Lemon Crinkle Cookies
This easy Lemon Crinkle Cookies recipe packs fresh, bright lemon flavor into classic crinkle cookies. The cookies bake up perfectly, with a soft and chewy interior, plus a crisp and crinkly exterior.
Easy Lemon Crinkle Cookies
Soft and chewy on the inside and crinkly-crisp on the outside, these Lemon Crinkle Cookies are a sunshiny riff on the classic crinkle cookie recipe. The cookies are rich and buttery, and bursting with tangy, fresh lemon contrast. Rolled in both granulated and powdered sugar, which offers the cracked “crinkle” effect, these pretty cookies are sure to brighten any lemon lover’s day!
Why This is the BEST Lemon Crinkle Cookies Recipe
We NEVER pass up a tart lemon dessert around here. From my loaded-with-lemon classic lemon bars to my not-so-classic lemon heaven bars (kinda like a chewy lemon brownie), we love it all! Here’s why we adore these lemon crinkle cookies, and why we think you’ll love them, too:
- Fresh & lemony. These cookies include both freshly-squeezed lemon juice and lemon zest, for a gorgeous burst of citrus in every bite!
- Simple ingredients. This is a classic cookie recipe that calls for familiar ingredients.
- Fun textures. The soft, chewy interior and crispy, crinkly exterior of these cookies make for a very fun cookie!
What You’ll Need
Here’s what you’ll need to make this lemon crinkle cookies recipe. Scroll down to the printable recipe card at the bottom of this post for the exact ingredient amounts.
- Butter – This adds rich flavor and gives the cookies that classic chewy texture.
- Granulated sugar – This sweetens the cookies and also helps to create the crinkly appearance.
- Lemon zest & juice – Fresh lemon is the star of this cookie’s bright citrus flavor.
- Eggs – These help to bind the cookie dough together. Plus they add richness and a moist, chewy interior texture.
- Vanilla extract – This enhances the sweetness of the cookies and pairs beautifully with lemon.
- Yellow food coloring – This is optional, for additional coloring. I use Americolor soft gel paste in Lemon Yellow.
- Flour – I use all-purpose flour. Be sure to use the spoon and level method to measure your flour .
- Baking powder and baking soda – These leavening agents help the cookies rise and become soft and chewy.
- Salt
- Powdered sugar – The cookies are rolled in granulated and then powdered sugar to give their classic crinkle look.
How To Make Lemon Crinkle Cookies
Follow along with the photos and steps below, to see how to make these cookies. Find the detailed instructions in the recipe card lower down.
- Prep. Line two baking sheets with parchment paper and preheat the oven to 350℉.
- Cream butter. With a mixer, cream the butter, sugar, and lemon zest.
- Add wet ingredients. Beat in the lemon juice, eggs, vanilla, and optional yellow food coloring.
- Add dry ingredients. Whisk together the flour, baking powder, baking soda, and salt. Beat into the wet ingredients.
- Form cookies. Make dough balls and roll them in granulated sugar and then in powdered sugar. Yellow granulated sugar is easy to make with food coloring – see the recipe card for instructions!
- Bake. Place dough balls on prepared baking sheets and bake until set.
Tips for Success + Variations
Here are a few tips and variations for this lemon cookie recipe:
- Use fresh lemon juice and zest. For the brightest, freshest lemon flavor, use only freshly squeezed lemon juice and fresh lemon zest.
- Bring butter to room temperature. Make sure to use butter that’s at room temperature (not cold or overly soft), so it will cream smoothly with the sugar.
- Use fresh baking soda and baking powder. This may seem obvious, but you should always check the expiration date on your packages of baking soda and baking powder. If they are expired or nearing the expiration date, discard them and pick up fresh packages. This will help your cookies rise properly and give the best texture.
- Zest first, then squeeze. It’s much easier to zest the lemon first, before you cut and juice it.
- Granulated sugar first. It’s important to first roll the cookie dough in granulated sugar, and then in powdered sugar. This gives the baked cookies their cracked and crinkly look.
- Try other citrus flavors. For a twist on these lemony cookies, try lime, orange, or grapefruit juice and zest.
Proper Storage
These cookies are best eaten fresh, when the exteriors are at their crispy-est, crinkly-est best! But you can definitely store them for later – here’s how:
- Counter – Place the cookies in an airtight container and store them on the counter at cool room temperature for up to 3 days.
- Freezer – Place cookies in a freezer-safe container and store them in the freezer for up to 3 months. Thaw the cookies in the fridge before serving. Note that the crispy exterior texture will soften a bit after being frozen, but the cookies will still taste very good!
More Cookie Recipes
Lemon Crinkle Cookies
Yield: 18 cookies
This easy Lemon Crinkle Cookies recipe packs fresh, bright lemon flavor into classic crinkle cookies. The cookies bake up perfectly, with a soft and chewy interior, plus a crisp and crinkly exterior.
Print
Ingredients
- ½ cup unsalted butter, softened to room temperature
- 2 cups granulated sugar, divided
- 2 teaspoons fresh lemon zest, lightly packed
- 2 large eggs
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- yellow food coloring, optional (I use Americolor Lemon Yellow)
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon Morton kosher salt
- ½ cup powdered sugar
Instructions
- Line two large baking sheets with parchment paper and set aside. Preheat oven to 350℉.
- Add the butter, 1½ cups of the granulated sugar, and lemon zest to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1-2 minutes, or until the mixture is light and fluffy.
- Next add the lemon juice, eggs, vanilla, and 1-2 drops of yellow food coloring. Mix to combine. Add more food coloring as needed.
- In a separate bowl, stir together the flour, baking powder, baking soda, and salt.
- With the mixer on low speed, slowly add the flour mixture, scraping down the sides of the bowl occasionally.
- Scoop the dough into 2-tablespoon sized portions and roll them into smooth balls.
- (Optional) To make the cookies extra bright yellow, place the remaining ½ cup granulated sugar in a ziploc bag with 1 drop of yellow food coloring and massage the bag until the sugar is completely yellow.
- Place two shallow bowls onto your workspace and fill one with the yellow granulated sugar (or plain granulated sugar) and the other with the powdered sugar.
- Roll each of the cookie dough balls through the granulated sugar first, and then the powdered sugar, before placing them on the parchment-lined baking sheets. Place the cookies at least 2” apart.
- Bake the cookies for 10-12 minutes, or until they are just set around the edges. Take care to not overbake.
- Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
Notes
Storage: These cookies are best eaten fresh, when the crinkly exteriors are beautifully crispy. Store in an airtight container at room temperature for up to 3 days. Or freeze in an airtight freezer-safe container for up to 3 months.
Nutrition Information:
Calories: 202kcal Carbohydrates: 36g Protein: 2g Fat: 6g Saturated Fat: 3g Polyunsaturated Fat: 0.3g Monounsaturated Fat: 2g Trans Fat: 0.2g Cholesterol: 32mg Sodium: 115mg Potassium: 26mg Fiber: 0.4g Sugar: 26g Vitamin A: 184IU Vitamin C: 1mg Calcium: 14mg Iron: 1mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
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