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    Home » Recipes » Cookies & Crackers

    Published: Aug 13, 2022 by Paula Montenegro · Income from ads and affiliate links 62 Comments

    Lemon Crinkle Cookies (with video!)

    Jump to Recipe
    Lemon Crinkle Cookie stack, long pin with text
    Lemon Crinkle Cookie stack, long pin with text

    Since lemon crinkles are a crowd-pleaser, let me tell you this is the best and only recipe you'll ever need. Perfectly tender, easy to make, and with an intense fresh lemon flavor, they’re simply sensational!

    Stack of several lemon crinkle cookies on a color dotted white napkin.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    Originally posted in August 2014. Images and text have been updated to serve you better. A slight change has been made to the recipe.

    As far as lemon cookies go, these are insanely good. And truth is that I’m not, in essence, a cookie person. I'm more of a cake fiend.

    I told you before how I take all my baking to the office. These little lemony things brought raves and more raves. Pretty much like the brownie cookies, or the Mexican wedding cookies. The conclusion is that not being a cookie person is my issue, you're all fine.

    They are soft and lemony and keep well for days. I dare say the lemon flavor intensified after a few days.

    Table of Contents Hide
    What are crinkle cookies?
    Ingredients
    How to make crinkle cookies
    Kitchen notes
    Frequently asked questions
    Related recipes you might like:
    Easy Lemon Crinkle Cookies

    What are crinkle cookies?

    They're simple lemon cookies that get rolled in powdered sugar before baking so the cracks that happen when the cookies bake are more visible as there's a contrast in colors.

    Why do they crack? Because the outer edge of the cookie stops expanding while the center is still raw. As it keeps baking, the center starts cracking looking for a place to grow.

    Hand holding bitten lemon cookie, stack in the background.

    Ingredients

    They are few and easily available.

    • Lemon: both lemon zest and juice are used for a great lemon flavor.
    • Sugar: white granulated sugar is used for the cookie dough.
    • Powdered sugar: it's used for the outside coating and there's no substitution.
    • Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works. 
    • Egg: fresh, large.
    • Flour: you can use all-purpose flour or cake flour, both work.
    • Baking powder and baking soda: they're used as leaveners so make sure they're not expired. Sift them before adding as they (especially the baking soda) can be clumpy.
    • Salt: I like to use kosher salt when baking. But regular table salt works just fine.
    Lemon cookies ingredients.in bowls on white surface including vanilla, butter, egg, sugar, flour.

    How to make crinkle cookies

    They are very simple, like most drop cookies.

    • Cookie dough: it's a simple recipe where you mix all the ingredients until well incorporated. The final mixture (image below) is soft so it needs refrigeration before you can roll and bake them.
    • Powdered sugar: roll them in a heavy layer. That way the contrast of colors will be more noticeable. Spoiler alert! Being this a lemon cookie dough with a pale color to start with, the contrast with the white sugar will not be dramatic like for example the chocolate mint crinkles.
    Lemon cookie batter, spatula, glass bowl
    White bowl with powdered sugar and a lemon cookie ball. Wooden surface.
    Small white rounds of cookie dough on pan with parchment paper.

    Watch our video tutorials 👇🏻

    Kitchen notes

    • Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Lemon: use fresh lemon juice and don't skip it, it makes all the difference. You can use less though, maybe 1 tablespoon instead of two. The amount of lemon zest can vary according to your taste. I don't recommend increasing the amount of juice because it adds liquid to an already somewhat soft cookie.
    • Extra lemon flavor: use up to a teaspoon more lemon zest or add pure lemon extract or lemon paste. Unless you regularly use them, start small and see how you like them. I use pure ones like Nielsen Massey pure lemon extract or Mc Cormick culinary pure lemon extract. There are artificially flavored ones that you can use if you know are good, like Frontier lemon flavor.
    • Dough: you can keep it in the refrigerator for several days, just make sure it is covered. Or freeze it for up to a month, well wrapped in plastic. As I said before, the dough can be more or less sticky depending on the weather, the size of the egg, and the amount of juice you use. You might need to refrigerate it before making the balls.
    • Baking: I like them rather soft, but you can keep them a few minutes longer. They will color more and be crunchier. The effect of the sugar will be somewhat lost, but the flavor will be fantastic. Keep in mind what I said about the cracks: each batch will deliver different patterns and sometimes the sugar melts almost completely.
    • Storing crinkle cookies: keep them in tins, containers, or jars with tight-fitting lids. You might taste more lemon flavor a few days after you bake them.
    • Variation: skip the rolling in powder sugar and bake fabulous regular lemon cookies. They will be more lemony and less sweet. I love this version. Love it.
    White cloth with colored dot with stacked lemon crinkle cookies.

    Frequently asked questions

    Why do cookies crinkle or crackle?

    When a cookie bakes, the top hardens at some point. This happens in more or less time depending on the type of dough, how cold it is, oven temperature, etc. The amount of cracks also varies with each recipe.
    So, if the outer crust hardens before the cookie is fully cooked, the interior will still want to keep on expanding, and the batter will try to rise wherever it can, forcing the hardened crust to separate and crack.

    Why are my cookies flat?

    Several things can cause that (or a combination of all of them): the dough wasn't chilled enough, the butter was used melted instead of softened, there was not enough flour (this might be due to inaccurate measuring or maybe the egg was too big)

    Why do they turn out different each time?

    Oh, I love this question and have pondered on it myself every time I make this recipe. And I don't have a definite answer, that's the truth. Because the sugar is more visible with some batches and less with others, even though I make it exactly the same each time. The flavor is always fantastic. So I'll leave it at that.


    Related recipes you might like:

    • Lemon Shortbread Cookies
    • The Best Lemon Shortbread
    • Citrus coconut shortbread
    • Lemon Blondies

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Several lemon crinkle cookies stacked on a white napkin with colored dots.

    Easy Lemon Crinkle Cookies

    ★★★★★

    4.9 from 13 reviews

    Print Recipe
    Save Recipe Recipe Saved

    Since Lemon Crinkle Cookies are a crowd-pleaser, let me tell you this is the only recipe you'll ever need. They’re simply sensational! Perfectly tender, easy to make and with a fresh lemon flavor. I'm hooked.

    • Total Time: 32 minutes
    • Yield: 30 medium cookies

    Ingredients

    Units
    • ½ cup (115g) butter, softened
    • 1 cup (200g) sugar
    • ½ teaspoon vanilla extract
    • 1 egg, at room temperature
    • Grated lemon zest from 1 lemon
    • 2 tablespoon freshly squeezed lemon juice
    • ¼ teaspoon salt
    • ¼ teaspoon baking powder
    • ⅛ teaspoon baking soda
    • 1 ½ cups (210g) all-purpose or cake flour
    • ½ cup (60g) powdered sugar, to roll cookies

    Instructions

    1. Preheat oven to 350ºF/180ºC.
    2. Line two cookie sheets with wax paper, or grease the bottoms.
    3. In a large bowl with a hand mixer, mix butter and sugar well.
    4. Add vanilla, egg, lemon juice and zest and mix well until creamy.
    5. Mix together flour, salt, baking powder and soda, and add it to the butter mixture. (I suggest you sift the baking soda since it can sometimes have lumps that will not disintegrate during baking).
    6. Mix until it forms a ball and is well blended with no dry spots.
    7. The dough at this point might be too soft and sticky to form into balls. Refrigerate it for a few hours until soft but easy to roll between your palms.
    8. Put powdered sugar in a shallow dish or bowl. Make walnut size balls with the lemon mixture, and roll them in the powdered sugar, coating well.
    9. Place them in the baking sheets spacing them a bit.
    10. Bake them for 12 to 15 minutes, until they barely start to color, are crinkled and rather dry on top.
    11. Let cool on wire rack and keep in tins or airtight jars or containers.
    12. I find that they taste more lemony 1 or 2 days after they are baked.

    Notes

    • Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Lemon: use fresh lemon juice and don't skip it, it makes all the difference. You can use less though, maybe 1 tablespoon instead of two. The amount of lemon zest can vary according to your taste. I don't recommend increasing the amount of juice because it adds liquid to an already somewhat soft cookie.
    • Extra lemon flavor: use up to a teaspoon more lemon zest or add pure lemon extract or lemon paste. Unless you regularly use them, start small and see how you like them. I use pure ones like Nielsen Massey pure lemon extract or Mc Cormick culinary pure lemon extract. There are artificially flavored ones that you can use if you know are good, like Frontier lemon flavor.
    • Dough: you can keep it in the refrigerator for several days, just make sure it is covered. Or freeze it for up to a month, well wrapped in plastic. As I said before, the dough can be more or less sticky depending on the weather, the size of the egg, and the amount of juice you use. You might need to refrigerate it before making the balls.
    • Baking: I like them rather soft, but you can keep them a few minutes longer. They will color more and be crunchier. The effect of the sugar will be somewhat lost, but the flavor will be fantastic. Keep in mind what I said about the cracks: each batch will deliver different patterns and sometimes the sugar melts almost completely.
    • Storing crinkle cookies: keep them in tins, containers, or jars with tight-fitting lids. You might taste more lemon flavor a few days after you bake them.
    • Variation: skip the rolling in powder sugar and bake fabulous regular lemon cookies. They will be more lemony and less sweet. I love this version. Love it.
    • Author: Paula Montenegro
    • Prep Time: 20
    • Cook Time: 12
    • Category: Cookies
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1/25
    • Calories: 72
    • Sugar: 10 g
    • Sodium: 76.9 mg
    • Fat: 0.5 g
    • Carbohydrates: 15.9 g
    • Fiber: 0.2 g
    • Protein: 1 g
    • Cholesterol: 8.1 mg

    Keywords: lemon crinkles

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    Adapted from Mel’s Kitchen Café

    More Cookies & Crackers Recipes

    • Chocolate Chip Oatmeal Cookies
    • White Chocolate Cranberry Oatmeal Cookies
    • Gingerbread Cookies (with video)
    • Chocolate Peppermint Cookies

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    Comments

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    1. Jenn says

      May 08, 2022 at 8:07 pm

      I just made these and while they taste fabulous, mine did not expand flat. They expanded a tiny bit but stayed sort of ball shaped. I followed the recipe to a tee.

      ★★★★

      Reply
      • Paula Montenegro says

        May 09, 2022 at 10:36 am

        Hi Jenn! I'm glad the flavor was great. As for the expansion, maybe the dough was too cold or the oven temp too high. All ovens and refrigerators are different and there are differences, sometimes subtle. I test recipes several times due to this and write the recipe times and temperatures as accurate as I can.

        Reply
    2. Kristi says

      April 23, 2022 at 10:49 am

      Do these freeze well?

      Reply
      • Paula Montenegro says

        April 23, 2022 at 12:18 pm

        Hi Kristi, you can freeze them baked, in single layers until solid and then transfer them to a container separated with wax paper or freezer sheets. If freezing unbaked, you can without the powdered sugar coating.

        Reply
    3. Caroline Costello says

      February 19, 2021 at 4:07 pm

      I made these cookies for the first time today and they were delicious - very easy to make and a lovely end result. It was fun to see how the crinkling on each cookie was different - some had lots of detail and other hardly any!! I will definitely make these again! Thank you.

      ★★★★★

      Reply
      • Paula Montenegro says

        February 21, 2021 at 3:50 pm

        Happy to hear that Caroline!

        Reply
    4. MARISA PAZ LOPEZ says

      October 02, 2020 at 8:30 pm

      Hi, I made this recipe and the cookies taste really ,really wonderful!! My only problem is that they don't keep it's shape, are runny and come out from the ovrn likr mini pancakes. My city has a high level of humidity, between 85 and 95%. Do not know if it is related.

      ★★★★★

      Reply
      • Paula Montenegro says

        October 02, 2020 at 8:45 pm

        Hi Marisa, glad you liked them! The issue with the shape might be humidity. My experience is that they come out different each time.

        Reply
    5. Erica says

      September 21, 2020 at 3:12 am

      Hello, this recipe sounds delicious! Planning to make for a bridal shower. What size cookie scoop would be considered (walnut size)? Would a medium cookie scoop (1.5 tablesoons) be ok ?

      Reply
      • Paula Montenegro says

        September 21, 2020 at 7:38 am

        Hi Erica, walnut-size scoop works well. I use one that is between a tablespoon and 1.5 as you say. It doesn't say exactly but I measured it besides a measuring spoon.

        Reply
    6. Laurie says

      August 23, 2020 at 11:52 pm

      Can you double the recipe?

      Reply
      • Paula Montenegro says

        August 24, 2020 at 7:11 am

        Yes Laurie.

        Reply
    7. Pu says

      June 01, 2020 at 2:31 pm

      Hey ...how can I substitute egg in the recipe...

      Reply
      • Paula Montenegro says

        June 01, 2020 at 5:48 pm

        I don't have an answer for that as I always make the recipe as printed.

        Reply
    8. Sandra says

      May 27, 2020 at 7:37 pm

      These cookies are very delicious! I chilled the dough for 2 hours, and they were very easy to roll. I skipped out on the powdered sugar, and they were just sweet enough! The lemon really comes through! Thank you for the recipe! Will definitely make again! Not to many points on Weight Watchers either! A win/ win!

      ★★★★★

      Reply
    « Older Comments

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