I just love a cookie that looks as good as it tastes—and these lemon crinkle cookies are exactly that. With their soft, pillowy centers and delicate crackled tops dusted in powdered sugar, they’re like little bites of sunshine in every single mouthful. The bright, fresh flavor of lemon shines through beautifully, striking that perfect balance between sweet and tangy. If you’re a fan of citrus desserts, this is one recipe you’ll find yourself coming back to again and again.
What I love most about these cookies is how effortlessly elegant they are. They come together with simple pantry ingredients, yet look bakery-worthy every time. Whether you’re baking for a spring gathering, a holiday cookie tray, or just craving something light and refreshing, these lemon crinkle cookies deliver. Plus, that irresistible contrast between the crisp edges and the soft, chewy interior? Absolute perfection. Trust me—once you try them, they won’t last long in your kitchen!
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Ingredients
- Flour— 3 cups
- Cornstarch— 1 tablespoon
- Butter— 1 stick (softened)
- White Sugar— 1 cup
- Salt— 1/2 teaspoon
- 1 Egg + 1 Yolk
- Baking Soda— 1 teaspoon
- Lemon Zest— 1 tablespoon
- Lemon Extract— 1 teaspoon
- Vanilla Extract— 1/2 teaspoon
- Lemon Juice— 3 tablespoon
For rolling cookies
- Powdered Sugar— 1 cup (sifted)
- White Sugar Granulated— 1 tablespoon
Makes 12 medium sized cookies
What You’ll Need
- Silicone Baking Mat
- Cookie Tray
- Hand Mixer
- Sifter
How to Make Lemon Crinkle Cookies
- In a large mixing bowl, cream together butter and white sugar until light and fluffy. This should take about 3 minutes with the hand mixer on medium speed.
- Now add in the eggs and continue to mix until well combined then mix in the vanilla extract and lemon juice.
- Next use a spatula to fold in the flour, cornstarch, baking soda, salt, and lemon Zest by hand. Continue to fold in ingredients until all the white streaks of flour disappear.
- Preheat oven 350 degrees then combine powdered sugar and white sugar in a medium sized mixing bowl then set aside for rolling cookies later.
- Now form cookies with cookie scoop using about 1.5 tablespoons of dough for each cookie then roll them in the powdered and white sugar mixture.
- Place the cookies onto a cookie sheet lined with a silicone baking mat about 2 inches apart so cookies have room to spread as they bake.
- Bake for 12 minutes then allow the cookies to firm on the cookie sheet for 5 minutes before transferring to a wire cooling rack.
- Allow cookies to fully cool and enjoy.
- These cookies are best enjoyed same day. As time goes on powdered sugar will melt into the cookies and disappear.
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