Hiđź‘‹ I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I still remember the first time I baked lemon crinkle cookies with powdered sugar. It was a rainy Saturday afternoon, and my kitchen smelled like sunshine despite the gray skies outside. My younger sister peeked over my shoulder, her eyes wide with curiosity, as I rolled the bright, lemony dough into little balls. We dusted them generously with powdered sugar, and as they baked, the aroma of fresh lemon filled the room. By the time they came out, cracked and soft, we couldn’t wait to taste them. That moment the laughter, the sugar dust on our fingers, the joy of sharing something homemade is exactly why I love recipes like this. Lemon crinkle cookies with powdered sugar aren’t just a dessert; they’re a memory in the making.
Over the years, I’ve made this recipe countless times. Lemon crinkle cookies with powdered sugar are my go-to when I want something simple yet special, something that feels homemade but still impressive. Each bite is soft, chewy, with a burst of tangy lemon that makes your taste buds tingle, perfectly balanced by a sweet powdered sugar coating. I make them for tea time, birthday treats, and sometimes just because.
Why I Love Making Lemon Crinkle Cookies with Powdered Sugar
I adore making lemon crinkle cookies with powdered sugar for so many reasons. First, they’re incredibly easy to prepare, even when life gets busy. I can mix the dough in one bowl, roll it into balls, and pop them in the oven. There’s something so comforting about that simplicity. Second, the cookies themselves are versatile. They’re perfect for gifting, packing into lunchboxes, or serving with a cup of tea. Third, the aroma of lemon baking in the oven is unmatched it feels like a warm hug for your home.
Every time I make them, I remember those rainy afternoons with my sister, and it makes me want to keep passing these little joys on to my family and friends. Lemon crinkle cookies with powdered sugar aren’t just food; they’re little moments of happiness captured in a bite.
Ingredients & Little Kitchen Secrets
Here’s what you need to make lemon crinkle cookies with powdered sugar:
Ingredients:
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest (from 1–2 lemons)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (60g) powdered sugar, for rolling
Little kitchen secrets:
- Use fresh lemons for zest it makes all the difference.
- Softened butter, not melted, keeps cookies tender and light.
- Chill dough slightly if your kitchen is warm; it helps the cookies hold their shape.
- Don’t overbake they should look slightly underdone when you take them out; they continue baking on the tray.
How I Make Lemon Crinkle Cookies with Powdered Sugar, Step by Step
- Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
- Cream the butter and sugar in a large bowl until light and fluffy. I love using a hand mixer for this; it makes the cookies extra soft.
- Add eggs, lemon zest, and vanilla to the creamed butter, beating until fully combined. The lemon zest really brightens the flavor, so don’t skimp!
- Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Overmixing will make the cookies tough, and we want them soft and tender.
- Scoop the dough with a teaspoon or small cookie scoop and roll into balls.
- Roll each ball in powdered sugar until fully coated this is what gives the cookies their signature crackled appearance.
- Place the dough balls on the prepared tray about 2 inches apart to allow room for spreading.
- Bake for 10–12 minutes or until the cookies have cracked on top but are still soft in the middle.
- Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
How I Serve It at Home
I love arranging lemon crinkle cookies with powdered sugar on a cute plate for tea or coffee. Sometimes, I sprinkle a little extra powdered sugar on top just before serving for a festive touch. They pair beautifully with a cup of Earl Grey or chamomile tea. On special occasions, I like stacking them in a glass jar with a ribbon tied around it they make charming gifts and always get compliments.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
- Freezing: You can freeze baked cookies for up to 3 months. Let them cool completely, then store in a freezer-safe container with parchment paper between layers.
- Reheating: Warm them in the oven at 300°F (150°C) for 5–7 minutes, or pop them in the microwave for 10–15 seconds for a soft, fresh-baked feel.
- Make-ahead tip: You can roll the dough into balls and freeze them before baking. When ready, bake straight from frozen, adding 1–2 extra minutes to the baking time.
100-Word Short Version
Lemon crinkle cookies with powdered sugar are soft, chewy, and bursting with bright lemon flavor. I start by creaming butter and sugar, then add eggs, vanilla, and fresh lemon zest. Dry ingredients are folded in carefully, then dough balls are rolled in powdered sugar and baked until crackled and tender. Perfect with tea or coffee, these cookies are a cozy, homemade treat that’s easy to make and irresistible to eat. Store in an airtight container or freeze for later. Quick, simple, and full of love lemon crinkle cookies with powdered sugar always bring a little sunshine to any day.
Recipe Card Section
⏱️ Time: Prep 15 mins | Cook 12 mins | Total 27 mins
🛒 Ingredients: <ul> <li>1/2 cup (115g) unsalted butter, softened</li> <li>1 cup (200g) granulated sugar</li> <li>2 large eggs</li> <li>1 tablespoon lemon zest (from 1–2 lemons)</li> <li>1 teaspoon pure vanilla extract</li> <li>1 1/2 cups (190g) all-purpose flour</li> <li>1 teaspoon baking powder</li> <li>1/4 teaspoon baking soda</li> <li>1/4 teaspoon salt</li> <li>1/2 cup (60g) powdered sugar, for rolling</li> </ul>
👩‍🍳 Instructions: <ol> <li>Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.</li> <li>Cream butter and sugar until light and fluffy.</li> <li>Add eggs, lemon zest, and vanilla; beat until combined.</li> <li>Whisk together flour, baking powder, baking soda, and salt.</li> <li>Fold dry ingredients into wet mixture until just combined.</li> <li>Scoop dough and roll into balls, then coat in powdered sugar.</li> <li>Place on tray 2 inches apart.</li> <li>Bake for 10–12 minutes until cracked but soft.</li> <li>Cool 5 minutes on tray, then transfer to wire rack.</li> </ol>
đź“ť Notes:
- Use fresh lemon zest for best flavor.
- Don’t overmix the dough; cookies stay soft.
- Can freeze dough balls or baked cookies.
🍽️ Nutrition (per cookie approx.):
Calories: 120 🍪 Sugar: 10g 🍋 Fat: 6g 🥛 Protein: 2g 🥄 Carbs: 16g ⚡ Fiber: 0.5g
Lemon Crinkle Cookies with Powdered Sugar
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 mins
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Soft, chewy lemon crinkle cookies with a dusting of powdered sugar. Bursting with bright, zesty flavor, these homemade treats are perfect for tea time, gifting, or any cozy moment. Simple to make and impossible to resist!
Ingredients
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest (from 1–2 lemons)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (60g) powdered sugar, for rolling
Instructions
- Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
- Cream butter and sugar until light and fluffy.
- Add eggs, lemon zest, and vanilla; beat until combined.
- Whisk together flour, baking powder, baking soda, and salt.
- Fold dry ingredients into wet mixture until just combined.
- Scoop dough and roll into balls, then coat in powdered sugar.
- Place on tray 2 inches apart.
- Bake for 10–12 minutes until cracked but soft.
- Cool 5 minutes on tray, then transfer to wire rack.
Notes
Use fresh lemon zest for best flavor. Don’t overmix the dough; cookies stay soft. Can freeze dough balls or baked cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
Conclusion
Making lemon crinkle cookies with powdered sugar is one of my favorite ways to fill the kitchen with warmth and joy. They’re simple, bright, and perfect for sharing with friends and family. Each crackled cookie carries a little sunshine, and every bite is a reminder of why I love cooking so much. Baking these cookies isn’t just about dessert it’s about creating moments, memories, and smiles. I hope this recipe brings as much happiness to your home as it has to mine.