Easy Lemon crinkle cookies are a bright and zesty treat that adds a burst of sunshine to any dessert table. These cookies are soft, chewy, and beautifully crinkled with a dusting of powdered sugar. If you love the refreshing tang of citrus in your desserts, then lemon crinkle cookies are bound to be your new favorite. With a balanced blend of sweetness and lemony zing, they are perfect for spring gatherings, holiday trays, or anytime you’re craving a light yet indulgent cookie.
Why You’ll Love These Lemon Crinkle Cookies
There are so many reasons to fall in love with lemon crinkle cookies. They’re easy to make with simple pantry staples and require just a bit of chilling time to achieve the perfect texture. The cookies are soft inside with just the right amount of chewiness, and their crackled appearance makes them as beautiful as they are delicious. Whether you’re a lemon dessert fanatic or just dipping your toes into citrus treats, this recipe offers the perfect balance of sweet and tart.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 1 large egg
- 2 tablespoons lemon juice (fresh)
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 5-8 drops yellow food coloring (optional)
For rolling:
- 1/4 cup sugar
- 3/4 cup powdered sugar
Step-by-Step: How to Make Lemon Crinkle Cookies
- In a large mixing bowl, whisk together the flour, baking soda, and salt. Set this aside.
- In a stand mixer or with a hand mixer, beat the softened butter and sugar together for about 2 minutes until light and fluffy.
- Add the egg, fresh lemon juice, lemon zest, vanilla extract, and food coloring if using. Mix until fully combined.
- Gradually add the dry flour mixture to the wet ingredients. Mix just until incorporated.
- Cover the bowl with plastic wrap and refrigerate the dough for 2 hours. This chilling step helps maintain the cookies’ shape during baking.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop the chilled dough using a small cookie scoop or spoon, and roll it into balls.
- Roll each dough ball first in granulated sugar, then generously in powdered sugar.
- Arrange the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between them.
- Bake for 10-12 minutes, or until the edges are set and the tops have formed beautiful crinkles.
- Once out of the oven, let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Helpful Tips
- For a stronger lemon flavor, double the lemon juice or add a few drops of lemon extract.
- Be sure to chill the dough thoroughly to prevent over-spreading during baking.
- If the dough feels too soft when scooping, chill it for an additional 15-30 minutes.
- Roll generously in powdered sugar to enhance the crinkle effect.
Substitutions And Variations
- Lemon Extract: Swap in 1/2 teaspoon of lemon extract for a more intense lemon flavor without extra liquid.
- Gluten-Free: Use a 1-to-1 gluten-free flour blend to make these cookies gluten-free.
- Add-Ins: Try folding in white chocolate chips or poppy seeds for a twist.
- Colorful Version: Skip the food coloring for a more natural look or use natural yellow dye alternatives.
Storage Instructions
Keep lemon crinkle cookies in an airtight container at room temperature for up to 5 days. For extended storage, place the cookies in a single layer on a baking sheet and freeze. Once frozen, transfer them to a zip-top freezer bag. They’ll remain fresh in the freezer for up to 3 months. To enjoy, simply let them thaw at room temperature before serving.
Nutritional Information
- Calories: 130 kcal
- Carbohydrates: 22g
- Protein: 1g
- Fat: 4g
- Saturated Fat: 3g
- Cholesterol: 18mg
- Sodium: 104mg
- Sugar: 14g
- Vitamin A: 130 IU
- Vitamin C: 1mg
- Calcium: 4mg
- Iron: 1mg
Serving Suggestions
Serve these cookies with a hot cup of tea or a cold glass of milk for a refreshing treat. They also make a delightful addition to cookie gift boxes, baby showers, or brunch spreads. Pair them with a scoop of lemon sorbet or vanilla ice cream for a citrusy dessert duo.
Frequently Asked Questions About Lemon Crinkle Cookies
Can I make the dough ahead of time? Yes, the dough can be made and refrigerated up to 48 hours in advance. Just be sure to let it soften slightly before scooping.
Why didn’t my cookies crinkle properly? If your powdered sugar coating is too light or the dough wasn’t chilled enough, the cookies may not crinkle well. Be generous with the sugar and chill thoroughly.
Can I freeze the dough instead of baking it right away? Absolutely. Roll the dough into balls and freeze them on a tray. Once frozen, store in a zip-top bag and bake directly from frozen—just add an extra 1-2 minutes to the baking time.
Can I use bottled lemon juice? Fresh lemon juice is best for flavor, but bottled lemon juice can work in a pinch. Make sure it’s 100% lemon juice with no additives.
Final Thoughts
Thank you so much for trying out these lemon crinkle cookies. I absolutely love how easy these cookies are to make and how their soft, citrusy flavor brightens up any day. Their pretty crinkled tops and vibrant flavor make them a joy to bake and share. I hope these become a new favorite in your cookie collection. Happy baking, and thank you for being part of our food-loving community!
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Lemon Crinkle Cookies
- Total Time: 2 hours 27 minutes
- Yield: 24 cookies 1x
Description
These soft and chewy Lemon Crinkle Cookies are bursting with fresh citrus flavor and coated in sweet powdered sugar. Easy to make and perfect for any occasion.
Ingredients
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 large egg
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
5–8 drops yellow food coloring (optional)
For rolling:
1/4 cup sugar
3/4 cup powdered sugar
Instructions
- In a large mixing bowl, whisk together the flour, baking soda, and salt. Set this aside.
- In a stand mixer or with a hand mixer, beat the softened butter and sugar together for about 2 minutes until light and fluffy.
- Add the egg, fresh lemon juice, lemon zest, vanilla extract, and food coloring if using. Mix until fully combined.
- Gradually add the dry flour mixture to the wet ingredients. Mix just until incorporated.
- Cover the bowl with plastic wrap and refrigerate the dough for 2 hours. This chilling step helps maintain the cookies’ shape during baking.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop the chilled dough using a small cookie scoop or spoon, and roll it into balls.
- Roll each dough ball first in granulated sugar, then generously in powdered sugar.
- Arrange the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between them.
- Bake for 10-12 minutes, or until the edges are set and the tops have formed beautiful crinkles.
- Once out of the oven, let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Notes
For bolder lemon flavor, add lemon extract.
Chill dough thoroughly to avoid over-spreading.
Roll generously in powdered sugar for best crinkle effect.
- Prep Time: 2 hours 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 14g
- Carbohydrates: 22g
- Protein: 1g