BEST Lemon Crinkle Cookies Recipe (With Fresh Lemon!)
Updated Apr 14, 2025, Published Mar 26, 2025
This post may contain affiliate links. Please read our disclosure policy.
These bright and zesty lemon crinkle cookies are soft, chewy, and bursting with fresh citrus flavor. Perfect for any occasion, and you’ll love that the dough comes together in one bowl. Enjoy!
Why you’ll love this cookie recipe
I love REAL lemon anything, and this lemon crinkle cookie recipe is the ultimate treat for lemon lovers. They strike the perfect balance between sweet and tart, with a soft and chewy texture. Why these lemon cookies are easy to love:
- Simple and bright: The magic lies in their simplicity—using fresh lemon zest and juice gives them a bright, natural flavor that’s hard to resist.
- Versatile: Great for the holiday season, parties, or an everyday sweet pick-me-up.
- Light and Refreshing: A bright dessert option that’s not overly heavy or rich.
Table of Contents
Simple Ingredients
Simple ingredients and quick prep make these a go-to treat. Skip the cake mix cookie recipes and use wholesome ingredients for the best chewy lemon crinkle cookies!
- Granulated Sugar: Adds sweetness and helps create a soft and tender texture. Infused with lemon zest, it enhances the citrusy flavor.
- Fresh Lemon Zest: Provides a bright, concentrated burst of fresh lemon flavor and aroma.
- Salt: Balances the sweetness and enhances the overall flavor profile of the cookies.
- Unsalted Butter: Adds richness and moisture, ensuring soft and chewy cookies. Melted for easy mixing.
- Eggs: Acts as a binder and adds structure, keeping the cookies soft and light.
- Fresh Lemon Juice: Brings a natural, tangy brightness that pairs perfectly with the sweetness. Fresh lemon juice makes these the best lemon cookies!
- Vanilla Extract: Adds depth and warmth, complementing the fresh lemon flavor.
- Lemon Extract: Intensifies the lemony flavor for an extra punch of citrus.
- All-Purpose Flour: Provides structure and forms the base of the cookie dough.
- Baking Powder: Gives the cookies a slight rise and helps create the signature crinkle texture.
- Confectioners’ Sugar: Used to roll the cookie dough, it creates a beautiful crinkled look and adds a touch of sweetness to the exterior.
See the recipe card for quantities.
Substitutions and Variations
- Butter: Swap unsalted butter with coconut oil for a dairy-free option.
- Flour: Use gluten-free all-purpose flour for a gluten-free version.
- Lemon Extract: Replace with more vanilla extract for a milder citrus flavor.
- Confectioners’ Sugar: Roll in granulated sugar for a subtler crinkle effect.
- Citrus Twist: Substitute lemon juice and zest with lime or orange for a fun flavor variation.
- Add-ins: Mix in white chocolate chips or shredded coconut for extra texture.
How to Make Lemon Crinkle Cookies
A great recipe to whip up when you crave a chewy lemon cookie! These easy cookies come together in one bowl! See the photo instructions and printable recipe card at the bottom of this post.
Rub the sugar and lemon zest with your hands to infuse the sugar.
In a large bowl or stand mixer with the paddle attachment, add the eggs and mix until pale yellow and fluffy in texture.
Pour in the melted butter and mix on low speed until well combined.
Sift the dry ingredients into the bowl with the wet ingredients.
Let the dough cool for 1 hour and up to overnight.
Roll the dough ball in the powdered sugar to cover all the cookie dough.
Place the powdered sugar-covered dough balls on a baking sheet lined with parchment paper.
The baking time will be about 10-12 minutes. Let them rest on a cooling rack and enjoy!
Fun fact: These cookies are often called “snow cookies” in some regions because of their powdered sugar coating—making them a delightful addition to wintertime baking. But honestly, they’re so refreshing that you’ll want to make them all year long!
FAQ’s
Yes! Roll the dough into balls (before coating in sugar) and freeze on a baking sheet. Once frozen, transfer to a bag or container. Roll in sugar and bake directly from frozen, adding 1–2 minutes to the bake time.
Yes! Substitute with a 1:1 gluten-free all-purpose flour blend for great results.
This often happens if the dough isn’t chilled long enough or if too much butter is used. Measure ingredients carefully, and don’t skip the chilling step.
Yes, you can use different citrus for a fun variation! Experiment with lime, orange, or even grapefruit zest and juice for fun variations.
Make-Ahead and Storage Instructions
Make Ahead: Prepare the cookie dough, cover it tightly, and refrigerate for up to 2 days. Roll in confectioners’ sugar and bake when ready.
Storage: Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed container for up to 3 months. Thaw at room temperature before serving.
My Pro Tip
Recipe Tips
- Infuse the sugar: Rub the lemon zest into the granulated sugar to enhance the citrus flavor.
- Use fresh lemon juice: For the brightest, freshest flavor, avoid bottled lemon juice.
- Chill the dough: This helps the cookies hold their shape and prevents spreading during baking.
- Generously coat in sugar: Ensure a thick layer of confectioners’ sugar for dramatic crinkles and a sweet finish.
- Don’t overbake: Remove cookies when the edges are set but the centers are still soft to keep them chewy.
- Room temperature eggs: These blend better with other ingredients, creating a smooth dough.
More Cookie Recipes
You’ll also love my Italian wedding cookies, lemon ricotta cookies, and pignoli cookies.
Looking for more lemon desserts? You’ll also love my lemon ricotta cookies, lemon bars, lemon tiramisu, and lemon olive oil cake. Try my famous chocolate crinkle cookies next time!
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Lemon Crinkle Cookies Recipe
Ingredients
- 1 cup granulated sugar
- 1 tablespoon freshly grated lemon zest
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 2 large eggs, at room temperature
- ¼ cup fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure lemon extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¾ cup confectioners’ sugar, for rolling cookies
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Combine sugar and lemon zest: In a large bowl or bowl of a sand mixer, mix the granulated sugar and lemon zest using your fingers until the sugar is fragrant and slightly moist. You can also use an electric mixer to get the same effect. This helps infuse the lemon flavor.
- Add the eggs: Add the eggs to the lemon sugar and beat until smooth and creamy, about 2 minutes on high speed, and combine well.
- Add the rest of the wet ingredients. Add the melted and cooled butter, lemon juice, lemon extract, and vanilla extract to the
- Add the dry ingredients. Sift in the flour, baking powder, and salt over the top of the bowl with the wet ingredients. Gradually fold the dry mixture into the wet mixture using a rubber spatial or dough hook until no streaks of flour remain. The dough will be slightly sticky.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 60 minutes overnight. This step helps make the dough easier to handle. Do not skip this step.
- Prepare for rolling: Place the confectioners’ sugar in a shallow bowl. Scoop about 1 tablespoon of chilled dough and roll it into a ball.
- Coat with sugar: Roll each dough ball generously in the confectioners’ sugar until fully coated. This creates the signature crinkle effect when baking.
- Bake the cookies: Arrange the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are set and the tops are slightly puffed and crinkled. The centers should remain soft.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My kids and I loved them! I will definitely make them again.
Yay! So happy they were a hit!
Can I use white flour instead of almond?
I am allergic to almonds.
You have truly great recipes.
Thank you🌻
Ewa
Hi! The lemon crinkle cookies use white flour. Enjoy!
Honestly, these are the best lemon crinkle cookies you’ll ever taste. We can’t get enough of them!