Close-up of lemon crinkle cookies with powdered sugar cracks on a plate, lemon zest and a lemon in background, soft chewy texture visible
Lemon Crinkle Cookies are sweet, tangy, and perfectly chewy with that pretty powdered sugar “crackle” on top. They taste like sunshine—fresh lemon flavor with a soft center and slightly crisp edges. These cookies are perfect for holidays, bake sales, or anytime you want an easy dessert that feels special. Bonus: they look fancy, but they’re super simple.
Introduction
If you’ve ever had a crinkle cookie and thought, “I need that texture,” you’re in the right place. Lemon Crinkle Cookies bake up soft and puffy, then crack as they cool, leaving that classic snowy look.
The key is chilling the dough. It keeps the cookies thick and helps the powdered sugar stay bright and crackly.
Make a batch and watch them disappear—Lemon Crinkle Cookies are the kind of cookie everyone asks for.
Why You’ll Love This Lemon Crinkle Cookies
- Bright lemon flavor: Real zest and juice for fresh citrus taste.
- Soft and chewy: The centers stay tender, not cakey.
- Pretty crackly tops: Powdered sugar makes them bakery-worthy.
- Easy cookie dough: Simple mixing, no fancy tools.
- Great for sharing: Perfect for parties, gifting, and cookie swaps.
- Freezer-friendly: Dough or baked cookies freeze well.
Ingredients for Lemon Crinkle Cookies
- All-purpose flour (2 cups): Structure; spoon and level for best results.
- Baking powder (2 tsp): Lift and that puffy crinkle look.
- Fine salt (1/2 tsp): Balances sweetness.
- Granulated sugar (1 cup): Sweetness and crisp edges.
- Lemon zest (2 tbsp): Main lemon flavor; zest first.
- Unsalted butter, softened (1/2 cup): Richness; plant-based butter works too.
- Large eggs (2): Structure and chew.
- Lemon juice (2 tbsp): Brightness; fresh is best.
- Vanilla extract (1 tsp): Rounds the flavor.
- Yellow food coloring (optional): For a brighter look; totally optional.
- Powdered sugar (3/4 cup): For rolling and crinkle tops.
How to Make Lemon Crinkle Cookies
- 1. Mix dry ingredients: Whisk flour, baking powder, and salt in a bowl.
- 2. Make lemon sugar: In a large bowl, rub lemon zest into granulated sugar until fragrant. This makes the cookies taste extra lemony.
- 3. Cream and mix: Beat butter into the lemon sugar until smooth. Beat in eggs, lemon juice, and vanilla until glossy.
- 4. Combine: Add dry ingredients and mix just until a soft dough forms. It will be sticky.
- 5. Chill: Cover and chill dough 1–2 hours, until firm enough to scoop. Don’t skip—this is what prevents flat cookies.
- 6. Roll and coat: Heat oven to 350°F. Scoop dough into 1 1/2-inch balls. Roll in powdered sugar until heavily coated.
- 7. Bake: Bake 10–12 minutes, until cookies are puffy and cracked but centers look slightly soft. Cool 5 minutes on the pan, then move to a rack.
Tips for Perfect Lemon Crinkle Cookies
- Chill the dough: Sticky dough won’t crinkle as well if it’s warm.
- Coat heavily: A thick powdered sugar layer gives bold cracks.
- Don’t overbake: Pull when centers still look a little soft—they set as they cool.
- Use zest: Zest brings the strongest lemon flavor.
- Consistent scoops: Even sizes bake evenly.
Variations & Substitutions
- Lemon-lime twist: Use half lemon zest, half lime zest.
- Cream cheese version: Replace 2 tbsp butter with cream cheese for extra softness.
- Sparkle finish: Roll in granulated sugar first, then powdered sugar.
- Extra tang: Add 1/2 tsp citric acid if you have it.
- Gluten-free: Use a 1:1 gluten-free baking blend.
- Sandwich cookies: Fill with lemon buttercream for a special treat.
Storing & Reheating
Store cookies in an airtight container at room temperature for up to 5 days. If they dry slightly, add a slice of bread to the container overnight to soften them.
Freeze baked cookies up to 2 months. Thaw at room temp.
Serving Suggestions & Pairings
- Hot tea or iced tea
- Coffee or espresso
- Fresh berries on the side
- A scoop of vanilla ice cream
- Cookie platter for parties
Reader Review: “These are my new favorite cookies. Soft, super lemony, and the crinkles came out perfect!”
If you bake Lemon Crinkle Cookies, leave a rating and tell me—would you add a little lime, or keep them classic lemon?