Go Back
+ servings

Lemon Crinkle Cookies

overhead shot of lemon crinkle cookies with lemon slices on a cookie sheet that is placed on a rack
These lemon crinkle cookies are so soft with a pop of citrusy flavor and a sweet powdered coating. They look stunningly pretty while being incredibly easy to whip up.
Prep Time 15 mins
Cook Time 12 mins
Chill Time 1 hr
Total Time 1 hr 27 mins
Course Dessert
Cuisine American
Servings 21 cookies
Calories 134 kcal


  • 2 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup granulated sugar plus 1/4 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 1/4 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.


Sodium: 45mgCalcium: 9mgVitamin C: 1mgVitamin A: 147IUSugar: 12gFiber: 1gPotassium: 29mgCholesterol: 19mgCalories: 134kcalTrans Fat: 1gSaturated Fat: 3gFat: 5gProtein: 2gCarbohydrates: 22gIron: 1mg