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.

Lemon Crinkle Cookies

Lemon is one of the flavors that I just can’t get enough of! Between these lemon crinkle cookies, Air Fryer Lemon hand pies, and lemon meringue bars I pretty much always have a lemon treat to indulge in. I do have to say out of all these treats I love lemon crinkle cookies the best!

These cookies are so easy to make, are full of flavor, and I love that I can store them in my freezer so that I can reach in and grab one when I am feeling like a little lemon treat during the middle of the day! Once you try these, it will become your favorite lemon treat as well.

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 and FAQs

You can substitute the lemon juice and zest for lime if you want to give lime crinkle cookies a try.
These cookies go great with any basic lemon or vanilla drizzle.
Be sure to coat your cookies with granulated sugar prior to rolling them in the powdered sugar. If you forget this step, the powdered sugar will just bake right into the cookie and they will not have the crinkle pattern once baked.

Storage

You will want to store these cookies at room temperature in an airtight container for up to 5 days.

Can you freeze lemon crinkle cookies?

Yes, you can freeze lemon crinkle cookies. Bake the cookies as directed and then let them cool. Once cooled, place them in a freezer-safe plastic bag and freeze for up to 3 months.

This is one cookie dough that does not freeze well, so you will want to bake and then freeze your cookies.

Why are my lemon crinkle cookies spreading?

There are a few reasons why your lemon crinkle cookies may be spreading.

With the addition of the lemon juice you want to be sure to use a medium size egg to cut back on the extra liquid.
Elevation and climate can also cause spreading. If you live close to sea level you may want to add up to ½ cup of flour to the batter if the cookies are spreading.
To prevent spreading try getting your dough cold prior to baking by placing it in the fridge for about 5 minutes prior to scooping it into balls.

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

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