If you’re a fan of citrusy sweets that practically melt in your mouth, you are going to fall head over heels for Lemon Crinkle Cookies. These cookies are the delightful combination of bright, tangy lemon and a cloud-like, chewy texture, made extra eye-catching thanks to their signature crinkled, powdered sugar finish. Lemon Crinkle Cookies are as gorgeous as they are delicious, making them perfect for spring gatherings, holiday cookie plates, or just a pick-me-up on an average weekday.

Ingredients You’ll Need

Lemon Crinkle Cookies Recipe - Recipe Image

Ingredients You’ll Need

This is one of those recipes where every ingredient plays a starring role. From the real lemon juice and zest for pop, to the buttery base and the final roll in sugar, each component brings something essential to the irresistible taste, texture, and sunny look of Lemon Crinkle Cookies.

All purpose flour: The backbone of our cookies, providing structure and just the right amount of chewiness.
Baking soda: Gives a little lift, allowing the cookies to crinkle beautifully as they bake.
Salt: Just a pinch enhances all the flavors and keeps the sweetness in check.
Butter, softened: Creates a rich, tender crumb and carries the lemon flavor throughout every bite.
Sugar: For balanced sweetness and the perfect golden color in the finished cookies.
Large egg: Helps bind the ingredients and keeps the cookies soft and chewy.
Lemon juice (fresh): Adds the unmistakable zesty brightness Lemon Crinkle Cookies are known for; use more for extra zing.
Lemon zest: Packs a concentrated lemon aroma and flavor—don’t skip it!
Vanilla extract: Rounds out the citrus with a subtle warmth that enhances depth.
Yellow food coloring (optional): If you want your cookies to pop with a sunny hue, just a few drops will do the trick.
Sugar, for rolling: This first roll helps the crinkle effect—don’t be shy with it.
Powdered sugar (icing sugar), for rolling: Gives the cookies their iconic crackled look and a sweet, delicate finish.

How to Make Lemon Crinkle Cookies

Step 1: Mix Dry Ingredients

Start by whisking together the flour, baking soda, and salt in a large bowl. This quick mix ensures even distribution of the leavening agent and prevents little salty pockets in your finished cookies.

Step 2: Cream Butter and Sugar

In the bowl of your stand mixer (or using a handheld mixer), beat the softened butter and sugar until the mixture turns fluffy and pale. This not only combines the ingredients but also whips in air for cookies that bake up tender rather than dense.

Step 3: Add Wet Ingredients

Next, add the egg, fresh lemon juice, lemon zest, vanilla extract, and the optional yellow food coloring to your creamed butter mixture. This step brings the signature-tangy flavor and that cheerful color. Mix just until everything is smoothly blended—don’t overdo it!

Step 4: Combine Dry and Wet Mixtures

Slowly add the dry ingredients to your wet mixture, mixing just until the flour disappears. The dough should feel a bit stiff, which helps keep the cookies from overspreading as they bake.

Step 5: Chill the Dough

Cover the dough tightly with plastic wrap and let it chill in the fridge for at least 2 hours. This step is a must: it allows the flavors to meld and makes the dough easier to shape. The cold dough also helps the crinkle effect pop when baked.

Step 6: Shape and Roll

Scoop the chilled dough with a small cookie scoop or a spoon to ensure uniform cookies. Roll each portion into a ball with your hands. If the dough feels too soft, give it a few more minutes in the fridge—working with cold dough is key for that classic look.

Step 7: Double Sugar Coat

Roll each dough ball first in regular sugar, then in powdered sugar. The dual sugar coating is the secret to those dramatic cracks and the delicate, frosted finish that Lemon Crinkle Cookies are famous for. Be generous: the more, the merrier!

Step 8: Bake to Perfection

Arrange the coated dough balls on your lined baking sheets, leaving about 2 inches between each. Bake in a preheated 350F oven for 10 to 12 minutes. Look for just-set edges with soft, pillowy centers. Let them cool on the baking sheet for 5 minutes before moving to a wire rack to finish cooling. The cookies will firm up as they cool but stay irresistibly chewy.

How to Serve Lemon Crinkle Cookies

Garnishes

A light dusting of extra powdered sugar just before serving makes these cookies look like they belong in a bakery window. For a burst of color, grate a little extra lemon zest on top or tuck a thin wedge of candied lemon onto the serving plate. These simple touches highlight the fresh, citrusy flavors beautifully.

Side Dishes

Lemon Crinkle Cookies pair perfectly with tea or coffee. They’re wonderful alongside a bowl of fresh berries, or with a scoop of vanilla bean ice cream for an easy dessert. For a larger spread, serve them with other citrus or shortbread cookies as part of a cheerful cookie tray.

Creative Ways to Present

Make a stunning edible gift by layering Lemon Crinkle Cookies in a glass jar with parchment between the layers, or stack them in a bakery box tied with a yellow ribbon for a sunshiny touch. For parties, arrange them on a platter with edible flowers or sprigs of mint for a spring or summer vibe everyone will love.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store your Lemon Crinkle Cookies in an airtight container at room temperature. They’ll stay fresh and chewy for about 4 to 5 days—if they last that long! For even better results, add a slice of bread to the container to keep them extra soft.

Freezing

These cookies freeze beautifully. You can freeze baked cookies in a zip-top bag, separated by parchment, for up to 2 months. Or freeze the unbaked, rolled dough balls (skip the sugar coating until just before baking). This makes it easy to bake off a fresh batch whenever the craving hits.

Reheating

If you like your cookies warm and gooey, pop a couple in the microwave for 8 to 10 seconds. They’ll taste as though they just came out of the oven—a heavenly treat!

FAQs

Can I make Lemon Crinkle Cookies without food coloring?

Absolutely! The food coloring is purely for looks. The cookies will taste just as delicious with a natural, pale-yellow hue from the lemon zest and juice.

Why did my cookies spread too much?

Most likely, the dough wasn’t chilled long enough, or the butter was too warm. Make sure to properly chill your dough before shaping and baking, as this helps keep Lemon Crinkle Cookies thick and chewy with that iconic crinkle.

Can I use bottled lemon juice?

Fresh lemon juice delivers the brightest flavor, but in a pinch, you can use bottled. If possible, pair it with plenty of real lemon zest to maintain that vibrant lemon kick.

What can I do if I want a stronger lemon flavor?

Go ahead and double the lemon zest, or add a few drops of lemon extract along with the juice. Just watch the amount of lemon juice so the dough doesn’t get too wet and cause the cookies to spread excessively.

Are Lemon Crinkle Cookies good for gifting?

Definitely! Their pretty powdered sugar finish and bright flavor make them a thoughtful homemade gift for any occasion, from holidays to birthdays and everything in between.

Final Thoughts

If you find yourself reaching for anything with a citrus twist, do yourself a favor and whip up a batch of Lemon Crinkle Cookies! Their cheerful flavor and beautiful crinkle tops are sure to put a little extra sunshine into your day. I hope you enjoy every bite and share the brightness with friends and family!