This is a simple made-from-scratch recipe and that only requires an hour of chilling time, so they can be made quickly whenever the cravings hit.
Lemon is one of my favorite flavors, especially during the winter 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.
Lemon Crinkle Cookies
Lemon Crinkle Cookies with crisp edges and a chewy center are classic cookies that everyone seems to love.
The cookie dough balls are rolled in powdered sugar just before baking, giving each cookie a terrific sweet coating to balance the tartness of the lemon flavor.
There are endless delicious ways to enjoy lemon desserts. The lemon dessert recipes here started with the popular No Bake Lemon Cheesecake.
Lemon Ricotta Cheesecake and this Lemon Blackberry Yogurt Cake are both much-loved treats as well.
And last but not least, Classic Lemon Bars are a guaranteed favorite on every lemon dessert list too.
Lemon Crinkle Cookies Recipe
- 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 (OPTIONAL)
- 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
{originally published 2/22/18 – recipe notes and photos updated 4/29/21}
Here are a few more 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?
Carrie says
I doubled the lemon juice and put in about 1/2 teaspoon of zest. No extract used.
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.
Sandra says
Just made these today – what a delight!
Easy, quick, no fuss. And also child-friendly which is a bonus.
Also a plus: no dairy products, no convenience products used in the recipe.
The niece and I are thinking about experimenting with various flavours based on this recipe: thyme, lavender, maybe chocolate and cherry…..
Thanks for sharing!
Mary says
I’m glad you like the cookies, Sandra!
Madison says
Absolutely beautiful cookies, they came out so cute with the white powdered sugar crinkle pattern contrasting against the light yellow cookie dough. I used some gel food coloring as recommended and used 2 lemons of fresh zest to kick up the flavor instead of extract since I don’t have any. I just tried them and the texture and taste is incredible. These are going in some cute cellophane bags for my friends <3.
I whipped the crap out of the butter and sugar before adding everything else since that's what I've been taught to do for nice and fluffy bakes and I think that may have added a lot more volume because I got a whopping 30 cookies out of this recipe (I think you said it should make 18?), and as far as I know with my little cookie scoop I made them each the instructed size. As I was scooping & rolling them it was a little hilarious how little my bowl of dough was diminishing, it was a nice surprise haha. Now I have even more to share & enjoy!
Margaret Coleman says
Thank you for sharing, Madison. More cookies than planned is always a fun surprise!