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Lemon crinkle cookies on a wooden serving board; one bite was taken from one of the cookies.

Lemon crinkle cookies

These easy lemon crinkle cookies with a bright, zesty lemon flavor and an amazing, rustic look are quick-to-make sweet treats that you can make for yourself, your family, and your friends. The cookies are made from simple ingredients and require no special equipment.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Chilling: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 13 cookies
Calories: 114kcal
Author: Anna

Equipment

  • Digital kitchen scale
  • Stand mixer with a paddle attachment or a hand mixer and a mixing bowl you can also use a metal whisk and a mixing bowl instead
  • Hand mixer or a metal whisk
  • Rubber spatula
  • Parchment paper

Ingredients

  • 150 g all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 80 g white granulated sugar
  • Zest of one lemon
  • 60 g unsalted butter at room temperature
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoon lemon juice at room temperature
  • 30 g powdered sugar for coating

Instructions

  • In a bowl, combine the flour, salt, and baking powder.
  • In the bowl of a stand mixer fitted with a paddle attachment (or use a hand mixer and a bowl, or you can use a metal whisk and a bowl), add the sugar and lemon zest. Mix well.
  • Add the butter and beat for 1-2 minutes or until fluffy. Then, add the egg, vanilla, and lemon juice and beat until well incorporated.
  • Add the dry mixture and mix on low just until no dry ingredients are left.
  • Wrap the dough in plastic wrap and freeze for 20-30 minutes or until solid enough to form dough balls. You can also refrigerate the dough overnight.
  • Preheat the oven to 180C (355F) and line a baking sheet with parchment paper.
  • Form 13 cookie dough balls and roll them in powdered sugar.
  • Place the cookie balls on the baking sheet so they have at least 2” (4cm) space in between. Bake for about 15 minutes or until they have spread and are crinkly and golden around the edges.
  • Remove from the oven and let cool down for 5 minutes on the sheet before transferring onto a cooling rack to cool down completely.

Video

Notes

Store the cookies in an air-tight container at room temperature for one week.
Store the dough in the fridge for up to 4 days.
Freeze the dough for up to 2 months.
Freeze the cookies for up to 2 months.

Nutrition

Nutrition Facts
Lemon crinkle cookies
Serving Size
 
1 cookies
Amount per Serving
Calories
114
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
1
g
Cholesterol
 
23
mg
8
%
Sodium
 
128
mg
6
%
Potassium
 
21
mg
1
%
Carbohydrates
 
18
g
6
%
Fiber
 
0.3
g
1
%
Sugar
 
9
g
10
%
Protein
 
2
g
4
%
Vitamin A
 
134
IU
3
%
Vitamin C
 
1
mg
1
%
Calcium
 
23
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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