There’s something irresistible about a lemon crinkle cookie. The delicate crackle, the burst of citrus, the balance between sweet and tangy – it’s the kind of cookie that disappears before you know it. But let’s be honest: sometimes we don’t want two dozen cookies lingering around. That’s why I developed this small batch recipe that makes just 5 perfect lemon crinkle cookies – soft, chewy, and bursting with sunny lemon flavor.
Whether you’re baking for one, curbing a craving, or just short on time and ingredients, this scaled-down version is here to bring you that same joy in fewer bites.
Why I Love This Recipe
- Small batch = zero waste – Just five cookies means no leftovers, and no temptation staring you down at 10 PM.
- Bright and fresh – These cookies are made with real lemon juice and zest for that vibrant citrus zing.
- Crinkled to perfection – A first roll in granulated sugar and a second roll in powdered sugar gives them that signature crackle and melt-in-your-mouth look.
Ingredients (for 5 cookies)
Recipe Tips
- Want extra zing? Add a tiny pinch of lemon extract to amplify the citrus.
- For a softer cookie, slightly under bake and let them finish on the hot baking sheet.
- These are best eaten within a day or two – not that they’ll last that long!
- You can make the batter a day ahead, just let the dough rest for about 10 minutes before scooping into balls.
Some Crinkle Cookie Issue and How to Avoid Them
The Cookies Don’t Crack or Crinkle Properly
Usually, it’s because the dough is too warm or too wet. Warm dough spreads too fast in the oven before it has time to “crack” on top.
- Don’t skip or reduce the chilling time, its vital to get a proper crinkle cookie effect.
- Make sure you’re not using too much liquid (like lemon juice) or too little flour.
- Roll generously in powdered sugar — a thick coating helps create those distinct cracks as the cookie expands in the oven.
Crinkle Cookies Spread Too Much and Turn Flat
Too much butter, not enough flour, or skipping chilling time can all cause cookies to spread into thin puddles.
- Double-check your measurements (especially butter and flour).
- Chill the dough to help it firm up.
Powdered Sugar Disappears from Crinkle Cookies After Baking
The dough is absorbing the sugar because it’s too moist, or the coating wasn’t thick enough.
- Roll the cookie dough balls in granulated sugar first, then in powdered sugar. The granulated sugar creates a barrier and keeps the powdered sugar from melting in.
- Be generous with the powdered sugar — the more you use, the more defined your crinkles will be.
Step-by-Step Photos for Lemon Crinkle Cookies
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Small Batch Lemon Crinkle Cookies
Ingredients
Method
- Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
- Place the butter and sugar in a small food processor and cream until the butter and sugar are smooth, then add the egg yolk, lemon juice, zest, and vanilla and continue to mix in the food processor until blended. It’s okay if it looks a little curdled, that from the lemon juice. .
- Transfer to a medium bowl and mix in the flour using a spatula. The dough will be a little sticky and thick.
- Cover dough tightly with plastic wrap and chill for at least 2 hours, however you can let it chill overnight.
- Preheat oven to 350°F Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Remove cookie dough from the refrigerator.
- Use a 1 tablespoon cookie scoop to evenly divide the dough into 5 cookie balls.
- Roll the balls in the granulated sugar , then roll each ball very generously in the powdered sugar.
- Place 3 inches apart on the baking sheet. Bake the cookies for 13–15 minutes or until the edges appear set and the centers still looks a bit sof
Nutrition
Notes
- For a softer cookie, slightly under bake and let them finish on the hot baking sheet.
- These are best eaten within a day or two
- You can make the batter a day ahead, refrigerate dough, and just let the dough rest for about 10 minutes before scooping into balls and coating with the sugar.
Tried this recipe?
Let us know how it was!I love how this recipe lets me satisfy my lemon cookie cravings without a big batch. They’re bright, cheerful, and ideal for when you need a little something sweet without going overboard. Whether it’s a late-night treat or a sweet bite with your afternoon tea, these Small Batch Lemon Crinkle Cookies are always the right choice.
These are so good I’m making another batch today!