These lemon crinkle cookies are flavored with lemon three ways! They’re beautifully thick, soft, and chewy, with a distinctly bright and lemony flavor.

An overhead view of lemon crinkle cookies on a parchment paper-lined baking tray.

If you can believe it, these cookies taste even better than they look! Just like my classic lemon cookies, they’re bright, zingy, and full of fresh lemon flavor.

What Makes These Cookies The Best

  • Easy to make. Although you do have to chill the cookie dough, it’s easy to mix together and can even be prepped ahead of time.
  • They’re packed with lemon. The cookie dough is infused with lemon flavor using a blend of freshly squeezed lemon juice, lemon zest, and lemon extract.
  • The powdered sugar doesn’t absorb into the cookies. There’s nothing more frustrating than making crinkle cookies and having the powdered sugar dissolve almost as soon as they come out of the oven. Just like my chocolate crinkle cookies and red velvet crinkle cookies, the powdered sugar stays put and holds up for days!
  • Transport well! These are perfect for potlucks, picnics, barbecues, etc.

If you’ve got lemon lovers in your family, don’t expect these lemon crinkle cookies to last very long. They never do in our house!

An overhead view of the ingredients in lemon crinkles.

Recipe Ingredients

  • Lemons: You will need one large lemon or two medium lemons to have enough lemon juice and zest for these cookies.
  • Lemon Extract: Does not make the cookies taste artificial, it simply enhances the lemon flavor. My personal favorite brands are Watkins and McCormick.
  • Unsalted Butter: Must be softened to room temperature before making the cookie dough. If you only have salted butter on hand, just omit the additional salt called for in the recipe.
  • Granulated Sugar: Sweetens the cookies without competing with the lemon flavor. The cookies are also coated in granulated sugar before being rolled in powdered sugar. This helps the powdered sugar stick and keeps it from melting back into the cookie dough.
  • Flour: This provides the structure for the cookies. Just be sure to measure your flour correctly.
  • Baking Powder: Provides some lift to the cookies. In my recipe testing, I found that using just baking powder also prevents the cookies from spreading too much (which can cause the powdered sugar coating to look a little sparse).
  • Powdered Sugar: This is used for coating the cookie dough. Don’t be afraid to be generous with the powdered sugar either!
  • Yellow Food Coloring: Optional, but recommended if you want cookies that are vibrant yellow in color.
An overhead view of creamed butter and sugar in a glass mixing bowl.
An overhead view of creamed butter, sugar, egg, and lemon in a glass mixing bowl.

How To Make Lemon Crinkle Cookies

  1. Beat the butter and sugar together: I used a stand mixer fitted with a paddle attachment, but a handheld electric mixer works too.
  2. Add the wet ingredients: This includes the egg, lemon juice, zest, and extract. If using yellow food coloring, go ahead and add it at this stage.
An overhead view of flour, salt, and baking powder in a glass mixing bowl with a whisk.
An overhead view of lemon cookie dough in a glass mixing bowl.
  1. Whisk together the dry ingredients: You’ll need to use a separate bowl to combine the flour, salt, and baking powder.
  2. Add the dry ingredients to the wet: Mix just until combined, then cover the bowl tightly and chill the cookie dough for 1 hour. This will give the flour time to hydrate. In other words, it absorbs some of the moisture in the dough so the powdered sugar doesn’t dissolve.
Raw lemon crinkle cookie dough balls on a parchment paper-lined baking sheet.
Lemon crinkle cookies on a parchment paper-lined baking sheet.
  1. Coat in sugar: Remove the chilled cookie dough from the fridge and scoop it into balls. Roll each ball in some granulated sugar, then in powdered sugar. Place on parchment paper-lined baking sheets.
  2. Bake the cookies: You’ll know they’re done when the tops are just set.
A stack of lemon crinkles on a speckled dessert plate.

Frequently Asked Questions

Can the lemon extract be substituted?

If you don’t have lemon extract on hand, you can replace it with an extra 1 to 2 teaspoons of lemon zest. The cookies won’t taste as strongly of lemon, but the lemon flavor will still be pronounced.

Can the cookie dough be frozen?

Yes, you can roll the cookie dough into balls and then freeze them for up to three months.

When you’re ready to bake the cookies, thaw the dough overnight in the fridge, roll in granulated sugar, then the powdered sugar, and bake as directed.

Can the food coloring be omitted?

Yes, the yellow food coloring may be omitted. I added just a few drops to give the cookies a subtle yellow color, but you can skip the food coloring entirely. Just note that the cookies won’t look as yellow without the food coloring.

Three lemon crinkles on a speckled white dessert plate.

Baking Tips

  • These are thick cookies! If you prefer for your cookies to spread more, you may use ¾ teaspoon baking powder and ¼ teaspoon baking soda instead of 1 teaspoon of baking powder.
  • Both the egg and butter should be brought to room temperature before being added to the cookie dough. If you forgot to bring your egg to room temperature, submerge it in a bowl of warm water for 5 minutes.
  • Make sure to spoon your flour into the measuring cup, then level it off with the back of a knife. If you scoop the flour directly from the bag, you’ll end up with too much and your cookies will not spread very well.
Several lemon crinkle cookies on a piece of parchment paper.

Lemon Crinkle Cookies

Prep Time: 30 minutes
Cook Time: 12 minutes
Chilling Time: 1 hour
Total Time: 1 hour 42 minutes
Lemon crinkle cookies are flavored with lemon three ways! They're beautifully thick, soft, and chewy, with a distinctly bright and lemony flavor. This is the ultimate spring and summer cookie recipe!
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Ingredients

Servings: 18 cookies

Lemon Cookies

  • ½ cup unsalted butter softened (115 grams; 1 stick)
  • ¾ cup granulated sugar (150 grams)
  • 1 large egg at room temperature
  • 2 tablespoons fresh lemon juice (30 ml)
  • 1 tablespoon lightly packed lemon zest
  • 1 teaspoon lemon extract
  • 2 to 3 drops yellow food coloring optional
  • 1 ¾ cups all-purpose flour spooned and leveled (220 grams)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Powdered Sugar Coating

  • 3 tablespoons granulated sugar (40 grams)
  • ½ cup powdered sugar (60 grams)

Instructions
 

  • To make the lemon cookies: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar together for 1 to 2 minutes or until well combined. Add the egg and mix until fully combined.
  • Mix in the lemon juice, lemon zest, lemon extract, and yellow food coloring until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
  • ​​In a separate large mixing bowl, whisk together the flour, baking powder, and salt.
  • Add the dry ingredients to the wet ingredients and mix until just combined.
  • Cover tightly and transfer to the refrigerator to chill for at least 1 hour.
  • Once the cookie dough is almost chilled, preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
  • For the powdered sugar coating: Remove the cookie dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough into balls. Roll each ball of cookie dough in the granulated sugar, then roll generously in the powdered sugar, and place onto the prepared baking sheets.
  • Bake for 11 to 13 minutes, or until the tops of the cookies are set. Remove from the oven and cool on the baking sheets for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.

Notes

Storage Instructions: Cookies may be stored in an airtight container at room temperature for up to one week.
Freezing Instructions: Cookie dough will freeze well for up to 3 months. Thaw overnight in the fridge, then coat the cookies in sugar and powdered sugar, and bake as directed.
Cuisine: American
Course: Dessert
Author: Danielle Rye
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.

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