Lemon Crinkle Cookies are an easy, tasty homemade cookie treat to make. They are the perfect spring or summer snack and are equally as delicious for holidays like Easter and Christmas too.
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I say it on every lemon dessert recipe that I share – after chocolate, lemon treats are my favorite. They are also a reader favorite! Mini Lemon Cupcakes is one of our most popular cupcakes recipes.
Fresh lemon flavor is just the best, especially during the warmer months. Lemon Crinkle Cookies, with their snow-like powdered sugar topping, are also perfect for the holidays. A delicious, citrusy cookie is the perfect addition to the dessert table or cookie exchanges.
These cookies are moist, chewy, and loaded with sweet, lemony flavor. The dusting of sweet powdered sugar balances out the tartness of the lemon perfectly.
Why This Recipe Works
Lemon Crinkle Cookies are easy to make with mostly pantry ingredients. They are soft and chewy with a texture that will melt in your mouth.
These Lemon Crinkle Cookies are bursting with citrus flavor. They are super flavorful with the perfect combination of tart lemon and sweet sugar.
They are perfect for Easter and other spring and summer celebrations, as well as for Christmas cookie exchanges. And, no one is going to complain if you whip up a batch just because you have a craving for a lovely, lemon cookie!
Step-By-Step Instructions
Ingredients
Lemon Cookies
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- zest of two large lemons (about 1 tablespoon)
- juice of two large lemons (about 1 1/2 ounces)
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Sugar Coating
- 1/4 cup granulated sugar
- 3/4 cup powdered sugar
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Set the butter out about an hour before you begin to allow it to come to room temperature.
Create!
Add the butter and sugar to a large mixing bowl and beat with a handheld electric whisk until light and fluffy.
Add the vanilla extract, egg, lemon zest and juice and beat again until creamy.
Chef’s Tip: the flavor of these cookies is all natural and we haven’t added yellow food coloring because we think these cookies are a beautiful color just as they are. If you really want these cookies to look more yellow you can add a drop of yellow food coloring when you add the vanilla. You could also use a pinch of turmeric if you want to keep things natural.
Sift the flour, baking soda, and salt into the bowl.
Beat on the lowest speed until combined. Take care not to over-mix.
Cover the bowl with plastic wrap and put in the refrigerator for at least 4 hours.
Chef’s Tip: it’s really important to chill the cookie dough for at least 4 hours as this prevents the cookies from spreading when you bake them. You could even make the dough the day before you intend to bake these cookies and leave it to chill in the refrigerator overnight.
When you are ready to begin baking, put the granulated sugar and powdered sugar into separate small bowls. Preheat the oven to 350°F and line two cookie sheets with parchment paper.
Remove the cookie dough from the refrigerator and use a tablespoon to scoop out portions. Roll each portion into a ball with your hands.
Dip the ball into the granulated sugar to coat. Next, coat it very well with the powdered sugar rolling multiple times so that the cookie ball is completely coated.
When you coat the cookie dough balls with powdered sugar do so thoroughly. It will look like it’s really caked on there and that is absolutely fine. They need to be very well coated.
Chef’s Tip: we coat the cookie dough in the granulated sugar first because the powdered sugar can dissolve when it comes into direct contact with the dough. If you make these cookies on a very hot day you might find the moisture in the air dissolves the powdered sugar more than if it was a cooler day.
Place the cookie balls on the parchment paper with 8 on each cookie sheet leaving some space in between. You can work in batches.
Chef’s Tip: when baking in batches only roll and coat what you can fit on to baking sheets and put the bowl of cookie dough back into the refrigerator while you wait for the cookies in the oven to bake.
Bake in the middle of the preheated oven for 12 minutes or until the cookies have spread into a cookie shape and have cracked on the top.
Remove from the oven and leave to cool on the baking sheet for 2 minutes then place on a wire rack until cool enough to eat.
Present!
Enjoy warm or at room temperature.
Tips and Techniques
- If you really want these cookies to look more yellow you can add a drop of yellow food coloring when you add the vanilla. You could also use a pinch of turmeric if you want to keep things natural.
- It’s really important to chill the cookie dough for at least 4 hours as this prevents the cookies from spreading when you bake them. You could even make the dough the day before you intend to bake these cookies and leave it to chill in the refrigerator overnight.
- When you coat the cookie dough balls with powdered sugar do so thoroughly. It will look like it’s really caked on there and that is absolutely fine. They need to be very well coated.
- Store extra Lemon Crinkle Cookies in an airtight container at room temperature for up to 3 days.
FAQ’s
Can You Freeze Lemon Crinkle Cookies?
Unbaked cookie dough can be frozen for up to 3 months. Bring to room temperature before rolling, coating and baking. To freeze baked Lemon Crinkle Cookies thoroughly wrap them and freeze for up to 3 months.
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Lemon Crinkle Cookies
Ingredients
Lemon Cookies
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- zest of two large lemons (about 1 tablespoon)
- juice of two large lemons (about 1 1/2 ounces)
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Sugar Coating
- 1/4 cup granulated sugar
- 3/4 cup powdered sugar
Instructions
- Add the butter and sugar to a large mixing bowl and beat with a handheld electric whisk until light and fluffy.1/2 cup unsalted butter, 1 cup granulated sugar
- Add the vanilla extract, egg, lemon zest and juice and beat again until creamy.1 teaspoon vanilla extract, 1 large egg, zest of two large lemons, juice of two large lemons
- Sift the flour, baking soda, and salt into the bowl.2 1/4 cups all purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt
- Beat on the lowest speed until combined. Take care not to over-mix.
- Cover the bowl with plastic wrap and put in the refrigerator for at least 4 hours.
- When you are ready to begin baking, put the granulated sugar and powdered sugar into separate small bowls.1/4 cup granulated sugar, 3/4 cup powdered sugar
- Preheat the oven to 350°F and line two cookie sheets with parchment paper.
- Remove the cookie dough from the refrigerator and use a tablespoon to scoop out portions. Roll each portion into a ball with your hands then dip the ball into the granulated sugar to coat. Next, coat it very well with the powdered sugar rolling multiple times so that the cookie ball is completely coated.
- Place the cookie balls on the parchment paper with 8 on each cookie sheet leaving some space in between. You can work in batches, returning the dough to the refrigerator between batches.
- Bake in the middle of the preheated oven for 12 minutes or until the cookies have spread into a cookie shape and have cracked on the top.
- Remove from the oven and leave to cool on the baking sheet for 2 minutes then place on a wire rack until cool enough to eat.
- Enjoy warm or at room temperature.
Notes
Tips and Techniques
- If you really want these cookies to look more yellow you can add a drop of yellow food coloring when you add the vanilla. You could also use a pinch of turmeric if you want to keep things natural.
- It’s really important to chill the cookie dough for at least 4 hours as this prevents the cookies from spreading when you bake them. You could even make the dough the day before you intend to bake these cookies and leave it to chill in the refrigerator overnight.
- When you coat the cookie dough balls with powdered sugar do so thoroughly. It will look like it’s really caked on there and that is absolutely fine. They need to be very well coated.
- Store extra Lemon Crinkle Cookies in an airtight container at room temperature for up to 3 days.
