These lemon crinkle cookies are made from scratch and only require an hour of chilling time, so they can be made quickly.
Lemon is one of my favorite flavors during wintertime when other fruits are in short supply.
I like to add a bit of lemon extract as well in addition to the fresh lemon juice in order to boost that awesome lemon flavor.
There are endless delicious ways to enjoy lemon desserts. This No Bake Lemon Cheesecake is just the beginning.
Classic Lemon Bars, Lemon Ricotta Cheesecakes, and this Lemon Blackberry Yogurt Cake should all be on your baking list as well!
Lemon Crinkle Cookies
- Cream together the butter and sugar until light and fluffy. Beat in eggs, lemon juice and lemon extract.
- Whisk together the flour, baking powder, and salt until combined. Add dry ingredients to the wet and stir until well mixed. Add yellow food coloring if desired. Chill the dough for at least one hour or up to several days.
- Preheat oven to 350 F. Roll the dough into 1 inch balls and roll in the powdered sugar until thickly coated and place on a baking sheet.
- Bake at 350 F for 12-14 minutes or until lightly browned on the edges. Cool on the sheet for several minutes before removing to wire rack to cool completely. Store tightly covered for several days or freeze for several weeks.
Lemon Crinkle Cookies
Ingredients
- ½ cup butter softened
- 1 cup sugar
- 2 large eggs room temperature
- 2 Tablespoons lemon juice
- 3/4 teaspoon lemon extract
- 2¼ cups flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- yellow food coloring if desired
- ¾ cup powdered sugar to roll dough
Instructions
- Cream together the butter and sugar until light and fluffy. Beat in eggs, lemon juice and lemon extract.
- Whisk together the flour, baking powder and salt until combined. Add dry ingredients to the wet and stir until well mixed. Add yellow food coloring if desired. Chill the dough for at least one hour or up to several days.
- Preheat oven to 350 F. Roll the dough into 1 inch balls and roll in the powdered sugar until thickly coated and place on a baking sheet.
- Bake at 350 F for 12-14 minutes or until lightly browned on the edges. Cool on the sheet for several minutes before removing to wire rack to cool completely. Store tightly covered for several days or freeze for several weeks.
Nutrition
Here are some other lemon cookie recipes that sound delicious:
Soft Baked Lemon Sugar Cookies from Dessert Now! Dinner Later
Lemon Swig Sugar Cookies by The Recipe Critic
Lemon Sugar Cookies with Frosting by Dash of Sanity
Ekw says
Is yellow colouring required to get them pretty and yellow like in the photos?
Mallory says
Yes, they will be pretty pale without it, but they will still taste great!
Heather says
Can the dough be frozen and baked later?
How long do the cookies stay soft for?
I love this recipe!
Rosa says
Hi. Can I use lemon grind instead of lemon extract?
Sharon says
These are great! Nibbling on my first warm ones out of the oven right now. A nice mild lemon flavor. I might kick up the extract next time, but that’s personal preference. I took them out at 12 minutes and they are perfectly crisp on the outside and chewy on the inside. Saving this recipe for sure!
Mary says
So glad you like the cookies, Sharon.