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Delicious Lemon Crinkle Cookies Easy Recipe with White Chocolate Drizzle

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Bright and tangy lemon crinkle cookies with a soft, chewy texture and a sweet white chocolate drizzle. Perfect for a quick, crowd-pleasing treat with a refreshing citrus twist.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 ½ cups (300g) granulated sugar
  • ¾ cup (170g) unsalted butter, softened
  • 2 large eggs, room temperature
  • Zest of 2 lemons
  • ¼ cup (60ml) fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup (120g) powdered sugar, for rolling
  • ½ cup (90g) white chocolate chips or chunks
  • 1 tbsp (15ml) heavy cream (optional, for drizzle)

Instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  5. Stir in lemon zest, lemon juice, and vanilla extract until combined.
  6. Gradually add the flour mixture to the wet ingredients, mixing on low speed or by hand until just combined. Avoid overmixing.
  7. Cover the dough and refrigerate for at least 30 minutes.
  8. Scoop rounded tablespoons of dough and roll each into a ball. Generously roll each ball in powdered sugar until fully coated.
  9. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  10. Bake for 10-12 minutes until edges are set but centers remain soft.
  11. Transfer cookies to a wire rack to cool completely.
  12. In a microwave-safe bowl, melt the white chocolate chips with heavy cream (if using) in 20-second bursts, stirring in between until smooth.
  13. Drizzle the melted white chocolate over the cooled cookies using a spoon or piping bag. Let the drizzle set for about 15 minutes before serving.

Notes

Avoid zesting the white pith of lemons to prevent bitterness. Chill dough for easier handling and better shape retention. Roll dough balls generously in powdered sugar for signature crinkles. Melt white chocolate slowly in short bursts and stir frequently to prevent seizing. Let cookies cool completely before drizzling chocolate.

Nutrition

Keywords: lemon cookies, lemon crinkle cookies, white chocolate drizzle, easy cookie recipe, citrus cookies, chewy lemon cookies, homemade cookies

Find it online: https://avabake.com/delicious-lemon-crinkle-cookies-easy-recipe-with-white-chocolate-drizzle/