If you love the refreshing flavor of lemons and soft, chewy cookies, then these Lemon Crinkle Cookies are just what you need! They’re light, buttery, and bursting with bright citrus flavor, all wrapped in a beautiful crinkled sugar coating. The combination of fresh lemon juice, zest, and just the right amount of sweetness makes these cookies completely irresistible. Plus, they’re easy to whip up with simple ingredients you likely already have in your kitchen!

Lemon Crinkle Cookie

If you’re a fan of lemon desserts, you’ll definitely want to try my Lemon Blueberry Pound Cake or Lemon Sugar Cookies for more sweet and tangy treats. And if you love classic crinkle cookies, you should also check out my Chocolate Crinkle Cookies for a rich, fudgy twist! These Lemon Crinkle Cookies are perfect for spring gatherings, holiday cookie platters, or just when you’re craving something fresh and sweet. The best part? They stay soft and chewy for days, making them a great make-ahead treat!

Whether you’re baking for family, friends, or just yourself (because let’s be honest, you’ll want to keep a few for yourself!), these cookies are sure to be a hit. Serve them with a cup of tea, a cold glass of milk, or even crumble them over vanilla ice cream for an extra special dessert. Once you take a bite, you’ll see why these Lemon Crinkle Cookies are a favorite!

What You Will Love About This Recipe

Bursting with Fresh Lemon Flavor – The zest and juice add the perfect amount of citrusy goodness.
Soft & Chewy Texture – These cookies stay deliciously soft, even after a few days.
Beautiful Crinkle Appearance – The contrast of granulated sugar and powdered sugar creates a stunning crackled effect.
Easy to Make – No chilling required—just mix, roll, and bake!

Ingredients
½ cup salted butter, softened
1 ½ cups white granulated sugar, split
2 medium-sized eggs
1 tsp vanilla extract
1 ¼ Tbsp lemon juice
2 ½ cups white flour
1 tsp baking powder
Lemon zest from of one lemon
¼ cup powdered sugar

How to Make Lemon Crinkle Cookies

Preheat your oven to 375 degrees Fahrenheit. Using a stand mixer or electric mixer, cream together your butter and 1 ¼ cups of the sugar in a large bowl until homogenous.

Add in the eggs, vanilla, and lemon juice, and whisk again until the eggs are fully incorporated into the cookie dough.

Add the flour, baking powder, and lemon zest to the batter and gently mix the ingredients until there are no dry pockets of flour remaining.

Using a cookie scoop or your hands, divide the cookie dough into 1-2 tablespoon-sized balls. Roll each ball in the granulated sugar followed by the powdered sugar until they are evenly coated.

Place the balls of cookie dough on a cookie sheet and bake for 12 minutes.

Allow cooling before removing from the pan, serve, and enjoy!

Tips & Tricks for the Best Lemon Crinkle Cookies

Use Fresh Lemon Juice & Zest – Fresh lemons give the best flavor. Avoid bottled lemon juice, as it lacks the same brightness.
Roll in Two Sugars for the Best Crinkle Effect – First in granulated sugar, then in powdered sugar—this helps create that signature crinkle look.
Don’t Overmix the Dough – Mix just until combined to keep the cookies soft and tender.
Bake Until Just Set – The cookies should look slightly underbaked in the center when you take them out. They’ll firm up as they cool!
Make Them Extra Lemony – Add a little extra zest for an even bolder lemon flavor.

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for flavor, but if you’re in a pinch, bottled lemon juice will work—just note that the taste won’t be as vibrant.

Why didn’t my cookies crinkle?
Make sure to roll them in both granulated and powdered sugar for the best crinkle effect. Also, avoid overbaking—the cracks form as the cookies spread while baking.

Can I make the dough ahead of time?
Yes! You can store the dough in the fridge for up to 24 hours before baking. Just let it come to room temperature before rolling and coating in sugar.

How should I store these cookies?
Keep them in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months—just thaw before serving.

Can I add more lemon flavor?
Definitely! Try adding an extra ½ teaspoon of lemon zest or even a tiny drop of lemon extract for an even tangier cookie.

Lemon Crinkle Cookies

Name: Lemon Crinkle Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: ½ cup salted butter, softened; 1 ½ cups white granulated sugar, split; 2 medium-sized eggs; 1 tsp vanilla extract; 1 ¼ Tbsp lemon juice; 2 ½ cups white flour; 1 tsp baking powder; Lemon zest from of one lemon; ¼ cup powdered sugar

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Lemon Crinkle Cookies are soft and chewy with a delicious cake like texture on the inside that is bursting with so much lemon flavor. The crinkle on top makes this cookie irresistible! In just 22 minutes you will be enjoying a little slice of lemon heaven.

Ingredients

½ cup salted butter, softened
1 ½ cups white granulated sugar, split
2 medium-sized eggs
1 tsp vanilla extract
1 ¼ Tbsp lemon juice
2 ½ cups white flour
1 tsp baking powder
Lemon zest from of one lemon
¼ cup powdered sugar

Instructions

Preheat your oven to 375 degrees Fahrenheit. Using a stand mixer or electric mixer, cream together your butter and 1 ¼ cups of the sugar in a large bowl until homogenous.
Add in the eggs, vanilla, and lemon juice, and whisk again until the eggs are fully incorporated into the cookie dough.
Add the flour, baking powder, and lemon zest to the batter and gently mix the ingredients until there are no dry pockets of flour remaining.
Using a cookie scoop or your hands, divide the cookie dough into 1-2 tablespoon-sized balls. Roll each ball in the granulated sugar followed by the powdered sugar until they are evenly coated.
Place the balls of cookie dough on a cookie sheet and bake for 12 minutes.
Allow cooling before removing from the pan, serve, and enjoy!

Notes

Yield: 18-24 cookies

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 141Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 24mgSodium: 57mgCarbohydrates: 24gFiber: 0gSugar: 14gProtein: 2g

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

Lemon Crinkle Cookies