Lemon Crinkle Cookies – Herbs & Flour
These soft and chewy Lemon Crinkle Cookies are a delightful treat to enjoy alongside a cozy cup of tea! These sweet little bites are surprisingly straightforward to make and get their fresh, bright flavor from real lemon juice.
If you’re a fan of all things lemon, this recipe is calling your name! When it comes to desserts, lemon ranks right up there with chocolate as one of my absolute favorites. These Lemon Crinkle Cookies definitely hold their own — they’re downright addictive!
Soft, chewy, and bursting with flavor in every bite.
They have a gentle, zesty citrus flavor thanks to fresh lemons. The fresh lemon juice and zest bring just the right amount of lemon without overpowering the cookies. Want a more intense lemon punch? Feel free to double up the lemon juice and zest to suit your taste buds.
And here’s the best part — they’re super easy to make! This simple recipe skips any complicated steps or fancy tricks. You can whip up the dough with a stand mixer or even a handheld mixer.
Plus, the ingredients are basic pantry staples you probably already have ready to go.
So, why wait? Let’s roll up our sleeves and get baking!
Why you should make Lemon Crinkle Cookies
- They simply taste amazing and will brighten your day with every bite!
- This recipe is super straightforward—great for any skill level.
- Using fresh lemon juice makes all the difference with a subtle, fresh lemon flavor that doesn’t overwhelm.
- You’ll love how pretty these cookies look with their unique crinkle patterns.
- Perfect for any time of year but especially refreshing in spring and summer.
- They hold up well for traveling or bringing along to potlucks and gatherings.
- I’m sharing a little secret in the Tips section for getting that lovely crinkly texture every time!
Ingredients in Lemon Crinkle Cookies
- All-purpose flour
- Baking soda
- Salt
- Butter (softened to room temperature)
- Sugar
- Egg
- Fresh lemon juice and zest — They add that light, natural lemon flavor. The recipe calls for a modest amount, but double it if you want a stronger zing.
- Vanilla extract
- Yellow food coloring (optional, for a pretty sunny color)
For rolling:
- Granulated sugar
- Powdered sugar (also known as icing sugar or confectioners sugar)
**Heads up! Full ingredient amounts and detailed instructions are in the recipe card at the bottom of this post.**
How to make Lemon Crinkle Cookies
1. Start with your dry ingredients: In a large bowl, whisk together the flour, salt, and baking soda. Set this mixture aside for now.
2. Cream the butter and sugar: Use your stand mixer to beat the softened butter and sugar together until they’re light and fluffy. This will only take a couple of minutes.
3. Add in your wet ingredients: Mix in the egg, fresh lemon juice, lemon zest, vanilla extract, and if you want, a few drops of yellow food coloring for a cheerful hue.
4. Combine wet and dry: Slowly add your dry ingredients into the wet mix while the mixer is on low, blending until everything comes together.
5. Chill that dough: Cover the bowl tightly with plastic wrap and pop it in the fridge for at least two hours. This step is key because the dough will be sticky and too tricky to handle before chilling.
6. Shape your cookies: Use a small cookie scoop to get even portions, then roll each scoop into a ball. First, roll each ball in regular granulated sugar, then coat it generously with powdered sugar. Lay the dough balls on parchment-lined baking sheets, leaving about two inches between them.
7. Bake away: Pop those cookies into a 350°F oven and bake for 10 to 12 minutes. When done, let them rest on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.
Tips for making the best Lemon Crinkle Cookies
- Don’t overmix your dough: Like with most cookies, mixing too much can make them tough. Stir just until everything comes together for soft, tender bites.
- Always choose fresh lemons: Nothing beats the natural bright flavor of squeeze-from-scratch lemon juice. Bottled juice just can’t compare.
- Double sugar roll for the prettiest crinkles: My little secret for those trademark crinkle patterns? First roll the cookie balls in granulated sugar, then coat them generously in powdered sugar. This two-layer sugar coating creates that stunning crackle and a delicate icing sugar finish.
Storing these cookies
After your cookies have fully cooled, tuck them into an airtight container to keep them fresh up to a week when stored at room temperature. This makes for a great make-ahead treat during the week!
Can you freeze these cookies?
Freezing lemon cookies? Absolutely! I recommend freezing the cookie dough rather than the baked cookies. But if you want to freeze the baked cookies, that works too — just know the powdered sugar coating might get a little moist, so the crinkly look won’t be quite as crisp. The flavor stays lovely, though!
To freeze dough, scoop and roll the dough balls as usual, then place them on a parchment-lined tray and freeze until solid. Once firm, transfer the balls to a freezer-safe bag or container.
When you’re ready to bake, let the frozen dough balls thaw overnight in the fridge. Then roll them in sugar and powdered sugar like usual, and bake fresh!
I’m sure these cookies will become a family favorite around your house — enjoy every lemony bite!
-Lisa
Soft and chewy Lemon Crinkle Cookies with a fresh, subtle lemon flavor from real lemon juice and zest. Perfect for afternoon tea and easy to make with basic pantry ingredients.
- Total Time: 2 hours 25 minutes
- Yield: 24 cookies 1x
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 1 large egg
- 2 tablespoons fresh lemon juice (double for stronger flavor, but be cautious to avoid over-spread)
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 5–8 drops yellow food coloring (optional)
- For rolling:
- 1/4 cup granulated sugar
- 3/4 cup powdered sugar (icing sugar or confectioners sugar)
Instructions
- In a large bowl, whisk together the flour, salt, and baking soda until well combined. Set aside.
- In a stand mixer bowl, beat the softened butter and sugar together until light and fluffy (about 2 minutes).
- Add the egg, fresh lemon juice, lemon zest, vanilla extract, and yellow food coloring (if using). Mix until just combined.
- Gradually add the dry ingredients into the wet mixture, blending on low speed until everything is just mixed. Cover the bowl with plastic wrap and refrigerate the dough for 2 hours to firm up.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Use a small cookie scoop to portion out the dough, then roll into smooth balls. If dough is too soft, chill again to prevent flat cookies.
- Roll each dough ball first in granulated sugar, then generously in powdered sugar. Place dough balls on baking sheets about 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers are soft. Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
Do not overmix dough to keep cookies tender., Use fresh lemons for best flavor; bottled juice is not recommended., Rolling the dough balls in both granulated and powdered sugar creates the signature crinkly texture and pretty finish., If making a stronger lemon-flavored cookie, consider adding lemon extract instead of too much lemon juice to avoid spreading., Cookies can be stored in an airtight container at room temperature for up to one week., For freezing, freeze dough balls on a tray until solid, then store in a container. Thaw overnight in fridge before baking fresh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Fat: 4 g
- Carbohydrates: 22 g
- Protein: 1 g
