These Lemon Crinkle Cookies are made with real lemon zest and juice for a bright, sweet-tart flavor. They’re soft inside, slightly crisp on the outside, and full of lemony goodness.
Crinkle Cookies
What makes them crinkle? Crinkle cookies develop intentional cracks as they bake. The contrast between a powdered sugar exterior and a tender interior is part of their charm.
Many bakers are familiar with chocolate crinkle cookies, but crinkles can be adapted to many flavors. Variations like pumpkin, key lime with coconut, and apple butter (coated in cinnamon-sugar) all showcase the same attractive cracking while offering different textures and tastes.
This recipe adds another favorite to the lineup: Lemon Crinkle Cookies.
For the Lemon Lovers
If you love lemon desserts, these are for you. The cookies include both zest and juice to deliver a bright, fresh lemon flavor—almost like classic lemon bars transformed into a cookie.
How to Make Lemon Crinkle Cookies
These cookies are straightforward to make, and you don’t need to chill the dough unless it becomes too soft. The recipe below covers the essentials; full ingredient amounts and step-by-step instructions follow in the recipe card.
- Whisk together the flour, baking powder, and salt in a bowl; set aside.
- In a stand mixer fitted with the paddle, cream the butter, sugar, and lemon zest until combined.
- Add the eggs one at a time, mixing well after each addition.
- Add the lemon juice and, if desired, a drop or two of yellow food coloring. Mix until incorporated.
- Mix in the flour mixture on low speed until just combined. The dough will be thick and slightly sticky.
- If the dough is too soft or wet because the butter was overly warm, chill it about 30 minutes until firm enough to scoop.
Scooping and Coating
- Set out two small bowls: one with granulated sugar and one with powdered sugar for coating.
- Use a medium cookie scoop (#40, about 1.5 tablespoons) to portion the dough into balls. A trigger scoop helps with sticky dough.
- Roll each dough ball in granulated sugar first to make it easier to handle, then generously coat it in powdered sugar.
Baking and Storing
- Arrange the coated dough balls several inches apart on parchment- or silicone-lined baking sheets.
- Bake at 350°F (175°C) for 9–11 minutes. Cookies should be puffy and the edges firm; the center of the cracks will look almost matte, with a slight sheen.
- Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.
Tips for Success
- Use properly softened butter. Room temperature butter should yield a slight indent when pressed but stay semi-firm. If it’s too soft and greasy, the cookies will spread; chill the dough before scooping.
- Coat twice. Rolling dough in granulated sugar before powdered sugar prevents the coating from dissolving into the cookie and adds a subtle crispness while keeping the interior soft.
- For thicker cookies: Chill the dough before baking to reduce spreading and produce taller cookies.
How to Freeze Lemon Crinkle Cookies
You can freeze the dough or baked cookies:
- To freeze dough: Scoop uncoated dough balls onto a lined baking sheet and freeze 1–2 hours until firm. Transfer to a freezer-safe bag and freeze up to 3 months. When ready, let dough sit 20–30 minutes at room temperature, then coat with both sugars and bake.
- To freeze baked cookies: Cool completely, layer with parchment between cookies, wrap tightly or place in a freezer bag, and freeze up to 3 months. Thaw in the fridge or at room temperature. Note: powdered sugar may absorb into the cookie during freezing but won’t affect flavor.
If you make these cookies, please leave a rating and review in the comments. Thanks!
Lemon Crinkle Cookies
Ingredients
- 2 ⅓ cups (292 g) all-purpose flour (stir, spoon & level)
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (113 g) unsalted butter (1 stick), room temperature
- 1 ¼ cups (250 g) granulated sugar
- 1 Tbsp lemon zest (about 2 lemons)
- 2 large eggs, room temperature
- ¼ cup (59 ml) lemon juice (about 2 lemons)
- Yellow food coloring (optional)
Coating:
- ¼ cup (50 g) granulated sugar
- ½ cup (60 g) powdered sugar
Instructions
- Preheat oven to 350°F. Line baking sheets with silicone mats or parchment; set aside.
- Whisk flour, baking powder, and salt together; set aside.
- Cream butter, granulated sugar, and lemon zest in a mixer until combined.
- Add eggs one at a time, mixing after each. Add lemon juice and optional food coloring; mix to combine.
- Add flour mixture and mix on low until combined. If dough is too soft, chill about 30 minutes.
- Place granulated sugar and powdered sugar in separate bowls. Scoop dough with a #40 scoop (about 1.5 Tbsp). Roll each ball in granulated sugar, then coat generously in powdered sugar.
- Place cookies several inches apart on prepared sheets. Bake 9–11 minutes until puffy and edges are set. Cool on pan a few minutes, then transfer to a wire rack to cool completely.
Notes
- For thicker cookies, chill the dough before baking to reduce spreading.
- Rubbing zest into the sugar releases oils for stronger lemon flavor; for even more lemon, add 1 tsp lemon extract or 1/8 tsp food-grade lemon essential oil.
- Store in an airtight container at room temperature up to 4 days, or refrigerate up to 1 week.
- To freeze dough: scoop uncoated balls, freeze until firm, transfer to a freezer bag, freeze up to 3 months. Thaw 20–30 minutes, then coat and bake.
- To freeze baked cookies: cool completely, layer with parchment, wrap or bag, and freeze up to 3 months. Thaw in the fridge or at room temperature. Powdered sugar may absorb during freezing but won’t affect taste.
Nutrition
Disclaimer: Nutritional values are estimates.
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