Lemon Crinkle Cookies

  • Prep Time



  • Total Time



  • Servings





  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1-1/2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 tablespoon Wonderful Seedless Lemon zest
  • 3 tablespoons Wonderful Seedless Lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 cup confectioners’ sugar


  1. In a large bowl, whisk together the flour, baking soda, and salt; set aside.
  2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamy and smooth, about 2 minutes.
  3. Add the egg, lemon zest, lemon juice, and vanilla extract and continue to beat on high speed until combined, scraping down the sides of the bowl as needed.
  4. Add the flour mixture and beat on low speed until combined. Cover and chill the dough for about 1 hour, as the dough will be quite sticky.
  5. Preheat the oven to 350°F. Line two baking sheets with parchment paper or aluminum foil. Roll the chilled dough into balls (1 tablespoon of dough each), then generously roll in the confectioners’ sugar.
  6. Add the balls to the baking sheets about 3 inches apart from each other. Bake for about 12 minutes or until the edges are golden brown.
  7. Cool the cookies on the baking sheets, then transfer to a cooling rack to cool completely.

In This Recipe

Wonderful® Seedless Lemons

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