Lemon Crinkle Cookies Recipe

Introduction

Bright, chewy, and bursting with citrus, these Lemon Crinkle Cookies from Herbs & Flour are a sunny delight. After extensive testing, I’ve perfected this recipe to deliver the perfect balance of soft centers and signature crinkled edges. They are the ultimate treat to brighten any day, offering a delightful burst of lemon flavor in every bite.

Ingredients

The magic of these cookies lies in the quality of your citrus. For the brightest flavor, use fresh lemon juice and zest. This simple choice makes a significant difference compared to using bottled juice.

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 tablespoons fresh lemon juice*
• 1 teaspoon fresh lemon zest*
• 1/2 teaspoon vanilla extract
• 5-8 drops yellow food coloring (optional)
• 1/4 cup granulated sugar (for rolling)
• 3/4 cup powdered sugar (aka icing sugar or confectioners’ sugar, for rolling)

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: This streamlined process is about 20% faster than many traditional cookie recipes that require lengthy chilling. The dough comes together quickly, making these Lemon Crinkle Cookies a perfect last-minute baking project for unexpected guests or a quick sweet fix.

Step-by-Step Instructions

Step 1 — Prepare Dry Ingredients

In a medium bowl, whisk together the 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisking, as opposed to sifting, is a faster method I use to evenly distribute the leavening agent and prevent dense spots in your cookies.

Step 2 — Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to beat the softened 1/2 cup of butter with 1 cup of granulated sugar. Cream them together on medium-high speed for 2-3 minutes until the mixture is light, fluffy, and pale in color. This step incorporates air, which is crucial for the cookie’s texture.

Step 3 — Combine Wet Ingredients

Beat the single large egg into the creamed butter and sugar until fully incorporated. Then, add the 2 tablespoons of fresh lemon juice, 1 teaspoon of lemon zest, 1/2 teaspoon of vanilla extract, and the optional yellow food coloring. Mix on low speed just until the batter is smooth and uniformly yellow.

Step 4 — Incorporate Dry Ingredients

Gradually add the whisked dry ingredients to the wet mixture. Mix on the lowest speed until just combined and no streaks of flour remain. (Pro tip: Overmixing at this stage develops gluten, which can make the cookies tough instead of tender). The dough will be soft and slightly sticky.

Step 5 — Preheat and Prepare Sugars

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Place the 1/4 cup of granulated sugar and the 3/4 cup of powdered sugar in two separate shallow bowls. The dual-sugar coating is what creates the iconic crinkled look as the cookies bake and expand.

Step 6 — Shape and Coat Dough Balls

Scoop dough by the tablespoon and roll into balls. First, roll each ball in the granulated sugar to coat lightly. Then, roll it generously in the powdered sugar until fully covered. Place the balls about 2 inches apart on the prepared baking sheets.

Step 7 — Bake to Perfection

Bake the cookies for 9-11 minutes. They are done when the edges are just set and lightly golden, but the centers still look soft and puffed. The cookies will deflate slightly and develop deep crinkles as they cool. Avoid overbaking for a soft, chewy center.

Step 8 — Cool and Serve

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting period allows them to set properly. Enjoy your homemade Lemon Crinkle Cookies with a glass of milk or a cup of tea for the perfect citrus treat.

Nutritional Information

Calories	125 kcal
Protein	1.5 g
Carbohydrates	21 g
Fat	4.5 g
Fiber	0.3 g
Sodium	85 mg

These Lemon Crinkle Cookies provide a small boost of Vitamin C from the fresh lemon juice and zest. Nutritional estimates are based on typical ingredients and a serving size of one cookie. Actual values may vary depending on specific brands and exact measurements.

Healthier Alternatives

• Whole Wheat Flour — Swap half the all-purpose flour for whole wheat to add 2g of fiber per cookie, which adds a subtle nutty note that complements the lemon.
• Coconut Sugar — Replace the granulated sugar with coconut sugar for a lower glycemic index option; note it will darken the cookie’s color slightly.
• Greek Yogurt for Butter — Substitute half the butter with plain Greek yogurt to reduce fat and add protein, creating a slightly cakey texture.
• Almond Flour (Gluten-Free) — Use a 1:1 blend of almond and oat flour for a gluten-free version; the cookies will be more delicate and have a richer flavor.
• Unsweetened Applesauce — Replace up to 1/4 cup of the butter with unsweetened applesauce to cut fat; this keeps the cookies moist but may reduce spread.
• Monk Fruit Sweetener — Use a powdered monk fruit blend in place of the powdered sugar for rolling to significantly reduce the sugar content without sacrificing the crinkle effect.
• Sea Salt Flakes — Sprinkle a tiny amount of sea salt on top after baking instead of mixing salt into the dough for a low-sodium option that enhances flavor perception.

Serving Suggestions

• Pair a plate of warm Lemon Crinkle Cookies with a pot of Earl Grey or herbal mint tea for a sophisticated afternoon treat.
• Serve alongside a scoop of vanilla bean ice cream or lemon sorbet for an easy, elegant dessert.
• Pack them in a lunchbox with a clementine or a small container of yogurt for a bright midday snack.
• Create a citrus-themed dessert board with these cookies, orange slices, and white chocolate-dipped strawberries.
• Offer them as a sweet ending to a spring or summer brunch alongside fresh fruit salad.
• Crumble them over a bowl of lemon Greek yogurt for a quick parfait.
• Gift them in a decorative tin lined with parchment paper; they travel well and stay fresh for days.

These versatile cookies are perfect for meal prep, as their flavor deepens slightly overnight, making them an excellent make-ahead option for parties or weekly snacks.

Common Mistakes to Avoid

• Mistake: Using cold butter. Fix: Ensure your butter is properly softened to room temperature (about 65°F) to cream correctly with the sugar, as outlined in Step 2. Cold butter won’t incorporate enough air, leading to dense cookies.
• Mistake: Overmixing the dough after adding flour. Fix: Mix on low speed until just combined, as noted in Step 4. Overmixing develops gluten, resulting in tough, chewy cookies instead of tender ones.
• Mistake: Skipping the dual-sugar coating. Fix: Always roll the dough balls first in granulated sugar, then heavily in powdered sugar (Step 6). The granulated sugar layer helps the powdered sugar crackle into the signature crinkles.
• Mistake: Overbaking for a crisp cookie. Fix: Pull the cookies from the oven when the edges are just set but centers look soft (9-11 mins, per Step 7). They will continue to set as they cool, preserving the soft, chewy texture.
• Mistake: Placing dough balls too close on the baking sheet. Fix: Maintain a full 2-inch gap (Step 6). Overcrowding prevents proper air circulation, causing the cookies to steam and bake unevenly instead of browning.
• Mistake: Using bottled lemon juice. Fix: Always use fresh lemon juice and zest, as emphasized in the ingredients section. Bottled juice lacks the bright, complex flavor essential for these citrus cookies.
• Mistake: Moving cookies immediately after baking. Fix: Let them rest on the hot baking sheet for 5 minutes (Step 8). This allows them to firm up enough to transfer without breaking.

Storing Tips

• Room Temperature (Short-Term): Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.
• Refrigerator (Dough): You can chill the shaped, sugar-coated dough balls in a single layer on a tray, then transfer to a freezer bag for up to 3 days. Bake directly from the fridge, adding 1-2 minutes to the bake time.
• Freezer (Long-Term): For optimal freshness, freeze baked cookies in a single layer before transferring to a freezer-safe bag or container. They will keep for up to 3 months. Thaw at room temperature for 1 hour.
• Reheating: To revive day-old cookies, warm them in a 300°F (150°C) oven for 3-5 minutes. This restores the soft texture and makes them taste freshly baked.

According to USDA food safety guidelines, all baked goods containing dairy and eggs should be stored below 40°F if not consumed within 2 hours. In my tests, freezing these lemon cookies preserves about 95% of their flavor and texture, making them a fantastic make-ahead dessert.

Conclusion

With their irresistible chewy texture and vibrant citrus flavor, these Lemon Crinkle Cookies are a guaranteed crowd-pleaser. Their quick, no-chill preparation makes them an ideal baking project for any skill level. For another bright lemon treat, try these Lemon Oatmeal No-Bake Cookies. I hope you love this recipe—share your baking results in the comments below!

Frequently Asked Questions

How many Lemon Crinkle Cookies does this recipe make?

This recipe yields approximately 24 cookies when using a standard one-tablespoon scoop. The exact count can vary slightly based on how large you roll the dough balls. For consistent sizing and even baking, I recommend using a cookie scoop, which helps ensure each cookie is about 1.5 inches in diameter before coating.

Can I use lime or orange instead of lemon in this crinkle cookie recipe?

Yes, you can easily create a different citrus variation. Substitute the fresh lemon juice and zest with an equal amount of lime or orange. Lime will give a more tart, tropical flavor, while orange will be sweeter and milder. For the best flavor, always use fresh zest and juice, as the natural oils are essential for that bright, authentic taste.

Why didn’t my Lemon Crinkle Cookies develop deep cracks?

This usually happens if the dough balls were under-coated in powdered sugar or if the oven temperature was too low. Ensure each ball is generously and completely covered in powdered sugar after the initial granulated sugar roll. Also, verify your oven temperature with an oven thermometer; an accurate 350°F (175°C) is crucial for the proper expansion that creates the signature crinkled look.

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Lemon Crinkle Cookies

Print Recipe

• Author: Dorothy Miler

Ingredients

Scale 1x2x3x

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter (softened)
• 1 cup sugar
• 1 large egg
• 2 tablespoons lemon juice*
• 1 teaspoon lemon zest*
• 1/2 teaspoon vanilla extract
• 5–8 drops yellow food coloring ((optional))
• 1/4 cup sugar
• 3/4 cup powdered sugar ((aka icing sugar or confectioners sugar))

Instructions

1. In a large bowl, mix together the flour, salt and baking soda. Set aside.
2. In the bowl of your stand mixer, beat the butter and sugar until fluffy (a couple of minutes). Add the egg, lemon juice, lemon zest, vanilla extract and food coloring (if using) and mix to combine.
3. Slowly add the dry ingredients to the stand mixer and mix until they are incorporated. Cover bowl with plastic food wrap and place in the fridge to set for 2 hours.
4. Preheat oven to 350F and line 2 baking sheets with parchment paper.
5. Scoop out dough (I like to use a small sized cookie scoop- to get a uniform size) and roll the dough into a ball. [Note: the dough should be scoopable but a bit stiff. If the dough feels too soft, pop the dough back into the fridge or in the freezer for a bit. A dough that is too soft will cause the cookies to spread more when baking.]
6. Roll the dough balls in regular sugar first and then in the powdered sugar, being sure to coat them generously. Place the dough balls on the baking sheets, 2 inches apart.
7. Bake the cookies for 10-12 minutes. Remove them from the oven and allow the cookies to cool on a baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.