Lemon crinkle cookies

Lemon crinkle cookies


  • 200g (1 cup) sugar
  • Zest of 1 lemon
  • A pinch of salt
  • 120g (½ cup) melted butter
  • 2 eggs
  • 60ml (¼ cup) lemon juice
  • 5ml (1 tsp) vanilla extract
  • 300g (2 ⅓ cups) all-purpose flour
  • 3g (½ tsp) baking soda
  • 170g (¾ cup) powdered sugar


1. Put sugar and lemon zest into one bowl and rub them together until fragrant.
2. Add melted butter, eggs, vanilla, and lemon juice into the bowl of sugar and whisk to combine.
3. In another bowl whisk together flour with salt and baking powder.
4. Add the dry mixture to the liquid base and mix to combine. Cover the bowl with plastic and let sit in the fridge for 4-6 hours.
5. Use an ice cream scooper to scoop portions on the dough, then roll each one into a ball and cover in powdered sugar.
6. Transfer each cookie ball onto a baking sheet and bake for 12-14 minutes at 180°C/350°F.

*Recipe on video and text may differ from each other!

How to cook Lemon crinkle cookies:

Original Desserts