There’s something undeniably cheerful about biting into a cookie bursting with bright lemon flavor and a tender, crinkly surface that just begs for a second. This Lemon Crinkle Cookies Recipe is one of my favorite go-to treats when I want something light, zesty, and perfectly soft inside. Trust me, once you try these, they’ll become a kitchen staple you’ll want to make again and again.
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Why You'll Love This Recipe
This Lemon Crinkle Cookies Recipe stands out because it perfectly balances sweet and tart, making these cookies incredibly refreshing without being overpowering. I’m excited to share exactly how I make them so you can enjoy that effortless burst of lemon in every bite.
- Bright Lemon Flavor: The perfect amount of lemon juice and zest makes these cookies zing with freshness, unlike any store-bought lemon cookie.
- Soft, Tender Texture: Thanks to cornstarch and chilling the dough, these cookies stay light and melt-in-your-mouth every time.
- Beautiful Crinkly Appearance: Rolling the dough in sugar creates that iconic crackly, snow-dusted look that’s just as fun to make as it is to eat.
- Flexible Timing: Because the dough chills so well, you can prep it ahead of time — perfect for a last-minute dessert or an easy cookie swap.
Ingredients & Why They Work
Every ingredient in this Lemon Crinkle Cookies Recipe plays a starring role in delivering both flavor and texture, so I always shop carefully and don’t cut corners. If you’re ever unsure, fresh lemons and real butter can make a surprisingly big difference.

- All-purpose flour: The base that keeps these cookies soft but sturdy enough to hold their shape when baking.
- Cornstarch: Adds a delicate softness and prevents the cookies from spreading too thin, which helps keep their crinkle texture.
- Baking soda: Ensures a light rise and helps perfect the interior crumb.
- Salt: Balances the sweetness and enhances the lemon flavors.
- Unsalted butter: I always use room temperature butter for easy creaming and rich flavor—never the margarine substitute.
- Granulated sugar: Provides sweetness and the right texture; this recipe uses a tiny bit extra for just the right balance against the lemon’s tartness.
- Large egg: Binds everything together and adds moisture.
- Fresh lemon juice: Key to the bright, zesty flavor—bottled works in a pinch, but fresh really shines.
- Lemon zest: Packs in intense lemon oils for a punch of fragrance and taste.
- Vanilla extract: Adds warmth and depth to the bright lemon notes.
- Granulated sugar (for rolling): Optional, but helps keep the powdered sugar from melting into the dough before baking.
- Confectioners’ sugar: Creates that classic snow-dusted, crinkled look and adds a delicate sweetness to the outer cookie texture.
Make It Your Way
While I adore the classic lemon flavor, you can absolutely tweak the Lemon Crinkle Cookies Recipe to suit your taste — maybe a little extra zest, or swapping in Meyer lemons for a sweeter twist.
- Variation: I once added a handful of poppy seeds to the dough for a fun crunch and slight nutty flavor, and it was a hit at our book club meeting!
- Dietary tweaks: If you want to cut back on sugar, try rolling the dough in just confectioners’ sugar but reduce the granulated sugar inside slightly, though it changes the texture slightly.
Step-by-Step: How I Make Lemon Crinkle Cookies Recipe

Step 1: Mix the Dry Ingredients
Start by whisking together the flour, cornstarch, baking soda, and salt in a medium bowl. I like to do this first so my dry ingredients are well combined and ready to go when I’m done creaming the butter. It makes the mixing process smoother and helps prevent lumps.
Step 2: Cream Butter and Sugar
Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter with granulated sugar on medium-high speed for about 3 minutes until it’s light and fluffy. This step is crucial—it traps air for a tender cookie. If you aren’t sure how to cream butter properly, I recommend checking out a quick tutorial video to perfect this.
Step 3: Add Wet Flavorings
Beat in the egg, lemon juice, lemon zest, and vanilla extract until combined. It’s normal if the mixture looks a little curdled at this point—that’s just the acid reacting with the butter and egg. Scrape down the sides and bottom to make sure everything is mixed evenly.
Step 4: Combine Dry and Wet Mixtures
On low speed, add the dry flour mixture to the wet ingredients and mix just until combined. The dough will be thick, sticky, and creamy—not dry or crumbly at all. This texture is a good sign.
Step 5: Chill That Dough
Cover the dough tightly and chill it in the fridge for at least 3 hours, or up to 3 days. This step is non-negotiable because it helps firm up the dough and intensifies the lemon flavor—you’ll thank yourself later when the cookies bake up perfectly.
Step 6: Roll and Coat in Sugar
Once chilled, let the dough rest at room temperature for about 10 minutes if it’s been in the fridge longer than 3 hours. It makes rolling easier and prevents cracking. Roll 1 tablespoon-sized dough balls, about 20 grams each. For the classic crinkle look, roll each ball in granulated sugar first (to keep the powdered sugar from melting), then roll generously in confectioners’ sugar—repeat 2-3 times if you want that deep white dusting.
Step 7: Bake and Watch the Magic
Place the sugar-coated dough balls 3 inches apart on parchment-lined baking sheets. Bake in a 350°F (177°C) oven for 12–13 minutes or until edges look set but centers are still soft. If you notice the cookies aren’t spreading much by 9 minutes, gently bang the baking sheet on your counter a couple of times to nudge them along, then finish baking.
Step 8: Cool and Enjoy
After baking, let cookies cool on the baking sheet for 5 minutes—this allows them to firm up enough to transfer—then move to a wire rack to cool completely. They will deflate slightly but stay soft and tender inside.
Top Tip
From my experience baking these lemon crinkle cookies multiple times, I’ve learned a few tricks that really boost your success and make the process more enjoyable.
- Chill the Dough Well: Take the mandatory chill seriously. It makes rolling easier and the cookies bake up with that perfect crinkly top texture.
- Roll in Two Sugars: Rolling first in granulated sugar before the confectioners’ sugar keeps the powdered sugar from disappearing before baking, preserving that snowy look.
- Bang the Baking Sheet: If you notice your cookies aren't spreading by the 9-minute mark, a quick gentle tap on the counter encourages that lovely spread and crinkle.
- Don’t Overbake: Take them out when the centers still look soft; they’ll firm up as they cool for the best tender texture.
How to Serve Lemon Crinkle Cookies Recipe

Garnishes
I usually skip extra garnishes because these cookies already look stunning with their signature powdered sugar dusting. But if I’m serving them for a party, I like to scatter a few edible flowers or tiny lemon zest curls on the plate for a pop of color and elegance.
Side Dishes
These cookies pair beautifully with a cup of hot herbal tea or a glass of chilled sparkling lemonade for a double lemon boost. I also love them alongside a simple bowl of fresh berries—adds a juicy contrast that’s hard to beat.
Creative Ways to Present
For a special occasion, I’ve arranged these cookies on a tiered stand with lemon slices interspersed for a bright, sunny display. They’re also delightful wrapped up in cellophane tied with a yellow ribbon as a homemade gift that instantly makes someone’s day.
Make Ahead and Storage
Storing Leftovers
I store leftover baked cookies in an airtight container at room temperature, layering them between sheets of parchment paper so they don’t stick together. They stay fresh and chewy for up to one week, but honestly, they rarely last that long in my house!
Freezing
The dough is freezer-friendly too. I like to portion the dough into balls without any sugar coating and freeze those in a single layer on a tray. Once firm, I transfer them to a freezer bag. When I want cookies, I thaw the dough balls on the counter, roll in sugar, and bake—just like fresh. Baked cookies also freeze well wrapped tightly up to 3 months.
Reheating
If you want to warm leftover cookies, I pop them in a 300°F oven for 3-4 minutes. It revives that fresh-baked softness without drying them out—a nice treat with an afternoon tea or coffee.
Frequently Asked Questions:
Yes! While fresh lemon juice offers a brighter flavor, bottled lemon juice works fine in this recipe and gives great results if that’s what you have on hand.
Chilling is key to firming up the sticky dough so it's easier to roll and helps the cookies keep their shape while baking, plus it deepens the lemon flavor—it’s worth the wait!
You can try using a 1:1 gluten-free flour blend that includes xanthan gum. Keep in mind the texture might be a bit different, so test a small batch first to make sure you like the result.
Rolling your chilled dough balls first in granulated sugar and then generously in confectioners’ sugar, repeating if desired, helps create the iconic crinkle effect as the cookies bake and spread.
Final Thoughts
These Lemon Crinkle Cookies have a special place in my heart—and my cookie jar—because they bring sunshine to any day. They’re simple enough to make in your favorite cozy kitchen, yet impressive enough to serve at gatherings or gift to friends. I hope you find as much joy in baking and eating them as I do—once you do, this recipe will be your lemon cookie winner, no question.
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Lemon Crinkle Cookies Recipe
- Prep Time: 3 hours 20 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 35 minutes
- Yield: 40 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Crinkle Cookies are soft, thick, and bursting with fresh lemon flavor. Rolled generously in confectioners’ sugar for that perfect crinkled look, they offer a delightful balance of tartness and sweetness. Perfect for a refreshing treat or a citrusy dessert.
Ingredients
Dry Ingredients
- 2 and ½ cups (313g) all-purpose flour (spooned & leveled)
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 cup + 2 Tablespoons (225g) granulated sugar
- 1 large egg, at room temperature
- ¼ cup (60ml) fresh or bottled lemon juice, at room temperature
- 1 Tablespoon lemon zest (packed)
- 1 teaspoon vanilla extract
For Rolling
- 3 Tablespoons (35g) granulated sugar (optional)
- 1 cup (120g) confectioners’ sugar
Instructions
- Prepare Dry Ingredients: Whisk the all-purpose flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside for later use.
- Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer with a paddle attachment to beat the softened butter and granulated sugar on medium-high speed until creamy and fluffy, about 3 minutes.
- Add Wet Ingredients: Add the egg, lemon juice, lemon zest, and vanilla extract to the creamed mixture. Beat on high speed until fully combined, about 1 minute. The mixture may look curdled, which is normal. Scrape down the sides and bottom of the bowl.
- Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients. Beat on low speed until combined, forming a thick, creamy, and sticky dough.
- Chill Dough: Cover the dough tightly and refrigerate for at least 3 hours and up to 3 days. Chilling is mandatory to handle this sticky dough properly.
- Prepare for Baking: Remove dough from fridge. If chilled longer than 3 hours, let it sit for about 10 minutes at room temperature to soften slightly for easier scooping. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
- Roll Dough Balls: Scoop about 1 Tablespoon (around 20g) of dough per ball. Optionally roll the balls first in granulated sugar to prevent melting of the confectioners’ sugar, then roll generously 2-3 times in confectioners’ sugar to get that classic crinkle effect. Place balls 3 inches apart on baking sheets.
- Bake Cookies: Bake for 12–13 minutes until edges look set and centers remain soft. If cookies aren’t spreading by minute 9, remove the sheet and gently bang it on the counter 2–3 times to help initiate spreading. Return to oven to finish baking.
- Cool Baking: Let cookies cool on the baking sheet for 5 minutes, then transfer to cooling racks to cool completely. Note that cookies will deflate slightly as they cool.
- Store: Keep cookies covered at room temperature for up to 1 week.
Notes
- The dough can be chilled for up to 3 days, making this recipe great for make-ahead baking.
- Baked cookies freeze well up to 3 months; unbaked dough balls (without confectioners’ sugar coating) can also be frozen up to 3 months.
- When baking from frozen, thaw dough balls on the counter for at least 30 minutes before rolling in sugar and baking.
- If cornstarch is not available, it can be omitted; it helps keep cookies softer and thicker but is not essential.
- One to two lemons typically yield the required juice and zest, but Meyer lemons or other citrus fruits can be substituted for a different flavor twist.
- Rolling the dough balls in granulated sugar before the confectioners’ sugar helps prevent the sugar from melting into the dough and keeps a bright sugar coating.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg


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