Lemon Crinkle Cookies
These soft and chewy Lemon Crinkle Cookies are so simple to make and pack a huge lemon flavor punch! Theyโre simply, the perfect way to brighten up anyoneโs day!
The thing Iโm most excited to share today is my simple trick to make sure that the powdered sugar crinkles and stays that way. Youโll 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!
Whatโs surprising about these cookies is that theyโre 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 youโre 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!
What are Lemon Crinkle Cookies?
These gorgeous cookies have so much going for them! Letโs 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 doesnโt 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 โ just scroll down to the bottom, or click the โJump to Recipeโ button at the top of this post. Letโs continue!
My SECRET to really good crinkles!
Thereโs one simple step to making sure those crinkles donโt 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 doesnโt soak into the cookie when baked.
Ingredients You Need To Make Lemon Crinkle Cookies
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 Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if youโd 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
- 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 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, itโs 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 youโre 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. Theyโre quite soft when theyโve just come out the oven.
- If the cookies stick to your hands as youโre 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. Theyโre even better the next day!
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. Thatโs 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. Theyโre 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 itโs 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? Donโt 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
Serves 7
Ingredients
Lemon Crinkle Cookies
- 2 cups / 300 g cake flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup / 160 g caster sugar or granulated sugar + 1/2 cup (100g) for coating
- 1 lemon, zest and juiced (2-3 tbsp lemon juice)
- 1/3 cup / 85 g unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup / 75 g powdered sugar
Learn How To Make it! [VIDEO]
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 vanilla extract 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, itโs 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 youโre 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. Theyโre quite soft when theyโve just come out the oven.
- If the cookies stick to your hands as youโre 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 oven.
- 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. Theyโre even better the next day!
27 comments
Hope you guys love this recipe, let me know if you try it! N x
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 ๐ Super yummy, super lemony and you got a 10/10 from Noah!
That’s so sweet! Glad you loved it Diana! N x
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
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
Thereโs something wrong about me, canโt make a cookie hold the cookie shape to save my life๐ left the dough on the fridge to cool overnight and still they came out completely flat ๐
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
I thought I was going crazy because Iโve tried this recipe twice with lots of refrigeration (scooping into balls, putting them in the fridge and then directly into the oven without leaving them out) and they melt instantly and turn into one big blob! Iโm glad Iโm not the only one! At least they taste good!
Hi ALexis! This is a strange phenomenon happening in the comments section and I’m super confused about what’s happening. I’ve gone ahead and added an extra 1/2 cup (150g) of flour to the recipe ingredients list. Apologies for the flat cookies! N x
These cookies turned out so delicious, I opted to make cookies this holiday over pound cake and so happy I did. My kiddos LOVED them.
Thanks Melvia! N x
Some discrepancies between video, ingredient list and instructions – however the end result was great. I opted to freeze the batter for 30 mins and then bake and had no issues with sticky batter or flat cookies. YUM! Would attach a pic if I could but no option for same.
Thanks Justine! Are you able to share those with me? I’ll take a look and update the recipe! N x
Hi Nick…Hope ur doing well… Greeting from Bahrain…Love all ur recipes… Thanks for sharing them… God Bless u and ur family
i wanted to know if i can use all purpose flower instead of cake flour?
Hi Marlene! Thanks so much! Yes, that should be ok. Just take care when mixing the dough to not overwork it which would make the cookies tough.
Made these and they were excellent and refreshing. I did read the comments before baking and realized I may have an issue so I consulted my cousin, a bakery owner/baker of 40 plus years and she said to follow the recipe by weight of the ingredients. My sister did not have a scale and used measuring cups and the cookies did not turn out.
I hope this helps.
Awesome summer cookie!!!
Thanks Jen! N x
The recipe says all purpose flour but the instructions mention cake flour – just wondering which would be best here, though Iโm sure either would work!
Hi Tina! Sorry, I’ve gone in and changed it to Cake Flour. Thanks for letting me know! N x
About to make them – they look delish. Does the recipe still work if you make them a little smaller? I need to make 10.
Thanks
Yep, should be fine! N x
“2 cups (300g) cake flour” … 2 cups of flour when weighed properly is 240g. That’s a HUGE discrepancy. So do you actually use 2 cups or 2.5 cups? For 7 cookies??
Really. Did it occur to you that other people live outside of the US and maybe they have different measurements???
Can you confirm the actual volume of lemon juice to add please? I’m no baker, but I know that in baking, measurements should be precise, and since my homegrown lemons vary in size and juiciness, the “juice from 1 lemon” is meaningless, and I wonder if too much lemon juice is causing some to turn out flat? I would love to try these soon!
Hi Marisa! Thanks for asking! I’ve gone in and made an edit to the recipe. It’s about 2-3 tbsp of lemon juice. it’s more of a forgiving recipe ๐
Hey Nick, at what point do you add the vanilla extract? I assume it’s at the same point as lemon juice/butter/eggs?
Hi Rochelle! It goes in with the vanilla extract.