Lemon Crinkle Cookies Recipe
If you are craving a bright, zesty treat that instantly lifts your spirits, this Lemon Crinkle Cookies Recipe is exactly what you need. These delightful cookies marry the perfect balance of soft texture and a crackled powdered sugar exterior, delivering a burst of fresh lemon flavor in every bite. The tang of lemon zest and juice shines through, complemented by a tender crumb that feels like sunshine on a plate. Whether you’re baking for a casual afternoon snack or an elegant gathering, these cookies bring an irresistible charm that everyone will adore.

Ingredients You’ll Need
The magic of this Lemon Crinkle Cookies Recipe lies in its simplicity and the quality of its ingredients. Each one plays a crucial role, whether it’s giving the dough body, adding brightness, or creating the signature crackle.
- 2 1/2 cups all-purpose flour: The sturdy base that ensures your cookies have the perfect soft yet slightly chewy texture.
- 2 teaspoons cornstarch: Adds a delicate tenderness to the dough, making the cookies melt-in-your-mouth soft.
- 1 teaspoon baking powder: Gives your cookies just enough lift to create that light texture without being cakey.
- 1/4 teaspoon salt: Balances the sweetness and enhances the tangy lemon flavor.
- 1/2 cup unsalted butter, softened: Provides richness and helps achieve the lovely, tender crumb.
- 1 cup granulated sugar: Sweetness with a bit of crunch that caramelizes around the edges.
- 2 large eggs: Bind the ingredients together and add moisture for a chewy bite.
- 2 tablespoons fresh lemon juice: Brings that fresh zing and lively citrus punch.
- Zest of 2 lemons: Concentrated lemon oils that amplify the bright flavor without extra moisture.
- 1 teaspoon vanilla extract: Adds depth and a gentle warmth that rounds out the lemon.
- 1/2 cup powdered sugar (for coating): Creates the signature crackled, snowy coating that makes these cookies so visually appealing.
How to Make Lemon Crinkle Cookies Recipe
Step 1: Prepare Your Oven and Mixing Bowls
Begin by preheating your oven to 350°F (175°C), ensuring it reaches the perfect baking temperature for even cooking. Line two baking sheets with parchment paper or silicone mats to prevent sticking and ease cleanup. Having everything ready allows for a smooth baking process and helps your cookies spread and bake evenly.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. This combination ensures your cookies have the right texture and will rise properly without becoming heavy. Mixing these ingredients thoroughly prevents lumps and helps distribute the leavening agents evenly throughout the dough.
Step 3: Cream Butter and Sugar
Using a large bowl and an electric mixer or a sturdy spoon, beat the softened butter and granulated sugar together for 2 to 3 minutes until the mixture is light and fluffy. This step is essential because it incorporates air into the dough, giving your cookies a tender, airy crumb.
Step 4: Add Eggs, Lemon, and Vanilla
Beat in the eggs one at a time, allowing each to fully incorporate before adding the next. Next, mix in the fresh lemon juice, lemon zest, and vanilla extract. These ingredients bring the signature flavor and aromatic brightness to your Lemon Crinkle Cookies Recipe, making them irresistibly fresh and fragrant.
Step 5: Mix Dry Ingredients into Wet
Gradually add the dry flour mixture into the wet ingredients, mixing just until everything comes together. The dough will be thick and slightly sticky—this consistency is perfect for forming the signature crackled surface once baked.
Step 6: Form and Coat the Dough Balls
Roll tablespoon-sized portions of dough into smooth balls. Then generously coat each ball in powdered sugar; this step is key for getting those beautiful cracked tops that make these cookies so charming and Instagram-worthy. Don’t skimp on the coating—it’s part of the cookie’s character!
Step 7: Bake to Perfection
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes until the edges are lightly golden and the tops have developed those signature cracks. This timing ensures a cookie that’s tender in the center with just enough firmness around the edges.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This resting time helps them set nicely so they don’t crumble when you pick them up. Now, your Lemon Crinkle Cookies Recipe is ready to be enjoyed!
How to Serve Lemon Crinkle Cookies Recipe

Garnishes
While the cracked powdered sugar coating is perfect on its own, you can elevate the presentation by adding a subtle garnish. Consider a thin lemon slice or a sprinkle of finely grated lemon zest on top after baking for an extra hint of zing and a pop of color that’s both fresh and inviting.
Side Dishes
Lemon Crinkle Cookies pair wonderfully with a lightly brewed cup of tea, especially green or chamomile, which accentuate the citrus notes without overpowering them. For a heartier accompaniment, serve alongside a creamy vanilla latte or a glass of iced lemonade for a perfectly balanced treat.
Creative Ways to Present
Thinking beyond the cookie jar? Arrange these beauties in a clear glass jar tied with a ribbon for a lovely gift. Or create a whimsical cookie platter with fresh berries and edible flowers to impress guests at brunch or a tea party. Their sunny color and charming cracks add visual delight wherever you serve them.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Lemon Crinkle Cookies in an airtight container at room temperature for up to 4 days. Layer them between sheets of parchment or wax paper to prevent sticking and keep that delicate powdered sugar coating intact. They’ll remain soft, flavorful, and fresh enough to enjoy as if freshly baked.
Freezing
These cookies freeze exceptionally well! Place cooled cookies in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe airtight container or resealable bag, separating layers with parchment paper. They’ll keep for up to 3 months. When you want a quick treat, simply thaw at room temperature or warm slightly before serving.
Reheating
If you prefer warm cookies, pop them in a preheated oven at 300°F (150°C) for 3 to 5 minutes or microwave for 10 to 15 seconds. This revives the soft texture and enhances the lemon aroma, making each bite feel freshly baked and utterly irresistible.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended because it offers a brighter, more natural citrus flavor that bottled versions often lack. However, in a pinch, you can use bottled juice, keeping in mind the flavor might be slightly less vibrant.
What if I don’t have cornstarch?
Cornstarch helps create that tender, melt-in-your-mouth texture, but if you don’t have any, you can substitute with an equal amount of arrowroot powder or simply omit it. Your cookies may be a little different in texture but still delicious.
Why do the cookies crack on top?
The crackled effect happens because the dough is rolled in powdered sugar, which forms a crust as the dough expands during baking. This crackling is a signature feature of the Lemon Crinkle Cookies Recipe and a sign of perfectly baked cookies.
Can I make these cookies gluten-free?
To make these cookies gluten-free, try replacing the all-purpose flour with a gluten-free blend suitable for baking. Be sure to include xanthan gum if your blend doesn’t already have it, to help with structure and texture.
How can I store leftover dough?
The cookie dough can be tightly wrapped in plastic and refrigerated for up to 2 days. Bring it back to room temperature before rolling and coating with powdered sugar. This allows you to prep ahead without losing quality.
Final Thoughts
This Lemon Crinkle Cookies Recipe is one of those delightful treasures you’ll find yourself reaching for again and again. Its bright, lively flavors and tender texture make it perfect for nearly any occasion or just a cheerful everyday treat. I wholeheartedly encourage you to give this recipe a try—you’ll be rewarded with cookies that bring a little sunshine and a lot of smiles to your kitchen. Happy baking!
Print
Lemon Crinkle Cookies Recipe
- Total Time: 22 minutes
- Yield: 24 cookies 1x
Description
These Lemon Crinkle Cookies are soft, chewy, and bursting with fresh lemon flavor. Coated in a sweet powdered sugar layer that cracks during baking, they make a perfect treat for any lemon lover. With a tender crumb and zesty aroma, they’re ideal for sharing or enjoying with tea or coffee.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
Coating
- 1/2 cup powdered sugar (for coating)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper or silicone mats for easy cookie removal.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, cornstarch, baking powder, and salt using a whisk. Set this mixture aside for later.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with granulated sugar for 2-3 minutes until the mixture is light and fluffy, which helps create a tender texture.
- Add Wet Ingredients: Beat in the eggs one at a time to ensure even incorporation, then add fresh lemon juice, lemon zest, and vanilla extract, mixing until combined to infuse the dough with bright lemon flavors.
- Combine Dough: Gradually add the dry ingredients to the wet ingredients and mix until just combined. The dough should be thick and slightly sticky at this stage.
- Form and Coat Balls: Scoop tablespoon-sized portions of dough and roll each into a ball. Then thoroughly coat each ball in powdered sugar to create the signature crinkle effect.
- Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets, spacing them roughly 2 inches apart to allow spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn lightly golden and the tops have developed the characteristic cracks.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- For extra lemon flavor, use freshly grated lemon zest rather than dried or pre-packaged zest.
- Do not overmix the dough once dry ingredients are added to keep cookies tender.
- Make sure the butter is softened to room temperature for easier creaming with sugar.
- If you prefer a tangier cookie, you can increase the lemon juice to 3 tablespoons.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend, keeping cornstarch and other ingredients the same.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American