Lemon Crinkle Cookies

These soft, citrusy cookies are bright and fresh with real lemon juice and zest in every bite. Lightly crisp on the edges with a tender, chewy center, they’re finished in a sweet lemon sugar coating that adds the perfect balance of sweetness and zing.

Yield: 18–24 cookies (depending on size)

Author: Kelli Bowman

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Lemon Crinkle Cookies

Prep time: 25 MinCook time: 13 MinInactive time: 12 HourTotal time: 12 H & 38 M

These soft, citrusy cookies are bright and fresh with real lemon juice and zest in every bite. Lightly crisp on the edges with a tender, chewy center, they’re finished in a sweet lemon sugar coating that adds the perfect balance of sweetness and zing.

Ingredients

Dough

• 1 cup butter, room temperature
• 1 cup cane sugar
• ½ cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• Zest of 2 lemons
• ⅓ cup lemon juice
• 3½ cups all-purpose flour (Caputo Chef’s flour recommended)
• 1 tsp baking soda
• 1 tsp salt

Coating

• Zest of 1 lemon
• ½ cup powdered sugar
• ½ cup cane sugar

Instructions

1. In a large bowl, cream butter and both sugars for 2–3 minutes until light and smooth.
2. Add eggs, vanilla, lemon juice, and lemon zest. Mix again for 2–3 minutes until fully combined.
3. Add flour, baking soda, and salt. Mix gently until just incorporated.
4. Scoop dough into desired size balls and place on a tray or in a container.
5. Cover and refrigerate overnight (12–24 hours)—do not skip this step.
6. Preheat oven to 375°F.
7. Shape chilled dough into slightly oval or egg-like shapes.
8. In a small bowl, mix powdered sugar, cane sugar, and lemon zest.
9. Roll each dough ball generously in the coating mixture.
10. Place on a baking sheet spaced about 2 inches apart.
11. Bake for 13–14 minutes, checking around 10–11 minutes. Edges should be lightly golden with soft centers.
12. Let cool and enjoy.

Recommended Products

Caputo Italian 00 Flour

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