Name: Lemon Crinkle Cookies Recipe
Prep time: 3 h 20 min
Cook time: 13 min
Total time: 3 h 33 min
Cuisine: American
Ingredients: 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled); 1 teaspoon cornstarch; 1 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature; 1 cup + 2 Tablespoons (225g) granulated sugar; 1 large egg, at room temperature; 1/4 cup (60ml) fresh or bottled lemon juice, at room temperature; 1 Tablespoon lemon zest (packed Tablespoon); 1 teaspoon vanilla extract; 3 Tablespoons (35g) granulated sugar (optional); 1 cup (120g) confectioners’ sugar

There’s just something about the bright, zesty burst of fresh lemon tucked inside a soft, chewy cookie that makes my day brighter. This Lemon Crinkle Cookies Recipe is not just any cookie—it’s like sunshine wrapped in sugar, perfect for sharing or savoring with your favorite tea.

A white metal cooling rack holds many round lemon crinkle cookies with a light yellow base and rough surface. Each cookie is topped with uneven white powdered sugar that cracks over the yellow dough beneath. Scattered lemon wedges with bright yellow and pale inner sides sit between the cookies, and a small green mint leaf rests near the bottom left corner. A red and white checkered cloth is partially visible at the lower left on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemon Crinkle Cookies Recipe
Top Tip
How to Serve Lemon Crinkle Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemon Crinkle Cookies Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this Lemon Crinkle Cookies Recipe with you because it’s one I keep coming back to whenever I want something fresh, flavorful, and just a little bit special. The balance of tart lemon and sweet sugar, combined with the beautiful crackled sugar coating, is impossible to resist.

Perfect Texture: These cookies are soft and chewy inside, with a slight crisp around the edges, making each bite an absolute delight.
Lemon Flavor That Pops: The use of fresh lemon juice and zest really makes the citrus flavor shine through without being overpowering.
Beautiful Crinkled Appearance: Coated in confectioners’ sugar, the cookies bake up with these charming, snow-dusted cracks that look as good as they taste.
Make-Ahead Friendly: The dough chills beautifully, so you can prep ahead and enjoy fresh-baked cookies whenever you want.

Ingredients & Why They Work

Each ingredient in this Lemon Crinkle Cookies Recipe plays a special role in creating a cookie that’s just right. Understanding why we choose what we do helps you tweak or substitute with confidence.

Flat lay of a small mound of all-purpose flour, a small white ceramic bowl of fine cornstarch powder, a small white ceramic bowl with baking soda powder, a small white ceramic bowl of salt, a soft cube of unsalted butter, a small white ceramic bowl filled with granulated sugar, one large brown egg with clean uncracked shell, a small white ceramic bowl containing fresh lemon juice, a few thin strips of fresh lemon zest, a small white ceramic bowl of vanilla extract, a few bright yellow whole lemons, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The base of our cookie, providing structure without being too dense or cakey.
Cornstarch: Optional but helpful—it softens the bite and keeps the cookies tender and thick.
Baking soda: Helps the cookies spread properly and promotes a light crumb.
Salt: Balances the sweetness and brightens the lemon.
Unsalted butter: Room temperature butter creamed with sugar creates that tender, rich texture.
Granulated sugar: Using a bit extra than usual balances the tart lemon perfectly.
Egg: Binds everything together and adds moisture for a chewy texture.
Fresh or bottled lemon juice: The star flavor—fresh juice is best, but bottled works in a pinch.
Lemon zest: Packs an intense citrus punch with fragrant oils that juice alone can't provide.
Vanilla extract: Adds warmth and depth that rounds out the citrus.
Granulated sugar (for rolling): Optional step to help the sugar coating stick better and avoid melting into the dough.
Confectioners’ sugar: Creates that signature crackled look and a delicate sweet shell.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Lemon Crinkle Cookies Recipe is. While I usually stick to the classic, I’ve found it’s a great canvas for your own flavor adventure. Don’t hesitate to tailor it to your taste or dietary needs.

Variation: Once, I swapped in Meyer lemons for a sweeter, more floral citrus flavor—it was an absolute hit at a summer party!
Dairy-Free Option: Try using a vegan butter substitute and an egg replacer like flax egg to adapt this recipe while keeping its delicious texture.
Boost the Citrus: Add a teaspoon of lemon extract if you want an even more intense lemon bite.
Less Sweet: Feel free to reduce granulated sugar slightly if you prefer your cookies less sweet but keep in mind the sugar helps balance the lemon’s tartness.

Step-by-Step: How I Make Lemon Crinkle Cookies Recipe

A pile of seven light yellow cookies with white powdered sugar broken in pieces on top, showing a textured, cracked pattern on each cookie. The cookies have a soft baked texture with some lemon zest flakes scattered on their surface. Three lemon wedges, bright yellow, lay on and near the cookies, along with a small green mint sprig placed at the center on top of the cookies. All are arranged on a white plate with a simple raised edge design. The background surface is white marble with light grey veins. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Dry Ingredients Together

Start by whisking together the flour, cornstarch, baking soda, and salt in a medium bowl. Doing this upfront ensures everything is evenly combined and helps the cookies bake consistently. I always give the bowl a good stir—no clumps allowed!

Step 2: Cream Butter and Sugar

Using your mixer, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy—about 3 minutes. I usually set a timer because that fluffy stage is where the magic starts. It creates air pockets that help the cookies rise and develop their tender texture.

Step 3: Add Egg, Lemon, and Vanilla

Next, beat in the egg, lemon juice, lemon zest, and vanilla extract. It’ll look a bit curdled at first, but that’s totally normal—just keep mixing until it’s all well incorporated. Don’t skip scraping the bowl sides and bottom; it helps everything blend evenly.

Step 4: Combine with Dry Ingredients

Slowly add the flour mixture to your wet ingredients on low speed, mixing until just combined. The dough will be thick and sticky, which is exactly how you want it before chilling. Resist overmixing here—it can lead to tougher cookies.

Step 5: Chill the Dough

Cover the dough tightly and pop it in the fridge for at least 3 hours. Chilling keeps the dough firm and helps the lemon flavor develop. Believe me, this step is mandatory—don’t skip it! Sometimes I leave it overnight, which makes rolling the dough much easier.

Step 6: Roll in Sugars and Bake

Once chilled, let the dough sit at room temperature for about 10 minutes to soften slightly—makes rolling less of a workout. Then scoop tablespoon-sized balls, roll them in granulated sugar briefly if you want, and then coat them generously with confectioners’ sugar. The double roll in sugar is a trick I use to get that gorgeous crackly finish. Place the cookies 3 inches apart on baking sheets lined with parchment paper or silicone mats.

Bake at 350°F (177°C) for 12–13 minutes. Keep an eye on them: edges should set while centers stay soft. If you notice cookies aren’t spreading much by 9 minutes, try gently banging the baking sheet on the counter a couple times—this little nudge helps kickstart their spread. Then pop them back in and finish baking.

Step 7: Cool & Enjoy

Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. As they cool, you’ll see them relax and deflate just slightly—that’s totally normal and part of their soft appeal.

Top Tip

Having made these lemon crinkle cookies countless times, I’ve learned a few tricks that make baking them foolproof and maximize their fresh lemon flavor. These tips helped me move past some early hiccups and transform the recipe into my go-to lemon cookie.

Chill is Not Optional: Seriously, chilling the dough makes it easier to handle and keeps the cookies from spreading too thin.
Double Roll for Drama: Rolling in granulated sugar first, then multiple rolls in powdered sugar, really enhances the crackled look that makes these cookies stand out.
Use Fresh Zest and Juice: Bottled lemon juice is okay, but fresh lemon zest is the secret to that bright citrus punch.
Listen for the Spread: If your cookies aren’t spreading well, don’t be afraid to give the baking sheet a gentle tap on the counter to encourage them along!

How to Serve Lemon Crinkle Cookies Recipe

lemon crinkle cookies - Serving Suggestion

Garnishes

I usually keep it simple with these cookies and just dust a bit of extra confectioners’ sugar right before serving for a pretty finish. Sometimes I add a thin slice of candied lemon peel on the side when I want to impress guests—it adds a lovely tangy chew and makes the presentation pop.

Side Dishes

These cookies are fantastic alongside a cup of Earl Grey tea or a light lemon-infused iced tea. I also like pairing them with a glass of cold milk for a classic combo. If you’re brunching, they’re lovely served with fresh berries and yogurt.

Creative Ways to Present

For a shower or party, I’ve arranged Lemon Crinkle Cookies Recipe on a tiered dessert tray with edible flowers scattered around for a fresh spring look. Another fun way is to sandwich a flavored cream cheese or lemon curd between two cookies for a cookie sandwich twist that guests adore.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, and they stay wonderfully soft for up to a week. If the sugar coating starts to dull, a gentle dusting of powdered sugar freshens them up nicely.

Freezing

I love making a double batch and freezing unbaked dough balls before rolling in sugar—this way, I just thaw, roll in confectioners’ sugar, and bake fresh cookies whenever I want. They freeze beautifully for up to 3 months without losing quality.

Reheating

To warm up leftover cookies, I pop them in the microwave for about 10 seconds or a few minutes in a 300°F oven. This refreshes their softness and releases that lovely lemon aroma like they’re straight out of the oven.

Frequently Asked Questions:

Can I use bottled lemon juice instead of fresh?

Yes, you can use bottled lemon juice if fresh isn’t available, but fresh juice and zest will give a brighter, more vibrant lemon flavor that really makes these cookies special.

My cookies didn’t spread. What went wrong?

If your cookies aren’t spreading, it might be because the dough was too cold when baked or the butter wasn’t soft enough when creamed. Letting the dough sit for 10 minutes at room temperature before baking and ensuring the butter is properly softened can help. Also, a little gentle tap on the baking sheet during baking can encourage spreading.

How long can I store these cookies?

Stored in an airtight container at room temperature, these Lemon Crinkle Cookies stay fresh and soft for up to one week. For longer storage, freezing baked cookies is a great option that maintains flavor and texture.

Can I make this recipe gluten-free?

You can try substituting a 1-to-1 gluten-free baking flour blend in place of all-purpose flour. Keep in mind the texture may vary slightly, so testing a small batch first is a good idea. The lemon flavor will still shine through beautifully!

Final Thoughts

This Lemon Crinkle Cookies Recipe feels like a little celebration every time I bake it. It’s a simple, fresh recipe that’s great for new bakers and seasoned pros alike. Trust me, once you try these, you’ll want to keep them in your rotation as your go-to lemon treat. So grab those lemons and get baking—you’re going to love the bright flavors and that irresistible crackled sugar finish.