Lemon Crinkle Cookies

These simple lemon crinkle cookies are both sweet and tart. They are bursting with bright lemon flavor.

These chewy, lemon-flavored cookies are covered with powdered sugar before they’re baked for a crinkle effect. They are soft and chewy and a perfect bite for all lemon lovers! For more lemon-lover approved recipes be sure to try Easy Lemon Bars, Lemon Lasagna, and Lemon Sugar Cookies.

Lemon Crinkle Cookies stacked on plate

The Best and Easiest Lemon Cookies

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.

These lemon crinkly cookies sure hit the spot! They are so easy to make and are simply delish! 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.

These lemon crinkle cookies are perfect if you love lemon desserts. They also freeze really well 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 ½-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

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

Change it Up (PLUS MORE LEMON GOODIES)

There are many ways to change up these 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.

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.

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. 

Lemon cookies recipe

For More Cookie Recipes, check out:

Create your Lil’ Luna account now!
Sign Up to Save Recipes

Lemon Cookie Recipe

5 from 6 votes
These simple lemon crinkle cookies are both sweet and tart. They are bursting with bright lemon flavor.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
chill 1 hour
Servings 24
Calories 114 kcal
Author Lil' Luna

Ingredients

  • 1 1/2 c all purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 1 c white 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.

Like this Recipe?

Pin it now!

Pin It NowPin It Now

Shop Online

Lil' Luna Products

See All Products

Want more inspiration?

More Recipes You'll Love

Royal Icing Recipe

Total Time: 25 minutes
5 from 2 votes

No Roll Sugar Cookies

Total Time: 15 minutes
5 from 6 votes

Thanksgiving Sugar Cookies

Total Time: 40 minutes
5 from 5 votes

About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments:

  1. 5 stars
    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!

  2. 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! )

  3. 5 stars
    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.

  4. 5 stars
    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.