These Lemon Crinkle Cookies are soft, tender, and bursting with bright, zesty lemon flavor. Each cookie has a crackly top dusted in sweet confectioners’ sugar, making them just as fun to look at as they are to eat. They’re perfect for breakfast treats, afternoon snacks, or sharing at a party. If you love crinkle cookies, be sure to try my Chocolate Crinkle Cookies, too!
Ingredients & Substitutions
- All-Purpose Flour: This is the base of the cookie dough. You can use a gluten-free 1:1 baking blend if needed.
- Baking Soda: Helps the cookies rise and keeps them light and soft.
- Kosher Salt: Balances the sweetness. Table salt works, too; just use a little less.
- Unsalted Butter: Adds richness and helps keep the cookies tender. Make sure it’s softened to room temperature. If using salted butter, you may want to lessen the salt.
- Granulated Sugar: Sweetens the cookies and helps create the classic crackly top. For a slightly deeper flavor, you can substitute coconut sugar.
- Egg: Binds all the ingredients together and adds richness. Room-temperature eggs work best. For an egg-free version, check out my favorite egg substitutes.
- Lemon Juice and Zest: One medium lemon gives both the juice and zest needed for bright, fresh lemon flavor. Zesting first ensures you get the full aromatic flavor, and the juice adds tangy brightness to each bite.
- Vanilla Extract: Enhances the lemon flavor and adds warmth to the cookies.
- Lemon Extract: A small amount deepens and concentrates the lemon flavor, enhancing both the juice and zest without making the dough too wet.
- Confectioners’ Sugar (Powdered Sugar): Used for rolling the dough balls and creating those signature crinkles. For an extra crackly top, you can roll the dough in sugar a second time just before baking.
FAQs
Do I have to chill the dough?
No, you don’t have to chill the dough, but it really helps! Chilling makes the dough easier to roll and helps the cookies keep their shape while baking. It also gives the tops more defined crackles. If you skip chilling, the cookies may spread a little more, and the crackles might be less pronounced, but they will still taste delicious!
Can I use frozen lemon juice or bottled lemon juice?
Fresh lemon juice is best for a bright flavor, but bottled lemon juice can work in a pinch. Just make sure it’s at room temperature before adding to the dough.
Can I use other citrus flavors?
Yes! You can swap in lime or orange juice and zest for a different citrus twist.
How do I know when the cookies are done?
The edges should look set while the centers still feel soft. A toothpick in the middle may come out with a few moist crumbs; that’s perfect!
Can I add mix-ins, like white chocolate chips or poppy seeds?
Yes! Mix-ins like white chocolate chips, chopped nuts, or poppy seeds can be folded into the dough. Just don’t add too much, or the cookies may spread differently.
Serving Ideas
These Lemon Crinkle Cookies are soft, tangy, and perfect for any time of day:
- Enjoy them with a cup of hot tea or coffee for a bright, citrusy morning treat.
- Serve them as a sweet snack on a dessert platter or at a party; they’re eye-catching with their crackled, sugar-dusted tops.
- Pair a cookie with a scoop of no-churn vanilla ice cream or whipped cream for a simple, indulgent dessert.
- Pack them in lunchboxes or gift bags for a portable, zesty treat everyone will love.
How to Store Lemon Crinkle Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 1 week. This keeps them soft and chewy.
Freezer: You can freeze the baked cookies or unbaked dough balls. For baked cookies, place them in a freezer-safe container or bag for up to 2 months. For dough, roll the balls in confectioners’ sugar, freeze on a tray until solid, then transfer to a freezer bag. Bake straight from frozen, adding a minute or two to the baking time. Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips.
Tip: Let the cookies cool completely before storing so they don’t get soggy.
Lemon Crinkle Cookies
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, softened to room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg, room temperature
- 2 tablespoons fresh lemon juice, room temperature
- 3 teaspoons lemon zest, about 1 medium lemon, zested
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
For Rolling
- 1 cup (120 g) confectioners’ sugar
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed until light and creamy, about 3 minutes.
- Add the egg, lemon juice, lemon zest, vanilla extract, and lemon extract. Beat on high speed until combined, about 1 minute. The mixture may look curdled, and that is okay. Scrape down the sides and bottom of the bowl.
- Add the flour mixture to the wet ingredients and beat on low speed just until combined. The dough will be thick and creamy.
- Add the confectioners' sugar to a small bowl for rolling the cookies.
- Using a 1-tablespoon cookie scoop, portion out the dough onto a parchment-lined baking sheet. Roll each dough ball in the confectioners’ sugar until completely coated, then place back on the baking sheet close together. (For extra crinkle contrast, you can roll them in sugar a second time just before baking.)
- Cover the dough balls tightly and refrigerate for 1 hour.
- When ready, preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Place the dough balls onto the baking sheets, spacing them about 2 inches apart.
- Bake for 11 to 13 minutes, or until edges are set and centers still look soft.
- Let cookies cool on the baking sheet for approximately 5 minutes, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 1 week.
Did you make this recipe?
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