Name: Lemon Crinkle Cookies Recipe
Prep time: 3 h 20 min
Cook time: 13 min
Total time: 3 h 33 min
Cuisine: American
Ingredients: 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled); 1 teaspoon cornstarch; 1 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature; 1 cup + 2 Tablespoons (225g) granulated sugar; 1 large egg, at room temperature; 1/4 cup (60ml) fresh or bottled lemon juice, at room temperature; 1 Tablespoon lemon zest (packed); 1 teaspoon vanilla extract; 3 Tablespoons (35g) granulated sugar (optional); 1 cup (120g) confectioners’ sugar

There’s something wonderfully bright and chewy about these cookies that makes you smile with every bite. This Lemon Crinkle Cookies Recipe has a perfect balance of tangy lemon flavor and tender, soft texture, making it a standout treat you’ll want to bake again and again.

A white metal cooling rack holds many round lemon crinkle cookies with a light yellow base and rough surface. Each cookie is topped with uneven white powdered sugar that cracks over the yellow dough beneath. Scattered lemon wedges with bright yellow and pale inner sides sit between the cookies, and a small green mint leaf rests near the bottom left corner. A red and white checkered cloth is partially visible at the lower left on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemon Crinkle Cookies Recipe
Top Tip
How to Serve Lemon Crinkle Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemon Crinkle Cookies Recipe

Why You'll Love This Recipe

This Lemon Crinkle Cookies Recipe is one I often reach for when I want a cookie that's both refreshing and comforting. I love sharing these with friends because the lemon zing feels just right, and the crackled powdered sugar finish looks so pretty.

Bright and zesty flavor: The fresh lemon juice and zest pack a punch of citrus that wakes up your taste buds.
Soft, chewy texture: These cookies are tender yet substantial, thanks to the cornstarch and chilled dough.
Eye-catching appearance: The crinkled, powdered sugar coating makes for a beautiful presentation every time.
Make ahead friendly: Chilling the dough improves flavor and texture, and you can prep days in advance.

Ingredients & Why They Work

The harmony of ingredients in this Lemon Crinkle Cookies Recipe is key to its success. The right balance of lemon juice, zest, and sugars combined with cornstarch and baking soda create those soft, spreadable cookies with that iconic crackle.

Flat lay of a small mound of all-purpose flour, a small white ceramic bowl of fine cornstarch powder, a small white ceramic bowl with baking soda powder, a small white ceramic bowl of salt, a soft cube of unsalted butter, a small white ceramic bowl filled with granulated sugar, one large brown egg with clean uncracked shell, a small white ceramic bowl containing fresh lemon juice, a few thin strips of fresh lemon zest, a small white ceramic bowl of vanilla extract, a few bright yellow whole lemons, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides structure, but with the cornstarch it keeps the cookies tender and soft.
Cornstarch: This little ingredient is magic—it helps prevent toughness and keeps the texture delightfully soft.
Baking soda: Gives the gentle lift that allows the cookies to crack beautifully without puffing too much.
Salt: Enhances flavors, balancing sweetness and brightening the lemon notes.
Unsalted butter: Adds richness and moisture, essential for that creamy texture. Make sure it’s softened properly!
Granulated sugar: The slightly extra sugar helps counteract the tartness of the lemon juice, creating perfect sweetness.
Egg: Binds and adds richness—using a room temperature egg helps the dough come together smoothly.
Lemon juice: Fresh is best for vibrant flavor, but bottled works too in a pinch—just make sure it’s at room temperature.
Lemon zest: This is where the cookie really sings; a packed tablespoon gives that bright lemon perfume.
Vanilla extract: Rounds out the flavors and brings warmth to balance the tangy lemon.
Granulated sugar & confectioners' sugar for rolling: The granulated sugar helps the dough balls keep their shape, while the confectioners' sugar gives the classic crinkle effect and a lovely sweet finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep the classic lemon flavor front and center, but this recipe is flexible enough for you to add your own twist. Feel free to play around with citrus types or add a little sparkle with some finely chopped pistachios or white chocolate chips.

Variation: I once swapped out lemon juice for Meyer lemon juice, and the cookies turned out wonderfully floral and slightly sweeter. A nice twist if you want something unique.
Dietary tweak: For a dairy-free version, try substituting vegan butter and see how it changes the texture—still delicious, but slightly different chew.
Seasonal spin: Adding a teaspoon of finely grated orange zest alongside the lemon zest brings a subtle warmth perfect for winter baking.

Step-by-Step: How I Make Lemon Crinkle Cookies Recipe

A pile of seven light yellow cookies with white powdered sugar broken in pieces on top, showing a textured, cracked pattern on each cookie. The cookies have a soft baked texture with some lemon zest flakes scattered on their surface. Three lemon wedges, bright yellow, lay on and near the cookies, along with a small green mint sprig placed at the center on top of the cookies. All are arranged on a white plate with a simple raised edge design. The background surface is white marble with light grey veins. photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix the Dry Ingredients with Love

Start by whisking together the flour, cornstarch, baking soda, and salt in a medium bowl. This ensures your raising agents and salt are evenly distributed, avoiding any pockets of flavor or texture surprises along the way.

Step 2: Cream Butter and Sugar Until Fluffy

Using a mixer, beat the softened butter with the granulated sugar for about 3 minutes. The mixture should look lighter and fluffy—that extra air makes the cookies tender. If you want, check out a good "how to cream butter and sugar" video online; it really helps if you're new to baking.

Step 3: Add Egg, Lemon Juice, Zest, and Vanilla

Mix in the egg, lemon juice, lemon zest, and vanilla extract on high speed until combined. Don’t worry if it looks a bit curdled—that’s perfectly normal. Scrape down the bowl well so everything gets incorporated evenly.

Step 4: Combine Dry and Wet Mixtures

Slowly add the flour mixture on low speed and stir just until combined. The dough will be thick, creamy, and sticky at this point—that’s your cue that the texture is just right. Resist adding extra flour; the dough sticks because of the lemon juice and butter balance.

Step 5: Chill, Chill, Chill!

Cover your dough tightly and refrigerate it for at least 3 hours, or up to 3 days. Trust me, this step isn’t optional. Chilling helps the dough firm up and lets the flavors meld, which means better-shaped cookies and that signature chewy texture you’re after.

Step 6: Roll, Coat, and Bake

When ready, preheat your oven to 350°F (177°C). Take the dough out and, if chilled longer than 3 hours, let it sit at room temp for about 10 minutes to soften slightly—it makes rolling way easier. Then, scoop about 1 tablespoon (about 20g) dough balls. Roll them first in granulated sugar to prevent the powdered sugar from melting away, then roll generously in confectioners’ sugar. For extra drama, coat them 2-3 times! Space them 3 inches apart on parchment-lined sheets.

Bake for 12–13 minutes until edges are set but centers still look soft. If you notice the cookies haven't spread much by the 9-minute mark, give the baking sheet a gentle tap against your counter a couple times—that always jumpstarts the spread for me. Let cool 5 minutes on the sheet, then transfer to a cooling rack to finish cooling and set. They’ll deflate slightly but keep that wonderful chewy texture.

Top Tip

After making this Lemon Crinkle Cookies Recipe countless times, I’ve learned a few key tricks that really make a difference for perfect cookies every time.

Room temperature ingredients: Make sure your butter and egg are at room temp—it helps the dough come together smoothly and bakes more evenly.
Chill the dough thoroughly: Don’t skip the chill time! Sticky dough is frustrating but chilling lets it firm up and enhances flavor.
Double roll in powdered sugar: Rolling the dough balls multiple times in confectioners’ sugar builds that iconic crackled look and adds sweetness.
Gentle eggy lemon mix: When mixing the egg and lemon juice, don’t be alarmed if the batter looks curdled; it’s normal and yields that tender, tangy cookie you love.

How to Serve Lemon Crinkle Cookies Recipe

lemon crinkle cookies - Serving Suggestion

Garnishes

I usually keep it simple with just a dusting of confectioners’ sugar for that classic look, but sometimes I add a sprinkle of finely grated lemon zest on top right after baking for an extra fresh hit of citrus. It’s subtle but really elevates the cookies visually and flavor-wise.

Side Dishes

These cookies pair beautifully with a hot cup of tea—Earl Grey or green tea really complement the lemon notes. For an indulgent treat, serve alongside a scoop of vanilla ice cream or dollop of whipped cream to balance the tartness.

Creative Ways to Present

For showers or garden parties, I love arranging the cookies on a tiered tray with small edible flowers or fresh mint sprigs scattered around. You can also sandwich two cookies together with lemon curd or white chocolate ganache for a fun twist that’s always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I keep leftover Lemon Crinkle Cookies in an airtight container at room temperature, and they stay tender and fresh for up to a week. Placing a slice of bread in the container helps keep them soft by absorbing any excess moisture.

Freezing

I love prepping big batches of dough and freezing unbaked cookie balls (without the confectioners’ sugar coating) for quick baking later. Just thaw on the counter for about 30 minutes, then roll in sugar and bake like fresh dough. Baked cookies freeze well too—just pop them in a sealed container for up to 3 months.

Reheating

To warm up leftover cookies, I gently heat them in a 300°F oven for about 5 minutes. This refreshes the texture without drying them out, bringing back that just-baked softness you want.

Frequently Asked Questions:

Can I use bottled lemon juice for this Lemon Crinkle Cookies Recipe?

Yes, you can use bottled lemon juice if fresh lemons aren’t available, but I recommend using room temperature juice for best mixing results and brightest flavor.

Why do I need to chill the dough for so long?

Chilling the dough firms it up, which helps prevent the cookies from spreading too much while baking and improves the texture, making them soft and chewy.

What can I do if my cookies aren’t spreading?

If your cookies aren’t spreading, try lightly tapping the baking sheet on the counter during baking to jumpstart the spread, as the dough can sometimes firm up too much in the fridge.

Can I substitute other citrus fruits in this recipe?

Absolutely! Meyer lemons, oranges, or lime zest and juice can be great alternatives, though the flavor will shift. I recommend adjusting the sugar slightly if using sweeter citrus like Meyer lemons.

Final Thoughts

This Lemon Crinkle Cookies Recipe holds a special place in my baking routine for the bright burst it brings to a cozy kitchen. It’s one of those recipes you’ll find yourself sharing because it’s simple to make, feels a little fancy with its crackled sugar crust, and tastes like sunshine in cookie form. Give it a try—you might just find your new favorite lemon treat. Happy baking!