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Lemon Crinkle Cookies – Herbs & Flour

These Lemon Crinkle Cookies with Herbs are soft, chewy, and bursting with fresh lemon flavor, complemented by subtle herbal notes from thyme or basil. With their beautifully crinkled powdered sugar coating, they are the perfect balance of tart and sweet. Easy to make and visually stunning, these cookies are an irresistible treat for any occasion!
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Prep Time 15 minutes
Cook Time 1 hour
Course Dessert, Snack
Cuisine American
Servings 18
Calories 120 kcal

Ingredients
  

Dry Ingredients:

  • 2 cups 240g all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients:

  • 3/4 cup 150g granulated sugar
  • 1/4 cup 50g brown sugar
  • 1/2 cup 115g unsalted butter, softened
  • 1 large egg
  • 2 tablespoons fresh lemon juice
  • Zest of 1 large lemon
  • 1 teaspoon pure vanilla extract

Herbs & Coating:

  • 1 teaspoon finely chopped fresh thyme or basil optional
  • 1/2 cup 60g powdered sugar (for rolling)

Instructions
 

  • Step-by-Step Guide

Step 1: Prepare the Dough

  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
  • Beat in the egg, followed by the lemon juice, lemon zest, and vanilla extract. Mix until well combined.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Fold in the finely chopped fresh herbs (if using). The dough will be slightly sticky.

Step 2: Chill the Dough

  • Cover the dough and chill for at least 1 hour (or up to overnight) to prevent excessive spreading and enhance flavor.

Step 3: Shape & Coat

  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Scoop about 1.5 tablespoons of dough and roll into balls.
  • Generously coat each dough ball in powdered sugar.

Step 4: Bake the Cookies

  • Place the dough balls on the baking sheet, spacing them 2 inches apart.
  • Bake for 10–12 minutes, until the edges are set but the centers remain soft.
  • Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

  • For best results, chill the dough for at least an hour.
  • Don’t skimp on the powdered sugar—a thick coating ensures a pronounced crinkle effect.
  • Herb Variations: Try lavender for a floral note or rosemary for an earthy twist.
  • Storage: Store cookies in an airtight container for up to 5 days at room temperature or freeze for up to 3 months.