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Home » Recipes » Lemon Crinkle Cookies

Lemon Crinkle Cookies

By: Liz  /  Published: March 21, 2022  /  Updated: March 26, 2022  /   Leave a comment

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Lemon crinkle cookies are soft and chewy cookies with a fresh lemon taste in every bite! They’re a sunny twist on my Chocolate Crinkle Cookies and look so pretty with their crackled powder sugar tops.

lemon crinkle cookies on white table

Why You’ll Love These Cookies

  • Perfect for lemon lovers
  • Made with Meyer lemons for a sweet and gentle burst of lemon flavor
  • Soft and chewy
  • Super easy, tasty and very pretty!

Ingredient Tips

labeled ingredients for lemon crinkles
  • Meyer lemons – I really like using Meyer lemons because they’re a hybrid and give a slightly sweeter, less pucker-y lemon taste to the cookies. If you can’t find them in your grocery store, you can get them from Melissa’s Produce. Their average season is December-May.
  • Fresh lemon zest and juice – It absolutely makes a difference in flavor, so if you can use fresh in a recipe, always use fresh!
  • Sugar (granulated and powdered) – I’m partial to Dixie Crystals, so I always use that. The granulated sugar gives a soft and chewy texture and the powdered sugar is what gives lemon crinkle cookies their signature crackled tops.
  • Lemon extract paste – I use this one from Taylor & Colledge. Since I make lemon crinkles with Meyer lemons, I use it to add just a hint of extra lemon zing to the cookie flavor.
  • Yellow food coloring – Although this is optional, the bright lemon color obtained with food coloring is what gives these such a fun punchy appearance. I always use gel food coloring as the color is more concentrated so you’re adding less liquid to the recipe.

Step-by-Step Directions

Step 1: In an electric mixer with paddle attachment, cream together the butter and sugar for several minutes. It will start out chunky and become soft and fluffy.

creamed butter and sugar
Butter and sugar starting to combine.

Step 2: On low speed, add the egg, lemon juice, lemon zest, vanilla extract and lemon extract paste.

eggs, lemon zest, lemon juice added to creamed butter

Step 3: Add flour, salt, baking soda and baking powder. Mix together on low speed just until combined.

flour added to butter sugar and eggs

Step 4: Scrape the bowl and add food coloring gel (if using). Mix together on low speed just until combined and smooth. Dough will be sticky.

lemon crinkles cookie batter

Step 5: Cover the cookie dough and chill for at least 1 hour. Using a 1 tablespoon cookie scoop, scoop dough into balls and drop into a bowl of powdered sugar. Roll around to coat thoroughly and be generous. Roll it a couple of times and don’t shake off any of the extras!

cookie batter in powdered sugar
rolled powdered sugar cookie batter

Step 6: Place powdered sugar-coated dough balls about 2 inches apart on a non-stick cookie sheet or a parchment paper-lined cookie sheet. Don’t press down on them; they’ll flatten and crackle while baking.

rolled cookies on cookie sheet

Step 7: Bake at 350 degrees for 13-15 minutes. (My oven takes 15 minutes.) Edges will start to turn golden brown. Remove to a wire rack to cool completely.

baked cookies on anolon nonstick cookie sheet

Recipe FAQ

Do I need to add yellow food coloring?

Nope! However, the yellow food coloring gives lemon crinkles a fun bright yellow color. Without food coloring, the cookies will be a pale yellow color.

Why didn’t my cookies crinkle?

It’s probably because the dough wasn’t chilled enough or it got too warm when being rolled. Work quickly and keep the dough in the fridge between batches. Also, be sure to generously coat the cookies in powdered sugar as some of it will be absorbed into the cookie as it bakes.

How do I store lemon crinkle cookies?

Store the cookies on a countertop in an airtight container for 3-5 days. They’ll stay soft and chewy.

Can I freeze the cookies?

Sure! Freeze completely cooled cookies in single layers between waxed or parchment paper sheets. Store in an airtight container for up to 3 months.

lemon crinkle cookies on rack
lemon crinkle cookies on white table

Lemon Crinkle Cookies

Liz – Eat Move Make
Lemon crinkle cookies are soft and chewy cookies with a fresh lemon taste in every bite and pretty crackled powdered sugar tops.
5 from 28 votes
Print Recipe Save Recipe Saved Recipe
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Prep Time 10 mins
Cook Time 15 mins
Chill Time 1 hr
Total Time 1 hr 25 mins
Course Dessert
Cuisine American
Servings 24
Calories 98 kcal

Ingredients
  

  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg
  • 1½ tablespoons fresh lemon juice
  • ½ teaspoon lemon extract paste
  • 2 teaspoons lemon zest
  • ½ teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅛ teaspoon baking soda
  • 5-6 drops yellow food coloring gel optional
  • powdered sugar for rolling and coating

Instructions
 

  • In an electric mixer with paddle attachment, cream together the butter and sugar for several minutes. It will start out chunky and become soft and fluffy.
  • On low speed, add the egg, lemon juice, lemon zest, vanilla extract and lemon extract paste.
  • Add flour, salt, baking soda and baking powder. Mix together on low speed just until combined.
  • Scrape the bowl and add food coloring gel (if using). Mix together on low speed just until combined and smooth. Dough will be sticky.
  • Cover the cookie dough and chill for at least 1 hour. Preheat the oven to 350 degrees. Using a cookie scoop, scoop dough into balls and drop into a bowl of powdered sugar. Roll around to coat thoroughly and be generous. Roll it a couple of times and don't shake off the excess.
  • Place powdered sugar-coated dough balls about 2 inches apart on a non-stick cookie sheet or a parchment paper-lined cookie sheet. Don't press down on them; they'll flatten and crackle while baking.
  • Bake at 350 degrees for 12-15 minutes. Edges will start to turn golden brown. Remove to a wire rack to cool completely.

Notes

Using a 1 tablespoon cookie scoop, the yield will be about 24 cookies. For slightly larger cookies, use a 1-1/2 tablespoon scoop to make about 18 cookies. 
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 98kcalCarbohydrates: 14gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 17mgSodium: 33mgPotassium: 22mgFiber: 1gSugar: 8gVitamin A: 128IUVitamin C: 1mgCalcium: 7mgIron: 1mg
Tried this recipe?Let us know how it was!

Other Dessert Recipes You’ll Love

  • Lemonade Cake
  • Kumquat Pie
  • Lemon Cream Bars
  • Lavender Lemon Cheesecake Bars
hand holding lemon crinkle cookies

Related topics
Cookies Desserts Recipes

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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