Lemon Crinkle Cookies Recipe
Lemon Crinkle Cookies are the sunniest bite you’ll have all season—soft, tender, and bursting with real citrus flavor. These cookies are a game changer for anyone who loves bright desserts, featuring zesty lemon juice and zest wrapped in gorgeous little crinkles of powdered sugar. Not only are they a joy to look at, but they taste like a frosted glass of fresh lemonade in cookie form! If you’re craving something cheerful, these cookies are guaranteed to add brightness to any occasion.
Ingredients You’ll Need
This recipe comes together with simple pantry staples—yet each one plays a key role in building the cookie’s soft texture, tangy flavor, and beautiful crinkles. Let’s break down what you need and why you can’t skip a single ingredient!
- All-purpose flour: Provides structure and keeps the cookies tender when measured correctly (spoon and level for accuracy!).
- Cornstarch: This secret ingredient creates a softer, almost melt-in-your-mouth bite.
- Baking soda: Lends just the right rise, so the cookies puff up and crinkle as they bake.
- Salt: A hint of salt balances the sweetness and brightens the lemon flavor.
- Unsalted butter (softened): Adds richness and flavor while creating a creamy base for our dough.
- Granulated sugar: Sweetens the dough and, with a little saved for rolling, gives us that perfect crackly look.
- Large egg (room temp): Binds everything together for a soft, chewy center.
- Lemon juice (fresh or bottled): Delivers real, zippy citrus flavor—don’t hold back!
- Lemon zest: Packs a concentrated lemon punch and gives these cookies their signature aroma.
- Vanilla extract: Adds warmth and rounds out the tartness of the lemon beautifully.
- Confectioners’ sugar: Creates that classic, eye-catching crinkled finish on each cookie.
How to Make Lemon Crinkle Cookies
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, cornstarch, baking soda, and salt. Doing this first guarantees that your leaveners and salt are evenly distributed—no surprises in your final batch!
Step 2: Cream the Butter and Sugar
Grab your stand mixer or hand mixer, and beat together the softened butter and granulated sugar on medium-high speed for about a minute. You’re looking for a light, creamy texture. This step builds the foundation for fluffy Lemon Crinkle Cookies!
Step 3: Add Wet Ingredients
Add the egg, lemon juice, lemon zest, and vanilla extract to your creamed mixture and beat on high speed until just combined. The mixture may look a bit curdled, but don’t worry—it’ll smooth out when you add the dry ingredients.
Step 4: Combine Wet and Dry
Reduce the mixer speed to low and slowly add in your dry ingredients. Mix until you have a thick, sticky dough. Scrape down the bowl to be sure everything is incorporated—this dough is where all that lemon sunshine lives!
Step 5: Chill the Dough
Cover your bowl tightly and chill in the refrigerator for at least 3 hours (or up to 3 days). Chilling is essential here—not optional—because it firms up the dough and keeps the cookies from spreading too much.
Step 6: Prepare for Rolling
Once chilled, let the dough sit out if it’s rock hard (10 minutes usually does the trick). While waiting, preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper or silicone mats.
Step 7: Roll in Sugar
Scoop the dough into tablespoon-sized balls (about 20g each). For dramatic crinkles, roll each ball first in granulated sugar, then generously in confectioners’ sugar—don’t be shy! Double or triple rolling makes the cookies look like they just had a snowy makeover.
Step 8: Bake to Perfection
Arrange dough balls 3 inches apart on the baking sheets. Bake for 12-13 minutes, just until the edges are set and the centers look soft. If you notice the cookies aren’t spreading by minute 9, quickly bang the baking sheet on the counter a couple times to kickstart that classic crackle, then finish baking.
Step 9: Cool and Enjoy
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack. They’ll set up as they cool, becoming delightfully chewy and deflating just a little.
How to Serve Lemon Crinkle Cookies
Garnishes
Serve Lemon Crinkle Cookies with an extra shower of confectioners’ sugar right before plating for a whimsical touch. If you want to go the extra mile, add a twist of fresh lemon zest or edible flowers for a bakery-style finish that’s Instagram-worthy.
Side Dishes
Pair these cookies with a mug of chamomile or Earl Grey tea, or even a scoop of vanilla bean ice cream for a simple, elegant dessert duo. Their bright flavor also works wonders on brunch tables alongside fresh berries or a dollop of whipped cream.
Creative Ways to Present
Lemon Crinkle Cookies look stunning arranged in a rustic basket lined with parchment for picnics or gift-giving. Stack and wrap a bundle with twine, or create a cookies-and-lemonade board with citrus slices and pastel napkins for a refreshing twist on dessert platters.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Crinkle Cookies in an airtight container at room temperature. They’ll stay soft, chewy, and bursting with lemon flavor for up to a week—though they rarely last that long!
Freezing
To freeze, simply roll the dough balls (sugar-coated and all), flash freeze on a tray until firm, then store in a zip-top bag for up to 3 months. You can also freeze baked cookies—just layer them between sheets of parchment and thaw at room temperature before serving.
Reheating
If your cookies lose a bit of their softness, zap them in the microwave for 5-7 seconds or warm in a 300°F oven for a couple of minutes for that irresistible just-baked texture.
FAQs
Can I use bottled lemon juice instead of fresh?
Absolutely! While fresh lemon juice gives the brightest flavor, bottled works well if you’re in a pinch—just make sure it’s pure juice with no added sweetener.
Why do I need to chill the dough?
Chilling the dough is a non-negotiable step for Lemon Crinkle Cookies. It prevents the cookies from overspreading, helps flavors meld, and creates the thick, pillowy texture that makes these cookies stand out.
What do I do if the confectioners’ sugar melts into the cookies?
If you’ve had your sugar coating disappear, try rolling the dough balls first in granulated sugar, then in confectioners’—double or triple rolling for an extra-thick coating. This keeps the crinkle effect prominent and beautiful after baking.
Can I make the dough ahead of time?
Yes! You can make the dough and keep it covered in the fridge for up to three days. When ready to bake, let it sit out briefly so it’ll be easy to scoop and roll.
Do Lemon Crinkle Cookies work with gluten-free flour?
A good quality 1:1 gluten-free all-purpose flour should work in place of standard flour. Just be aware that texture may differ slightly—test a small batch to perfect your results.
Final Thoughts
If you’re hunting for a cookie that’s both vibrant and comforting, Lemon Crinkle Cookies might become your newest obsession. Their balance of tangy citrus and gentle sweetness is guaranteed to bring sunshine to your kitchen. Go ahead—gather your lemons and make a batch. Your friends and family will thank you!
Print
Lemon Crinkle Cookies Recipe
- Total Time: 3 hours 35 minutes
- Yield: About 24 cookies 1x
- Diet: Vegetarian
Description
Delightfully tangy and sweet, these Lemon Crinkle Cookies are a burst of citrusy flavor in every bite. With a soft, chewy texture and a dusting of powdered sugar, they are perfect for any occasion.
Ingredients
Dry Ingredients:
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 cup + 2 Tablespoons (225g) granulated sugar
- 1 large egg, at room temperature
- 1/4 cup (60ml) fresh or bottled lemon juice, at room temperature
- 1 Tablespoon lemon zest (packed Tablespoon)
- 1 teaspoon vanilla extract
- 3 Tablespoons (35g) granulated sugar (optional, see step 6)
- 1 cup (120g) confectioners’ sugar
Instructions
- Prepare the Dough: Whisk together the dry ingredients. Cream the butter and granulated sugar, then add egg, lemon juice, zest, and vanilla. Mix in the dry ingredients until combined.
- Chill the Dough: Cover the dough and refrigerate for at least 3 hours.
- Preheat and Prepare: Preheat oven to 350°F (177°C) and line baking sheets.
- Roll in Sugar: Roll dough into balls and coat with granulated and confectioners’ sugar. Place on baking sheets.
- Bake: Bake for 12–13 minutes until edges are set. Cool on a rack.
Notes
- Chilling the dough is essential for best results.
- Rolling the dough balls in granulated sugar before confectioners’ sugar helps prevent absorption.
- Lightly banging the baking sheet during baking helps the cookies spread.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg
Keywords: Lemon Crinkle Cookies, Lemon Cookies, Citrus Dessert
