Lemon Crinkle Cookies

Published June 26, 2014. Updated January 2, 2020

This post may contain affiliate links. Read our disclosure policy.

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:

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

4.72 from 56 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

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.

Categorized:

Leave a Comment

Rate this recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.

258 Comments

  • Sharon Cassidy

    I am excited about making these cookies. I have a friend who loves anything lemony. Hints on packing and shipping them?

  • Bets

    Jaclyn, have you, or anyone else, ever tried this recipe with an all-purpose gluten free flour? I have friends that are sensitive to wheat, so I wanted to make a batch for them. I’m concerned about the effect on the flavor, mostly. Thanks!

  • Cassie Potts

    I made cookie boxes with several kinds of cookies in each box for Christmas gifts this year. This cookie was a huge hit with everyone! I’ll definitely keep it in my cookie rotation.

  • Heather

    Followed the recipe, but cookies came out a little flatter then the pic, with no “crinkle”. Any suggestions as to what I may have done wrong. They taste great tho!!

  • Pat

    I’m curious as to why your lemon cookie recipes all use lemon extract instead of fresh lemon juice. Living in California I have an abundance of fresh lemons in my backyard year round and would love to substitute fresh lemon juice. In what way do you think I’d have to modify the amount if I go with fresh? And, what would I be sacrificing? I can’t wait to try a few of your recipes.

  • Holly

    I’m curious as to the lack of baking soda? Is that to ensure the tang remains?

    • Jaclyn

      Jaclyn Bell

      Yes and it offers more fluff to use baking powder and therefor better crinkling.

  • 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…

    • 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.

    • Ed

      Absolutely inappropriate comment. It would be helpful if you read the entire recipe.

    • Gypsyraingoddess

      Learn to read the entire recipe before beginning. Anyone with common sense, could comprehend this recipe, and the fact that the powdered sugar is just for topping before baking! You are extremely rude, And unappreciative.