Lemon Crinkle Cookies (with video!)

Since lemon crinkles 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 an intense fresh lemon flavor. I'm hooked.

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. What can I say.

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 citrus coconut shortbread. The conclusion is that not being a cookie person is my issue, you're all fine, ha.

They are soft and lemony and keep well for days. I dare say the lemon flavor intensifies after a few days. Originally these cookies come from my friend,  the great Mel of Mel's Kitchen Cafe. I've tweaked them a little and added more lemon.

Ingredients

They are mostly, if not all, pantry staples (image below).

It's a basic lemon cookie that gets dressed up in powdered sugar before baking so the cracks are more visible.

• Vanilla: I like to use vanilla paste. I think it has more flavor and a lesser amount is needed. And it doesn't add extra liquid which is usually a good thing in cookies recipes.
• Lemon: 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.

Easy steps 

They are very simple, like most drop cookies, and I put together a step-by-step video for you 👇🏻

1

Beat soft butter with lemon zest and sugar

2

Add vanilla and lemon juice; incorporate well

3

Add egg and mix

4

Sift dry ingredients and incorporate

5

The dough is soft but slightly sticky and needs refrigeration

6

Make small balls (walnut sized) with spoon or cookie scoop

7

Coat very well in powdered sugar

8

Put on parchment paper lined cookie sheet

9

Make sure to leave space between them

10

Let cool before eating

Check out my other content @VintageKitchen on Jumprope.

Top tips 

• 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.
• Dough: you can keep it in the refrigerator for several days, just make sure it is covered. Or freeze it up to a month, 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: 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.

Frequently asked questions

As far as lemon cookies go, these are insanely good. And truth is that I’m not, in essence, a cookie person. What can I say.

They are soft and lemony and keep well for days. I dare say the lemon flavor intensifies after a few days. Originally these cookies come from my friend,  the great Mel of Mel's Kitchen Cafe. I've tweaked them a little and added more lemon.

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 citrus coconut shortbread. The conclusion is that not being a cookie person is my issue, you're all fine, ha.

Anyway, as far as lemon cookies, we’ve hit the jackpot with these crinkles. That’s all folks.

Other recipes you might like:
Lemon Shortbread
Homemade Oreo Cookies
Pistachio Lemon Butter Cookies
Easy Oatmeal Walnut Cookies

Let me know in the comments below if you make this recipe! I’d love to hear what you think about it. Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.

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Lemon Crinkle Cookies

★★★★★ 5 from 12 reviews

• Author: Paula Montenegro
• Prep Time: 20
• Cook Time: 12
• Total Time: 32 minutes
• Yield: 30 medium cookies 1x
• Category: Cookies
• Method: Baking
• Cuisine: American

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Description

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.

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Ingredients

Scale 1x2x3x

• 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

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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.

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Notes

• 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.
• Dough: you can keep it in the refrigerator for several days, just make sure it is covered. Or freeze it up to a month, 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: 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.

Nutrition

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

Keywords: lemon crinkles

Adapted from Mel’s Kitchen Café

Paula Montenegro

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