Lemon Crinkle Cookies Recipe

Wanna know what sunshine tastes like? These lemon crinkle cookies are it. Bright, sweet, and full of happy vibes.

They’re soft, a little chewy, and rolled in powdered sugar that cracks just right. Every bite has that sweet lemony zing. I made one batch… then made three more.

No tricky stuff here. Just fresh lemon, soft dough, and that crinkly sugar coat. These are the kind of cookies that make your day better.

Let’s bake some lemon love together. I’ll show you how I make them at home. You’re gonna love every bite!

Why You’ll Love This Recipe

• Soft and Chewy Texture: Slightly crisp on the outside and soft in the middle—just like a crinkle cookie should be.
• Bright Citrus Flavor: Made with real lemon zest and juice for a natural, vibrant lemon taste.
• Picture-Perfect: That iconic crinkled powdered sugar top gives these cookies a gorgeous, bakery-style finish.
• No Fancy Tools Needed: Everything comes together with standard pantry tools—no chill required unless you want extra thick cookies.
• Great for Gifting or Sharing: These cookies travel well and make lovely additions to cookie boxes and bake sales.

What You Need to Know Before You Start

Prep Time & Bake Time:

• Prep Time: 20 minutes
• Bake Time: 10–12 minutes per batch
• Total Time: Around 40 minutes

Servings:
Makes about 20–22 medium-sized cookies. Easily doubles for larger batches.

Difficulty:
Beginner-friendly. A great baking project for kids or first-time bakers.

Required Kitchen Tools

To make these cookies, you’ll need:

• Mixing bowls (1 large, 1 medium)
• Microplane or fine grater (for zesting the lemon)
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Baking sheet(s)
• Parchment paper
• Cookie scoop (optional, but helpful)
• Wire cooling rack

Ingredients for Lemon Crinkle Cookies

Here’s what you’ll need to bring this zesty cookie recipe to life:

For the Cookie Dough:

• 1 cup (200g) granulated sugar – for sweetness and structure
• 1 tablespoon lemon zest – packs in concentrated lemon flavor
• 1/4 teaspoon salt – enhances the lemon’s brightness
• 2 large eggs, at room temperature – gives structure and lift
• 1/2 cup (113g) unsalted butter, melted and cooled slightly – adds richness
• 2 tablespoons fresh lemon juice – for a real citrus punch
• 1/2 teaspoon vanilla extract (optional) – subtle depth of flavor
• 1 and 1/2 cups (190g) all-purpose flour – forms the cookie base
• 1/2 teaspoon baking soda – helps with spreading and light texture

For Rolling:

• 1/3 cup granulated sugar – helps the powdered sugar stick
• 3/4 cup powdered sugar – gives the signature “crinkle” look

How to Make Lemon Crinkle Cookies – Step-by-Step Instructions

1. Prepare the Lemon Sugar Base

In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers or the back of a spoon to rub the zest into the sugar until the mixture smells fragrant and looks slightly damp. This step helps release the lemon’s natural oils and boosts the citrus flavor throughout the dough.

2. Add Wet Ingredients

To the lemon sugar, add the melted butter, eggs, lemon juice, and vanilla extract (if using). Mix well until smooth and fully combined.

3. Combine Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring with a spatula or mixer on low speed until a soft, slightly sticky dough forms. Avoid overmixing.

4. Roll the Dough

Scoop the dough into 1.5-tablespoon portions using a cookie scoop or spoon. Roll each portion into a ball using your hands.

5. Coat with Sugar

First, roll each dough ball lightly in granulated sugar. This helps the powdered sugar coating adhere better and prevents it from melting during baking.
Then, roll generously in powdered sugar until fully coated. Don’t be shy here—the more powdered sugar, the better the crinkle effect.

6. Bake

Place the sugar-coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in a preheated 350°F (177°C) oven for 10–12 minutes, or until the cookies have spread, formed crinkles, and the edges look set. The centers will still appear soft—that’s perfect.

7. Cool

Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. As they cool, they’ll firm up and develop that soft, tender texture inside.

Variations for Lemon Crinkle Cookies

• Add White Chocolate Chips: Stir 1/2 cup into the dough for a creamy, citrusy bite.
• Try Meyer Lemons: For a floral, slightly sweeter twist, substitute regular lemons with Meyer lemons.
• Use Almond Extract: Replace the vanilla with 1/4 teaspoon almond extract for a different depth of flavor.
• Chill for Thicker Cookies: If you prefer cookies that spread less, chill the dough for 30–60 minutes before rolling and baking.
• Gluten-Free Option: Use a 1:1 gluten-free baking flour blend. The texture may be slightly more tender but still delicious.

Serving and Decoration

Lemon Crinkle Cookies shine all on their own, but here are a few easy ways to dress them up or serve them:

• Dust Lightly Again: Once the cookies cool, give them a light extra dusting of powdered sugar for a polished look.
• Serve with Tea: These cookies pair beautifully with herbal teas, like chamomile or mint.
• Add Lemon Zest Garnish: For a pop of color and flavor, sprinkle a little fresh lemon zest on top just before serving.
• Include in Dessert Platters: Pair with chocolate cookies or shortbread for variety in holiday boxes or gatherings.

How to Store Lemon Crinkle Cookies

• Room Temperature: Store in an airtight container at room temperature for up to 5 days. Place parchment between layers to keep them from sticking.
• Freeze Baked Cookies: Let cookies cool completely, then freeze in a single layer before transferring to a freezer-safe bag. They’ll stay fresh for up to 2 months.
• Freeze Cookie Dough: You can also freeze unbaked dough balls (before rolling in sugar). When ready to bake, thaw slightly, roll in sugars, and bake as directed.

Tips and Tricks for Success

• Don’t Skip the Double Sugar Coating: Rolling in both granulated and powdered sugar helps with even coating and better crinkles.
• Use Fresh Lemons: Bottled lemon juice lacks the brightness of fresh juice and zest—fresh is key here.
• Avoid Overbaking: The cookies should be slightly soft in the center when you take them out. They’ll continue to set as they cool.
• Space Cookies Well: These spread a bit in the oven. Give them room to crinkle properly.
• Room Temp Eggs and Butter: Ensures smoother mixing and better dough texture.

Nutrition

Here’s a general nutritional breakdown per cookie (based on 20 cookies per batch). Values may vary slightly depending on ingredient brands and portion sizes:

Nutrient	Per Cookie
Calories	135
Carbohydrates	18g
Protein	1g
Fat	6g
Saturated Fat	3.5g
Cholesterol	25mg
Sodium	55mg
Sugar	11g
Fiber	<1g

Lemon Crinkle Cookies FAQs

Can I use bottled lemon juice instead of fresh?
Fresh is best. Bottled lemon juice lacks the bright flavor that fresh zest and juice give these cookies.

Why didn’t my cookies crinkle?
This often happens if the dough is too warm or the powdered sugar layer is too thin. Make sure the dough is slightly chilled or firm and coat generously.

Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 2 days. Bring to room temp slightly before rolling and baking.

Can I freeze the dough?
Absolutely. Scoop into balls, freeze on a tray, then store in a bag. Roll in sugars right before baking.

Conclusion

These Lemon Crinkle Cookies offer that soft, chewy texture with a tangy twist and an irresistible crinkled top. Whether you’re baking for a weekend treat, a sunny brunch, or just because you love lemon—this recipe gives you a cookie that feels both nostalgic and refreshing.