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Lemon Crinkle Cookies

Published: Apr 9, 2020 · Modified: Mar 25, 2023 by Natalie · This post may contain affiliate links · 4 Comments

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These soft lemon crinkle cookies are bursting with tart lemon flavor. These tender, flavorful cookies are also super easy to make!

Lemon cookies on a baking rack.

WHAT ARE CRINKLE COOKIES?

Crinkle cookies get their unique appearance from being coated in powdered sugar before they bake. They’re impressive looking and at the same time super easy to make.

This is my second crinkle cookie recipe. These Triple Chocolate Crinkle Cookies first recipe were made with my other favorite flavor, CHOCOLATE!

If you’re looking for more lemon recipes to try, make these Lemon Sour Cream Cookies, Lemon Pistachio Shortbread Cookies and these Lemon Rosewater Cookies!

THESE LEMON CRINKLE COOKIES ARE:

  • Lemony: They are made with over a tablespoon of fresh lemon zest and two tablespoons of lemon juice!
  • Perfectly sweet: The sweetness of the powdered sugar coating balances out that tart flavor.
  • Soft: In addition to an egg, the dough has an egg yolk in it which makes these cookies so tender and moist that they will melt in your mouth.
  • Easy to make: They’re so simple to make. You won’t believe they’re totally homemade!
Bright yellow lemon cookies coated in powdered sugar.
Freshly grated lemon zest on a plate and a peeled lemon getting juiced.

INGREDIENTS

Below are notes about some of the ingredients. See the recipe below for the full list of ingredients.

  • Unsalted butter: Depending on the temperature of your kitchen, you should take take butter out to room temperature about an hour before you make your cookies.
  • 1 egg: Use one large room temperature egg.
  • Lemon zest: I recommend using organic lemons, if possible. They tend to have a stronger lemon zest flavor since they don’t have the same wax coating regular lemons have.
  • All purpose flour: Make sure to spoon your flour into your measuring cup and level it with a knife. Dredging your measuring cup in the flour will pack too much flour in and could result in dry cookies.
  • Yellow food coloring: Lemon is the star of these cookies, so I like the idea of making sure they have a nice yellow color. The yellow acts as a little hint to people as to the flavor of the cookies! If you don’t want to use food coloring, you can omit it.
Yellow lemon cookie batter in a mixing bowl with a paddle attachment.
A cookie dough ball coated in powdered sugar on a white plate.

INSTRUCTIONS

  1. Preheat oven to 350 F and line baking sheets with parchment paper.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream the sugar and butter in the bowl of an electric mixer with the paddle attachment or with a handheld mixer on medium speed until light and fluffy, about two minutes.
  4. Add the egg, egg yolk, lemon zest, lemon juice, food coloring and vanilla  and beat until combined.
  5. With the mixer on low speed add the dry ingredients and mix until combined.
  6. Cover the dough with plastic wrap and refrigerate for two hours.
  7. Use a 2 tablespoon cookie scoop to drop the cookies onto the cookie sheet. Place them 2″ apart.
  8. Bake 12-14 minutes. Remove from oven and cool cookies on baking sheets for 2 minutes then transfer them to a cooling rack.
Three cookie dough balls coated in powdered sugar on a baking sheet.

POWDERED SUGAR COATING

The final ingredient in these cookies is powdered sugar. Before putting them on the cookie sheet, roll each ball in powdered sugar.

Roll each ball around good and make sure it’s completely coated in powdered sugar. Resist the urge to shake the excess off before putting it on the cookie sheet!

Powdered sugar coated cookies on a  cookie sheet lined with parchment paper.

EXPERT TIPS

  • Scrape down the sides of your mixing bowl: This ensures that all your ingredients are fully incorporated.
  • Chill your cookie dough: Chilling your cookie dough helps the flavor develop. It also makes the dough easier to shape and keeps the balls from spreading when baked.
A batch of crinkle cookies on a cooling rack.

These soft, chewy lemon crinkle cookies are super flavorful and have bursts of lemon in every bite! They’re made with simple, everyday ingredients and are super easy to make!

FOR MORE EASY, DELICIOUS COOKIE RECIPES, TRY MY:

  • TRIPLE CHOCOLATE CRINKLE COOKIES
  • SOUR CREAM CHOCOLATE CHIP COOKIES
  • LEMON PISTACHIO SHORTBREAD COOKIES
  • SHORTBREAD COOKIES WITH MINI CHOCOLATE CHIPS
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powdered covered lemon cookies on a rack

Lemon Crinkle Cookies

  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Total Time: 34 minutes
  • Yield: 24 cookies
  • Category: Baking, Desserts, Cookies
  • Method: Baking
  • Cuisine: American
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Description

Easy, homemade lemon crinkle cookies made with lots of lemon flavor! They are tender, melt in your mouth lemon perfection.


Ingredients

Units
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tablespoon lemon zest, from about 1 medium lemon
  • 1 1/2 tablespoons fresh lemon juice
  • 3/4 teaspoons vanilla extract
  • 1 2/3 cups all purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3–4 drops yellow food coloring (optional)

FOR THE COATING

  • 1/2 to 3/4 cup powdered sugar

Instructions

  1. In a medium sized bowl, whisk to combine the flour, baking powder, baking soda, and salt. Set aside.
  2. Cream the sugar and butter in the bowl of an electric mixer with the paddle attachment or with a handheld mixer on medium speed until light and fluffy, about two minutes.
  3. Scrape down the sides of the bowl then add the egg, lemon zest, lemon juice, food coloring and vanilla  and beat until combined.
  4. With the mixer on low speed add the dry ingredients and mix until combined.
  5. Use a 2 tablespoon cookie scoop to shape the cookies. Place cookie dough balls on a baking sheet and cover with plastic wrap. Refrigerate for two hours.
  6. When ready to bake the cookies, preheat oven to 350 F. Roll the cookie dough balls in the powdered sugar. Coat them completely with the powdered sugar. Line baking sheets with parchment paper.
  7. Place cookies at least 2″ apart.
  8. Bake 12-14 minutes. Let cool on the baking sheet for 5 minutes before then transferring them to a rack to cool completely.

Keywords: lemon, lemon crinkle, crinkle, cookies, lemon zest, lemon juice, soft, citrus

Did you make this recipe?

Tag @ParsleyandIcing on Instagram and hashtag it #parsleyandicing

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Reader Interactions

Comments

  1. Monica Nedeff

    April 15, 2020 at 7:30 pm

    Hi Natalie! These cookies sound amazing! I love lemon anything, but I’ve never made lemon cookies before. I’ll have to try these! Also love the look of how the powder sugar pops in sections after baking!

    Reply
    • Natalie

      April 15, 2020 at 8:02 pm

      Thanks Monica!! I LOVE lemon too and these are amazing:) So pretty how the powdered sugar looks after they bake! Hope you get to try them!!

      Reply
  2. Bonny

    August 31, 2022 at 12:54 pm

    Question: Do you roll the chilled cookie dough balls in the powdered sugar just before baking?

    Reply
    • Natalie

      August 31, 2022 at 1:31 pm

      Hi Bonny, Thank you for your comment. Apologies for leaving out that detail in the instructions. Yes- roll the cookie dough balls in the powdered sugar just before baking. Thanks again. I will be sure to update that step in the instructions. Have a nice day! -Natalie

      Reply

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HI THERE!

I’m Natalie, the baker and photographer here at Parsley and Icing! Here you will find a collection of delicious and decadent dessert recipes made with fresh, from scratch ingredients! More About Natalie and Parsley and Icing

 

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