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lemon cookies on a brown plate with sliced lemons
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Lemon Crinkle Cookies

Soft, chewy cookies with bright citrus flavor and tender center boasting beautiful yellow cracks against a white dusting of sugar.
Prep Time30 minutes
Cook Time30 minutes
Chilling Time1 hour
Total Time2 hours
Course: Dessert
Cuisine: American
Servings: 14
Calories: 198kcal
Author: Judy Purcell

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter , melted
  • 3/4 cup sugar
  • 2 tablespoons brown sugar
  • 1 egg
  • 1 egg yolk (the egg white can be frozen for other recipes)
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 tablespoon lemon zest
  • 2 teaspoons orange zest (optional)
  • 2 teaspoons lemon extract (or 5 drops of lemon essential oil)
  • 1 vanilla bean (or 1 teaspoon vanilla extract)
  • 1 cup powdered sugar (for rolling)

Instructions

  • Mix melted butter and sugar until well blended. Stir in eggs, lemon juice, zests, and extracts and mix until well incorporated and smooth.
  • Mix flour, baking soda, and salt together, then stir the mixed dry ingredients into the mixed wet ingredients until fully incorporated.
  • Roll the dough into 1-inch balls and refrigerate for 1-2 hours. (Rolling into balls before refrigeration makes it easier to work with the dough and reduces fridge time.)
  • Remove from fridge and roll dough balls in powdered sugar. Set the rolled dough balls on a parchment-lined baking sheet 2 inches apart.
  • Bake at 350°F for 10 minutes or until edges are set but not browned.

Notes

NOTES: Yield is 28 cookies using a Small Cookie Scoop #50 (1.2 Tbsp)
TIPS & VARIATIONS:
    • Zest First, Juice Later: Always zest your lemons before juicing them—it’s much easier!
    • Don't Skip the Chill: Chilling the dough is essential for achieving that thick, chewy texture.
    • Powdered Sugar Generosity: Roll the dough balls liberally in powdered sugar for a dramatic crinkle effect.
    • Make them gluten-free by substituting 1:1 AP flour for King Arthur Gluten Free Flour.
    • Storage Tip: These cookies stay fresh in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer before transferring to a freezer-safe container. They’ll keep for up to 3 months—if you can resist them that long!
    • Make Ahead & Freeze: If chilling the cookie dough for longer than 1 hour, cover with plastic wrap. The dough can be refrigerated for up to 3 days. Unbaked, uncoated cookie dough balls freeze well for up to 3 months. Thaw frozen cookie dough balls for 30 minutes at room temp. Roll into powdered sugar as instructed and bake.

Nutrition

Calories: 198kcal | Carbohydrates: 31g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 180mg | Potassium: 33mg | Fiber: 1g | Sugar: 17g | Vitamin A: 240IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg