Lemon Crinkle Cookies Recipe
If you’re longing for a burst of sunshine in cookie form, these Lemon Crinkle Cookies will absolutely make your day. Each bite is a cheerful mix of tangy lemon zing, meltingly soft centers, and a delightful sugar-dusted crunch that’s impossible to resist. Whether you want a standout addition to your cookie platter or just crave something refreshingly different from chocolate, this is the treat you’ll come back to all year round. I promise—friends, family, and neighbors won’t leave a crumb behind!
Ingredients You’ll Need
There’s so much beauty in simple ingredients—especially when each one brings something special to the party. These Lemon Crinkle Cookies require pantry staples, but it’s the magical combo that gives you their signature citrus aroma, tender chew, and those iconic crinkles.
- Unsalted butter (1/2 cup, softened): The backbone of a tender cookie, providing richness and helping everything meld together perfectly.
- Granulated sugar (1 cup): Makes the cookies sweet and gives them their classic crunch.
- Large egg (1): Binds the dough and adds that lovely soft structure.
- Lemon zest (1 tablespoon): Packs a punch of bright, fragrant citrus flavor—don’t skip it!
- Fresh lemon juice (2 tablespoons): Adds tang and tenderness, balancing the sweetness perfectly.
- Vanilla extract (1/2 teaspoon): A subtle touch that rounds out the sharpness of lemon with cozy undertones.
- Salt (1/4 teaspoon): Just enough to heighten all the other flavors.
- Baking powder (1/4 teaspoon): Helps the cookies puff just right and keeps them from getting too dense.
- Baking soda (1/8 teaspoon): Reacts with the lemon juice for even more tenderness and those magical cracks.
- All-purpose flour (1 1/2 cups): The trusty base for structure and that soft-but-chewy bite.
- Powdered sugar (1/2 cup, for rolling): The finishing touch that gives Lemon Crinkle Cookies their signature snowy, crinkled look and a little melt-in-your-mouth sweetness.
How to Make Lemon Crinkle Cookies
Step 1: Prepare Your Baking Sheet
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. Using parchment not only helps prevent sticking, but also gives the Lemon Crinkle Cookies perfectly golden bottoms and makes clean-up a total breeze.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar. Beat until the mixture becomes light in color and fluffy in texture—this step is key for those pillowy soft centers you love in a great cookie!
Step 3: Add Wet Ingredients
To your butter-sugar mixture, add the egg, the beautifully fragrant lemon zest, fresh lemon juice, and vanilla extract. Mix until everything is totally combined and you can already smell that burst of lemony goodness in the air.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the salt, baking powder, baking soda, and flour. This gives you the best chance of evenly distributing those all-important leaveners for maximum crinkle and lift. Gradually stir the dry ingredients into the wet mixture—by hand or with a mixer on low—just until a soft, sticky dough forms.
Step 5: Chill the Dough
Cover and chill the dough in your refrigerator for 20–30 minutes. This firms things up, making it so much easier to roll your Lemon Crinkle Cookies into tidy balls, and helps them hold their shape when baking.
Step 6: Shape and Roll in Powdered Sugar
Once chilled, scoop out tablespoon-sized portions of dough and gently roll them into balls. Coat each one generously in powdered sugar until they’re completely covered. This is what creates that beautiful “crinkle” effect as the cookies bake and spread.
Step 7: Bake and Cool
Set the sugar-coated dough balls on your prepared baking sheet, leaving about 2 inches between each for spreading. Bake for 10–12 minutes—just until the edges set and the tops form lovely crinkles. Allow your Lemon Crinkle Cookies to cool on the pan for a few minutes, then transfer to a wire rack to finish cooling and enjoy their perfect texture.
How to Serve Lemon Crinkle Cookies
Garnishes
While these cookies are positively dreamy as is, you can make them extra special with a dusting of extra powdered sugar right before serving. For a pop of color, a sprinkle of fresh lemon zest looks stunning and amplifies the citrusy aroma even more.
Side Dishes
Lemon Crinkle Cookies pair beautifully with a cup of hot tea (Earl Grey, chamomile, or mint are all lovely options), a glass of cold milk, or even a lemon-thyme herbal infusion. They make a refreshingly light finish to brunch or a sweet counterpoint during an afternoon coffee break.
Creative Ways to Present
Arrange these cookies in a pretty stack, tie with a ribbon for a gift, or serve them alongside a small scoop of lemon or vanilla ice cream. If you’re hosting a party, create a citrus-themed cookie tray with other lemon desserts for a sunshiny centerpiece everyone will remember.
Make Ahead and Storage
Storing Leftovers
To keep your Lemon Crinkle Cookies as delightfully soft as when they first came out of the oven, store them in an airtight container at room temperature. They’ll stay fresh and tender for up to five days—a hidden treat whenever a craving strikes!
Freezing
Want to get ahead? Freeze either the dough balls (before rolling in powdered sugar) or the baked, cooled cookies. For dough, just pop onto a tray until solid, then transfer to a freezer bag. To bake, thaw, roll in powdered sugar, and bake as directed. Cookies can be thawed at room temp for a quick lemony fix anytime.
Reheating
While Lemon Crinkle Cookies are divine at room temperature, you can revive that just-baked magic by popping them in a 300°F oven for 2–3 minutes or even giving them a few seconds in the microwave. They’ll taste like you just whisked them out of the oven!
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice really gives these cookies a brighter, more natural citrus flavor that sets Lemon Crinkle Cookies apart, but bottled will work in a pinch—it just won’t have quite the same zing.
Why didn’t my cookies crinkle properly?
If your Lemon Crinkle Cookies didn’t get that classic craggy look, it could be from not chilling the dough long enough or not coating them heavily enough in powdered sugar. Be generous with the sugar, and make sure your baking powder and soda are fresh for the best crackle.
How can I make my cookies even more lemony?
If you’re a true lemon lover, try adding 1/2 teaspoon of lemon extract or a bit more zest for extra citrus punch. The aroma and flavor will be even more intense, and the cookies will still bake up soft and chewy.
Can I make these ahead for a party?
Absolutely! You can bake them a day or two ahead and stash them in an airtight container, or freeze the dough balls for even more convenience. Just remember to bring them to room temperature before serving for the best soft texture.
Are these cookies gluten-free?
The classic Lemon Crinkle Cookies recipe uses all-purpose flour and therefore contains gluten, but you can experiment with your favorite 1-to-1 gluten-free flour blend. Just know that the texture might be a little different, but still delicious!
Final Thoughts
If you’re searching for the perfect sweet treat with a citrus twist, I hope you’ll give these Lemon Crinkle Cookies a try. They’re cheerful, easy, and full of bright flavor—the kind of recipe destined to become a baking tradition. Happy baking!
Print
Lemon Crinkle Cookies Recipe
- Total Time: 27 minutes (plus chill time)
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight in the zesty and sweet flavors of these soft and chewy Lemon Crinkle Cookies. With a bright lemony taste and a dusting of powdered sugar, these citrus treats are perfect for any occasion.
Ingredients
For the Cookies:
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 1/2 cups all-purpose flour
For Rolling:
- 1/2 cup powdered sugar
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Wet Ingredients: Mix in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the salt, baking powder, baking soda, and flour. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Chill the Dough: Refrigerate the dough for 20–30 minutes for easier handling.
- Form Dough Balls: Scoop tablespoon-sized portions of dough, roll into balls, and coat each generously in powdered sugar.
- Bake: Place the dough balls on the baking sheet, bake for 10–12 minutes until edges are set and tops are crinkled.
- Cool and Serve: Allow the cookies to cool on the pan briefly before transferring to a wire rack to cool completely.
Notes
- Enhance lemon flavor with 1/2 teaspoon of lemon extract.
- Store in an airtight container for soft cookies.
- Do not overbake for chewy centers.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
