Lemon Crinkle Cookies from Scratch

Bright, fresh Lemon Crinkle Cookies have been a favorite cookie for as long as I can remember. They’re light, lemony sweet cookies that keep well for several days.

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

1. Cream together the butter and sugar until light and fluffy. Beat in eggs, lemon juice, and lemon extract.
2. 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.
3. 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.
4. 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

4.5 from 2 votes

Bright, fresh Lemon Crinkle cookies made completely from scratch.

Pin Print Review

Prep Time: 1 hr 20 mins

Cook Time: 12 mins

Total Time: 1 hr 32 mins

Cuisine: American

Servings: 18 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

Serving: 1cookie · Calories: 131kcal · Carbohydrates: 29g · Protein: 2g · Fat: 1g · Saturated Fat: 1g · Trans Fat: 1g · Cholesterol: 19mg · Sodium: 94mg · Potassium: 35mg · Fiber: 1g · Sugar: 16g · Vitamin A: 38IU · Vitamin C: 1mg · Calcium: 39mg · Iron: 1mg

Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

{originally published 2/22/18 – recipe notes and photos updated 4/29/21}

Perfect Lemon Bars

No Bake Lemon Cheesecake Bars

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