Soft & Chewy Lemon Crinkle Cookies: Zesty Bliss, Zero Fuss

You know those cookies that disappear before they cool? These are those cookies. Bright lemon zing, soft centers, crinkly sugar tops—aka the flavor bomb your snack drawer’s been begging for.

They look bakery-level fancy but come together with weeknight energy. One bowl, simple ingredients, and a payoff that’ll make you wonder why you ever settled for store-bought. Warning: you’ll “taste-test” half the batch before sharing.

Oops.

What Makes This Recipe Awesome

• Ultra-soft and chewy: Melt-in-your-mouth centers with lightly crisp edges.
• Big lemon energy: Fresh juice, zest, and a splash of extract for a triple-hit of citrus.
• Minimal effort: Pantry staples, no fancy equipment, 20 minutes of actual work.
• Picture-perfect crinkles: Double sugar roll creates that iconic snowy crackle.
• Make-ahead friendly: Dough freezes like a dream. Future you says thanks.

Soft & Chewy Lemon Crinkle Cookies: Zesty Bliss, Zero Fuss

Recipe by Wendy CarterCourse: Dessert

Servings

22–26

servings

Prep time

15

minutes

Cooking time

12

minutes

Calories

130

kcal

Ingredients

• Dry

• 2 1/4 cups (270 g) all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon fine sea salt

• Wet

• 3/4 cup (150 g) granulated sugar

• 1/2 cup (100 g) light brown sugar, packed

• 3/4 cup (170 g) unsalted butter, melted and slightly cooled

• 1 large egg + 1 large egg yolk, room temp

• 2 tablespoons fresh lemon zest (from 2–3 lemons)

• 1/4 cup fresh lemon juice

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon lemon extract (optional but clutch for extra zing)

• For Rolling

• 1/3 cup granulated sugar

• 1/2 cup powdered sugar

Step-by-Step Instructions

• Prep the basics: Line two baking sheets with parchment. Whisk the flour, baking powder, baking soda, and salt in a bowl; set aside.
• Build the lemon base: In a large bowl, rub the lemon zest into the granulated and brown sugars with your fingertips for 30–60 seconds until the sugar smells like a citrus grove. This releases the oils. Yes, it’s worth it.
• Whisk in the wet: Add melted, cooled butter. Whisk until glossy. Add egg and yolk, then whisk in lemon juice, vanilla, and lemon extract until smooth.
• Combine: Add the dry ingredients to the wet and fold with a spatula until just combined. The dough should be soft but scoopable. If it’s loose, let it rest 5 minutes.
• Chill: Cover and chill 20–30 minutes. This helps prevent spreading and intensifies flavor. Not optional, IMO.
• Preheat: Heat oven to 350ºF (175ºC).
• Roll: Scoop 1.5 tablespoons dough per cookie (about a medium cookie scoop). Roll each into balls. Coat in granulated sugar first, then powdered sugar for that dramatic crinkle.
• Bake: Arrange 2 inches apart on the sheets. Bake 10–12 minutes until edges are set and tops are crackled. Centers will look slightly underbaked—perfect.
• Cool: Let rest on the tray 5 minutes to finish setting, then transfer to a rack. Try not to eat three immediately. Or do. Your call.

How to Store It Right

• Room temperature: Airtight container for 3–4 days.
  

  Add a slice of bread to keep them soft.

• Fridge: Not needed; can dry them out. Skip.
• Freeze cookies: Up to 2 months in a zip bag with air pressed out.
• Freeze dough: Scoop balls, freeze solid, then bag. Bake from frozen at 350°F for 12–14 minutes.
  

  Roll in sugars right before baking.

Why This is Good for You

Will these replace your multivitamin? No. But they’ll absolutely replace a meh dessert with something bright and satisfying, which matters.

Lemon adds a little Vitamin C and serious mood-lift. And because these are rich and zesty, one cookie feels like enough—built-in portion control, kind of.

Nutrition Stats

• Per cookie (estimate): 130 calories
• Carbs: ~19 g
• Fat: ~5 g
• Protein: ~1.5 g
• Sugar: ~12 g
• Sodium: ~90 mg

Numbers will vary based on exact size and how aggressively you coat the powdered sugar. If you’re heavy-handed, same—no regrets.

Don’t Do This!

• Don’t skip chilling: Warm dough = pancake cookies and zero crinkles.
• Don’t overbake: Take them out when the centers still look soft.
  

  They finish on the sheet.

• Don’t use bottled lemon juice: Fresh juice and zest are the entire point. Bottled tastes flat.
• Don’t overmix: Tough cookies happen when you develop too much gluten. Fold gently.
• Don’t roll in powdered sugar only: The granulated sugar layer helps lock in moisture and boost the crackle.

Easy Swaps & Alternatives

• Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum.
  

  Chill a bit longer if dough seems tacky.

• Dairy-free: Swap butter for vegan butter sticks (not spreadable tubs). Coconut oil works but softens faster.
• Extra lemon: Add another teaspoon lemon zest or a few drops lemon oil. Careful—lemon oil is potent.
• Less sweet: Cut 2 tablespoons sugar from the dough; keep the rolling sugars for crinkle effect.
• Pop of texture: Fold in 1/2 cup white chocolate chips or chopped macadamias.
  

  It slaps with lemon.

• Glaze option: Whisk 1/2 cup powdered sugar with 1–2 tablespoons lemon juice. Drizzle over cooled cookies if you want bakery drama.

FAQ

Can I make the dough ahead?

Yes. Chill the dough up to 48 hours or freeze pre-scooped balls for 2 months.

Roll in sugars right before baking for the best crinkles.

Why didn’t my cookies crackle?

Likely culprits: dough too warm, not enough powdered sugar, or overbaking. Also check your baking soda freshness—expired leaveners mean sad tops.

How do I keep them soft for days?

Store airtight with a slice of sandwich bread or a tortilla in the container. It sacrifices itself so your cookies stay plush.

Heroic, honestly.

Can I double the recipe?

Totally. Use two racks and rotate sheets halfway for even baking. Keep some dough in the fridge while the first batch bakes so it doesn’t warm up.

What if I don’t have lemon extract?

No problem.

Add an extra teaspoon of zest and a touch more vanilla. Flavor will be slightly softer but still bright and fresh.

Do I need a mixer?

Nope. A whisk and spatula do the job since the butter is melted.

Less cleanup, more cookies—win-win.

To Sum It Up

Soft & Chewy Lemon Crinkle Cookies bring big citrus, low effort, and maximum crowd-pleasing power.

With fresh zest, a smart double-sugar roll, and a quick chill, you get bakery-level results at home. Stash a bag of dough balls in the freezer and you’re always 12 minutes away from warm, lemony bliss.

FYI: sharing is optional, but bragging rights are guaranteed.