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Soft and Chewy Lemon Crinkle Cookies with Bright Glaze

A stack of crinkle-top lemon cookies drizzled with glaze and topped with bright yellow lemon zest.
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Make these soft baked lemon cookies that feature a bright, zesty flavor and a crackled, powdered sugar finish, topped with a simple lemon glaze for extra zing. These are the best homemade lemon treats for spring gatherings.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 tablespoon fresh lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup powdered sugar (for rolling)
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh lemon juice

Instructions

  1. In a large bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  3. Mix in the lemon zest, 1/4 cup lemon juice, and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined to form a soft dough. Do not overmix.
  6. Cover the dough and chill in the refrigerator for at least 1 hour. Chilling helps prevent spreading.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Place 1 cup of powdered sugar in a shallow dish.
  9. Scoop the dough into balls, about 1 tablespoon each. Roll each ball completely in the powdered sugar.
  10. Place the sugared dough balls about 2 inches apart on the prepared baking sheets.
  11. Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft. These are chewy lemon cookies, so avoid overbaking.
  12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  13. While cookies cool, prepare the glaze: Whisk together 1 cup powdered sugar and 2 tablespoons lemon juice until smooth. Add more lemon juice, a few drops at a time, if the glaze is too thick.
  14. Drizzle the bright lemon glaze over the cooled cookies. Allow the glaze to set before serving.

Notes

  • For an even more intense citrus cookie baking flavor, use only lemon zest and juice in place of the vanilla extract.
  • If you want melt in your mouth lemon cookies, slightly reduce the flour by 1/4 cup.
  • These simple lemon desserts for a crowd freeze well before glazing.

Nutrition

Find it online: https://gourmetgaze.com/lemon-cookies-soft-chewy-crinkle-glaze/