Table of Contents
Have you ever taken a bite of something so bright and soft it just tastes like sunshine? That’s exactly what you get with this lemon crinkle cookies recipe—a light, chewy treat that brings fresh lemon flavor to the center of your cookie plate.
Whether you’re baking for a spring brunch, holiday cookie swap, or just craving something citrusy and sweet, these cookies check all the boxes. They’re easy to make, irresistibly soft on the inside, and finished with that signature powdered sugar crackle that makes them almost too pretty to eat (almost).
This version is made from scratch using simple ingredients and real lemon zest, but I’ll also share tips for shortcuts like using cake mix and Cool Whip if you’re baking in a pinch.
Let’s get into it—because once you try these, you might never go back to basic sugar cookies again.
What You’ll Need
This lemon crinkle cookies recipe keeps things simple, using common pantry staples to create a soft, chewy cookie with a bright lemon flavor and a signature crinkled top. Before you begin, make sure everything is prepped and ready to go. A smooth process starts with a clean setup.
Ingredients
These are the essential ingredients you’ll need to make these chewy lemon crinkle cookies from scratch:
- 1 ½ cups all-purpose flour – for structure and a soft crumb
- ¼ teaspoon baking powder – helps the cookies rise gently
- ¼ teaspoon salt – balances the sweetness
- ⅛ teaspoon baking soda – adds lightness to the texture
- 1 cup granulated sugar – for sweetness and spread
- ½ cup unsalted butter, softened – gives a soft, rich base
- 1 large egg – binds the dough and adds moisture
- 1 teaspoon vanilla extract – adds depth and balance
- 1 teaspoon lemon extract – boosts citrus flavor
- Zest and juice of 1 lemon – adds fresh, natural lemon brightness
- 1 drop yellow food coloring (optional) – for a soft, sunny look
- ¾ cup powdered sugar – coats the dough to create that crinkle effect
Tools
You won’t need anything fancy, but having these tools ready will make the process easier:
- Mixing bowls (at least one large, one medium)
- Hand or stand mixer
- Microplane or fine grater (for lemon zest)
- Citrus juicer or reamer
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
Quick Note
If you’re planning these cookies for a spring gathering, Easter dessert, or holiday cookie exchange, consider doubling the recipe. These cookies tend to disappear fast—especially when plated next to heavier, chocolate-based treats. Their light, fresh flavor makes them an easy favorite.
Now that everything’s lined up, let’s walk through the step-by-step process to make these easy lemon crinkle cookies at home.
Detailed Cooking Instructions
Now that your ingredients are ready, let’s bring everything together. This lemon crinkle cookies recipe is easy to follow and doesn’t require advanced baking skills. The key is to follow each step with care so you get that soft, chewy texture and the crinkled, powdered sugar top that makes these cookies a standout.
1: Mix the Dry Ingredients
In a medium bowl, whisk together the following:
- 1 ½ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
Set this bowl aside. You’ll mix it into the wet ingredients later.
2: Cream the Butter and Sugar
In a large mixing bowl, beat the following until the mixture is smooth and light:
- ½ cup softened unsalted butter
- 1 cup granulated sugar
Use a hand mixer or stand mixer on medium speed. This should take about 2–3 minutes. The mixture should look fluffy and pale.
3: Add Flavor and Liquid Ingredients
To the creamed butter and sugar, add:
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- Zest and juice of 1 lemon
- 1 drop yellow food coloring (optional)
Mix until fully combined. The batter will look smooth and slightly runny at this stage.
4: Combine Wet and Dry
Slowly add the dry ingredients into the wet mixture. Stir just until no dry flour remains. Avoid overmixing—this can make the cookies tough.
5: Chill the Dough
Cover the bowl and place the dough in the refrigerator for at least 1 hour. This helps the dough firm up, making it easier to handle and helping the cookies hold their shape while baking.
6: Preheat the Oven
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
7: Shape and Coat the Dough
Remove the dough from the fridge. Scoop it into 1 ½-inch balls using a cookie scoop or spoon. Lightly roll each ball between your hands, then gently flatten them to about ½ inch thick.
Roll each dough ball in ¾ cup powdered sugar until fully coated. Make sure every surface is covered to get that classic crinkle effect.
8: Bake
Place the coated dough balls on the prepared baking sheet, leaving space between them. Bake for 12 to 15 minutes, or until the tops look crackled and matte—not glossy.
Avoid overbaking. The centers should still be soft when you remove them from the oven.
9: Cool
Let the cookies rest on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. This helps them set without overcooking.
These easy lemon crinkle cookies are best enjoyed fresh but can be stored in an airtight container for up to 4 days.
Coming up: simple tips to make this recipe your go-to for Easter desserts, holiday cookie swaps, or any time you need a bright, sweet bite.
Tips & Tricks
Even a simple cookie can be better with a few small adjustments. These tips will help you get the most out of this lemon crinkle cookies recipe, whether you’re baking for a holiday party, a bake sale, or just your own snack stash.
Chill the Dough
Don’t skip this step. Chilling the dough for at least 1 hour firms it up, making it easier to handle and helping the cookies keep their shape. Cold dough also results in more pronounced crinkles.
Coat Generously
Roll the dough balls in plenty of powdered sugar. If you skimp, the crinkle pattern won’t show as clearly. For best results, roll once, then give them a second roll right before baking.
Use Fresh Lemons
Bottled juice can’t match the flavor of fresh lemon juice and zest. The natural oils in lemon zest give these cookies their bright, fresh aroma. If you’re making these for a spring or summer gathering, the fresh lemon really shines.
Make It Your Own
Looking for a shortcut? Swap the dry ingredients for lemon cake mix and Cool Whip to create a quick version with fewer steps. It’s a great option for holiday baking when time is tight.
For something different, try folding in a spoonful of lemon curd before shaping the dough, or dusting with extra zest after baking. These small changes add extra layers of flavor.
Freeze for Later
The dough freezes well. Scoop into balls, freeze on a tray, then store in a sealed bag. When ready to bake, roll in powdered sugar and bake directly from frozen—just add 1–2 minutes to the baking time.
Plan for Occasions
These cookies are great for Easter, Mother’s Day, and spring bake sales, but they’re also light enough to enjoy year-round. For gifting, package them in a tin with parchment between layers to keep the crinkles intact.
Next: other lemon and crinkle-style cookies you might want to try next.
You Might Also Like
If you’re into bright, satisfying treats like these lemon crinkle cookies, there’s a good chance you’ll enjoy these other easy and delicious cookie recipes. Whether you’re sticking to low-carb, prepping for a holiday, or just want something quick and citrusy, these are worth a look:
- Easy Keto Lemon Pound Cookies That Taste Amazing
Light, zesty, and low-carb—these cookies bring all the lemon flavor without the sugar crash. - Perfect Keto Butter Cookies – Low-Carb & Melt-in-Your-Mouth
Buttery and satisfying with a crisp edge, these are a go-to for keto-friendly dessert lovers. - Easy 4th of July Cookies Everyone Will Love
Festive, colorful, and ideal for patriotic parties or summer celebrations. - Heart Jam Cookies Recipe – Buttery, Sweet & Easy to Make
A classic choice for Valentine’s Day or afternoon tea, these are sweet and visually charming. - Creamy Lemon Bites – Quick No-Bake Citrus Treat
Short on time? These no-bake bites pack a big lemon punch with minimal effort.
Try a few and see which becomes your next favorite. Each recipe is built for real home bakers—simple steps, satisfying results.
Frequently Asked Questions
Still have questions about making the perfect lemon crinkle cookies? Here are some of the most common ones, answered clearly and simply to help you bake with confidence.
You can, but it’s not ideal. Fresh lemon juice and zest give these cookies a brighter, more natural flavor. Bottled juice lacks the same aroma and freshness.
The most common reasons are:
The dough wasn’t chilled long enough
You didn’t roll them in enough powdered sugar
Your oven temperature was off
Chilling helps control the spread, and a thick coating of sugar is what creates that signature crackled top.
Yes. For a faster version, you can use lemon cake mix and Cool Whip to form the dough. It’s an easy shortcut that still delivers soft, chewy results. Great for busy holiday baking.
Store in an airtight container at room temperature for up to 4 days. If you need to keep them longer, freeze the cookies in a sealed container. Let them thaw at room temperature before serving.
Definitely. These cookies are popular for Easter, Mother’s Day, spring bake sales, and even Christmas cookie swaps. They’re light, colorful, and look great in a cookie tin.
Yes. Use a gluten-free 1:1 flour substitute for a celiac-safe version. For vegan cookies, swap the egg for a flax egg and use a plant-based butter. The texture may vary slightly but still turns out soft and flavorful.
Have another question not covered here? Leave a comment or reach out—happy to help troubleshoot or suggest a variation.
Heavenly Lemon Crinkle Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 28 minutes
- Yield: 24 cookies
- Category: Bakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These chewy lemon crinkle cookies are soft, sweet, and full of bright citrus flavor. Perfect for spring gatherings, holiday swaps, or anytime you crave something light and fresh. This easy recipe uses simple ingredients and delivers bakery-style results from scratch.
Ingredients
- 1 ½ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- Zest and juice of 1 lemon
- 1 drop yellow food coloring (optional)
- ¾ cup powdered sugar (for coating)
Instructions
- In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add the egg, vanilla, lemon extract, lemon zest, lemon juice, and food coloring (if using). Mix until combined.
- Stir the dry ingredients into the wet ingredients until a soft dough forms.
- Cover and refrigerate the dough for 1 hour.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop chilled dough into 1 ½-inch balls and lightly flatten. Roll each in powdered sugar until fully coated.
- Place on the baking sheet with space between cookies. Bake for 12–15 minutes or until crinkled and matte.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- For a shortcut version, use lemon cake mix and Cool Whip instead of scratch ingredients.
- Add lemon curd inside each dough ball for a filled version.
- Freeze dough balls and bake from frozen with 1–2 extra minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: lemon crinkle cookies recipe, chewy lemon cookies, lemon cookies from scratch, easy lemon crinkle cookies, holiday lemon cookies
Save This Recipe for Later
Don’t let a great cookie recipe slip through the cracks. If these lemon crinkle cookies made your must-bake list (and they should), be sure to save them for your next baking day, holiday gathering, or spring brunch.
Planning ahead for Easter desserts, a Mother’s Day treat, or your next holiday cookie swap? This recipe is easy to revisit and even easier to love again.
Pin it here and keep it on hand whenever you need a bright, chewy cookie that brings a little sunshine to your kitchen.
