Name: Lemon Crinkle Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 27 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; ½ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar, plus an extra ¼ cup for rolling dough; 2 tablespoons fresh lemon juice; 1 teaspoon lemon extract; 1 teaspoon vanilla extract; Zest of 1 lemon; 1 egg; 4–5 drops yellow food color gel; ½ cup powdered sugar for rolling before baking

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I’m sharing my take on these cheerful lemon crinkle cookies—soft, chewy treats with a bright burst of lemon flavor, coated in powdered sugar for that signature crinkle look. They’re as tasty as they are beautiful.

Why I’ll Love This Recipe

I’m always drawn to recipes that deliver both texture and flavor—and these cookies deliver on both fronts. The blend of fresh lemon juice, zest, and extract gives a vibrant citrus punch, while the powdered sugar coating creates that classic crinkled appearance that’s both charming and irresistible. I love how these come out soft and chewy with just a bit of crispy edge—perfect for sharing or enjoying with a warm cup of tea.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar, plus an extra ¼ cup for rolling dough
2 tablespoons fresh lemon juice
1 teaspoon lemon extract
1 teaspoon vanilla extract
Zest of 1 lemon
1 egg
4–5 drops yellow food color gel
½ cup powdered sugar for rolling before baking

directions

I whisk together the flour, baking powder, baking soda, and salt, then set it aside.
In another bowl, I cream the softened butter and 1 cup of sugar until light and fluffy (about 3–4 minutes).
I lower the mixer, add lemon juice, lemon extract, vanilla extract, and lemon zest, mixing for just 30 seconds.
Keeping the mixer on medium, I add the egg and mix until fully incorporated.
I drop the mixer to low speed and add the flour mixture gradually, one cup at a time, mixing until just combined.
I stir in the yellow food coloring until the dough is evenly colored.
I cover the dough and chill it in the fridge for at least 1 hour.
Once chilled, I scoop tablespoon-sized dough balls, roll each first in granulated sugar and then in powdered sugar, and place them about 2 inches apart on parchment-lined baking sheets.
I bake at 350°F for 10–12 minutes. The edges should stay light, and the centers should look slightly underdone.
After baking, I let them rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: Yields approximately 21 cookies
Prep Time: About 15 minutes
Chill Time: At least 1 hour
Bake Time: 10–12 minutes
Total Time: Around 1 hour and 27 minutes

Variations

I swap lime or orange zest and juice instead of lemon for a citrus twist.
I fold in ½ cup finely chopped pecans or walnuts for crunch.
I sometimes add ½ cup white chocolate chips for a sweet touch.
Meyer lemons give a more mellow, floral citrus note if I want something softer.
If I’m out of lemon extract, I use extra lemon juice or a few drops of lemon oil.

storage/reheating

Make-ahead: I freeze unbaked dough balls (already rolled in sugar) in a freezer bag. When ready, I bake from frozen, adding a minute or two to the baking time.
Room Temperature: I store leftover cookies in an airtight container at room temperature for up to 7 days.
Freezing: Baked cookies freeze well in a single layer and stay fresh for up to 4 months.

FAQs

1. Can I freeze the dough before baking?

Yes, I roll the dough into balls and freeze them in an airtight container or freezer bag. When ready to bake, I thaw slightly or bake straight from frozen.

2. Can I use bottled lemon juice?

I prefer fresh lemon juice. It gives a brighter, fresher flavor compared to bottled juice.

3. How long do these cookies last in the freezer?

They last up to 4 months when frozen properly in a sealed container.

4. How do I get that crinkle effect?

Rolling the dough in powdered sugar before baking causes the tops to crack as the cookies spread, creating that signature crinkle look.

5. Is food coloring necessary?

No, it’s optional. I like the bright yellow look, but the cookies taste just as good without it.

Conclusion

I’m always delighted by how these lemon crinkle cookies turn out: soft, chewy, and zesty with a stunning crinkle top. Whether I’m baking for a gathering or just for myself, they’re a bright, joyful treat that never fails to impress.