Lemon-flavored desserts are delightful anytime of year, but I always crave them the most in the springtime! For some more delicious lemon treats, try making this Glazed Lemon Bread, this Lemon Tiramisu, or these Lemon Cheesecake Bars!
Lemon Crinkle Cookies Recipe
All you lemon lovers, get ready to be obsessed with these lemon crinkle cookies! They have a delightful brightness from the fresh lemon zest and juice, and the most wonderful texture. With soft, chewy, extra thick centers and slightly crisp edges, these will melt in your mouth in the most dreamy way! Like my chocolate crinkle cookies, these are rolled in granulated sugar and confectioners’ sugar before baking. Then, while the cookies bake and get nice and puffy, the sugar coating cracks and leaves a gorgeous crinkled top. Even though these are great all year round, I especially love to bring them to celebrations in the spring and summer, like bridal showers, baby showers and Easter and Mother’s Day gatherings! They’re a hit with everyone who tries them!
Ingredients Needed
This lemon crinkle cookie recipe calls for most of the same ingredients you will find in other cookie recipes with the addition of our star ingredient, fresh lemon! All individual measurements can be found in the recipe card below.
Sugar: 1 cup granulated sugar will perfectly balance the tangy lemon taste. Lemon: Just the right amount of fresh lemon zest and fresh lemon juice give these a citrus flavor without being overly tart or sour. Butter: Make sure your unsalted butter is at room temperature, so it will smoothly combine with the sugar. Egg: One large egg to help bind the ingredients. Egg Yolk: Using an extra egg yolk will create a chewier texture. Lemon Extract: The more lemon flavor the better! Vanilla extract: For extra flavor and sweetness. Flour: Use all-purpose flour for that perfect tender texture. Cornstarch: Just 1 tsp will yield a thicker, softer cookie. Baking essentials: Be sure to use fresh baking soda and baking powder for proper baking. If your baking soda has been opened for longer than 3 months old, you probably need to buy a new container. Baking powder typically lasts about 6 months. Salt: To bring out and balance all of the amazing flavors in this recipe. For rolling: A simple combination of granulated sugar and powdered sugar will create a sweet sugar coating making these absolutely irresistible!
How to Make Lemon Crinkle Cookies
This lemon crinkle cookie recipe is really easy to make! Just plan ahead for the necessary chilling of the dough. It’s an essential step that can’t be skipped!
Shape, Coat and Bake
How Many Lemons: You will need one to 2 lemon(s) for this recipe. One regular-sized lemon typically contains 2 tbsps of zest and 2 tbsps of juice. Measuring Flour: Using too much flour is a common baking mistake and will leave your baked goods dry and crumbly. Whisk the flour, then spoon it into a dry measuring cup and level off the top (without shaking the measuring cup). Chilling the Dough: It’s important to chill the lemon crinkle cookie dough for at least 2 hours. This will not only maximize the delicious flavors, but it also prevents spreading, and makes the dough easier to scoop and roll. Plenty of Powdered Sugar: Roll the cookies into the powdered sugar, generously. This will ensure a pretty white layer among the cracks and crinkles. Other Citrus Flavors: Try this base crinkle cookie recipe with grapefruit, orange or lime.
In the Refrigerator: Once the lemon crinkle cookies have cooled, store them covered at room temperature for up to 1 week. In the Freezer: Place baked cookies in an airtight container or ziplock bag and label it with the date. They will keep fresh for up to 3 months in the freezer.
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