Lemon Crinkle Cookies


If it’s lemon it’s all mine. So that must mean I get this entire batch of cookies to store away for myself. I used to hate pretty much anything lemon 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 as a kid though, they might have changed my mind about lemon!

Lemon Crinkle Cookies | Cooking Classy

Eat one of these 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 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.


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Lemon Crinkle Cookies | Cooking Classy

Ah just look at that crinkle. So much texture going on here.

Lemon Crinkle Cookies | Cooking Classy

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Lemon Crinkle Cookies

4.6 from 25 votes

These lemon crinkle cookies are the perfect dessert or snack

Course: Dessert
Cuisine: American
Keyword: crinkle cookies, lemon cookies
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 18 -20 servings
Calories: 171 kcal
Author: Jaclyn


  • 2 cups all-purpose flour
  • 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


  1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. Cool on baking sheet several minutes then transfer to a wire rack to cool. Store in an airtight container.
  7. Recipe Source: Cooking Classy
Nutrition Facts
Lemon Crinkle Cookies
Amount Per Serving
Calories 171 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 36mg 12%
Sodium 70mg 3%
Potassium 74mg 2%
Total Carbohydrates 25g 8%
Sugars 14g
Protein 1g 2%
Vitamin A 4.5%
Vitamin C 1.1%
Calcium 3.1%
Iron 4.2%
* Percent Daily Values are based on a 2000 calorie diet.


  • Anonymous: Your recipe says, “add the dry ingredients.” It does NOT say that the powdered sugar ISN’T CONSIDERED A DRY INGREDIENT, but is only used for the crinkle effect before baking.

    Your recipe should be more specific if you want everyone (including beginners) to be able to follow your recipe and not end up with a batch of dough that can’t be used… September 30, 2018 at 4:44pm Reply

    • Dolores: “Your recipe should be more specific if you want everyone (including beginners) to be able to follow your recipe and not end up with a batch of dough that can’t be used… ”
      Your response should be more appreciative and kind since someone KINDLY shared a recipe FOR FREE hoping it would bring a smile. It takes many hours to test, bake, photograph and post. No one has to share free recipes with you/us. You can ask a question politely as to the author’s intent. October 4, 2018 at 6:23pm Reply

    • Ed: Absolutely inappropriate comment. It would be helpful if you read the entire recipe. October 31, 2018 at 9:05pm Reply

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