Y’all I love me some lemon desserts, and my lemon crinkle cookies might be coming for the top spot too. I keep the texture super soft and chewy plus I add a ton of vanilla and lemon flavor in the mix. The best part is how gorgeous they turn out with the crackled powdered sugar tops. They don’t take long to make, and will save you time next time you want something lemony for dessert like my lemon pound cake, lemon cheesecake or lemon meringue pie. Get at it.
This post may contain affiliate links. Read our disclosure policy.
How to Make Lemon Crinkle Cookies
Step 1: In a large bowl, whisk together flour, salt and baking soda until just combined then set aside.
In a separate large bowl, whisk together 1 cup of sugar, melted butter and vanilla until just combined as well. Stir in egg and egg yolk and whisk until the batter is completely smooth. Throw in the zest and juice then add in the flour mixture in 3 intervals until completely combined.
Chill cookie dough for 2-3 hours.
Step 2: Once ready to bake, preheat the oven to 325 and line 2 baking sheets with parchment paper. Add your confectioner’s sugar to a separate small bowl. Use a tablespoon cookie scoop, scoop out balls of dough, roll them between your hands to form perfect balls then roll in the confectioner’s sugar and place on the baking sheet. Make sure to keep cookies about an inch or 1 1/2 inches apart.
Step 3: Bake for 8-11 minutes or until cracks have perfectly formed and cookies have setup. Cool for about 5-6 minutes then serve (I like them warm).
Lemon Crinkle Cookies Recipe
These Lemon Crinkle Cookies are made with creamy butter, fragrant vanilla, and fresh lemons, and are absolutely addictive!
Cook ModePrevent your screen from going dark
In a large bowl, whisk together flour, salt and baking soda until just combined then set aside.
In a separate large bowl, whisk together 1 cup of sugar, melted butter and vanilla until just combined as well.
Stir in egg and egg yolk and whisk until the batter is completely smooth
Throw in the zest and juice then add in the flour mixture in 3 intervals until completely combined.
Chill cookie dough for 2-3 hours.
Once ready to bake, preheat the oven to 325 and line 2 baking sheets with parchment paper. Add your confectioner’s sugar to a separate small bowl.
Use a tablespoon cookie scoop, scoop out balls of dough, roll them between your hands to form perfect balls then roll in the confectioner’s sugar and place on the baking sheet. Make sure to keep cookies about an inch or 1 1/2 inches apart.
Bake for 8-11 minutes or until cracks have perfectly formed and cookies have setup. Cool for about 5-6 minutes then serve (I like them warm).
Crinkle cookies can be stored in an airtight container for up to 3 days. You can freeze these cookies before or after baking. To freeze the baked cookies, let them cool completely first. Freeze in single layers between sheets of parchment paper for up to 3 months. Thaw in the refrigerator or on the counter at room temperature.
Calories: 86kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 91mg | Potassium: 13mg | Fiber: 1g | Sugar: 8g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
Recipe Help
Yep! You can make the dough and pop in the fridge for up to 3 days. If you’d like to store the dough for longer, freezing is a must. To do so, chill the dough as directed in the recipe, then roll into balls, and chill the cookie dough balls for an hour in the fridge. Place the solid and cold dough rounds into large zip-top freezer-safe bags. Freeze the dough for up to 3 months. When it’s time to bake the cookies, remove them from the freezer and thaw on the counter for at least 30 minutes. Roll the dough in confectioner’s sugar and bake as directed.
Absolutely! Know that a meyer lemon is less acidic than a traditional lemon, so you might not get the same tangy bite.
TIP: If you’d like to use meyer lemons but don’t want to sacrifice that strong citrus flavor, try adding a ¼ teaspoon of lemon extract to the recipe.
