Sweet & Citrusy Lemon Crinkle Cookies -Baking a Moment

These lemon crinkle cookies are soft, citrusy, & sweet, with a generous coating of confectioners’ sugar. Sure to satisfy your lemon craving!

If you are a lemon lover, you’ve gotta try this lemon crinkle cookie recipe!

Just like the chocolate crinkles you already know and love, but with sunny lemon! They bake up soft and chewy with a sharp hit of sweet citrus that will keep you reaching for just one more!

I’m so happy to be adding this to our archive of cookie recipes. Be sure to check out our butter cookies, red velvet chocolate chip cookies, and homemade Oreos too!

Table of Contents

Here’s Why You’ll Love These

• Soft and chewy: These cookies bake up with such a gorgeous texture.
• Citrusy and sweet: A great way to satisfy your lemon craving!
• Easy to make: Even for a beginner baker.
• Perfect all year ’round: These are refreshing in spring and summer, or sunny and cheerful during the colder months!

Ingredients You’ll Need

• Flour: All-purpose flour gives these cookies their structure. You can also use a cup-for-cup gluten-free flour blend.
• Baking Soda: Allows the cookies to puff up and spread as they bake.
• Salt: Carries and intensifies all the flavors.
• Butter: Makes the cookies soft and gives them a rich taste.
• Sugar: Provides sweetness as well as keeping the cookies soft and moist.
• Egg: Gives the cookies structure and richness.
• Lemon: Both the zest and juice of fresh lemons give these cookies their signature citrusy flavor.
• Vanilla: Vanilla extract adds a sweet fragrance that compliments the lemon.

In Photos: How to Make Lemon Crinkle Cookies

Step 1: Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.

Step 2: In a stand mixer bowl fitted with a paddle attachment (or using a large bowl with an electric hand mixer), beat the butter and sugar on medium-high speed until light and fluffy.

Step 3: Add the egg, lemon juice, zest, and vanilla extract, mixing until combined, followed by the flour mixture.

Step 4: Roll the dough into 1 1/2-inch balls. Toss with granulated sugar, followed by a very generous coating of confectioners’ sugar. Place 2-3 inches apart on baking sheets and bake!

Helpful Tips & Tricks

• Don’t skip the double sugar coating: Part of what gives these cookies their unique look is the generous coating of confectioners’ sugar that cracks and separates as the cookies spread out in the oven. Rolling the dough in granulated sugar first helps create a thicker layer of confectioners’ sugar that doesn’t melt into the cookie dough.
• Thoroughly chill the dough: Let the dough chill for at least an hour before baking. You can also make the dough the day before. Chilling the dough not only lets the butter firm up, it gives the zest flavor a chance to permeate the other ingredients.

More Cookie Recipes

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Lemon Crinkle Cookies

These lemon crinkle cookies are citrusy and sweet, with a generous coating of confectioners’ sugar!

• Whisk the flour, baking soda, and salt together in a medium bowl.
• In a stand mixer bowl fitted with a paddle attachment (or using a large bowl with an electric hand mixer), beat the butter and 1 cup sugar together on medium-high speed until light and fluffy, about 2 minutes.
• Mix in the egg, lemon juice, lemon zest, and vanilla extract on high speed until combined (about 60 seconds).
• Scrape down the sides & bottom of the bowl with a silicone spatula.

• Stir in the flour mixture on low speed until combined.

• Cover the bowl and chill in the refrigerator for 1 hour.

• Place racks on the lower and upper third of the oven and preheat to 350 degrees F.

• Line two baking sheets with parchment paper.

• Roll the dough into 1 1/2-inch balls.

• Toss the cookie dough balls with the remaining granulated sugar, followed by a very generous coating of the confectioners’ sugar, and place 2-3 inches apart on the prepared baking sheets.

• Bake for 12-13 minutes, until the edges are set and the centers still look slightly soft.

• Cool cookies for 5 minutes, then transfer to a wire rack to finish cooling completely.

Serving: 1cookie, Calories: 113kcal, Carbohydrates: 23g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 17mg, Sodium: 74mg, Potassium: 16mg, Fiber: 0.3g, Sugar: 9g, Vitamin A: 142IU, Vitamin C: 1mg, Calcium: 4mg, Iron: 0.5mg