Name: Lemon Crinkle Cookies Recipe
Prep time: 3 h 20 min
Cook time: 13 min
Total time: 3 h 33 min
Cuisine: American
Ingredients: 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled); 1 teaspoon cornstarch; 1 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature; 1 cup + 2 Tablespoons (225g) granulated sugar; 1 large egg, at room temperature; 1/4 cup (60ml) fresh or bottled lemon juice, at room temperature; 1 Tablespoon lemon zest (packed Tablespoon); 1 teaspoon vanilla extract; 3 Tablespoons (35g) granulated sugar (optional); 1 cup (120g) confectioners’ sugar

There’s something so fresh and cheerful about a cookie that’s both soft and zingy, which is exactly why my Lemon Crinkle Cookies Recipe has become a kitchen favorite. The bright lemon flavor wrapped in a tender, crinkly exterior makes these cookies totally irresistible.

A white metal cooling rack holds many round lemon crinkle cookies with a light yellow base and rough surface. Each cookie is topped with uneven white powdered sugar that cracks over the yellow dough beneath. Scattered lemon wedges with bright yellow and pale inner sides sit between the cookies, and a small green mint leaf rests near the bottom left corner. A red and white checkered cloth is partially visible at the lower left on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemon Crinkle Cookies Recipe
Top Tip
How to Serve Lemon Crinkle Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemon Crinkle Cookies Recipe

Why You'll Love This Recipe

I can't tell you how often I've found myself reaching for these lemon crinkle cookies, whether it’s for a sunny afternoon treat or a crowd-pleasing gift. The balance of tartness and sweetness is spot-on, and the texture keeps guests coming back for more.

Lemon Burst: This recipe delivers authentic lemon flavor with fresh juice and zest for a vibrant citrus punch.
Perfect Texture: Soft and chewy centers with crinkled, powdered-sugar-coated tops make these so satisfying to bite.
Make-Ahead Friendly: The dough chills beautifully, so you can prep early and bake fresh cookies whenever you want.
Simple Ingredients: Made with everyday pantry staples, so no exotic items or long shopping trips required.

Ingredients & Why They Work

Each ingredient plays a special role in crafting these Lemon Crinkle Cookies. From the flour to the lemon juice, here’s why the combination works so well and a few tips to make your shopping a breeze.

Flat lay of a small mound of all-purpose flour, a small white ceramic bowl of fine cornstarch powder, a small white ceramic bowl with baking soda powder, a small white ceramic bowl of salt, a soft cube of unsalted butter, a small white ceramic bowl filled with granulated sugar, one large brown egg with clean uncracked shell, a small white ceramic bowl containing fresh lemon juice, a few thin strips of fresh lemon zest, a small white ceramic bowl of vanilla extract, a few bright yellow whole lemons, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-Purpose Flour: Provides structure, but not too heavy so the cookies stay tender.
Cornstarch: Helps keep the centers soft and adds a delicate texture—don’t stress if you don’t have it, though!
Baking Soda: Gives just enough lift for a light, airy crumb.
Salt: Balances the sweetness and brightens the lemon notes.
Unsalted Butter: Creamed until fluffy, it creates a rich, melt-in-your-mouth base.
Granulated Sugar: The slightly elevated amount complements the tart lemon without being overpowering.
Egg: Binds the dough and adds moisture for softness.
Lemon Juice: The star ingredient that delivers fresh, zesty brightness—bottled works in a pinch, but fresh really shines.
Lemon Zest: Packs in intense citrus aroma—don’t be shy here!
Vanilla Extract: Adds warmth and rounds out the flavors.
Granulated & Confectioners’ Sugar (for rolling): Rolling in sugar creates that iconic crinkle effect and a sweet, melt-in-your-mouth crust.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing with this Lemon Crinkle Cookies Recipe depending on the season or my mood. It’s such a versatile base that you can tweak to highlight different citrus notes or add your favorite extras.

Meyer Lemon Variation: I once made a batch swapping regular lemons for Meyer lemons, which gave the cookies a softer, sweeter citrus flavor that everyone adored.
Gluten-Free Option: Using a 1:1 gluten-free flour blend works well here—just be sure to add a little extra cornstarch for that tender texture.
Herb Infusion: Adding a teaspoon of finely chopped fresh rosemary or thyme pairs beautifully with the lemon for a grown-up twist.
Double Zest: For an even more intense lemon hit, add an extra half tablespoon of zest—it’s wonderfully aromatic.

Step-by-Step: How I Make Lemon Crinkle Cookies Recipe

A pile of seven light yellow cookies with white powdered sugar broken in pieces on top, showing a textured, cracked pattern on each cookie. The cookies have a soft baked texture with some lemon zest flakes scattered on their surface. Three lemon wedges, bright yellow, lay on and near the cookies, along with a small green mint sprig placed at the center on top of the cookies. All are arranged on a white plate with a simple raised edge design. The background surface is white marble with light grey veins. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Dry Ingredients Together

Start by combining the all-purpose flour, cornstarch, baking soda, and salt in a medium bowl. Whisk them thoroughly to ensure they’re evenly distributed—this helps your cookies rise and keeps them tender. Set this aside while you prepare the wet ingredients.

Step 2: Cream Butter and Sugar Until Fluffy

In your mixer, beat the softened unsalted butter and granulated sugar on medium-high speed for about 3 minutes. You want the mixture light and fluffy — this step is crucial for creating cookies with a soft, tender crumb. If you’re unsure how to cream butter and sugar perfectly, there are plenty of great tutorials online that show this technique in action.

Step 3: Add Egg, Lemon Juice, Zest, and Vanilla

Next, add the egg, lemon juice, lemon zest, and vanilla extract directly into the creamed butter mixture. Beat on high speed until everything combines and the batter looks a little curdled — don’t worry, that’s normal! Scrape down the sides so no ingredient is left hiding at the bottom.

Step 4: Mix in Dry Ingredients Gently

Turn your mixer to low speed and gradually add the flour mixture. Stir just until everything is combined — the dough should be thick, creamy, and sticky. Resist the urge to overmix here, or the cookies could turn out tough.

Step 5: Chill the Dough Thoroughly

Cover your dough tightly with cling film and let it chill in the refrigerator for at least 3 hours, up to 3 days. I can't stress this enough—the chilling step makes the dough easier to handle and helps develop the flavor and texture. Patience pays off with incredible cookies!

Step 6: Prep Dough Balls and Roll in Sugar

When you’re ready to bake, let the dough sit at room temperature for about 10 minutes if it’s been chilling longer than 3 hours. Then scoop out tablespoon-sized portions and roll each into a ball. To get those iconic crinkle tops, first roll the balls in granulated sugar, then generously coat each in confectioners’ sugar — rolling 2 to 3 times if you want them extra snowy and crinkly!

Step 7: Bake and Encourage Spread

Place the dough balls 3 inches apart on lined baking sheets and bake at 350°F (177°C) for 12–13 minutes. Keep an eye at around 9 minutes—if you see the cookies haven’t started spreading, removing the baking sheet briefly to give it a gentle bang on the countertop can help jump-start the spread. Return them to finish baking—the edges should look set but the centers still soft.

Step 8: Cool to Set

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. They’ll slightly deflate as they cool, leaving those beautiful crinkled tops. I usually enjoy one warm, but these cookies keep well too.

Top Tip

From countless batches in my kitchen, these little insights have been game-changers for perfect Lemon Crinkle Cookies every time.

Fluff Your Butter Well: I’ve learned that thoroughly creaming the butter and sugar is key to tender cookies—don’t rush this step!
Dough Chilling Is Mandatory: Skipping the chill makes the dough impossible to handle and your cookies won’t develop that lovely texture.
Confectioners’ Sugar Coating: For the best crinkle effect, roll the dough balls very generously in powdered sugar, even multiple times if you want that snowy look.
Encourage Cookie Spread: If your cookies aren’t spreading by 9 minutes in the oven, give the tray a couple of taps on the counter and pop them back in to finish baking.

How to Serve Lemon Crinkle Cookies Recipe

Lemon Crinkle Cookies - Serving Suggestion

Garnishes

Whenever I serve these, I keep it simple—a light dusting of extra powdered sugar right before serving adds a pretty touch. Sometimes I sprinkle a few finely chopped candied lemon peels on top for an added bite of citrus burst that my guests appreciate.

Side Dishes

These cookies pair wonderfully with a cup of Earl Grey tea, which complements the citrus beautifully. For brunch, I like serving them alongside fresh berries or a tangy lemon yogurt parfait to keep the lemon theme going.

Creative Ways to Present

For a birthday party, I once stacked the lemon crinkle cookies with layers of whipped mascarpone and lemon curd to make a mini cookie cake—everyone was so impressed! Wrapped in cellophane with a fresh lemon twist, they also make charming gifts.

Make Ahead and Storage

Storing Leftovers

The cookies keep beautifully in an airtight container at room temperature for up to a week. I usually stash mine between layers of parchment paper to keep the delicate tops intact. They stay flavorful and soft with no problem.

Freezing

I freeze both baked cookies and unbaked dough balls with great success. For dough balls, I skip the powdered sugar coating before freezing. When I’m ready to bake, I thaw them at room temperature, roll in sugar, and bake as usual. It makes having fresh lemon cookies anytime a breeze!

Reheating

To reheat, I pop cookies in the oven at 300°F for about 5 minutes or until warm. This revives that just-baked softness and bright lemon aroma better than microwaving, which can make them a bit gummy.

Frequently Asked Questions:

Can I use bottled lemon juice instead of fresh?

Yes! While fresh lemon juice offers the brightest flavor, bottled lemon juice works just fine in this recipe, especially if you’re short on time. Just make sure it’s 100% lemon juice for the best results.

Why do the cookies need to chill for so long?

Chilling the dough solidifies the butter, making the dough easier to handle and helps the cookies maintain their shape while baking. It also deepens the flavors and contributes to the soft, tender texture we love in this recipe.

What causes the crinkle effect on these cookies?

Rolling the cookie dough balls generously in confectioners’ sugar before baking creates the signature crinkled look as the dough spreads and cracks during baking. Coating multiple times in powdered sugar enhances this effect.

Can I make these cookies gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend, and consider slightly increasing the cornstarch to maintain the tender texture. Many readers and I have successfully adapted this recipe gluten-free with delicious results.

Final Thoughts

These Lemon Crinkle Cookies hold a special place in my kitchen and heart—they’re a simple way to brighten any day. I genuinely believe that once you make them, this recipe will become one you turn to again and again. Trust me, your friends and family will thank you for sharing these tender, tangy delights!