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Lemon Crinkle Cookies are such a happy sunny color and have the taste to match. A burst of lemony tartness is balanced with a sweetness that gives these chewy cookies a delightful and fresh flavor.
Add another delicious crinkle cookie to the cookie jar with our Chocolate Crinkle Cookies. Or how about some other chewy lemon cookies that are sure to be crowd-pleasers? Our Lemon Sugar Cookies and Lemon Meltaway Cookies fit the bill perfectly.
LEMON CRINKLE COOKIES INGREDIENTS
You will need:
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar and ¼ cup for rolling cookie dough in before baking
- ½ cup (1 stick, 113 grams) unsalted butter, softened
- 2 tablespoon fresh lemon juice
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 1 egg
- 4 to 5 drops yellow food color gel
- ½ cup powdered sugar for rolling cookie dough in before baking
Pro Tip: If you don’t have lemon extract, you can double the lemon juice.
Pro Tip: You can also use 7 to 9 drops of lemon oil if you do not have the lemon extract.
SUBSTITUTIONS AND ADDITIONS
Citrus Flavor: You could replace the lemon juice and zest with either lime juice and zest, or even orange juice/extract and zest if you want to try something different.
Nuts: Try adding ½ a cup of finely chopped pecans or walnuts to the dough for an added crunch.
Chocolate Chips: I think white chocolate chips would be such an excellent complement to the tangy lemon flavor. Add ½ cup to the dough to add this sweet surprise to the cookies.
Meyer Lemons: Meyer lemons have a slightly sweeter taste than regular lemons but can easily be used as a substitute in this recipe.
HOW TO MAKE THIS LEMON CRINKLE COOKIES RECIPE
STEP ONE: Whisk together the all-purpose flour, baking powder, baking soda, and salt then set it aside.
STEP TWO: 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 of granulated sugar for 3 to 4 minutes, until light and fluffy.
STEP THREE: Lower the mixer speed to medium and add the lemon juice, lemon extract, vanilla extract, and lemon zest and mix for an additional 30 seconds.
STEP FOUR: Keep the mixer on medium speed and add the egg, mixing until there are no more streaks of yellow visible.
STEP FIVE: Lower the mixer speed to low and add the flour mixture 1 cup at a time, mixing just until combined. Do not over-mix.
STEP SIX: Add the 4 to 5 drops of yellow food coloring gel and mix until worked into the dough.
STEP SEVEN: Cover and refrigerate for at least an hour.
PRO TIP: Chilling the cookie dough for at least an hour will prevent them from spreading out too much while baking.
PRO TIP: The dough can also be refrigerated for up to 3 to 4 days before baking.
STEP EIGHT: Using a tablespoon cookie dough scoop, scoop out the cookie dough and roll the dough into balls. Roll the dough balls 1st in the ¼ cup granulated sugar, then in the powdered sugar. Space the dough balls 2 inches apart on a parchment-lined cookie sheet.
PRO TIP: You can use your hands to roll the dough into balls, but a cookie dough scoop will keep your hands clean and help to form the balls into a uniform size.
STEP NINE: Bake in a preheated oven at 350°F for 10 to 12 minutes. The edges should not be golden and the center not completely set. Once removed from the oven, allow the cookies to rest on the cookie sheet for 5 minutes before transferring to a cooling rack.
PRO TIP: The decorative “crinkle” happens when you roll the balls in the powdered sugar before baking. As the cookies expand in the oven, the sugar pulls apart to create a unique pattern.
HOW TO SERVE
These soft, pillowy lemon cookies would brighten any cookie platter. Include them in a cookie exchange or as a gift for a neighbor. Or keep them and enjoy them with a sweet cup of tea, coffee, or latte that will balance the lemony goodness so well. Serve them with our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side.
ON THE COUNTER: Store any leftover lemon cookie crinkles in an airtight container at room temperature for up to 7 days. Make sure to transfer these to the container with care so that the delicate sugar coating does not rub off.
IN THE FREEZER: The baked cookies can be frozen in an airtight container, in a single layer, for up to 4 months.
MAKE-AHEAD: You could make these ahead of time, roll them into balls and freeze them right before the baking step. Thaw and pop in the oven a few at a time to make them last longer.
These fluffy lemon crinkle cookies are so elegant looking with their beautiful yellow color. Infused with the refreshing taste of lemon and dusted with powdered sugar, everyone will swear that you spent hours in the kitchen. The secret is that the magic happens in the oven while they bake!
MORE RECIPES YOU’LL LOVE
Lemon Crinkle Cookies
- 2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar plus ¼ cup for rolling cookie dough in before baking
- 1/2 cup unsalted butter softened (1 stick, 113 grams)
- 2 tbsp fresh lemon juice
- 1 tsp lemon extract
- 1 tsp vanilla extract
- 1 lemon zest
- 1 egg
- 4 to 5 drops yellow food color gel
- 1/2 cup powdered sugar for rolling cookie dough in before baking
- 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 to 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 to 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 to 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.