There’s something so refreshing about bright citrus treats, and these soft, tangy delights are no exception. This Lemon Crinkle Cookies Recipe is a burst of lemony goodness with a crackled sugar coating that’s just too pretty and delicious to resist.
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Why You'll Love This Recipe
I honestly can’t get enough of these cookies—the perfect balance of sweet and tart, with a soft center and those gorgeous crinkles covered in powdered sugar. Trust me, once you try this Lemon Crinkle Cookies Recipe, it’ll become a new favorite for lemon lovers.
- Bright, Authentic Lemon Flavor: We pack in fresh lemon juice and zest, so every bite bursts with citrusy freshness.
- Soft and Chewy Texture: These cookies stay tender inside, thanks to a mix of cornstarch and chilling the dough.
- Beautiful Crinkles: Rolling the dough in powdered sugar creates that classic crinkled look everyone loves.
- Make Ahead Friendly: The dough can chill for days, making it perfect for prepping early or baking anytime.
Ingredients & Why They Work
This recipe uses simple, pantry-friendly ingredients that combine to give you the perfect balance of lemon flavor and soft cookie texture. Here’s why each one matters—and a few tips to make shopping easier.
- All-purpose flour: The base of the cookies, providing structure without heaviness.
- Cornstarch: I love adding this for a softer, more tender crumb—but it’s optional if you don’t have any on hand.
- Baking soda: Helps the cookies rise and spread evenly.
- Salt: Balances sweetness and enhances all the flavors.
- Unsalted butter: Softened to room temperature so it creams perfectly, adding richness.
- Granulated sugar: The slightly odd measurement (1 cup + 2 Tbsp) really boosts sweetness to match the tart lemon.
- Egg: Adds moisture and helps bind everything together.
- Fresh or bottled lemon juice: I always prefer fresh, but bottled works in a pinch—just make sure it’s room temp for best mixing.
- Lemon zest: This packed tablespoon is a game-changer—it lifts the citrus aroma to another level.
- Vanilla extract: Balances and deepens flavor without overpowering the lemon.
- Granulated sugar (for rolling): Optional but useful for added texture and to prevent powdered sugar from soaking in.
- Confectioners’ sugar: Essential for that classic crinkle coating—the beauty and sweetness factor.
Make It Your Way
One of my favorite things about this Lemon Crinkle Cookies Recipe is how easy it is to tweak based on what you have or prefer. Play around with zest types and even add in extras for a personal twist.
- Variation: I once swapped out lemon zest for lime zest, and it gave a lovely, unexpected tang that my friends couldn’t get enough of!
- Dairy-Free Swap: Use a vegan butter substitute and check your sugar to make a plant-based version that still delivers on flavor.
- Extra Citrus Kick: Add a teaspoon of lemon extract if you want to amplify the lemon punch even further.
- Gluten-Free Version: I haven't tried this yet, but I’d start with a 1:1 gluten-free flour blend and monitor texture closely.
Step-by-Step: How I Make Lemon Crinkle Cookies Recipe
Step 1: Whisk Together the Dry Ingredients
Start by combining the flour, cornstarch, baking soda, and salt in a bowl. Whisk them really well to evenly distribute everything. This ensures your cookies rise properly and have that tender crumb we love. I always set this aside while I cream the butter and sugar.
Step 2: Cream Butter and Sugar Until Light and Fluffy
Using a stand mixer fitted with a paddle or a hand mixer, beat the softened butter with the granulated sugar on medium-high speed for about 3 minutes. The mixture should look pale and fluffy—this step is crucial for the right texture. If you’re unsure, I have a quick tutorial on how to cream butter and sugar perfectly.
Step 3: Add the Egg, Lemon Juice, Zest, and Vanilla
Next, crack in the egg and pour the lemon juice, lemon zest, and vanilla extract. Increase the mixer speed to high and beat for about a minute. The batter may look a little curdled—don’t worry, that’s totally normal! Scrape down the bowl to keep everything well mixed.
Step 4: Incorporate Dry Ingredients Gently
Switch your mixer to low speed and add the dry ingredients little by little until just combined. You want a thick, creamy, and slightly sticky dough. Avoid overmixing—it can make the cookies tough.
Step 5: Chill That Dough
Cover your cookie dough tightly with plastic wrap and chill it for at least 3 hours, up to 3 days. This step is mandatory because the dough is quite sticky and chilling helps it firm up, making it easier to handle and improving the final texture.
Step 6: Roll and Coat the Dough Balls
Once chilled, let the dough sit at room temperature for about 10 minutes if it’s been in the fridge more than 3 hours. Then preheat your oven to 350°F (177°C) and line baking sheets with parchment or silicone mats. I like to roll each tablespoon-sized dough ball first in granulated sugar, then generously in confectioners’ sugar—this two-step roll keeps the powdered sugar from melting too fast and creates that stunning crinkle effect.
Step 7: Bake to Perfection
Bake the cookies for 12 to 13 minutes. Around minute 9, if you notice the cookies aren’t spreading yet, gently bang the baking sheet on your countertop 2 or 3 times. This little trick helps the cookies spread just right. When edges are set and centers still appear soft, pull them out and let them cool on the baking sheet for 5 minutes before transferring to a rack. The cookies will deflate slightly, which is a good sign of soft centers.
Top Tip
After fiddling around with this recipe a dozen times, I found a few tips that make a real difference—these helped me go from “just okay” cookies to “wow, these are amazing!” hopefully they’ll help you too.
- Use Fresh Lemon Zest and Juice: Fresh lemon brightens the flavor naturally and avoids any bitter aftertaste bottled sometimes leaves behind.
- Don’t Skip Chilling: Chilling the dough is a game-changer for texture and makes rolling much easier.
- Double Roll in Sugar: If you want the prettiest crinkles, roll the dough balls twice or even thrice in confectioners’ sugar.
- Warm the Dough Slightly Before Rolling: If the dough is too cold and hard, let it sit for 10 minutes at room temp for easier shaping.
How to Serve Lemon Crinkle Cookies Recipe
Garnishes
I usually keep it simple because the cookies themselves shine, but a light dusting of extra powdered sugar right before serving adds a fresh look. For special occasions, I’ve sprinkled a few finely chopped candied lemon peels on top—trust me, it amps up the citrus flavor and adds a fun texture.
Side Dishes
These cookies go wonderfully with a cup of herbal tea or a classic Earl Grey—the subtle bergamot complements the lemon so well. For brunches, I like pairing them with fresh berries or a tangy yogurt dip for balance.
Creative Ways to Present
When I bring these cookies to parties, I arrange them on a pretty platter interspersed with lemon wedges and sprigs of fresh mint. For a festive touch, you can tie small cookie stacks with a thin ribbon or nestle cookies in pastel-colored cupcake liners for a cute display.
Make Ahead and Storage
Storing Leftovers
Once baked and cooled, I store leftover cookies in an airtight container at room temperature. They keep their softness for about a week, which is plenty of time to enjoy fresh-baked goodness without rushing.
Freezing
Freezing is a lifesaver for this recipe! I freeze unbaked cookie dough balls (without any sugar coating) individually on a tray, then transfer to a zip-top bag for up to 3 months. When I’m ready, I let them thaw on the counter for 30 minutes, roll in confectioners’ sugar, then bake as usual. Baked cookies freeze well too; just thaw in a container overnight at room temp.
Reheating
To refresh leftover cookies, I pop them in a preheated oven at 325°F for 5 minutes. This bites back some chewiness and makes them taste freshly baked again—delicious!
Frequently Asked Questions:
Yes, you absolutely can use bottled lemon juice if fresh lemons aren’t available—but make sure it’s 100% lemon juice and at room temperature for the best flavor and mixing ease. Fresh lemon juice will give brighter, more vibrant results though.
Chilling the dough firms it up, making it easier to handle and preventing the cookies from spreading too much during baking. It also helps the flavors meld together and gives the cookies a softer, better texture.
The crackled, crinkly look comes from rolling the dough balls in confectioners’ sugar before baking. As the cookies expand in the oven, the sugar cracks and creates that signature pattern. For deeper crinkles, rolling multiple times in powdered sugar helps.
While the original recipe uses all-purpose flour, you can experiment with a 1-to-1 gluten-free flour blend. Keep in mind texture may vary slightly, so a test batch is a good idea before making a big batch.
Final Thoughts
This Lemon Crinkle Cookies Recipe holds a special place in my baking rotation because it’s simple, rewarding, and always impresses friends and family. I love how each bite feels like a little sunshine moment, especially on cold days or when I need a pick-me-up. I’m confident you’ll enjoy making (and eating) them as much as I do—so grab those lemons and get baking!
Print
Lemon Crinkle Cookies Recipe
- Prep Time: 3 hours 20 minutes
- Cook Time: 13 minutes
- Total Time: 3 hours 33 minutes
- Yield: 40 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Lemon Crinkle Cookies are delightfully soft, chewy, and bursting with fresh lemon flavor. These cookies have a tender texture from the cornstarch and lemon juice, with a sweet and tangy taste that's perfectly balanced by the dual coating of granulated and confectioners’ sugar. They are chilled before baking to make handling easier and to enhance their texture, resulting in beautifully cracked, sugar-coated cookies that stay fresh for up to a week.
Ingredients
Dry Ingredients
- 2 and ½ cups (313g) all-purpose flour (spooned & leveled)
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 cup + 2 Tablespoons (225g) granulated sugar
- 1 large egg, at room temperature
- ¼ cup (60ml) fresh or bottled lemon juice, at room temperature
- 1 Tablespoon lemon zest (packed, about 1 Tbsp)
- 1 teaspoon vanilla extract
For Rolling
- 3 Tablespoons (35g) granulated sugar (optional)
- 1 cup (120g) confectioners’ sugar
Instructions
- Mix Dry Ingredients: Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl to combine. Set this bowl aside for later.
- Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer fitted with a paddle attachment to beat the softened butter and granulated sugar on medium-high speed until the mixture is light and fluffy, about 3 minutes.
- Add Wet Ingredients: Add the egg, lemon juice, lemon zest, and vanilla extract to the creamed butter mixture. Beat on high speed until fully combined, approximately 1 minute. The mixture might look curdled, which is normal. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Combine with Dry Ingredients: Add the whisked dry ingredients to the wet mixture. Beat on low speed until just combined and the dough has a thick, creamy, and sticky consistency.
- Chill Dough: Cover the dough tightly and refrigerate it for at least 3 hours and up to 3 days. Chilling is mandatory to make the sticky dough manageable and to improve the texture of the cookies.
- Prepare to Bake: Remove the dough from the refrigerator. If chilled longer than 3 hours, allow it to sit at room temperature for about 10 minutes to soften slightly for easier scooping.
- Preheat Oven: Heat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats and set them aside.
- Roll Dough Balls: Using about 1 tablespoon of dough (roughly 20 grams), scoop and roll dough into balls. For best results, roll each ball first in the optional granulated sugar, then very generously roll in confectioners’ sugar 2-3 times to ensure a thick coating. This helps prevent the sugar from melting into the dough and creates the classic crinkle appearance. Place the balls 3 inches apart on the prepared baking sheets.
- Bake Cookies: Bake for 12 to 13 minutes or until the edges appear set and the centers still look soft. If you notice the cookies aren’t spreading by minute 9, remove the baking sheet and gently bang it on the countertop 2 to 3 times to encourage spreading, then return to oven to finish baking.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. The cookies will deflate slightly as they cool but maintain their soft texture.
- Store: Store cookies covered at room temperature for up to 1 week to maintain freshness.
Notes
- Make Ahead & Freezing: Dough can be chilled up to 3 days before baking. Baked cookies freeze well for up to 3 months. Unbaked dough balls (not rolled in confectioners’ sugar) freeze well for 3 months; thaw for at least 30 minutes before rolling in sugar and baking as usual.
- Cornstarch: Optional but helps keep cookies soft and thick. Dough without it is still tasty but less tender.
- Lemons: Typically 1–2 lemons yield the required juice and zest. Meyer lemons can be used for a sweeter, less tart flavor.
- Sugar Coating: Rolling dough balls multiple times in confectioners’ sugar enhances the classic crinkle effect and sweetness on the exterior.
- Butter and Sugar Creaming: Proper creaming is key to a light texture; beat butter and sugar until fluffy.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
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