Soft, citrusy, and rolled in a snowy coat of powdered sugar, these lemon crinkle cookies are a sunshiney twist on the classic. They’re full of fresh lemon flavor, soft in the center, and lightly crisp on the outside with that signature crackled look. A cheerful, not-too-sweet cookie that’s as easy to make as it is to love.

Lemon Clouds in Crinkle Form

Soft, light, and full of bright lemon flavor, these crinkle cookies are like little citrus clouds wrapped in powdered sugar. With a tender bite and a zingy finish, they bake up crackled on the outside and pillowy in the center — the kind of cookie that vanishes by the handful, especially with tea or sunshine nearby.

Ingredients:

• Zest of 1 lemon
• 75 g white sugar
• 60 g unsalted butter, softened
• 1 egg (room temperature)
• 150 g cake flour (may adjust slightly for dough consistency)
• 1.5 g baking powder
• 1.5 g baking soda
• 25 ml lemon juice (fresh)
• Powdered sugar (for coating)

Instructions:

1. Make the lemon base:
In a mixing bowl, combine lemon zest and sugar. Rub together gently with your fingers to release the lemon oils.

2. Add butter and mix:
Add the softened butter and beat until light and creamy.

3. Add egg and lemon juice:
Mix in the egg and lemon juice until smooth.

4. Combine dry ingredients:
In a separate bowl, whisk together the cake flour, baking powder, and baking soda. Gradually add the dry mix to the wet ingredients and stir until a soft dough forms. If the dough feels too wet, add 1–2 teaspoons more flour.

5. Chill the dough:
Cover and refrigerate the dough for at least 1 hour, or until firm enough to handle.

6. Preheat the oven to 350°F (175°C):
Line a baking tray with parchment paper. Place powdered sugar in a small bowl.

7. Scoop and coat:
Scoop tablespoon-sized portions of dough, roll into balls, and coat generously in powdered sugar. Place on the prepared tray with space between each.

8. Bake:
Bake for 10–12 minutes, or until the cookies are puffed and cracked, and edges are just set. Let cool on the tray for a few minutes before transferring to a wire rack.

Why Metric?

For clarity and consistency, I use metric measurements in my recipes. It's more accurate (especially for baking), easier to scale up or down, and ensures better results — no guessing whether your "cup" is packed or level. But don’t worry, US equivalents are included below so you can bake with whatever you have on hand.

Storage:

• Store in an airtight container at room temperature for up to 4–5 days.
• Dough balls (uncoated) can be frozen for up to 1 month — roll in sugar and bake from frozen, adding 1–2 minutes to bake time.

Notes:

• Adjust flour if needed: Dough should be soft but not too sticky to roll — humidity and egg size can affect it slightly.
• White sugar helps color: It keeps the dough pale, so the lemon color and powdered sugar contrast more. Brown sugar works, but changes the look and flavor.
• Cake flour vs All-Purpose: Cake flour gives these cookies a softer, more delicate crumb — almost like a cross between a cookie and a little lemon sponge. If you don’t have cake flour on hand, you can substitute it by using: 140 g all-purpose flour + 10 g cornstarch
  (Or: 1¼ cups AP flour – 1 tbsp, then add 1 tbsp cornstarch)