Lemon Crinkle Cookies

I love lemon. Put it in pasta or put it in a glass over ice and I’m sold, but put it in a cookie? Now, that’s pure heaven. These Lemon Crinkle Cookies are the ultimate summer crowd pleaser – and so easy to make!

Cream together one stick of softened butter with 1 cup of granulated sugar until light and fluffy. Then add a drop of vanilla extract, 1 egg, 1 teaspoon of lemon zest, and 1 tablespoon of lemon juice. I always go a little heavy-handed with the lemon zest – it just smells so good!

Photo By: Stefanie Goodman
Photo By: Stefanie Goodman

*Baking Pro Tip: If you don’t have a zester, use the fine side of a cheese grater to achieve the same results. Be sure to avoid zesting the white part of the lemon, as it will make your cookies bitter.

Once combined, mix in a pinch of salt, 1/4 teaspoon of baking powder, a pinch of baking soda, and 1 1/2 cups of flour. The dough will be thick and have a slightly sticky consistency.

Photo By: Stefanie Goodman
Photo By: Stefanie Goodman

Place 1/2 cup of powered sugar into a small bowl. Then, form the dough into small spheres and roll into the powdered sugar. Once coated, places the dough balls onto a prepared cookie sheet and bake for 9-11 minutes. Sprinkle with extra powdered sugar for a presentation that really pops!

Photo By: Stefanie Goodman
Photo By: Stefanie Goodman


  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • Pinch of salt
  • Pinch of baking soda
  • 1/4 teaspoon baking powder
  • 1 1/2 cups flour
  • 1/2 cup powdered sugar

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