Lemon Crinkle Cookies

There’s something magical about the first bite of a lemon crinkle cookie – that perfect balance of sweetness with a bright citrus zing that makes your taste buds dance. These cookies have become a staple in my kitchen because they’re ridiculously easy to make and everyone who tries them immediately asks for the recipe.

My journey with these cookies started when James, my little cookie monster, declared he wanted something “different” for his school bake sale.

These lemon beauties were such a hit that they sold out within minutes! The powdered sugar coating creates those beautiful crackles as they bake, making them as pretty as they are delicious.

For more citrus-inspired treats, check out my lemon poppy seed cookies recipe too!

Why You’ll Love These Lemon Crinkle Cookies

These bright, zesty cookies are going to become your new favorite for so many reasons:

Make-ahead friendly The dough freezes beautifully for cookies on demand

Perfect texture Wonderfully chewy centers with slightly crisp edges create that ideal cookie experience

Simple ingredients Everything you need is probably already in your pantry (plus a lemon!)

Kid-approved Both Sophia and James request these regularly, and they’re picky about their sweets

Quick prep From mixing bowl to mouth in under 30 minutes with minimal cleanup

Ingredients for Lemon Crinkle Cookies

This recipe uses everyday ingredients that come together to create a magical treat. Here’s what you’ll need:

Wet Ingredients:

• 1/2 cup butter (softened; use real butter, not margarine)
• 1 cup granulated sugar (for sweetness)
• 1/2 tsp vanilla extract (adds warmth)
• 1 whole egg (for structure and texture)
• 1 tsp lemon zest (for extra citrusy goodness)
• 1 tbsp fresh lemon juice (Meyer lemons work great!)

Dry Ingredients:

• 1 1/2 cups all-purpose flour (for structure)
• 1/4 tsp salt (balances flavors)
• 1/4 tsp baking powder (for a light texture)
• 1/8 tsp baking soda (helps with the rise)

For Coating:

• 1/4 cup granulated sugar (helps the cookies spread properly)
• 1/2 cup powdered sugar (creates that signature crinkle look)

Step-by-Step Instructions

1. Preheat the Oven & Prep Your Baking Sheets

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.

2. Make the Cookie Dough

• In a large bowl, use a hand mixer or stand mixer to cream together the butter and granulated sugar until light and fluffy.
• Mix in the vanilla extract, egg, lemon zest, and lemon juice.
• In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
• Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

3. Roll the Dough in Sugar

• Place granulated sugar on one plate and powdered sugar on another.
• Scoop out small portions of dough (about 1 tablespoon each) and roll into balls.
• Roll each dough ball first in granulated sugar, then in powdered sugar to fully coat.

4. Bake the Cookies

• Place the sugar-coated dough balls onto the prepared baking sheet, spacing them 2 inches apart.
• Bake for 9-11 minutes or until the edges are set and the cookies appear matte.
• Let cool for 3 minutes on the baking sheet before transferring to a wire rack.

Pro Tips for the Best Lemon Crinkle Cookies

• Use fresh lemon juice and zest for the best flavor.
• Don’t overbake these cookies should be soft and chewy.
• Chill the dough for 30 minutes if it’s too sticky to handle.
• Measure your flour correctly (spoon and level method) to avoid dense cookies.

Delicious Variations to Try

Want to switch things up? Here are some fun ways to customize this recipe:

• Add white chocolate chips for a creamy twist.
• Make them gluten-free by using a 1:1 gluten-free flour substitute.
• Try a different citrus flavor swap the lemon for lime, orange, or grapefruit.
• Drizzle with a lemon glaze made of powdered sugar and lemon juice.

Storing & Freezing Lemon Crinkle Cookies

How to Store:

• Store in an airtight container at room temperature for up to 4 days.
• Add a slice of white bread to keep them soft longer.

How to Freeze:

• Freeze unbaked dough: Roll into balls (skip the sugar coating) and freeze on a tray. Transfer to a zip-top bag and store for up to 2 months.
• Freeze baked cookies: Store in an airtight container for up to 3 months. Thaw at room temperature before enjoying.

FAQs

More Cookie Recipes You’ll Love

If you enjoyed these lemon crinkle cookies, you’ll also want to try:

• Lemon Raspberry Cookies (Gluten-Free)
• Strawberry Cheesecake Cookies
• Chocolate Chip Cookies

The Perfect Lemon Crinkle Cookies for Any Occasion

There’s something so satisfying about pulling a tray of these lemon crinkle cookies from the oven and seeing those beautiful cracks form as they cool.

The bright lemon flavor makes them perfect year-round – they’re refreshing in summer and bring a bit of sunshine to gray winter days.

David always says these cookies remind him of the lemon tree we had in our first apartment’s tiny balcony. We’d harvest those lemons for cooking, but these cookies became our favorite way to use them.

Now, whenever I make a batch, it brings back those sweet memories of our early days together.

I hope you’ll give these lemon crinkle cookies a try! They’re simple enough for baking beginners but impressive enough to share at gatherings.

If you make them, I’d love to hear how they turned out in the comments below. Happy baking

Don’t forget to Pin this recipe on Pinterest so you can find it later

Happy baking!

Print