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Lemon Crinkle Cookies

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Lemon Crinkle Cookies are sweet and soft and pillowy… and utterly delicious. Made with fresh lemon juice and zest, and then tossed in powdered sugar that “crinkles” as they bake, these cookies are a favorite. And perfect for the holidays– or any time of the year!

Side view of stacked Lemon Crinkle Cookies on a white plate

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Especially when you’re craving the bright flavor of citrus!

Do you love chocolate crinkle cookies? Us too. In fact, I can’t conceive of a Santa plate without them. Or a Christmas cookie platter either. Seriously, they are THE first cookie the family asks for every year.

Then, enter Lemon Crinkle Cookies. So fun, so festive, so utterly yummy in every possible way. With a fresh citrus flavor yet still soft and chewy, they are just THE best.

So on my cookie platter this year, there will be both, forever more.

The best part is, they’re made of super simple ingredients I imagine you already have on hand. Here’s what’s in these festive cookies.

Closeup view of stacked Lemon Crinkle Cookies with fresh lemon in the background

Lemon Crinkle Cookies Ingredients

As always, the exact ingredient measurements are in the recipe card below, but I always like to give you a peak at the ingredients so you can determine how quickly you can make them. Hopefully you have most of these ingredients on hand.

  • All-purpose flour
  • Baking powder and baking soda for the perfect rise.
  • Fine sea salt for flavor but regular table salt works too, as does kosher salt.
  • Butter, which will be melted for a super easy cookies to make without equipment.
  • Granulated sugar and powdered sugar
  • Large eggs
  • Fresh lemon: you will use both the juice and the zest.
  • Vanilla extract because everything is better with vanilla

The Add-In

I separated out this paragraph because I also added an ingredient I rarely if EVER use. But I did… and it’s a completely optional add-in.

As I mentioned, I’m baking these for my holiday cookie plate this year. And I wanted them to stand out amidst the shortbread, sugar cookies, gingerbread, spritz, mocha blossoms, and various Christmas candy recipes I’m making this year.

So… I added a few drops of yellow food coloring. Just a tad to brighten the yellow. This is COMPLETELY optional. And honestly, it didn’t deepen the yellow dramatically, but I still like the pop of color.

How to Make Lemon Crinkle Cookies

Step-by-step instructions are in the recipe card below, but here’s a quick overview:

Whisk together melted butter and the sugar. Then whisk in eggs, vanilla, lemon juice and zest, and the food coloring if using.

Top view of Lemon Crinkle Cookie wet ingredients in a glass bowl

Stir in the dry ingredients just until a dough forms. Chill for 30 minutes.

Top view of Lemon Crinkle Cookies batter in a glass bowl with spatula

Preheat the oven to 375°F and line a baking sheet with parchment paper. Then scoop the dough (I used a 1-tablespoon cookie scoop (affiliate link)) and roll in powdered sugar. Transfer to baking sheet.

Top view of unbaked Lemon Crinkle Cookies on a baking sheet

Bake for 9 to 10 minutes.

Top view of baked Lemon Crinkle Cookies on a parchment lined baking sheet
How long do Lemon Crinkle Cookies keep?

You can store these cookies in an airtight container at room temperature for 4 to 6 days. They freeze beautifully for longer storage.

Do you have to chill the dough before baking?

I definitely recommend chilling the dough. The crinkle batter is somewhat delicate and soft. Chilling helps made the rolling and dredging in powdered sugar easier. Plus, it helps the dough puff in the oven, creating that beautiful pillowy effect.

Why are my cookies flat?

Lemon crinkle dough needs to be cold in order to reduce the spread of the cookies in the oven. Chilling helps solve this problem! Also, be careful to measure your flour correctly. I like to stir the flour before spooning and leveling it in the measuring cup.

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Side view of stacked Lemon Crinkle Cookies on a white plate

Lemon Crinkle Cookies

Lemon Crinkle Cookies are sweet and soft and pillowy… and utterly delicious. Made with fresh lemon juice and zest, and then tossed in powdered sugar that "crinkles" as they bake, these cookies are a favorite. And perfect for the holidays– or any time of the year!
4.8 from 11 votes
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Prep Time: 10 minutes
Cook Time: 10 minutes
Chill: 30 minutes
Total Time: 50 minutes
Servings: 36 servings

Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon baking soda
  • 1/2 cup butter melted and cooled
  • 1 ¼ cups granulated sugar
  • 2 large eggs
  • 2 tablespoons fresh lemon juice or juice from 1 lemon
  • 3 teaspoons lemon zest or zest from 1 lemon
  • 1 teaspoon vanilla extract
  • 2-5 drops yellow food color optional
  • powdered sugar for coating

Instructions

  • In a large bowl, whisk together the melted butter and the sugar until smooth. Whisk in the eggs and then the vanilla, lemon juice, lemon zest, and yellow food coloring if using.
    Top view of Lemon Crinkle Cookie wet ingredients in a glass bowl
  • Stir in the dry ingredients just until a dough forms. Cover the bowl and chill in the refrigerator for at least 30 minutes.
    Top view of Lemon Crinkle Cookies batter in a glass bowl with spatula
  • Preheat the oven to 375°F and line a baking sheet with parchment paper.
  • Add the powdered sugar to a small bowl and remove the dough from the refrigerator. Scoop the dough using a 1-tablespoon cookie scoop (affiliate link) or a couple of spoons. Roll into a ball and coat generously with powdered sugar. Set on the baking sheet 2-inches apart.
    Top view of unbaked Lemon Crinkle Cookies on a baking sheet
  • Bake for 9 to 10 minutes, or until the edges are just becoming golden and the center is just beginning to set. You don't want to overbake these cookies for the best flavor and texture. Cool on the baking sheet for a few minutes before removing them to a wire rack to cool.
    Top view of baked Lemon Crinkle Cookies on a parchment lined baking sheet

Video

Nutrition

Calories: 82kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 76mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.4mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Cookies
Cuisine: American
Keyword: Lemon Crinkle Cookies

8 Comments

  1. 5 stars
    This is a keeper! I found this recipe last year and have made it many times since, family just loves it!
    Thank you for sharing.

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