Easy Lemon Crinkle Cookies | Little Luna
Easy Lemon Crinkle Cookies | Little Luna
These easy lemon crinkle cookies are sweet and tart. They are full of bright lemon flavor.
These chewy lemon-flavored cookies are coated with powdered sugar before baking for a crinkly effect. They’re soft and chewy, perfect for all lemon lovers! For more lemon-lover-approved recipes, be sure to try Easy Lemon Bars, Lemon Lasagna, and Lemon Sugar Cookies.
The Best and Easiest Lemon Cookies
Lemon is a very delicious flavor. I love how bright it is. No matter the time of year, I can bootstrap summer by making sweet lemons.
These Lemony Crinkle Cookies are sure to be a hit! They’re easy to make and delicious! Not only does a dusting of powdered sugar make them look lovely, but they also add a little extra sweetness that goes perfectly with the tart lemon.
If you like lemon desserts, these lemon crinkle cookies are perfect. They freeze well too, so you can store some for a rainy day!
How to Make Lemon Cookies
mix. In a medium bowl, combine the dry ingredients: flour, baking powder, salt, and baking soda.
cream. In the separate bowl of a stand mixer with paddle attachment, or using a hand mixer, beat sugar and butter until creamy.
mix. Then add the eggs, vanilla extract, lemon zest and juice. Scrape down the sides of the bowl and mix again to make sure everything is combined.
combine. Add flour mixture to wet ingredients and mix until fully combined.Cover the bowl and refrigerate the cookie dough for 1 hour
Prepare. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or use a silicone baking mat.
shape. Using a cookie scoop or spoon, shape the dough into a round about 1 1/2 inches. Pour the powdered sugar into a shallow bowl. Toss cookie balls in powdered sugar and cover until well coated, then place on prepared baking sheet.
bake. Bake in preheated oven for 12-15 minutes. The biscuits should no longer be glossy, but should have a matte appearance.
Powder and cool. Remove from oven. Sift in more powdered sugar if desired. Cool on a baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.
How to Peel a Lemon: A medium sized lemon yields 2 tablespoons of juice and 1 tablespoon of lemon zest. To peel a lemon, use the small side of a box grater and rub the peel on it. Stop when you reach the white layer on the lemon.
recipe notes
Tips and tricks to keep in mind when making these easy lemon cookies
- If using a nonstick dark baking pan, bake for only 10-13 minutes
- Be sure to use softened butter rather than melted butter or your cookies will spread too much.
- To make bright yellow cookies, add yellow food coloring
- Use fresh lemon juice instead of lemon extract
- Control the flavor of the lemon by adding or reducing the amount of lemon zest added
change it up (add more lemon candies)
There are many ways to change these cookies. Here are some of our favorite methods!
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- Roll dough in powdered or granulated sugar before baking
- use other citrus fruits such as limes, oranges, or grapefruits
- Add lemon frosting or lemon glaze on top
- Mix white chocolate chips or white chocolate drizzle on top
- Make them gluten-free by replacing the flour with your favorite gluten-free baking mix.
More lemon snacks: If you love lemons as much as we do, you might want to try these other lemon treats.
How to store
arrive shop For these cookies, place cooled cookies in an airtight storage container separated by parchment paper. Store at room temperature for 4-5 days or in the refrigerator for 1-2 months.
arrive freeze Dough, roll dough balls and place on a baking sheet. Freeze until solid, then transfer to a freezer-safe container. Freeze up to 2 months. You can bake from the freezer for an extra 1-2 minutes.
For more cookie recipes, check out:
Course dessert
American food
Prep time 15 minutes
Cook Time 12 minutes
Refrigerate for 1 hour
Serving Size 24
Calories 114 kcal
by Lil’ Luna
- 1 1/2 c all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1 c white sugar
- 1/2 c butter softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 lemon peeled and juiced
- 3/4 c powdered sugar
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In a medium bowl, combine the dry ingredients: flour, baking powder, salt, and baking soda.
-
In the separate bowl of a stand mixer with the paddle attachment, or using a hand mixer, beat sugar and butter until creamy. Then add the eggs, vanilla extract, lemon zest and juice. Scrape down the sides of the bowl and mix again to make sure everything is combined.
-
Add flour mixture to wet ingredients and mix until fully combined.Cover the bowl and refrigerate the cookie dough for 1 hour
-
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or use a silicone baking mat.
-
Using a cookie scoop or spoon, shape the dough into a round about 1 1/2 inches. Pour the powdered sugar into a shallow bowl. Toss cookie balls in powdered sugar and cover until well coated, then place on prepared baking sheet.
-
Bake in preheated oven for 12-15 minutes. The biscuits should no longer be glossy, but should have a matte appearance.
-
Remove from oven. Sift in more powdered sugar if desired. Cool on a baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.