Easy Lemon Crinkle Cookies with a Perfect Crinkle Top
Light and refreshing, my lemon crinkle cookies are more than just a summer dessert – they’re like a ray of sunshine any time of the year. These cheerful cookies stand out with their fresh citrus flavor and signature crackled surface.
They’re simple to make, with just 15 minutes of prep time. To create those iconic cracks, I roll the dough in powdered sugar before baking.
These cookies are perfect for brunches, showers, holiday gatherings, or even as a delightful gift. I love serving them with a warm cup of coffee, a latte, or a cold glass of milk.
Ingredients You’ll Need
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Unsalted butter (softened)
- Fresh lemon juice
- Lemon extract
- Vanilla extract
- Zest of one lemon
- Egg
- Yellow food coloring (gel)
- Powdered sugar
Generously coat the dough with powdered sugar to achieve that beautiful crinkle effect. As the cookies expand in the oven, the sugar splits apart to create their unique pattern. Chilling the dough for at least an hour prevents the cookies from spreading too much while baking. The dough can be refrigerated for up to 4 days if needed.
For an added touch, white chocolate chips or finely chopped pecans/walnuts pair wonderfully with the tangy lemon flavor. Adding about ½ cup of either gives a delightful twist.
Step-by-Step Guide
- Whisk the dry ingredients: all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream the softened butter and 1 cup granulated sugar for 3-4 minutes until it’s light and fluffy.
- Lower the mixer speed and add the lemon juice, lemon extract, vanilla extract, and lemon zest. Mix for 30 seconds.
- Add the egg and mix until no yellow streaks remain.
- Gradually add the flour mixture, one cup at a time. Mix just until combined to avoid overworking the dough.
- Incorporate 4-5 drops of yellow food coloring until it’s evenly distributed. Cover and chill the dough for at least 1 hour.
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Scoop the dough using a tablespoon-sized scoop, roll into balls, and coat in granulated sugar followed by powdered sugar. Space them 2 inches apart and bake for 10-12 minutes. The edges should remain light and the centers should appear slightly unset. Let them rest for 5 minutes before transferring to a cooling rack.
Tips and Substitutions
- No lemon extract? Double the lemon juice or use 7-9 drops of lemon oil.
- Uniform size? Use a cookie dough scoop to create evenly sized balls.
- Other citrus flavors? Swap the lemon juice and zest for lime or orange for a fun variation.
Make Ahead and Storage
- Make ahead: Form the dough balls and freeze them before baking. Thaw and bake as desired.
- On the counter: Store cookies in an airtight container at room temperature for up to 7 days.
- In the freezer: Keep baked cookies in a freezer-safe container for up to 4 months. Defrost in the refrigerator before serving.
Lemon Crinkle Cookies
Ingredients
- 2 cups all-purpose flour (+½ teaspoon)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar ( + ¼ cup for rolling cookie dough in before baking)
- ½ cup unsalted butter,softened ((1 stick, 113 grams) )
- 2 tablespoon fresh lemon juice
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 4-5 drops yellow food color gel
- ½ cup powdered sugar (for rolling cookie dough in before baking)
Instructions
- Whisk together the all-purpose flour, baking powder, baking soda, and salt. Set it aside
- Using either a stand mixer, or a medium-sized mixing bowl and a handheld mixer on medium-high speed, cream together the butter and 1 cup granulated sugar for 3-4 minutes, until light and fluffy.
- Lower the mixer speed to medium, add the lemon juice, lemon extract, vanilla extract, and lemon zest. Mix for an additional 30 seconds.
- Keeping the mixer on medium, add the egg and mix until no more yellow streaks of egg are visible.
- Lower the mixer speed to low, add the flour mixture 1 cup at a time. Mix just until the flour mixture is just combined, do not over mix the dough.
- Add the 4 – 5 drops of yellow food color gel. Mix just until the yellow is worked into the dough. Cover well, and refrigerate for at least 1 hour.
- Just before you remove the dough from the refrigerator, preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper, set them aside.
- Using a tablespoon cookie dough scoop, scoop out the cookie dough. Roll the dough into balls. Roll the dough balls 1st in the ¼ cup granulated sugar, then roll the dough balls in the powdered sugar. Space the dough balls 2 inches apart. Bake for 10-12 minutes, the edges should not be golden, and the center should appear to be not completely set. Allow the cookies to rest on the cookie sheet for 5 minutes before moving the cookies to a cooling rack.
Nutrition
Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.
For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.
Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.
