Bright, tender, and softly crackled, these Lemon Crinkle Cookies deliver a bright burst of citrus with a melt-in-your-mouth texture. The outside wears a snowy powdered sugar coat that cracks to reveal a pale yellow, chewy center studded with fresh lemon zest. They are quick to make with simple pantry ingredients, and chilling the dough makes them easy to shape and bake perfectly. Serve warm with a cup of tea for afternoon treats or pack a few in a lunchbox for a zesty surprise.
Try a chocolate cousin if you like the crinkle look but want a different flavor.
Why You’ll Love This Lemon Crinkle Cookies
- Bright lemon flavor from both fresh juice and lemon zest for real citrus notes.
- Soft, slightly chewy center with a delicate crisp edge—classic crinkle texture.
- Uses simple pantry staples and one egg, so it’s quick and low-effort.
- Dough chills briefly (30 minutes) — short hands-off time that improves shape.
- Powdered sugar coating adds a sweet contrast and an attractive cracked top.
- Small, tablespoon-sized cookies are perfect for portion control and sharing.
- Easy to adapt with optional add-ins without changing the base method.
- Great for brunch, cookie swaps, or a light dessert after a meal.
What Is Lemon Crinkle Cookies?
Lemon Crinkle Cookies are small, coated cookies that crack open on top when baked, showing the pale, lemony interior. They taste bright and sweet with a clear lemon character, not just citrus aroma—fresh juice and zest give a clean tang. The texture is tender and slightly chewy inside with a thin, soft exterior dusted in powdered sugar. The cooking method is straightforward: cream butter and sugar, fold in egg and lemon, mix in dry ingredients, chill, roll, coat, and bake. The overall vibe is casual and sunny—perfect for afternoon treats, a simple dessert for weeknight dinners, or an easy addition to brunch.
Ingredients for Lemon Crinkle Cookies
For the cookies
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
For rolling
- 1/2 cup powdered sugar (for rolling)
Ingredient Notes (Substitutions, Healthy Swaps)
- Flour: All-purpose flour is used here for structure. For a slightly lighter crumb, you can sift the flour before measuring. Whole-wheat pastry flour can be tried as a partial swap (replace up to 1/4 cup) but expect a nuttier taste and denser texture.
- Butter: Unsalted butter keeps the salt level controllable. If you only have salted butter, reduce or omit added salt.
- Sugar: Granulated sugar provides structure and spread. For a slightly lower-sugar cookie, reduce granulated sugar by 1–2 tablespoons; texture will be marginally softer. Do not substitute granulated sugar for a liquid sweetener without adjusting dry ingredients.
- Egg: The egg adds moisture and lift. For an egg-free version, a commercial egg replacer or 3 tablespoons of aquafaba can be tested, but results will differ.
- Lemon juice/zest: Use fresh lemon juice and zest for best flavor. Bottled juice lacks brightness. If lemons are not available, 1–1.5 teaspoons of lemon extract can be used; reduce juice to 1 tablespoon to keep dough texture similar.
- Powdered sugar: Used for the crinkle look and sweet coating. If you need a less sweet exterior, use 1/3 cup instead.
Step-by-Step Instructions
Step 1 – Preheat and mix dry ingredients
Preheat the oven to 350°F (175°C). In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt until evenly combined.
Visual cue: The flour mixture should look uniformly pale and slightly aerated.
Step 2 – Cream butter and sugar
In a separate bowl, cream 1/2 cup granulated sugar and 1/4 cup softened unsalted butter until light and fluffy. This takes 2–3 minutes if using a mixer on medium speed, or slightly longer by hand.
Step 3 – Add egg and lemon
Beat in 1 large egg, 2 tablespoons fresh lemon juice, and 1 teaspoon lemon zest to the creamed mixture until well combined and slightly glossy.
Step 4 – Combine wet and dry
Gradually add the flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
Step 5 – Chill the dough
Cover the dough and chill for about 30 minutes. Chilling firms the dough, limits spread, and helps create the crackled top.
Step 6 – Shape and coat
Scoop tablespoon-sized amounts of dough; roll each into a ball. Roll each ball in 1/2 cup powdered sugar so they’re fully coated.
Step 7 – Bake
Place the coated balls on a lined baking sheet, spaced about 2 inches apart. Bake for 10–12 minutes at 350°F (175°C).
Pro cue: Pull the cookies when edges are set but centers still look slightly soft—they will firm as they cool.
Step 8 – Cool
Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling.
Pro Tips for Success
- Measure flour correctly: spoon into the cup and level off to avoid dense cookies.
- Soften butter but do not melt it. Softened butter creams better and traps air for light texture.
- Use fresh lemon zest and juice for the brightest flavor; zest just the yellow skin and avoid the bitter white pith.
- Chill time is important—don’t skip the 30 minutes; it reduces spread and deepens flavor.
- Roll dough balls evenly; tablespoon scoops keep cookies uniform so they bake at the same rate.
- Powdered sugar should be fine and dry; if it clumps, sift before rolling to avoid uneven coating.
- Remove cookies from oven when edges are set but centers are still slightly soft to ensure a tender interior.
- Cool briefly on the sheet to allow the underside to set; moving too soon can break them.
Flavor Variations
- Optional: Lemon-Orange Twist — add 1 teaspoon orange zest along with the lemon zest for a citrus mix.
- Optional: Lemon Poppy Seed — fold in 1–2 teaspoons poppy seeds into the dough for a mild crunch.
- Optional: Lemony Glaze — after cooling, drizzle a thin glaze made from 1/2 cup powdered sugar mixed with 1 tablespoon lemon juice (use carefully; this is extra sugar).
- Optional: Almond Lemon — add 1/4 teaspoon almond extract for a warm, nutty note (reduce lemon extract if also using).
- Optional: Reduced-Sugar Coating — use 1/3 cup powdered sugar for rolling if you prefer less sweetness on the exterior.
- Optional: Zest Boost — double the zest to 2 teaspoons for a stronger lemon aroma without adding more juice.
Serving Suggestions
- Serve warm with a pot of hot tea or a mild coffee to balance the citrus brightness.
- Arrange on a platter with other small cookies for a brunch or tea gathering.
- Pair with lemon curd or a light whipped cream for a more decadent dessert.
- Pack a few in a small box with parchment for gifts or picnics.
- Serve alongside fresh berries for a bright, seasonal plate.
- Offer as a light dessert after fish or chicken dinners—its citrus finish refreshes the palate.
Make-Ahead, Storage & Reheating
- Make-ahead: Prepare the dough up to 2 days ahead and keep it covered in the refrigerator. Bring to slightly firm room temperature before scooping and rolling.
- Short-term storage: Store baked cookies in an airtight container at room temperature for up to 3 days. Place a sheet of parchment between layers to prevent sticking.
- Refrigerator: If you prefer chilled cookies, store in the fridge for up to 7 days; chill will firm them and slightly reduce chewiness.
- Reheating: Warm a cookie for 7–10 seconds in the microwave to restore a just-baked feel, or reheat at 300°F (150°C) for 3–4 minutes in the oven. Do not overheat or they will dry out.
- Texture note: Cookies are best enjoyed within 48 hours for peak tenderness; they may firm up slightly after that.
Storage and Freezing Instructions
- Freeze baked cookies: Place cooled cookies in a single layer on a tray to freeze for 1 hour, then transfer to a freezer-safe bag or container. Freeze up to 3 months. Thaw at room temperature or warm briefly in the oven.
- Freeze dough: Scoop dough balls and flash-freeze them on a tray about 1 hour, then transfer to a sealed bag. Bake frozen dough balls adding 1–2 minutes to baking time. This is excellent for fresh-baked cookies on demand.
- If you do not want to freeze: store dough in the refrigerator for up to 2 days as noted, or bake and refrigerate finished cookies up to 7 days.
- Note: Powdered sugar on frozen cookies may absorb moisture and fade; re-roll in a little powdered sugar after thawing if you want the bright look back.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~65 kcal | 0.8 g | 9.4 g | 1.9 g | 0.2 g | 60 mg
Estimates vary by brands and portions.
FAQ About Lemon Crinkle Cookies
Q: Why did my cookies not crack on top?
A: Likely dough was too warm or not rolled thickly in powdered sugar. Chill dough and press a generous coating of powdered sugar on each ball before baking.
Q: My cookies spread too much. What went wrong?
A: Dough likely too warm or your butter was melted. Chill dough longer and use softened (not melted) butter. Measure flour correctly.
Q: The centers stayed raw while the edges were done.
A: Your balls may have been too large. Use tablespoon-sized scoops and bake 10–12 minutes; adjust time slightly if larger.
Q: Can I use bottled lemon juice?
A: Fresh lemon juice is best for clean flavor. Bottled juice can be used but the cookies will taste less bright.
Q: Can I make these gluten-free?
A: You can try a 1:1 gluten-free flour that contains xanthan gum. Texture may vary and you may need to chill dough longer.
Q: How many cookies does this recipe make?
A: Using tablespoon-sized scoops, expect roughly 20–28 cookies depending on rounding and exact size.
Notes
- For a brighter lemon aroma, zest the lemon before juicing, and measure zest right away.
- Use a cookie scoop for uniform cookies and faster shaping.
- If you want a whiter powdered sugar finish, dust again after cooling if coating looks thin.
- Label frozen dough with the date and bake method (bake from frozen +1–2 minutes) for ease.
- For neat presentation, serve on white or light plates to show the powdered sugar contrast.
Troubleshooting
Problem: Cookies are flat and greasy.
Fix: Chill dough longer; ensure butter was not melted. Measure ingredients accurately.
Problem: Cookies are dry and crumbly.
Fix: Don’t overbake. Pull when centers are slightly soft. Check measuring of flour—too much makes them dry.
Problem: Powdered sugar melts away in the oven.
Fix: Roll a thick coat of powdered sugar and bake immediately. Chilled dough holds the sugar better.
Problem: Interior is undercooked but edges brown.
Fix: Reduce oven temperature by 10–15°F and bake until edges set. Use even tablespoon scoops for consistent baking.
Problem: Lemon flavor is weak.
Fix: Add slightly more zest (up to 2 teaspoons) rather than more juice to avoid changing dough wetness.
Problem: Cookies stick to the pan.
Fix: Use parchment or a silicone baking mat and allow cookies to cool a few minutes on the sheet before moving.
Final Thoughts
These Lemon Crinkle Cookies are a bright, simple cookie that turns a short ingredient list into an impressive, crinkled treat. They are forgiving, adaptable, and perfect for sharing. Make a batch, chill the dough, and enjoy a small citrus-scented moment any day.
Conclusion
For a variation inspired by a popular classic, see this version of Very Lemon Crinkle Cookies – Sally’s Baking Addiction for more tips and ideas.
Lemon Crinkle Cookies
Ingredients
For the cookies
- 1 cup all-purpose flour Use whole-wheat pastry flour as a partial swap for nuttier flavor.
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt Use unsalted butter for controllable salt level.
- 1/2 cup granulated sugar Can reduce for a lower-sugar cookie.
- 1/4 cup unsalted butter, softened Do not melt, just soften.
- 1 large egg For egg-free, use aquafaba as a substitute.
- 2 tablespoons fresh lemon juice Fresh juice is recommended for best flavor.
- 1 teaspoon lemon zest Zest gives the cookies their signature flavor.
For rolling
- 1/2 cup powdered sugar Use less if you prefer a less sweet exterior.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). In a medium bowl, whisk together all-purpose flour, baking powder, and salt until evenly combined.
- In a separate bowl, cream the granulated sugar and softened unsalted butter until light and fluffy (2–3 minutes with a mixer or longer by hand).
- Beat in the egg, lemon juice, and lemon zest into the creamed mixture until well combined.
- Gradually add the flour mixture to the wet ingredients and mix just until combined to avoid overmixing.
- Cover the dough and chill for about 30 minutes to firm it up.
Baking
- Scoop tablespoon-sized amounts of dough and roll each into a ball.
- Roll each ball in powdered sugar until fully coated.
- Place the coated balls on a lined baking sheet, spaced about 2 inches apart, and bake for 10–12 minutes.
- Remove the cookies when edges are set but centers still look slightly soft.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.