Lemon Crinkle Cookies

June 26, 2014

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These lemon crinkle crinkle cookies are the perfect dessert in the summer, but they also make the perfect holiday cookie in the winter. They’re brimming with lemon flavor and have a delicious, soft texture. Plus, they take less than 25 minutes to prepare!

Lemon Crinkle Cookies on a yellow plate

The BEST Lemon Crinkle Cookies

If it’s lemon, it’s all mine. So that must mean I get this entire batch of lemon crinkle cookies to store away for myself. I used to hate pretty much anything lemon-flavored when I was younger, but good thing tastes change as we get older and much wiser, right?

We grow up and realize spaghettios, boxed pop-tarts and playdough/superman ice cream aren’t everything we thought them to be (I’m still totally a sucker for bubblegum ice cream and applesauce with cream and cinnamon though; some childhood favorites will just never change).

If I tried these lemon cookies as a kid though, they might have changed my mind about lemon!

Eat one of these lemon crinkle cookies warm out of the oven and your life will basically change forever. They melt in your mouth at that prime stage. I love the unique texture of these cookies, it’s a texture I haven’t really found in other cookies.

They just seem to have a little bit of everything. The edges are lightly crisp while the centers are slightly fluffy and lightly cakey, yet they are still chewy and their softness is simply dreamy. Indeed it is the texture you’ll quickly fall in love with.

And since I’m going to call these lemon cookies, you’ll definitely find an abundance of lemon flavor. I just never could get enough of it! Which is why we could say I ate my fair share of these.

With the fresh lemon zest, fresh lemon juice and a fair amount of lemon extract you’ll find in these cookies, it ensures you’re not going to take a bite of this lemon crinkle cookie without knowing right away what flavor they are.

It’s a good thing I can make these anytime or I would have a very hard time not hoarding them all away for myself. Just try them, you’ll see what I mean.

Lemon Crinkle Cookies

Lemon Crinkle Cookie Ingredients

This a super easy lemon cookie recipe that requires just a handful of ingredients, most of which you likely have in your pantry already. Here’s what you need to make these lemon cookies:

  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted butter
  • Granulated sugar
  • Lemon zest
  • Eggs
  • Fresh lemon juice
  • Lemon extract and vanilla extract
  • Powdered sugar
  • Yellow food coloring (optional)

How to Make Lemon Crinkle Cookies

  • Whisk together flour, baking powder and salt.
  • In a separate bowl, whip together butter, sugar and lemon zest until pale and fluffy.
  • Mix in the egg and egg yolk, then add the lemon juice, lemon and vanilla extracts, and optional yellow food coloring. Mix until combined.
  • Slowly add dry ingredients and mix until combined.
  • Shape dough into balls, then roll in powdered sugar to evenly coat.
  • Bake 10-13 minutes, then cool on baking sheet for several minutes before transferring to a wire rack.

Lemon Crinkle Cookies

Do I Have to Use Yellow Food Coloring?

No, the yellow food coloring just helps makes these lemon cookies even brighter in color. You can omit the food coloring if desired.

Can I Use Brown Sugar Instead of Granulated?

No, for the best results you need to use white granulated sugar.

How to Store Cookies

Keep these lemon crinkle cookies on your countertop in an airtight container. You can also freeze these cookies in a freezer baggie and reheat them in the oven at a later date.

Tips for the Best Lemon Crinkle Cookies

  • When creaming together the butter and sugar, occasionally scrape down the bowl throughout entire mixing process.
  • Use freshly squeezed lemon juice for the best flavor.
  • Add in yellow food coloring to achieve an extra bright yellow color.

More Lemon Desserts You’ll Love:

4.68 from 49 votes

Lemon Crinkle Cookies

These lemon crinkle cookies are the perfect dessert in the summer but they also make the perfect holiday cookie in the winter. They're brimming with lemon flavor and they a delicious soft texture.
Servings: 30 cookies
Prep10 minutes
Cook13 minutes
Ready in: 23 minutes

Ingredients

  • 2 cups all-purpose flour (scoop and level to measure)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 10 Tbsp unsalted butter , softened
  • 1 cup + 2 Tbsp granulated sugar
  • 1 Tbsp lemon zest (from about 2 medium lemons)
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 Tbsp fresh lemon juice
  • 3/4 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 5 drops yellow food coloring (optional)
  • 1/2 cup powdered sugar

Instructions

  • Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, sugar and lemon zest until pale and fluffy (occasionally scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl).
  • Mix in egg then blend in egg yolk. Add lemon juice, lemon extract, vanilla extract and optional yellow food coloring and mix until combined. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
  • Pour powdered sugar into a small bowl. Scoop dough out about 1 1/2 Tbsp at a time (25g each) and shape into a ball, then drop in powdered sugar and roll to evenly coat.
  • Transfer to a parchment paper or Silpat lined baking sheet, repeat with remaining dough and space cookies 2-inches apart on baking sheet. Bake in preheated oven 10 - 13 minutes.
  • Cool on baking sheet several minutes then transfer to a wire rack to cool. 

Notes

Store these cookies in an airtight container at room temperature. 
Recipe Source: Cooking Classy
Nutrition Facts
Lemon Crinkle Cookies
Amount Per Serving
Calories 109 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Cholesterol 22mg7%
Sodium 42mg2%
Potassium 46mg1%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 9g10%
Protein 1g2%
Vitamin A 135IU3%
Vitamin C 1mg1%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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241 Comments

  • Paula

    I’ve made these many times and they are always great. I would like to try to make them larger, like end result 3″ diameter. Do you think if I doubled the grams to 50, which would be around 1.75 ounces, I’d get a large, thicker, crispy outside and chewy inside cookie? Or should I just go a bit over the 25 grams? I’ve tried to make larger lemon cookies recently, with a different recipe, and I keep getting lemon hockey pucks…I don’t want them flat, as I am aiming for 3/8-1/2″ thickness. Great recipe…I always get lots of raves. Looking forward to your thoughts. :-)

    • Jaclyn

      Jaclyn Bell

      I’m so glad you like them Paula!

      It’s hard to say without testing plus altitudes and other factors vary but would guess maybe 40 grams for wider cookies. You may find you need to flatten slightly before baking to achieve the thickness you’re hoping for.

  • Naomi

    A lovely Easter/Springtime cookie. I skipped rolling in the powdered sugar at the end, and instead made an icing with powdered sugar, lemon juice, and lemon extract to pipe on top. I inadvertently left out the extra 2 tbsp. of sugar in the recipe, and didn’t miss it at all: still plenty sweet! A very nice, soft, lemon cookie.

  • Dani

    The recipe calls for 1 cup + 2 Tbsp + 2 Tbsp granulated sugar. Is this supposed to be 1 cup + 2 tablespoons or 1 cup plus 4 tablespoons? Also, are these sweet enough without rolling in the powdered sugar? I am trying to reduce sugar a bit.

    Based on the other comment and response, 10oz by weight equals 2 cups of flour?

    Thank you! I can’t wait to try these.

    • Jaclyn

      Jaclyn Bell

      Sorry that’s 1 cup + 2 Tbsp, just updated so it’s not showing twice.

  • Kat

    I’ve made this several times but sometimes it comes out too runny – any idea on how to fix this? Thanks!

    • Jaclyn

      Jaclyn Bell

      I would suggest a kitchen scale if you have one and weighing out 10 oz of flour for the most consistent results. You can also chill the dough to thicken it up.