zest and juice for best flavor. Softened but not melted butter is ideal. Roll dough balls generously in lemon-zested powdered sugar for the signature crinkle effect. If dough is too soft, chill for 15-20 minutes before rolling. Store cookies in a single layer or with parchment paper between layers to maintain crispness. Freeze baked cookies for up to 3 months and re-crisp in oven before serving.

Nutrition

Keywords: lemon cookies, crinkle cookies, lemon crinkle cookies, crispy cookies, lemon zest, powdered sugar topping, easy cookies, quick dessert

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