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These lemon crinkle cookies are the sunshine you need on a dreary afternoon. Their bright citrus flavor is mellowed by a perfectly chewy middle with crackled, powdered sugar tops. My family raves about these every spring and, honestly, they never last a full day in our kitchen.
I still remember making these cookies on my cousin’s birthday—the whole house was filled with that fresh citrus smell and not even one cookie made it to the next day.
Ingredients
- All purpose flour: gives the cookies structure and chew so use unbleached if you can
- Baking powder and baking soda: help lift the dough to achieve the signature crinkle and give a lightness
- Salt: balances the sweet and bright flavors
- Unsalted butter softened: adds richness and keeps the crumb tender look for butter that still holds its shape when pressed
- Granulated sugar: creates sweetness and helps with that crackly texture use pure cane sugar for best results
- Fresh lemon juice: wakes up the whole dough use real lemon for the best punch of flavor
- Lemon extract: boosts the zing even more try to select one that lists real lemon oil in the ingredients
- Vanilla extract: rounds out the tang and gives warmth pick pure vanilla for deeper flavor
- Lemon zest: infuses extra aroma and color always zest the lemon before juicing for juicier fruit
- Egg: binds the dough and gives extra chew aim for a large fresh egg for better lift
- Yellow food color gel: makes these cookies pop visually a little goes a long way
- Powdered sugar: ensures the classic crackle look sift if yours is lumpy so the coating is even
Step by Step Instructions
- Combine Dry Ingredients:
- In a medium bowl whisk flour baking powder baking soda and salt to even distribution then set aside
- Cream Butter and Sugar:
- Use a stand mixer or hand mixer to cream the butter and 1 cup sugar for 3 to 4 minutes until you see the mixture fluffy and very pale This step is key for chewy cookies
- Add Flavors:
- On medium speed blend in fresh lemon juice lemon extract vanilla extract and lemon zest for about 30 seconds until the aroma is strong
- Mix in Egg:
- Add the egg on medium speed and mix only until you no longer see yellow streaks Overmixing can make the cookies tough
- Incorporate Dry with Wet:
- Set mixer speed to low and add the dry flour mix one cup at a time scraping the bowl as you go Once just combined stop to keep the dough tender
- Color the Dough:
- Add your food color gel and mix gently until the dough becomes sunny yellow Avoid overmixing to keep the texture soft Cover the bowl tightly and refrigerate for an hour to firm up
- Preheat and Prep Pans:
- While the dough chills heat your oven to 350 degrees Fahrenheit and line two pans with parchment so cookies bake and release perfectly
- Shape and Coat:
- Scoop dough with a tablespoon measure roll into balls Roll first in remaining granulated sugar then in powdered sugar for deep crackles Major tip roll well in each sugar for a dramatic effect
- Bake and Cool:
- Space cookies two inches apart and bake ten to twelve minutes Edges will look set but not colored and centers will seem slightly underbaked Let cool on the tray for five minutes before transferring to a rack for soft cookies every time
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Lemon zest is easily my favorite part of these cookies It is remarkable how much flavor comes from just one lemon and my kids love watching me zest it right over the bowl It is become tradition for us to make these together on bright spring weekends
Storage Tips
Store leftover lemon crinkle cookies in an airtight container at room temperature for three to four days Stack with a bit of parchment between layers to protect their crackly sugar tops If you want to keep them longer freeze dough balls before rolling in sugar and bake fresh when the craving hits
Ingredient Substitutions
For a dairy free version try using vegan butter instead of regular and check your food coloring for plant based options No lemon extract Substitute extra zest and a splash more juice You can skip the food gel for a more natural look They will taste just as sunny
Serving Suggestions
These cookies are made for afternoon tea or as a bright treat at a brunch Spread a bit of lemon curd or cream cheese frosting between two for a cookie sandwich Try serving them alongside fresh berries and a mug of jasmine tea
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A Little Cookie History
Crinkle cookies have been a bakery classic for generations The lemon twist is a fresh take that cuts through the sweetness with tang In my family it is usually the first homemade cookie we bring to spring gatherings and they always disappear first
Frequently Asked Questions
- → What gives the cookies their intense lemon flavor?
Both fresh lemon juice and zest, plus lemon extract, create a bright, tangy citrus taste throughout.
- → Why chill the dough before baking?
Chilling the dough allows flavors to develop and helps cookies keep their crinkly, puffy shape during baking.
- → Do I need to use yellow food coloring?
The food color is optional but provides a vivid, sunny look to highlight the lemony character.
- → How do I achieve the signature crinkle look?
Rolling the dough balls first in granulated sugar then in powdered sugar ensures a crackled, snowy surface.
- → Can these cookies be stored ahead?
Yes, keep them in an airtight container at room temperature for up to 5 days to maintain their soft texture.