Simple Lemon Crinkle Cookies are a perfect balance of sweet and tart. They are bursting with bright lemon flavor and are easy to make!
Lemon Crinkle Cookies are soft and chewy, a perfect bite for all lemon lovers! For more lemon-lover approved cookies try Lemon Sugar Cookies, Frosted Lemon Cookies, and Lemon Cake Mix Cookies.
We love Lemon!
Lemon is such a delicious flavor. I love how bright it is. And no matter what time of the year I can channel summer by making a sweet lemon treat. Today’s Lemon Crinkle Cookies do just that, and we love them!
These chewy covered with powdered sugar before they’re baked for a crinkle effect. The sprinkling of powder sugar not only makes them look cute, but adds just that bit of extra sweetness that compliments the tart lemon perfectly.
Lemon Crinkle Cookies (also known as Lemon Crackle Cookies) are a perfect treat if you love lemon. They also freeze really well, like most cookies, so you can store some away for down the road!
How to Make Lemon Cookies
MIX. In a medium bowl mix together the dry ingredients: flour, baking powder, salt, and baking soda.
CREAM. In a separate bowl of a stand mixer with a paddle attachment, or use a hand mixer, beat together the sugar and butter until creamy.
MIX. Then beat in the egg, vanilla extract, lemon zest and juice. Scrape down the sides of the bowl and mix again to be sure everything is combined.
COMBINE. Add flour mixture to the wet ingredients and mix until just combined. Cover the bowl and refrigerate the cookie dough for 1 hour
PREP. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or use a silicone baking mat.
SHAPE. Using a cookie scoop, or spoon, shape the dough into roughly 1 1/2-inch rounds. Pour powdered sugar into a shallow bowl. Place cookie balls in powdered sugar and cover until well coated, then place on the prepared baking sheet.
BAKE. Bake in the preheated oven for 12-15 minutes. Cookies should no longer be glossy, but have a matte look.
POWDER & COOL. Remove from the oven. Sift more powdered sugar on if desired. Let cool on the baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.
How to zest a lemon: One medium lemon can yield 2 tbsp of juice and 1 tbsp of zest. To zest a lemon use the small side of a box grater and rub the peel against it. Stop when you reach the white layer on the lemon.
Recipe Notes + FAQ
Just a few tips and tricks to keep in mind when making these easy lemon cookies:
- If using a non stick darker baking tray, only bake for 10-13 minutes
- Be sure to use SOFTENED butter not melted butter otherside your cookies will spread too much.
- To make a bright yellow cookie add yellow food coloring
- Use fresh lemon juice and not lemon extract
- Control the lemon flavor by adding or reducing the amount of lemon zest you add
How to store? To store these cookies, place cooled cookies in an airtight storage container, separating layers with parchment paper. Store at room temperature for 4-5 days or in the freezer for 1-2 months.
How to freeze? To freeze the dough, roll the dough balls and place on a baking sheet. Freeze until solid then transfer to a freezer safe container. Freeze for up to 2 months. You can bake from frozen just add 1-2 extra minutes.
Change it Up (PLUS MORE LEMON GOODIES)
There are many ways to change up these lemon cookies. Here are some of our favorite ways to do it!
- Roll the dough balls in powdered sugar or granulated sugar before baking
- Use other citrus such as lime, orange or grapefruit
- Add a lemon frosting or lemon glaze to the top
- Mix in white chocolate chips or a white chocolate drizzle on top
- Make them gluten free by replacing flour with your favorite gluten free baking blend.
More Lemony Treats: If you’re like us and love lemon, then you may want to try these other lemon goodies.
For More Cookie Recipes, check out:
Lemon Crinkle Cookie Recipe
Ingredients
- 1 1/2 c all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp baking soda
- 1 c sugar
- 1/2 c butter softened
- 1 egg
- 1 tsp vanilla extract
- 1 lemon zested and juiced
- 3/4 c powdered sugar
Instructions
- In a medium bowl mix together the dry ingredients: flour, baking powder, salt, and baking soda.
- In a separate bowl of a stand mixer with a paddle attachment, or use a hand mixer, beat together the sugar and butter until creamy. Then beat in the egg, vanilla extract, lemon zest and juice. Scrape down the sides of the bowl and mix again to be sure everything is combined.
- Add flour mixture to the wet ingredients and mix until just combined. Cover the bowl and refrigerate the cookie dough for 1 hour
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or use a silicone baking mat.
- Using a cookie scoop, or spoon, shape the dough into roughly 1 1/2-inch rounds. Pour powdered sugar into a shallow bowl. Place cookie balls in powdered sugar and cover until well coated, then place on the prepared baking sheet.
- Bake in the preheated oven for 12-15 minutes. Cookies should no longer be glossy, but have a matte look.
- Remove from the oven. Sift more powdered sugar on if desired. Let cool on the baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.
A very light and lemony cookie that your family will enjoy!
I love this lemon version!! Wow, they are so soft & refreshing! My son likes the chocolate ones, but I think these are my new favorite!
Soft with the perfect amount of lemon! They are delicious! My family wants them again!
Lemon desserts are my favorite and this one did not DISAPPOINT! So simple to make too!
These sound wonderful but i’m dealing with a MILK allergy. can you recommend a substitue for butter? Shortening? Coconut oil? (I understand you may not have tried anything other than butter – I’m just looking for sugestions. (the milk alergy is new to me – a new neighbor I’d like to make these for if possible. plus some for me of course! )
Thank you! I found this on google…https://oureverydaylife.com/substitutes-butter-baking-cookies-9623.html. Based on your allergy, hopefully this will help you find a good substitution 🙂
I’m going to add these to my Christmas goodie plates this year. The lemon will be a nice contrast to the sweet chocolate treats I always include.
Kristyn, Thank you so much for these powerful flavor lemon cookies. My family and I really enjoyed them. Did not disappoint! Wonderful batter too. Would be great mixed in vanilla ice cream.
These are so yummy! I actually wrote this recipe down in my recipe binder and have made a couple times!
So lemony and fresh! The melt in your mouth!
Lemon cookie for the win!
thank you very much for your recipes
You’re welcome! Thanks for being here to try them. 🙂
These are best lemon cookies I ever had…how much fresh squeezed orange juice and zest do I need to make these orange flavored
I haven’t ever made them as orange cookies, so I’m not totally sure. You could always try just swapping the lemon for orange and keeping the same amounts and then adjust from there? You’ll have to let us know how they turn out if you make them orange.
These are so bright and full of flavor. So fun to make in the spring and summer time too!
I am a sucker for anything lemon so I had to try these when I saw them and they did not disappoint. Some of the best lemon cookies I have ever had.
Oh I’m so glad you loved them!! Thanks for giving the recipe a try!
Mmmm!! We love lemon anything but these may just be the new favorite in our house. Thank you!