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These Lemon Crinkle Cookies are a fun flavor twist on the traditional chocolate version. The perfect lemon cookies for all the lemon lovers in your life.
Why You’ll Love These Cookies!
Perfect Lemon Flavor: These cookies have a nice light lemon flavor to them, not too tart or overpowering.
Melt in Your Mouth Texture: This cookie recipes also have a nice soft texture and the powdered sugar coating gives them a melt in your mouth quality. They would be quite lovely with a cup of tea and perfect for any summer or springtime party or shower. I’m pretty much a fan of lemon anytime!
Ingredients Needed
- All Purpose Flour
- Sugar, granulated sugar and powdered sugar
- Butter, salted
- Eggs, large
- Extract, vanilla extract and lemon extract
- Lemons, juice and zest
- Baking Powder
- Salt
How to Make Lemon Crinkles
- Combine butter and sugar in a large bowl or the bowl of a stand mixer and mix until light and fluffy, 3-5 minutes. (use the paddle attachment with the stand mixer.). You can also use a hand mixer.
- Add in the vanilla extract, eggs, lemon zest, and lemon juice.
- Combine flour, baking powder and salt in a bowl.
- Add to butter and sugar mixture, stirring until just combined.
- Wrap dough in plastic wrap and refrigerate for at least two to three hours.
- Pour powdered sugar onto a bowl.
- Remove chilled dough from fridge and form cookie dough into a ball using a cookie scoop and roll cookie dough balls in powdered sugar.
- Place dough on parchment paper covered baking sheet.
- Bake at 350 degrees F until bottoms begin to barely brown, about 10-12 minutes.
- Remove from oven and allow cookies to sit on baking sheet for 3 minutes before transferring to cooling rack.
Tips from leigh Anne
- This cookie dough does need to chill for a few hours before baking, so plan ahead.
- Don’t be alarmed when the dough is very soft after mixing. A few hours of chilling helps it to set up.
- When baking cookies, always use a cookie scoop to get even sized balls of dough. This will help the cookies bake evenly.
Frequently Asked Questions
Can I freeze lemon crinkle cookies?
They can be frozen, just follow the directions here for freezing cookies. If you want to freeze the cookie dough, use the directions here.
How do I store leftover lemon crinkle cookies?
Keep them stored in an airtight container at room temperature for 3-4 days for best flavor and texture.
Can I use other citrus in these cookies?
Yes, you could make them with lime juice for a fun key lime flavor or with orange juice. If using other citrus switch out your extract too.
Check out more of my favorite lemon desserts:
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Lemon Crinkle Cookie Recipe
Ingredients
- ½ cup butter softened
- 1 cup sugar
- 1 whole egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 3 tsp lemon zest
- 2 Tbsp fresh lemon juice
- ¼ tsp salt
- 2 tsp baking powder
- 2 cups flour
- ½ cup powdered sugar
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, mix together the butter and sugar together until light and fluffy 3-5 minutes.
- Add in the vanilla, eggs, lemon zest, and lemon juice.
- Add in flour, baking powder and salt until just combined, excluding the powdered sugar.
- Wrap dough in plastic wrap and refrigerate for a couple of hours.
- Pour powdered sugar onto a bowl. Form dough in a ball and roll in powdered sugar.
- Place on greased or parchment lined baking sheet.
- Bake for 10-12 minutes or until bottoms begin to barely brown
- Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
Tips & Notes:
- This cookie dough does need to chill for a few hours before baking, so plan ahead.
- Don’t be alarmed when the dough is very soft after mixing. A few hours of chilling helps it to set up.
- When baking cookies, always use a cookie scoop to get even sized balls of dough. This will help the cookies bake evenly.
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ColleenB.-Tx. says
Oh, my hubby and brother both love lemon. Daughter, well she is into the chocolate crinkle cookies of which is requested by her for me to make for her birthday in place of a cake. Her birthday as well as my hubby’s birthday are both next month so guess I will be making both the lemon & the chocolate.
Now, here is a tip / suggestion. When I make crinkle cookies I first roll in granulated white sugar and then in well sifted powdered sugar. Everyone seems to like them better by rolling in white sugar first but choice is all up to you. I just say; give it a try sometime.
Enjoy your day as Everyday is a good day.
Leigh Anne says
This is brilliant! I can’t wit to try it. Thanks so much for sharing!
ColleenB.-Tx. says
The recipe I use for making the chocolate crinkles makes a large bath so what I do once Everything is all mixed up well I divide the dough into 4 equal sections; wrapping each section in plastic wrap and place in the refrigerator for at least 2 hours or until firm.
Working each section 1 at a time, I divide each section into16 -1-inch balls; roll in granulated sugar first and then to the well sifted powdered sugar and place on baking sheet that has been lined with parchment paper and then bake as directions say.
By placing the dough in the fridge for a spell ( 2 hours or over night) it makes for easier rolling them into a ball.