Lemon Crinkle Cookie are soft, chewy, and bursting with zesty lemon flavor. These delightful cookies are perfect for any occasion, whether you’re enjoying a cozy afternoon tea or entertaining guests at a party. With their signature crinkled appearance and bright citrus aroma, they are sure to become a favorite in your dessert repertoire. Let’s dive into the world of these irresistible treats!

Why You’ll Love This Lemon Crinkle Cookie

There are countless reasons to adore this Lemon Crinkle Cookie recipe. First, the vibrant lemon flavor is refreshing and uplifting. Second, the texture is a perfect balance of soft and chewy, making each bite a delightful experience. These cookies are also incredibly easy to make, making them a go-to dessert for busy bakers. Additionally, the bright yellow of the lemon zest adds a cheerful touch to your dessert table. Finally, this recipe is versatile, allowing for several Lemon Crinkle Cookie variations that cater to different tastes, like adding white chocolate chips for a sweet twist or poppy seeds for a crunchy element. Plus, with only a few simple ingredients, you can whip up a batch in no time. You won’t want to miss out on this Lemon Crinkle Cookie recipe!

Ingredients for Lemon Crinkle Cookie

Gather these items:

2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons lemon zest (from 1–2 lemons)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/2 cup confectioners’ sugar (for rolling)
Optional: 1–2 tablespoons white chocolate chips or a pinch of poppy seeds

How to Make Lemon Crinkle Cookie Step-by-Step

Step 1: Preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Step 3: In a large bowl, beat the softened butter and granulated sugar until pale and fluffy, about 2–3 minutes.
Step 4: Beat in the eggs one at a time, then add the lemon zest, lemon juice, and vanilla extract.
Step 5: Gradually add the dry ingredients to the wet, mixing just until a cohesive dough forms.
Step 6: Cover the dough and refrigerate for at least 1 hour, or up to 24 hours.
Step 7: Scoop tablespoon-sized portions of dough, roll them into balls, and roll each ball in confectioners’ sugar.
Step 8: Place the sugared dough pieces on the prepared baking sheets, spacing about 2 inches apart.
Step 9: Bake for 9–11 minutes, until the edges look set and the centers have just a touch of softness.
Step 10: Let the cookies rest on the pan for a few minutes before transferring to a wire rack to cool completely.

Pro Tips for the Best Lemon Crinkle Cookie

Keep these in mind:

Chilled dough will hold its shape better.
Do not overbake for the best texture.
You can use white chocolate chips or poppy seeds for variation.
For a gluten-free Lemon Crinkle Cookie recipe, substitute the all-purpose flour with a gluten-free blend.
Experiment with adding a bit of cream cheese to the dough for a richer flavor.

Best Ways to Serve Lemon Crinkle Cookie

These cookies are perfect for various occasions. Serve them at a summer picnic alongside fresh lemonade for a delightful treat. They also make excellent party favors when packaged in cute bags. For a more festive touch, consider serving Lemon Crinkle Cookies with a scoop of vanilla ice cream. And don’t forget, they pair wonderfully with tea or coffee, making them a fantastic choice for a cozy afternoon snack!

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How to Store and Reheat Lemon Crinkle Cookie

Once completely cooled, store your Lemon Crinkle Cookies in an airtight container at room temperature for up to a week. To keep them extra fresh, consider placing a slice of bread in the container to maintain moisture. If you want to enjoy them later, you can freeze the cookies in a single layer, then transfer them to a freezer bag. When you’re ready to enjoy, simply let them thaw at room temperature or microwave for a few seconds.

Frequently Asked Questions About Lemon Crinkle Cookie

What’s the secret to perfect Lemon Crinkle Cookie?

The key to achieving the perfect Lemon Crinkle Cookie lies in not overbaking them. They should be soft in the center and slightly crinkled on the top. Chilling the dough also helps create those signature cracks!

Can I make Lemon Crinkle Cookie ahead of time?

Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours. This allows the flavors to meld and makes it easier to handle the dough when you’re ready to bake.

How do I avoid common mistakes with Lemon Crinkle Cookie?

To avoid common mistakes, ensure your butter is softened but not melted, and do not skip the chilling step. This helps the cookies maintain their shape and texture. Also, be careful not to overmix the dough.

Variations of Lemon Crinkle Cookie You Can Try

Get creative with your Lemon Crinkle Cookie variations! You might try a gluten-free Lemon Crinkle Cookie recipe by substituting the flour with a gluten-free blend. You can also introduce flavors by adding a touch of lavender or almond extract. For a richer experience, consider a Lemon Crinkle Cookie with cream cheese in the mix. These variations can elevate the classic recipe and provide a unique twist!

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For more delicious recipes, check out our Easy Cinnamon Rolls or Cinnamon Orange Jam Linzer Cookies. If you’re interested in gluten-free options, visit our recipe category for more ideas!

Lemon Crinkle Cookie: 10 Secrets to Irresistible Flavor

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Lemon crinkle cookies are soft, chewy, and bursting with zesty lemon flavor.

Author: Robert
Prep Time: 35 minutes
Cook Time: 11 minutes
Total Time: 1 hour 36 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons lemon zest (from 1–2 lemons)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/2 cup confectioners’ sugar (for rolling)
Optional: 1–2 tablespoons white chocolate chips or a pinch of poppy seeds

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Instructions

Preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and granulated sugar until pale and fluffy, about 2–3 minutes.
Beat in the eggs one at a time, then add the lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients to the wet, mixing just until a cohesive dough forms.
Cover the dough and refrigerate for at least 1 hour, or up to 24 hours.
Scoop tablespoon-sized portions of dough, roll them into balls, and roll each ball in confectioners’ sugar.
Place the sugared dough pieces on the prepared baking sheets, spacing about 2 inches apart.
Bake for 9–11 minutes, until the edges look set and the centers have just a touch of softness.
Let the cookies rest on the pan for a few minutes before transferring to a wire rack to cool completely.