The smell of lemon and warm sugar takes me right back to church socials and rainy afternoons in my grandmother’s kitchen. I still remember the way a sugar-dusted cookie would glisten on a paper plate, and how everyone always reached for the bright, tart one first. Those small, simple joys are the heart of this recipe.
I’m a home cook from Louisville who learned to cook beside my mom, paging through well-loved church cookbooks and scribbling notes in the margins. I started sharing recipes as a way to keep that cozy, unpretentious cooking alive. I like nostalgic, family-friendly dishes that fit into real weeknights casseroles that feed a crowd, slow-cooker dinners that wait for you, and cookies you can toss together after school pick-up.
My recipes avoid pork and lean on pantry staples, so you can make something comforting without hunting for odd ingredients. I test everything in a busy kitchen with a hungry family, and I explain each step simply and kindly so you don’t feel rushed or intimidated. Comfort made simple is what I stand for, and a bright, crinkly cookie or two is one of life’s most straightforward comforts. If you love lemon in cookies, these Lemon Crinkle Cookies bring that sunny, nostalgic flavor straight to your counter.
Table of Contents
Table of Contents
Why this recipe works
Lemon Crinkle Cookies shine because they blend tart lemon with tender, slightly cakey dough that cracks under a snowy coat of powdered sugar. The texture comes from a simple balance of butter, sugar, and flour with a touch of baking powder to give lift. The lemon zest and fresh lemon juice keep the flavor lively and aromatic without overwhelming the cookie’s soft center. When you roll these dough balls in powdered sugar, the sugar sets and then cracks in the oven, creating those classic crinkled lines that look as good as they taste. Because the recipe uses basic pantry ingredients, you don’t need specialty flours or equipment to get a great result.
I make this version with family kitchens in mind cookie sheets, a wooden spoon, and a few bowls. You’ll find the dough forgiving: don’t overmix, and you’ll end up with tender Lemon Crinkle Cookies every time. These cookies stay soft for days when stored properly, and they travel well in a tin if you’re taking a plate to a neighbor or a potluck. If you enjoy other lemon treats, you might like a ricotta twist like my Irresistible Ricotta Coconut Lemon Cookies, which explore lemon in a slightly different, chewier way. Simple steps and bright flavor are why these Lemon Crinkle Cookies keep showing up at our table.
How to prepare Lemon Crinkle Cookies
Begin with room-temperature butter so it creams smoothly with the sugar; that’s one secret to a light, tender crumb. You’ll zest one lemon and squeeze a couple of tablespoons of fresh juice fresh juice and zest make a real difference in aroma and brightness. Beat the butter and sugar until light and fluffy, add the egg, then fold in lemon zest and juice so the citrus flavor disperses evenly through the dough. Next, whisk together the dry ingredients all-purpose flour, baking powder, and a pinch of salt and gently combine them with the wet mixture until you have a soft dough.
For shaping, scoop tablespoon-sized portions and roll them into neat balls. Chill them briefly if your kitchen is warm; chilled dough gives cleaner crinkles when baked. Roll each ball generously in powdered sugar so each cookie gets that snowy coating that will split into beautiful cracks. Arrange them on a parchment-lined baking sheet with a little room to spread. These are classic Lemon Crinkle Cookies: bright, soft-centered, and dusted in sugar for a festive finish. If you enjoy a ricotta-style lemon cookie, try my Lemon Ricotta Cookies for a creamier take.
Ingredients :
1/2 cup butter, softened, 1 cup granulated sugar, 1 large egg, 1 tablespoon lemon zest, 2 tablespoons fresh lemon juice, 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/4 cup powdered sugar for coating
Directions :
- Preheat your oven to 350°F (175°C)., 2. In a large bowl, cream together the butter and granulated sugar until light and fluffy., 3. Beat in the egg, lemon zest, and lemon juice until well combined., 4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined., 5. Scoop tablespoon-sized portions of dough and roll them into balls., 6. Roll the balls in powdered sugar until fully coated., 7. Place the balls on a baking sheet lined with parchment paper., 8. Bake for 10-12 minutes or until the edges are lightly golden., 9. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serving ideas
These Lemon Crinkle Cookies feel right at home with a cup of tea or a tall glass of milk. Serve them on a simple white plate to let their snowy crackles shine, or stack them in a small tin wrapped with a ribbon for a neighborly gift. They work well alongside other small cookies if you’re building a cookie plate their bright citrus flavor pairs nicely with nuttier cookies like almond crescents or pistachio bites. If you like buttery, crescent-shaped cookies, try my Almond Crescent Cookies for a lovely contrast; the Lemon Crinkle Cookies add a lively pop of flavor among richer, melt-in-your-mouth shapes.
For a brunch spread, place them next to muffins and scones as a sweet, tart option. They also work beautifully on a dessert board with fresh berries and whipped cream, where the acidity of the crinkle cookies cuts through the richness. If you want to dress them up, zest a little extra lemon over the powdered sugar after baking for an intense citrus perfume. When you serve these Lemon Crinkle Cookies, plan for 2–3 per person they’re small but satisfyingly bright, and more than likely everyone will go back for another.
Storing this recipe
Store Lemon Crinkle Cookies in an airtight container at room temperature for up to five days. Layer them with parchment between layers so they don’t stick or crush the powdered sugar coating. If you need to keep them longer, freeze the baked cookies in a single layer on a sheet pan until firm, then transfer to a freezer-safe container with parchment between layers; they freeze well for up to three months. Thaw at room temperature for about 30 minutes before serving the texture mellows back to tender and soft.
If you’d rather freeze the dough, scoop and roll the dough balls, roll them in powdered sugar, then freeze them on a sheet pan until solid. Once frozen, store them in a freezer bag and bake straight from frozen, adding a couple of extra minutes to the bake time. This trick lets you pull fresh Lemon Crinkle Cookies from the oven without the fuss when guests arrive. Keep a small zippered bag of powdered sugar in the pantry to re-coat any that lose their sparkle after storage.
Helpful tips
Always zest lemons before juicing them it’s easier and keeps zest from getting soggy. Use fine microplane zest for the best texture and the strongest lemon aroma. When you beat butter and sugar, take the extra minute to get it light and airy; that helps the cookies rise and crinkle properly. Avoid overmixing after you add flour; mix just until you don’t see dry streaks to keep the cookies tender. If your kitchen is very warm, refrigerate the dough for 10–15 minutes before rolling to make it easier to handle and to preserve the crinkle effect in the oven.
For consistent cookies, use a tablespoon scoop so all pieces bake evenly. Watch the baking times closely 10–12 minutes gives soft, slightly set centers. The cookies will look a touch underbaked in the middle but will firm up as they cool. If you want an extra lemon punch, add a scant 1/4 teaspoon lemon extract along with the fresh juice and zest, but taste the dough first; sometimes fresh lemon alone is plenty. These tips will help your Lemon Crinkle Cookies look and taste like something from a friendly neighborhood bake sale.
Recipe variations
You can tweak Lemon Crinkle Cookies in small ways that still keep the heart of the recipe. For a brighter, more floral note, substitute half the granulated sugar with superfine sugar and add a teaspoon of orange zest in addition to the lemon. For a richer texture, fold in 1/4 cup of finely chopped white chocolate or lemon chips to add pockets of creamy sweetness. If you want a chewier cookie, replace 2 tablespoons of flour with 2 tablespoons of almond flour it gives a subtle nutty texture without overwhelming the lemon.
If you enjoy mix-and-match cookie plates, try pairing these with other holiday favorites like pistachio cranberry cookies; my 7 Delightful Pistachio Cranberry Cookies bring color and chew that contrast nicely with Lemon Crinkle Cookies. For a dairy-free version, swap the butter for a plant-based stick butter and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) results vary slightly, but you’ll still get a pleasant lemony cookie. Small changes keep the recipe fresh while honoring the simple, comforting base.
Questions you might have
Q: Can I use bottled lemon juice instead of fresh?
A: I recommend fresh lemon juice and zest for the best aroma and bright flavor. Bottled juice lacks the essential oils from the zest and can give a flatter taste. If bottled is all you have, add a half teaspoon of lemon extract and a little extra zest, and expect a slightly different but still pleasant result in your Lemon Crinkle Cookies.
Q: How do I keep the crinkles from disappearing while baking?
A: Roll the dough generously in powdered sugar and avoid flattening the balls on the baking sheet. A brief chill before baking helps if your dough feels too soft. Bake at the correct temperature (350°F) and avoid opening the oven door during the first 8–10 minutes so the top sets properly and the classic cracks form on your Lemon Crinkle Cookies.
Q: Can I make the dough ahead of time?
A: Yes you can refrigerate the dough for up to 48 hours tightly wrapped. For longer storage, shape the balls, roll them in powdered sugar, freeze on a sheet pan, then store in a bag. Bake directly from frozen, adding a minute or two to the time. This is handy for making fresh Lemon Crinkle Cookies on short notice.
Q: My cookies spread too flat. What should I do?
A: Make sure your butter isn’t too soft and that you don’t overmix the dough after adding flour. Adding an extra tablespoon of flour can help stabilize them. Chill the shaped dough balls for 10–15 minutes before baking to reduce spreading and preserve the crackled appearance of Lemon Crinkle Cookies.
Conclusion
If you want another trusted recipe to compare techniques and flavor balance, take a look at Very Lemon Crinkle Cookies – Sally’s Baking for a well-loved take on the same classic cookie: Very Lemon Crinkle Cookies – Sally’s Baking. It’s a helpful reference if you’d like to see different tips for intensifying lemon flavor or tweaking texture. Whether you bake from this recipe or explore other versions, these bright, powdered-sugar-dusted Lemon Crinkle Cookies will bring that nostalgic sparkle to your kitchen and plate.
Print
Lemon Crinkle Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Bright and tender cookies made with fresh lemon zest and juice, coated in powdered sugar for a classic crinkled finish.
Ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup powdered sugar for coating
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the egg, lemon zest, and lemon juice until well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Roll the balls in powdered sugar until fully coated.
- Place the balls on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to five days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American