These Lemon crinkle cookies are soft baked and chewy/fudgy on the inside with slightly caramelized edges on the outside – brownie-like little bites with crackly top, and rich in lemon flavor. Be WARNED – you will not be able to stop eating these! You will love how simple they are to make and how they only require simple pantry ingredients – enjoy!
Lemon Crinkle Cookie Recipe Ingredients:
- LEMON JUICE & LEMON ZEST: Fresh lemon juice and lemon zest is what I use for best flavor for these lemon cookies. If you want to switch the flavor profile you can easily make these with any citrus: orange, grapefruit, or lime.
- FLOUR: All purpose flour or a good gluten free all purpose 1-1 flour should work as well but I have not tested
- BAKING POWDER & SALT: For leavening and flavor
- BUTTER: Unsalted butter is what I use and it must be softened or room temperature for this recipe.
- EGG: All you need is one egg for this recipe and at room temperature
- SUGAR: I use granulated sugar in this recipe for the cookie dough and for rolling the dough balls in.
- VANILLA EXTRACT: Pure vanilla extract for best flavour
- LEMON EXTRACT: (optional) Lemon extract or lemon oil is optional but if you have it definitely add it it really helps intensify the lemon flavor.
- POWDERED SUGAR / CONFECTIONERS SUGAR: For rolling the cookie dough balls in and what helps create the white crinkles.
- YELLOW FOOD COLORING: (optional) It won’t affect the taste of these cookies – it just adds a vibrant yellow color. If you prefer, you can skip it but the cookies will look more pale. In this recipe I didn’t use much just 2 drops for a more subtle yellow but enough to contrast with the white crinkles.
How to Make Lemon Crinkle Cookies:
This recipe is very easy so it’s a great one for the kiddos to help with! With simple pantry ingredients – you just can’t go wrong with this recipe (full instructions in recipe card below)
- Combine Dry Ingredients: Flour, baking powder, and salt – whisk together to combine
- Beat Wet Ingredients Separately: Cream butter and sugar, then add eggs, vanilla, lemon extract, food coloring if using followed by the lemon zest and lemon juice.
- Combine Wet & Dry: Mix in the flour mixture a little at a time until combined
- Chill Dough: It’s a must for this recipe. Chill dough for at least 2 hours. Overnight for best results – for a less sticky dough to work with
- Roll Dough Balls: When ready to bake, simply roll the dough into balls gently pat to flatten slightly and coat in granulated sugar followed by powdered sugar.
- Bake: Transfer to baking sheet and preheated oven and bake for 10-12 minutes, allow to cool cookies a few minutes on the sheet pan over cooling rack and enjoy!
Tips For Best Lemon Crinkle Cookie Results
- You HAVE to chill the dough for at least 2 hours, preferably overnight. You can even freeze it for 1-2 hours for a quicker chill time. Chilling the dough is ideal so that the cookie dough is easier and less sticky to work with and to roll, and for the fudgiest crinkle cookies around. It the best kind of cookie to MAKE AHEAD because the dough can be made the night before and you can bake these off in no time after that.
- Once you place the dough on the cookie sheet there you NEED to press down just a little for the BEST CRINKLES otherwise I found they will not spread or crackle enough if left on their own. Many recipes say to not push them down but I have tested multiple batches and they need to be patted flat a bit in order to spread a bit more and get those nice deep crags in them – not too much just a little.
- Be sure oven is thoroughly preheated to ensure they cook properly and are not doughy after baking.
- If you want to prevent the confectioners’ sugar from melting into the cookies, roll the cookie dough balls in granulated sugar before rolling them into confectioners’ sugar (The first layer ensures that the second one retains its snowy white appearance.)
- Make sure the cookies are generously coated and packed with powdered sugar. You can pack the powdered sugar onto the cookie dough with the palm of your hands. In fact, I coat them in powdered sugar twice just in case.
- A few things to keep in mind: Chilled cookies spread less so your cookies will take longer to spread so if you want thinner cookies with crispy edges you will have to bake them an extra minute or two longer. If you prefer thick crinkle cookies and don’t care about whether they have large crinkles or not then I suggest not pressing the dough balls to flatten a bit – keep them round and they will spread a little but not too much and you are left with nice thick chewier chocolate crinkle cookies – you may even want to under bake them 1 minute for an even chewier gooier centre.
Make Ahead, Storage & Freezing Lemon Crinkle Cookies
- MAKE AHEAD: The dough can be made the day before and chilled overnight.
- STORAGE: Place cooled cookies in airtight container and keep at room temperature for up to 5 days. Make sure cookies are completely cooled before placing in container. Do NOT store in fridge, the powdered sugar could melt. They are best enjoyed during days 1-2 but will keep up to 5 days – totally doubt they will last that long – these babies go fast in our house
- FREEZING COOKIES: Place in airtight container or zip-lock bag. Make sure cookies are completely cooled before placing in container. They will keep well in the freezer for 1-2 months. To thaw let them thaw on counter or warm in the microwave. They won’t look as pretty though as the powdered sugar coating may sort of melt into the cookies – they will still be delicious. To help with this a little, simply place parchment paper between layers of cookies.
- FREEZING DOUGH: Drop the cookie dough balls on a large sheet pan and flash freeze by putting the sheet pan in the freezer until dough is frozen solid. Transfer dough balls into an airtight container or freezer bag and freeze up to 2 months. Roll To bake place on cookie sheet and add 1-3 minutes to cooking time.
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