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!
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As far as lemon cookies go, these are extremely good. And the 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.
They are soft and lemony and keep well for days. I dare say the lemon flavor intensified after a few days.
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.
Step-by-step VIDEO
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Lemon: lemon zest and juice are used to achieve a great flavor. Using fresh lemon juice (as opposed to bottled) makes a huge difference.
- Powdered sugar: also called confectioners or icing sugar.
- Baking powder and baking soda: make sure they're not expired.
They are very simple, like most drop cookies.
- Cookie dough is a simple recipe that involves mixing all the ingredients until well incorporated. The final mixture is soft, so it needs refrigeration before you can roll and bake it.
- 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.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: Consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Dry ingredients: sift them before adding them as they (especially the baking soda) can be clumpy and not dissolve during baking.
- Lemon: Use fresh lemon juice; it makes all the difference. You can use less; 1 or 1 ½ tablespoons instead of two. The amount of lemon zest can vary according to your taste. I don't recommend increasing the juice because it adds liquid to a somewhat soft cookie.
- Extra lemon flavor: use up to a teaspoon more lemon zest or add pure lemon extract or lemon paste. Start small and see how you like them )unless you regularly use 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, covering it to avoid dryness. Or you can freeze it for up to a month, well wrapped in plastic. The cookie 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. Remember what I said about the cracks: each batch will deliver different patterns.
- Storing crinkle cookies: Store them in tins, containers, or jars with tight-fitting lids. A few days after baking, they might taste more lemon.
- Variation: Skip the rolling in powdered sugar and bake fabulous regular lemon cookies. They will be more lemony and less sweet. I love this version.
Related recipes you might like:
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Easy Lemon Crinkle Cookies
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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.
Ingredients
- ½ cup unsalted butter, at room temperature
- 1 cup sugar
- ½ teaspoon vanilla extract
- 1 egg, at room temperature
- 1 teaspoon lemon zest, from about 1 lemon
- 2 tablespoons lemon juice, freshly squeezed
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ cup powdered sugar, to roll cookies
Instructions
- Preheat oven to 350ºF (180ºC). Grease with butter or line two cookie sheets with parchment paper.
- Beat ½ cup unsalted butter and 1 cup sugar well in a large bowl with an electric mixer.
- Add ½ teaspoon vanilla extract, 1 egg, 1 teaspoon lemon zest and 2 tablespoons lemon juice and mix well until creamy.
- Sift together 1 ½ cups all-purpose flour, ¼ teaspoon salt, ¼ teaspoon baking powder and ⅛ teaspoon baking soda, and add it to the butter mixture.
- Mix until it forms a ball and is well blended with no dry spots.
- 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.
- Put ½ cup powdered sugar in a shallow dish or bowl. Make walnut-sized balls with the lemon mixture, and roll them in the powdered sugar, coating well. Place them in the baking sheets spacing them a bit.
- Bake them for 12 to 15 minutes, until they barely start to color, are crinkled and rather dry on top.
- Let cool on wire rack and keep in tins or airtight jars or containers. I find that they taste more lemony 1 or 2 days after they are baked.
Notes
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 to check that the temperature is right. I recommend tracking how your oven works and what tiny details you might need to adjust.
Lemon: Use fresh lemon juice; don't skip it; it makes all the difference. You can use less, though, maybe 1 tablespoon instead of 2. 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 a somewhat soft cookie.
Extra lemon flavor: use up to a teaspoon more lemon zest or add pure lemon extract or lemon paste. Start small and see how you like them unless you regularly use them. There are artificially flavored ones that you can use if you know are good.
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. Remember what I said about the cracks: each batch will deliver different patterns, and sometimes the sugar melts almost completely.
Variation: skip the rolling in powdered sugar and bake fabulous regular lemon cookies. They will be more lemony and less sweet. I love this version.
Nutrition
Calories: 103kcalCarbohydrates: 16gProtein: 1gFat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 36mgPotassium: 13mgFiber: 0.2gSugar: 10gVitamin A: 123IUVitamin C: 1mg
Did you try this recipe?Mention @vintagekitchennotes or tag #vintagekitchenrecipe on Instagram and I'll share it!
Adapted from Mel's Kitchen Café
Sandra says
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!
Carrie Grosse says
I made these for mother's day and they are delicious. Easy recipe, I did chill over night. I drop a teaspoon full into the powdered sugar then roll in a ball. It's less messy.
This just moved to the top of my favorite list. Oh and my husband loves them too.
Thank you
Paula Montenegro says
Very glad you both liked them! Thanks for the rolling tip. Have a great week Carrie!
Autum says
Mine were so runny they were pancakes
Angelina Padilla says
These were delicious but I just went to try your fabulous option of 2x or 3x and luckily I noticed that the grams measurement doesn't change. I prefer to work with grams and was so happy to see your option. I will adjust it but just wanted you to know.
Paula Montenegro says
Thanks Angelina and glad you liked the cookies. I add the metric measurements manually because the recipe card doesn't allow it. So it remains unchanged.
Aline says
Best cookies EVER!! You weren't lying when you said this is the only lemon crinkle recipe you’ll ever need. IT'S TRUE!!! So good, thank you so much for the recipe!!
Paula Montenegro says
Thank YOU Aline!
Sharon says
Lemon desserts aren't just for summer! These lemon crinkle cookies would be perfect for the holiday season.
Jess says
Lemon crinkle cookies are one of my all time favorite cookies to munch on. Your recipe looks delicious!
Eden says
We loved these cookies so much! Made these for a bridal shower and they were perfect. Thanks for the recipe!
Paula Montenegro says
Thanks You Eden!
Marisa F. Stewart says
Lemon is the top flavor in my list. It tastes so clean and good. I made these cookies as regular lemon cookies without rolling them in the confectioners sugar. They didn't last long at our house. Next I'm making the crinkle version. Can't wait.
Paula Montenegro says
So glad you liked them Marisa!
Tammy says
These look so soft and beautiful! I'd love to reach in and grab one! I love lemon cookies and these look so delightful!
Leslie says
I love your tip on skipping rolling them in powdered sugar to make them more lemony. That's exactly how I like them!
Amy Dong says
Lemon crinkle cookies are so refreshing! Love the lemon zest and brightness in these treats. Such a great alternative for holiday dessert!
Amanda says
I love anything with lemon, so I'm super excited to make these cookies! They look so easy and will be perfect with the upcoming holidays.
Paula Montenegro says
Thanks Amanda! Hope you like them.
Juliana says
Lemon is always the best choice!
shoshanamom says
Can you make these without being crinkly? I prefer a smooth cookie.
wp_vknotes_admin says
I never tried, but maybe without the powdered sugar coating they will bake smoother.
Kathy says
Cookbooks are an obsession with me…I always say I will not buy anymore and then see one that I just have to have! These cookies look fabulous…love the flavor of lemon…very pretty!
The Ninja Baker says
Oh, good, you've alleviated my guilt, Paula...I also have piles of cookbooks and there is at least one amazing recipe in each...Certainly these lemon crinkles are a gem, indeed. BTW I'm in Boulder. Post swimming, I was in a hot tub and met a woman from Argentina and told her all about you and Vintage Kitchen Notes!
Laura Dembowski says
Lemon cookies sound amazing! They look very pretty too.
e / dig in hobart says
i've made lots of lemon cakes and puddings but never biscuits - i definitely have to change that then and make these - especially when they come so highly recommended by you! i think everyone loves lemon flavours.
Kitchen Riffs says
I love lemon! A lot. So you know I'd like these. Really terrific cookie. And I agree things have changed a lot in the blogging world the last couple of years. Which is OK -- I've found my little corner, and am happy there. And am always happy to visit your corner. Thanks for this.