Name: Lemon Crinkle Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Yield: 18
Cuisine: American
Ingredients: 1 cup of softened Butter; 1 1/2 cups of Sugar (plus 1/2 cup additional sugar for rolling); 3 Tablespoons of Lemon Zest; 3 Tablespoons of Lemon Juice; 1/2 teaspoon of pure Vanilla Extract; 1 egg (room temperature); 3 cups of Flour (All-Purpose); 1 teaspoon of Baking Soda; 1/4 teaspoon of Baking Powder; 2 dashes of Salt

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Lemon Crinkle Cookies Are you craving lemon cookies? These irresistible lemon crinkle cookies are bursting with bright flavors and are easy to make. This delicious recipe delivers tender, chewy cookies with a signature crackled surface.

They have a sweet and lemony tang. Get ready to impress your friends and family with these crowd-pleasing cookies! Are you looking for other cookies to make? See all our cookie recipes here.

Lemon Crinkle Cookies

I love visiting my daughter she has the most beautiful lemon tree! I often come home with freshly picked lemons. No matter where you get your lemons get a few extra to use and enjoy.

Make these lemon cookies with just a few pantry staples and some fresh lemons. You can easily bake homemade lemon sugar cookies like this. Enjoy them with a cup of coffee, tea, or a refreshing beverage.

Easy Lemon Cookies Recipe

Ingredients For Lemon Crinkle Cookies

Ingredients

1 cup of softened Butter
1 1/2 cups of Sugar (plus 1/2 cup additional sugar for rolling)
3 Tablespoons of Lemon Zest
3 Tablespoons of Lemon Juice
1/2 teaspoon of pure Vanilla Extract
1 egg (room temperature)
3 cups of Flour (All-Purpose)
1 teaspoon of Baking Soda
1/4 teaspoon of Baking Powder
2 dashes of Salt

You will need 1/2 cup of extra sugar, lemon zest, or juice to roll the lemon cookie dough in before baking. These cookies are easily mixed by hand! No need to pull out a mixer or hand mixer.

I added about 3/4 full in this size scoop. I had a set of cookie scoops like this but misplaced a few. They are on my list to replace. I baked the cookies on my Silpat (style) baking mats set on the cookie sheet.

The amount of cookies made will vary by the size cookie scoop you use – The smaller cookie scoop equals more cookies, the larger the scoop less cookies overall.

Step-By-Step Instructions

Close up of cookie dough being mixed for lemon cookies. Click over for the recipe.

How to Make Homemade Lemon Crinkle Cookies

Gather all the ingredients. Zest the lemon and then juice the lemon.
Add the softened butter and sugar, and cream them into a large mixing bowl.
Add the egg, lemon juice, and lemon zest and stir until well combined.
In a separate bowl combine the dry ingredients. Whisk gently or stir with a spoon or fork. Add the combined dry ingredients to the wet ingredients.
Once fully combined, shape it into a ball. Cover and add it to the refrigerator for 30-60 minutes. Don’t skip chilling the dough!
Preheat the oven to temperature, when it is to temperature; Remove the lemon cookie dough from the refrigerator. Immediately start to use a scoop or your hands roll into balls (one by one). Then roll the lemon dough balls into granulated sugar (I like adding a tiny bit of lemon juice (keeping it on the dry side) or lemon zest to give it extra flavor).
Note: You are working with chilled dough.
Place the sugared lemon dough balls onto a (prepared with parchment or a baking mat) cookie baking sheet with alternating spacing. The dough needs extra space as the cookies will spread (Note: do not flatten the cookies from the ball shape).
Bake at 350F for 15-18 minutes for big cookie scoops. It may be less time for smaller scooped/rolled cookies.

Don’t forget to chill the dough

Chilling the Dough: Chilling solidifies the fats in the dough, preventing the cookies from spreading too thinly and allowing the crinkles to form properly.

Granulated Sugar or Powered Sugar for Crinkle Cookies?

Can You Use Powdered Sugar Or Granulated Sugar for Crinkle Cookies? Crinkle cookies are traditionally known for their powdered sugar coating, you can actually get good results by rolling them in granulated sugar! It’s a matter of preference—

More Baking Tips below!

Lemon Crinkle Cookies these are homemade lemon cookies made with real lemons, rolled in sugar, chilled and baked in the oven for a big lemon cookies! They are so good! Recipe at DearCreatives.com

Recipe Notes and Tips for Baking Cookies

Cover and add it to the refrigerator for 30-60 minutes. Don’t skip chilling the dough!
Preheat the oven to temperature, when it is to temperature; Remove the lemon cookie dough from the refrigerator. Immediately start following the steps above.
Note: You are working with chilled dough.
Do not flatten the cookies from the ball shape. Give the dough extra space for spreading.
Bake on a baking mat on the sheet pan or use parchment paper on the sheet pan.
Adjust baking time for smaller scoops. Bake time 10-15 minutes. For both small dough scoops and large dough scoops.
Check on your bake at the halfway and 3/4 waypoints. All ovens are slightly different. Pull the cookies as the tops are slightly brown and the bottoms brown.

Lemon Crinkle Cookies Recipe - These are easy lemon cookies to make. Use a large scoop of cookie dough to make delicious, real lemon flavored cookies. DearCreatives.com

The homemade lemon cookies are done when the bottoms are slightly browned and before the tops brown. Let them sit on the tray for a minute. Use a spatula to move them to a cooling rack. Do not move them until cooled (as they will be soft until cooled completely).

Lemon Crinkle Cookies - This is an easy lemon cookies recipe to make and bake. With simple baking ingredients, a few lemons... you will have the most lemony lemon cookies. Print the recipe

You end up with a divine lemon cookie with a crunchy outside and soft middle! I hope you enjoy them as much as I do!

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Print the Recipe For Lemon Crinkle Cookies

Yield: 18 Large Cookies

Lemon Crinkle Cookies

Lemon Crinkle Cookies a tender lemon sugar cookie. The chewy cookies have a signature crackled surface. They are perfect for any occasion! Print the lemon crinkle cookies recipe and enjoy!

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 30 minutes

Total Time 1 hour

Ingredients

1 cup of softened Butter
1 1/2 cups of Sugar (plus 1/2 cup additional sugar for rolling)
3 Tablespoons of Lemon Zest
3 Tablespoons of Lemon Juice
1/2 teaspoon of pure Vanilla Extract
1 egg (room temperature)
3 cups of Flour (All-Purpose)
1 teaspoon of Baking Soda
1/4 teaspoon of Baking Powder
2 dashes of Salt

Instructions

How To Make Lemon Crinkle Cookies

Gather all the ingredients. Zest the lemon and then juice the lemon.
Add the softened butter and sugar, and cream them into a large mixing bowl.
Add the egg, lemon juice, and lemon zest and stir until well combined.
In a separate bowl combine the dry ingredients. Whisk gently or stir with a spoon or fork. Add the combined dry ingredients to the wet ingredients.
Once fully combined, shape it into a ball. Cover and add it to the refrigerator for 30-60 minutes. Don’t skip chilling the dough!
Preheat the oven to temperature, when it is to temperature; Remove the lemon cookie dough from the refrigerator. Immediately start to use a scoop or your hands roll into balls (one by one). Then roll the lemon dough balls into granulated sugar (I like adding a tiny bit of lemon juice (keeping it on the dry side) or lemon zest to give it extra flavor). Note: You are working with chilled dough.
Place the sugared lemon dough balls onto a (prepared with parchment or a baking mat) cookie baking sheet with alternating spacing. The dough needs extra space as the cookies will spread (Note: do not flatten the cookies from the ball shape).
Bake at 350F for 15-18 minutes for big cookie scoops. It may be less time for smaller scooped/rolled cookies.

Notes

You will need 1/2 cup of extra sugar, lemon zest, or juice to roll the lemon cookie dough in before baking.
These cookies are easily mixed by hand! No need to pull out a mixer or hand mixer.

I added about 3/4 full in this size scoop. I had a set of cookie scoops like this but misplaced a few. They are on my list to replace. I baked the cookies on my Silpat (style) baking mats set on the cookie sheet.

The amount of cookies made will vary by the size cookie scoop you use - smaller cookie scoop equals more cookies, larger the scoop less cookies overall.

Cover and add it to the refrigerator for 30-60 minutes. Don’t skip chilling the dough!
Preheat the oven to temperature, when it is to temperature; Remove the lemon cookie dough from the refrigerator. Immediately start following the steps above.
Note: You are working with chilled dough.
Do not flatten the cookies from the ball shape. Give the dough extra space for spreading.
Bake on a baking mat on the sheet pan or use parchment paper on the sheet pan.
Adjust baking time for smaller scoops. Bake time 10-15 minutes. For both small dough scoops and large dough scoops.
Check on your bake at the halfway and 3/4 waypoints. All ovens are slightly different. Pull the cookies as the tops are slightly brown and the bottoms brown.

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