Lemon Crinkle Cookies
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These chewy lemon crinkle cookies are made in one bowl and can be baked as soon as the dough is prepared. So that means warm lemon cookies in about 20 minutes or less! These lemony cookies are rolled in powdered sugar, and lots of lemon flavor make these lemon crinkle cookies hard to resist.
Until recently, ok maybe it’s been the last few years I’ve become quite the lover lemon desserts. Seriously I love lemon anything now. It may have started with easy lemon bars, or these Lemon Macarons or maybe it was this lemon pound cake? Whichever dessert it was, I can’t seem to get enough.
And today I’m sharing another lemon dessert – these easy lemon crinkle cookies rolled in powdered sugar inspired by my chocolate crinkle cookies. This cookie recipe couldn’t be easier, much like the chocolate crinkles. These lemon crinkle cookies are made in one bowl, without any eggs, and can the lemon cookie dough can be baked immediately. So triple lemon dessert win, am I right?
I used lemon juice, lemon zest, and lemon extract for the ultimate lemon taste in this lemon crinkle cookies recipe. These cookies definitely pack some serious lemon flavor and are perfectly sweet with a slight lemon tart taste. Some lemon cookies use lemon cake mix, but I wanted pure lemon taste from scratch! And that’s what we got.
Ok let’s get going, I’m craving a lemon cookie.
See Also:
- These buttery glazed lemon cookies need to be the next lemon dessert you make!
- In less than 30 minutes and one mixing bowl later, these white chocolate snickerdoodle blondies will be in the oven!
- These Andes mint cookies are full of chocolate and Andes candies. This is an easy to make chewy chocolate cookie dough made with peppermint extract that comes together in minutes.
Why you will love these lemon crinkle cookies
- No eggs needed – Eggs are expensive right now! So whether you have an egg allergy or just want to do some baking without eggs, these lemon crinkle cookies are for you.
- No need to refrigerate dough – The cookie dough does not need to be chilled first, which means these cookies mix up quick. You’ll have home baked cookies in no time.
- One bowl recipe – These cookies are made in one mixing bowl, so less dishes! Hooray!
Ingredients Needed
- Unsalted Butter – You want to use softened butter so it can be creamed together with the sugar. You can use salted butter, but your cookies may be a bit too salty, and can make them spread a bit more.
- Granulated Sugar – White sugar is used to sweeten the cookies, but also to help aerate the dough during the creaming method. The sugar will also help create a tender cookie.
- Vanilla Extract – To flavor the cookie dough.
- Lemon Extract – To give extra lemon flavor.
- Lemon Juice – Fresh lemon juice gives great lemon flavor. You can also use bottled lemon juice if needed instead of fresh lemon juice.
- Lemon Zest – The lemon zest adds a ton of lemon flavor! Zest the lemon with a microplane for easiest way to get the job done.
- All-purpose flour – Be sure to measure the flour properly so your cookies aren’t overly dry or cakey. Spoon the flour into your cup and level it off, do not pack it down or you will end up with too much flour in the cup.
- Baking Powder – To help give the cookies lift. Do not use baking soda. Baking powder and baking soda are not the same ingredient and will not react the same in your dough.
- Cornstarch – Helps create a soft lemon crinkle cookie.
- Powdered Sugar – Or confectioners sugar or icing sugar. You will roll the lemon cookie dough balls in powdered sugar before baking to give them the crinkle look. If you don’t have any, you can make your own homemade powdered sugar if you don’t have any with regular sugar.
How to make lemon crinkle cookies
Make the dough
Position a rack in the center of your oven. Preheat your oven to 350℉ (177oC) and line your cookie sheets with parchment paper.
In a large mixing bowl with an electric mixer (you can use a hand mixer or a stand mixer with paddle attachment) cream together the softened butter and granulated sugar, until light and fluffy, about 2 to 3 minutes.
Beat in the extracts, lemon zest and juice until combined.
With mixer on low speed, beat in the flour, baking powder, and cornstarch and mix just until the cookie dough forms.
The dough will get slightly tough to stir, like sugar cut out cookie dough. Stop mixing once the last of the flour has been incorporated.
Scoop, roll, and bake
Use a small cookie scoop (2 tablespoons), scoop the cookie dough, roll into a ball in your hands and then roll each cookie dough ball in the powdered sugar in a small bowl.
Then place onto your cookie sheet, spaced about 1 inch apart. These crinkle cookies only spread slightly, they will need a little bit of space on the cookie sheet
Bake for 10-12 minutes, or until the edges are set and the bottoms of the cookies are lightly browned.
Allow to cool slightly on a wire rack and sift more powdered sugar on top of the cookies before enjoying!
Crinkle Cookie Recipe Add-Ins
- White chocolate chips – Stir in 1 cup of white chocolate chips to the cookie dough before scooping.
- Strawberries or raspberries – Stir in 1/2 cup chopped strawberries or fresh raspberries for a berry twist!
- Different flour – You can try making these with almond flour or 1/2 whole wheat flour for a more nutritious flour choice.
Recipe Tips:
- Measure flour correctly. Spoon the flour into your cup and level it off for the correct amount. For best results it’s best to use a kitchen scale and weigh your flour instead of using measuring cups.
- Thick dough – This cookie dough is thick and can be a bit difficult to mix at the end, and won’t spread much in the oven.
- Cookies won’t spread much – You don’t need to space these out on the cookie sheet because the thick cookie dough won’t spread much.
- Use a cookie scoop – For uniform cookies, that bake evenly it’s recommended to use a cookie scoop.
Lemon Crinkle Cookie FAQ’s
Store these cookies in an airtight container for up to 4 days at room temperature. For longer storage, I recommend freezing them.
Yes you can freeze the baked lemon crinkle cookies for up to 3 months in an airtight container. Thaw at room temperature before enjoying.
Unbaked lemon crinkle cookies, not rolled in powdered sugar, can be frozen for up to 3 months. Freeze cookie dough balls on baking sheet, then transfer to a container or plastic bag. When ready to bake, thaw at room temperature for 30 minutes, then roll in powdered sugar and bake as directed.
No, you don’t need to chill the dough. However, if your cookies are spreading too much then your butter may have been too warm. You can always chill the dough for 30 minutes first. It’s also important to check your oven temperature with an oven thermometer to make sure it’s running correctly.
And if the cookies spread too much, use a spoon and push the edges in to round the cookies and make them not as flat.
Yes you can make a double batch without overwhelming your mixer. Just double the ingredients and follow the recipe as directed.
More cookie recipes
Lemon Crinkle Cookies
Ingredients
- ½ cup (1 stick, 113 g) unsalted Butter, softened
- ¾ cup (150 g) granulated Sugar
- 1 teaspoon Vanilla Extract
- ½ teaspoon Lemon Extract
- 2 Tablespoons Lemon Juice
- 2 tablespoons Lemon Zest
- 2 cups (240 g) all-purpose flour *spooned and leveled
- 1 ½ teaspoons Baking Powder
- 1 tablespoon Cornstarch
- ½ cup (57 g) Powdered Sugar
Instructions
- Position a rack in the center of your oven. Preheat your oven to 350℉ (177°C) and line your cookie sheets with parchment paper.
- In a large mixing bowl with an electric mixer (you can use a hand mixer or a stand mixer with paddle attachment) cream together the softened butter and sugar, until light and fluffy, about 2 to 3 minutes.
- Beat in the lemon extract, vanilla extract, lemon juice, and zest until combined.
- With mixer on low speed, beat in the flour, baking powder, and cornstarch and mix just until the cookie dough forms. Stop mixing once the last of the flour has been incorporated. Do not overmix.
- Use a small cookie scoop (2 tablespoons), scoop the cookie dough, roll into a ball in your hands and then roll each cookie dough ball in the powdered sugar in a small bowl. Then place onto your cookie sheet, spaced about 1-2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the bottoms of the cookies are slightly golden.
- Allow to cool slightly and sift more powdered sugar on top of the cookies before enjoying!
Notes
- Storage: Store these cookies in an airtight container for up to 4 days at room temperature. For longer storage, I recommend freezing them.
- Freezing: You can freeze the baked lemon crinkle cookies for up to 3 months in an airtight container. Thaw at room temperature before enjoying. Unbaked lemon crinkle cookies, not rolled in powdered sugar, can be frozen for up to 3 months. Freeze cookie dough balls on baking sheet, then transfer to a container or plastic bag. When ready to bake, thaw at room temperature for 30 minutes, then roll in powdered sugar and bake as directed.
- The dough will get slightly tough to stir, like sugar cut out cookie dough.
- These cookies only spread slightly, they will need a little bit of space on the cookie sheet
I doubled the recipe and the dough never set up. It was very crumbly and I was not able to roll it into balls. I triple checked the recipe as I was measuring but no luck. I had to toss it all out. Also, It takes way more than 20 minutes just to prep ingredients.
I made the chocolate crinkle cookies and they came out perfect.
Hi Tammy, I’m not sure what went wrong for you as this has been made by many many people with lots of success I’m wondering if you added too much flour? Hope you try them again!
LOVE these lemon cookies! They have just the right amount of lemon in them, especially for kids who don’t like things too sour.
Thank you Shawna! I’m so glad you love these cookies!!