Home > Lemon Crinkle Cookies

Lemon Crinkle Cookies

by Nick Makrides
Published: Last Updated on

These soft and chewy Lemon Crinkle Cookies are so simple to make and pack a huge lemon flavor punch! They’re simply, the perfect way to brighten up anyone’s day!

The thing I’m most excited to share today is my simple trick to make sure that the powdered sugar crinkles and stays that way. You’ll be left with a cookie that has distinct crinkles every single time. This is a cookie that makes a great summertime treat but also a wonderful edible gift idea!

Lemon Crinkle Cookies - top down shot

What’s surprising about these cookies is that they’re almost cake like in texture than traditional cookie but still have a nice chewy like texture with a slightly crisp outside.

By the way, if you’re looking for more lemon dessert ideas then check out my Luscious Lemon Bars, Easy Blueberry Lemon Bars, Fluffy Lemon Mallow Slice or my PERFECT Lemon Meringue Pie!

Lemon Crinkle Cookies - single cookie held by a hand with tile background

What are Lemon Crinkle Cookies?

These gorgeous cookies have so much going for them! Let’s break them down:

  • The inside of these cookies is more like a cakey texture than a traditional cookie
  • These cookies are so aromatic because of the fresh lemon zest and juice used to give them their distinctive flavor
  • The crackle on the outside is lightly crispy and the best part is it stays there! It doesn’t disappear like most other recipes! Read the recipe for how I do that!

Please Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post. Let’s continue!

Lemon Crinkle Cookies - stacked on a plate

My SECRET to really good crinkles!

There’s one simple step to making sure those crinkles don’t disappear when these cookies are finished baking. Simply roll the cookies in caster sugar, also known as superfine sugar, before rolling in powdered sugar. This ensures the powdered sugar doesn’t soak into the cookie when baked.

Ingredients You Need To Make Lemon Crinkle Cookies

Lemon Crinkle Cookies - ingredients image

Cake flour – the cake flour in this recipe helps give these cookies a delicate texture. Making your own cake flour is easy. Simply take 1 tbsp of flour out of 1 cup of all-purpose flour and add 1 tbsp of corn starch. Sieve at least once to aerate. Alternatively, you can use all-purpose flour.

Baking powder – this helps the cookies rise and reacts with the lemon in the recipe too to make a light cookie.

Salt – I used fine salt. The salt helps elevate the flavor in the cookies.

Caster sugar – Also known as superfine sugar, this is used to sweeten the cookies and give them a fine crumb. The cookies are also rolled in this sugar to prevent the powdered sugar from dissolving into the cookies.

Lemon – Make sure you use fresh lemons for this recipe! It really elevates the flavor of these wonderful cookies. If using store bought cookies, make sure you clean them before zesting. To release the juices in the lemon, roll the lemon on your bench.

Butter – I used unsalted butter in this recipe. Make sure you let the melted butter cool to room temp before using.

Vanilla ExtractAlways use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

Eggs – I used large eggs. Make sure your eggs are at room temperature before using.

Powdered sugar – I used regular powdered sugar.

How to make Lemon Crinkle Cookies

Lemon Cookies

Lemon Crinkle Cookies - instructional image 01 

  1. To a medium sized mixing bowl, add the cake flour, baking powder and salt. Use a whisk to combine. Set aside.
  2. In a separate large bowl, add the sugar and lemon zest. Use clean hands to rub the lemon zest into the sugar.

Lemon Crinkle Cookies - instructional image 02

  1. Next, add the melted and cooled butter and whisk to combine. Then add the eggs and whisk until well combined. Add the juice of 1 lemon and whisk.
  2. Pour in the dry ingredients in and use a spatula to mix until a dough forms with no dry ingredients showing. Cover with plastic wrap and chill in the fridge for 2 hours or overnight.

Lemon Crinkle Cookies - instructional image 03

  1. Preheat a fan forced oven to 180C / 350F. Line two baking trays with baking paper. Once chilled, use a large scoop (about 3 tbsp) to scoop out 7 cookie balls.

Lemon Crinkle Cookies - instructional image 04

  1. Use your hands to roll into balls.
  2. Coat in the caster sugar

Lemon Crinkle Cookies - instructional image 05

  1. Then coat in the powdered sugar.
  2. Place on two baking trays and bake for 10 minutes in the middle rack of your oven. Allow to cool for 10 minutes before serving.

Tips and Tricks For Recipe Success!

  • Make sure your eggs are at room temperature. This will help ensure your cookies mix uniformly in the dough. If you store your eggs in the fridge, it’s easy to bring them to room temperature by letting them sit in a bowl of warm water for 10 minutes.
  • One of the best ways to get more juice from your lemons is to roll them before juicing them. Loosens the juices right up!
  • Make sure you zest the lemons before juicing. You want to make sure you’re zesting on the yellow part and not the bitter white part.
  • Allow the cookies to cool on the baking tray for 10 minutes before picking up. They’re quite soft when they’ve just come out the oven.
  • If the cookies stick to your hands as you’re rolling them, coat them in some powdered sugar.
  • Chill time is really important as it helps make the dough stiff enough to roll and stops the cookies from melting in the cookies.
  • Rub the lemon zest into the sugar to help release the oils. It makes the cookies even more fragrant.
  • Store these cookies in an airtight container for up to 5 days. They’re even better the next day!

Lemon Crinkle Cookies - stacked on on a baking tray

Frequently Asked Questions about Lemon Crinkle Cookies

What do these cookies taste like?

Lemon flavour punch! Not sour, just aromatic, and gorgeous! These cookies will take your tastebuds and nose into a lemon grove. That’s because of the freshly zested and juiced used in the recipe.

How do I store Lemon Crinkle Cookies?

Making these cookies is easy! You simply mix the flour, baking powder and salt in a bowl. Then add the sugar and lemon zest in a separate bowl and mix it with your hands to release the essential oils. Add the butter, lemon juice and eggs and mix before adding the dry ingredients to form a loose dough.

Why are these cookies rolled in two sugars?

These cookies are rolled in caster sugar and then powdered sugar. They’re rolled in caster sugar first then powdered sugar to help stop the powdered sugar from dissolving into the cookie.

Can you freeze the cookie dough?

Yep! To freeze before baking, place in a zip lock bag. To freeze after baked simply freeze on the baking tray until frozen, then transfer to a zip lock bag. Can be frozen for 3 months.

Is the dough supposed to be really soft?

Yes! Once made it’s almost cake batter like. Once chilled in the fridge is stiffens up and becomes easier to scoop and roll.

Gave these Lemon Crinkle Cookies a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

If you loved this recipe, check these out!

·      Luscious Lemon Bars

·      Fluffy Lemon Mallow Slice

·      Lemon Sponge Cake

·      PERFECT Lemon Meringue Pie

·      Lemon Tart

Lemon Crinkle Cookies - pinterest image

Lemon Crinkle Cookies - single cookie held by a hand with tile background

Lemon Crinkle Cookies

Serves 7

5 from 5 votes
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 2 hrs 20 mins
Course: Dessert
Cuisine: American

Ingredients

Lemon Crinkle Cookies

  • 1 1/2 cups (225g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup (160g) caster sugar or granulated sugar + 1/2 cup (100g) for coating
  • 1 lemon zest and juiced
  • 1/3 cup (85g) unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup (75g) powdered sugar


Instructions

Lemon Crinkle Cookies

  • To a medium sized mixing bowl, add the cake flour, baking powder and salt. Use a whisk to combine. Set aside.
  • In a separate large bowl, add the sugar and lemon zest. Use clean hands to rub the lemon zest into the sugar. Next, add the melted and cooled butter and whisk to combine. Then add the eggs and whisk until well combined. Add the juice of 1 lemon and whisk.
  • Pour in the dry ingredients in and use a spatula to mix until a dough forms with no dry ingredients showing. Cover with plastic wrap and chill in the fridge for 2 hours or overnight.
  • Preheat a fan forced oven to 180C / 350F. Line two baking trays with baking paper.
  • Once chilled, use a large scoop (about 3 tbsp) to scoop out 7 cookie balls. Use your hands to roll into balls. Coat in the caster sugar, then coat in the powdered sugar. Place on two baking trays and bake for 10 minutes in the middle rack of your oven. Allow to cool before serving.

Notes

Tips and Tricks For Recipe Success!

  • Make sure your eggs are at room temperature. This will help ensure your cookies mix uniformly in the dough. If you store your eggs in the fridge, it’s easy to bring them to room temperature by letting them sit in a bowl of warm water for 10 minutes.
  • One of the best ways to get more juice from your lemons is to roll them before juicing them. Loosens the juices right up!
  • Make sure you zest the lemons before juicing. You want to make sure you’re zesting on the yellow part and not the bitter white part.
  • Allow the cookies to cool on the baking tray for 10 minutes before picking up. They’re quite soft when they’ve just come out the oven.
  • If the cookies stick to your hands as you’re rolling them, coat them in some powdered sugar.
  • Chill time is really important as it helps make the dough stiff enough to roll and stops the cookies from melting in the cookies.
  • Rub the lemon zest into the sugar to help release the oils. It makes the cookies even more fragrant.
  • Store these cookies in an airtight container for up to 5 days. They’re even better the next day!

Nutrition

Calories : 315kcal
Carbonhydrates: 52g
Protein: 5g
Fat: 10g
Saturated Fat: 6g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 3g
Trans Fat : 0.4g
Cholesterol: 70mg
Sodium: 164mg
Potassium : 71mg
Fiber: 1g
Sugar : 30g
Vitamin A: 342IU
Vitamin C: 8mg
Calcium: 52mg
Iron: 2mg
Nutrition Disclosure

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7 comments

Nick Makrides August 9, 2022 - 8:22 am

5 stars
Hope you guys love this recipe, let me know if you try it! N x

Reply
Diana Ausderau August 12, 2022 - 4:53 pm

I’m a pastry chef as well, and my 9 year old son LOVES lemons! He saw your insta post with this recipe… and insisted that I make them 😉 Super yummy, super lemony and you got a 10/10 from Noah!

Reply
Nick Makrides August 30, 2022 - 10:25 am

That’s so sweet! Glad you loved it Diana! N x

Reply
Aldana September 16, 2022 - 2:07 pm

5 stars
Hi!! I love lemon cookies.. although one thing.. i’ve made them last nitgh, let the preparation in the fridge overnitgh and they end it up getting too flat, i think the lemon was too big and It was too much lemon. The batter was too runy. I’ll try them again for sure

Reply
Nick Makrides September 17, 2022 - 12:27 am

Hi Aldana! Sorry to hear that! Was there any time in between the fridge and cooping/baking? The batter needs to be cold when it goes into the oven. N x

Reply
Gabriele August 21, 2022 - 9:46 pm

There’s something wrong about me, can’t make a cookie hold the cookie shape to save my life😆 left the dough on the fridge to cool overnight and still they came out completely flat 😑

Reply
Nick Makrides August 23, 2022 - 1:11 am

Hi Gabirele! Hmm… that’s strange. Did you buy any chance leave them out in between taking out of the fridge to soop and putting in the oven? the batter softens quite a bit, even in the space of 10 minutes! N x

Reply

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