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Lemon Crinkle Cookies Recipe

Lemon Crinkle Cookies

iamwinfred
These Lemon Crinkle Cookies are soft, chewy, and bursting with bright citrus flavor from fresh lemon zest and juice. Coated in a generous layer of powdered sugar before baking, they develop a beautiful crackled top with a tender, melt-in-your-mouth center. Ready in under 30 minutes with simple pantry staples, they're the perfect easy treat for spring brunches, cookie swaps, or any time you're craving something fresh and sunny.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 130 kcal

Equipment

  • Stand mixer or electric hand mixer
  • Large mixing bowl
  • Medium mixing bowl For dry ingredients
  • Microplane zester or fine grater For lemon zest
  • Citrus juicer or reamer
  • Rimmed baking sheets Two recommended for baking in batches
  • Silicone baking mats or parchment paper
  • Cookie scoop 1.5 tablespoon size
  • Wire cooling rack
  • Rubber spatula
  • Measuring cups and spoons
  • Small bowl For rolling dough balls in powdered sugar

Ingredients
  

  • 2 1/4 cups all-purpose flour 280g
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar 300g
  • 1/2 cup unsalted butter 113g, softened to room temperature
  • 2 large eggs room temperature
  • 2 tablespoons fresh lemon juice about 1 large lemon
  • 1 tablespoon lemon zest from 1–2 lemons
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract optional, adds extra citrus flavor
  • 2-3 drops yellow food coloring optional, for a more vibrant color

For Rolling

  • 1/2 cup powdered sugar 60g; for coating dough balls before baking

Instructions
 

  • Preheat your oven to 350°F (175°C). Line two rimmed baking sheets with silicone baking mats or parchment paper, and add the powdered sugar to a small bowl for rolling.
  • Wash and dry the lemons, then zest them using a Microplane, collecting 1 tablespoon of zest while avoiding the bitter white pith. Cut and juice the lemons to get 2 tablespoons of fresh juice, straining out any seeds.
  • In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined, then set aside.
  • In a large bowl using a stand mixer or hand mixer, beat the softened butter and granulated sugar on medium-high speed for 3 to 4 minutes, until pale, light, and fluffy, scraping the bowl as needed.
  • Add the eggs one at a time, mixing well after each addition. Then mix in the lemon juice, lemon zest, vanilla extract, lemon extract (if using), and food coloring (if using) until fully combined.
  • With the mixer on low speed, add the flour mixture in two additions, mixing just until no dry streaks remain — do not over-mix.
  • Use a 1.5-tablespoon cookie scoop to portion the dough into balls, roll each one smooth between your palms, then generously coat each ball in the powdered sugar. Place them 2 inches apart on the prepared baking sheets.
  • Bake at 350°F (175°C) for 11 to 13 minutes, until the edges are set and the tops have crinkled; the centers may look slightly underdone, which is correct.
  • Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool for at least 10 more minutes. Dust with extra powdered sugar before serving if desired.

Notes

  • Use room temperature ingredients: Room temperature butter and eggs cream together properly and create a smooth, even dough. Cold butter won't incorporate correctly.
  • Zest before juicing: Always zest your lemon before cutting it in half — it's almost impossible to zest a cut lemon cleanly.
  • Be generous with the powdered sugar: A thick coating is essential for dramatic cracks. Lightly coated dough balls won't crinkle properly in the oven.
  • Don't skip the lemon zest: The zest contains the essential oils that carry the most intense lemon flavor. Lemon juice alone won't give you the same vibrant taste.
  • Pull them out slightly underdone: Remove cookies when the centers still look just barely set — they firm up as they cool and this is what keeps them soft and chewy.
  • Chill the dough if needed: If your kitchen is warm and the dough feels too soft or sticky to scoop cleanly, refrigerate it for 15–20 minutes before portioning.
  • Make-ahead tip: The dough can be made up to 48 hours ahead and stored covered in the refrigerator. Let it sit at room temperature for 10–15 minutes before scooping.
  • Freeze unbaked dough balls: Roll into balls without the powdered sugar, freeze solid on a baking sheet, then transfer to a freezer bag for up to 3 months. When baking from frozen, roll in powdered sugar and add 2–3 extra minutes to the bake time.
  • Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 7 days, or freeze baked cookies for up to 3 months.
  • Keep cookies soft: Place a slice of bread in the storage container with the cookies — they'll absorb moisture from the bread and stay soft for days longer.

Nutrition

Serving: 1cookieCalories: 130kcalCarbohydrates: 22gProtein: 1.5gFat: 4gSaturated Fat: 2.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 26mgSodium: 70mgPotassium: 30mgFiber: 0.3gSugar: 13gVitamin A: 3IUVitamin C: 2mgCalcium: 2mgIron: 3mg
Keyword citrus dessert, crinkle cookies, easy cookie recipe, lemon cookies, lemon crinkle cookies
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