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).
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Lemon Crinkle Cookies Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 2 cups all purpose flour
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 1 cup granulated sugar
- 1/2 cup unsalted butter melted and cooled
- 1/2 tsp vanilla extract
- 1 large egg plus 1 yolk room temperature
- 2 tbsp lemon zest
- 2 tbsp lemon juice A little more than half a lemon
- 1/2 cup confectioners sugar sifted
Instructions
- 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).
Notes
Nutrition
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.
pinterest 
facebook 
twitter 
email
Best lemon cookies recipe! I made them for this years Easter holidays and everybody loved them, especially my husband. Thank you so much for posting it. I definately am going to try out other recipies from your homepage. I just have to convert everything into gramms. Best greetings from Austria/Europe.
Love lemon any time of the year!
Turned out perfect! Lemon is my favorite!
We are big fans of crinkle cookies. Loving the lemon flavor of these.
Yum. Perfect timing for posting this recipe. We have two lemon trees and they are ready to pick, and I always need a lemon recipe this time of year.
I love these! I’m a lemon nut and these crinkle cookies worked out perfectly!