There’s something joyfully bright about biting into a soft, tangy lemon cookie that cracks just enough on top. This Lemon Crinkle Cookies Recipe combines zesty lemon flavor with a tender, chewy texture that’s downright addictive. Trust me, these cookies are a sunshine-filled treat worth making again and again.

A group of round cookies with a cracked top covered in white powdered sugar, showing golden-yellow cookie underneath. They rest spaced on a silver cooling rack placed on a white marbled surface. Bright yellow lemon wedges are scattered among the cookies for decoration. A red and white checkered cloth sits partially visible in the bottom left corner. 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

I absolutely adore this Lemon Crinkle Cookies Recipe because it hits all the right notes: soft in the middle, crackly on top, bursting with fresh lemon flavor, and effortlessly elegant. I often find myself sharing these with friends who can’t believe how simple yet luscious these cookies are.

Bright Lemon Flavor: Loads of fresh lemon juice and zest make every bite zingy and refreshing.
Soft & Chewy Texture: The cornstarch keeps these cookies tender without losing that chewy cookie goodness.
Beautiful Crinkle Top: Rolling in confectioners’ sugar gives these cookies that signature eye-catching crackled look.
Make-Ahead Ease: The dough chills beautifully, so you can prep early and bake fresh whenever you want.

Ingredients & Why They Work

Each ingredient in this Lemon Crinkle Cookies Recipe plays a part in achieving that balance of soft, chewy, and citrusy. Here’s a quick rundown of why I trust these ingredients for giving the cookies their perfect personality.

Flat lay of a small mound of all-purpose flour, a tiny pile of cornstarch, a teaspoon of baking soda, a small pinch of salt, a ball of softened unsalted butter, a heap of granulated sugar, one large whole uncracked brown egg, a small white ceramic bowl filled with fresh lemon juice, a few fresh lemon zest strips, a small white ceramic bowl of clear vanilla extract, a small white ceramic bowl of granulated sugar, and a small white ceramic bowl of confectioners’ sugar, all arranged with perfect symmetry 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: The base of the cookie, needed to provide structure and chewiness when combined with the other ingredients.
Cornstarch: A secret weapon for softness — it lightens the texture and keeps the cookies tender without making them cakey.
Baking soda: Helps give a little lift and spread, working with the acidic lemon juice for perfect rise and texture.
Salt: Just a pinch to balance sweetness and brighten flavors.
Unsalted butter: Softened to room temp for smooth creaming with sugar, it brings richness and irresistible chewiness.
Granulated sugar: Using a touch extra helps tame the tartness of fresh lemon juice, balancing each cookie perfectly.
Egg: Provides moisture and helps bind everything together, adding to the tender crumb.
Fresh or bottled lemon juice: Go fresh if you can – the bright, tangy flavor here is the star of the show for that vibrant lemony punch.
Lemon zest: Packs intense lemon aroma and flavor without any extra acidity—don’t skip it!
Vanilla extract: Softens the lemon’s sharpness and adds warmth underneath all that zing.
Granulated sugar & confectioners' sugar for rolling: Rolling the dough in sugar not only adds sweetness but creates that signature crackling effect during baking.

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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 love that this Lemon Crinkle Cookies Recipe is a fantastic base for small twists. Whether you want to intensify the lemon or throw in some mix-ins, there’s room to make it your own without losing the cookie’s heart and soul.

Add a little ginger zest: I once added fresh grated ginger for a spicy kick that paired beautifully with lemon’s brightness — it was a hit when I served it with afternoon tea.
Swap lemon for Meyer lemons: This gives a sweeter, gentler lemon flavor, perfect if you prefer less tartness.
For gluten-free: Use a 1:1 gluten-free baking flour blend and add a touch of xanthan gum for structure.
Vegan version: Try using vegan butter and a flax “egg” replacer, but keep the chilling time — that’s critical for texture.

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

A white plate holds a pile of round lemon cookies with a cracked powdery white sugar coating on top. Each cookie shows a light yellow color with uneven white patches from the sugar crust. There are two lemon wedges and a small sprig of green mint leaves placed near the cookies. The plate is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk dry ingredients

I start by whisking together the flour, cornstarch, baking soda, and salt in a medium bowl. This evenly distributes all the raising agents and salt—which helps your cookies rise evenly and taste balanced. Set this aside while you move to the fun part: creaming butter and sugar.

Step 2: Cream butter and sugar until fluffy

Using a hand or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed for about 3 minutes. When it’s light and fluffy, you know you’re building a good foundation. Adding the egg, lemon juice, zest, and vanilla next, beat until combined. Don’t worry if the mix looks a bit curdled — it’s totally normal at this stage.

Step 3: Incorporate flour mixture

Scrape down the bowl’s sides and bottoms to make sure nothing is hiding. Then add your dry ingredients in and mix on low just until combined. The dough will be thick, creamy, and quite sticky, which is exactly what you want for these soft cookies.

Step 4: Chill the dough

This is the non-negotiable step: cover the dough tightly and chill for at least 3 hours, up to 3 days. This chilling solidifies the butter and is what gives the cookies their tender structure and prevents them from spreading too much during baking. I often make the dough the night before, so it’s ready to bake for the next day’s company.

Step 5: Prep and roll the dough balls

Once chilled, let the dough sit at room temp about 10 minutes if it’s been longer than 3 hours — this eases scooping. Heat your oven to 350°F (177°C) and line baking sheets with parchment or silicone mats. Scoop roughly 1 tablespoon of dough (about 20g) and roll into balls. For best results, roll each ball first in granulated sugar, then roll generously 2-3 times in confectioners’ sugar. This double coating tricks the sugar into building that perfect crackled top.

Step 6: Bake and cool

Bake for 12-13 minutes until edges look set but centers still soft. A quick trick I learned is if by 9 minutes your cookies haven’t spread, gently tap the baking sheet on the counter a couple of times — it encourages spreading for the best texture. Let them cool on the sheet 5 minutes before transferring to a wire rack. They’ll deflate a bit but stay tender and chewy inside.

Top Tip

In my experience, the chilling step and sugar rolling technique are the keys to nailing this Lemon Crinkle Cookies Recipe every single time. Without these, the cookies won’t get that classic texture and look that make them so special.

Chill the dough thoroughly: Don’t skip or rush this—even a 3-hour chill makes a massive difference in managing the sticky dough and cookie texture.
Double roll in sugar: Rolling first in granulated sugar helps the confectioners’ sugar stick better and really enhances the crinkly look.
Tap the pan if they don’t spread: It’s a simple trick I didn’t know for ages, but it really helps get a nice flat, soft center.
Use fresh lemon zest and juice: The fresh zest is where the magic happens—you get intense aroma and flavor you just can’t fake.

How to Serve Lemon Crinkle Cookies Recipe

lemon crinkle cookies - Serving Suggestion

Garnishes

I like to keep it simple: a light dusting of extra confectioners’ sugar right before serving makes them look freshly sprinkled with snow. Occasionally, I’ll zest a bit more lemon on top just for that pop of zingy aroma when guests bite in.

Side Dishes

These cookies pair wonderfully with a hot cup of Earl Grey tea or a chilled glass of creamy milk. For brunch, I’ve served them alongside lemony ricotta pancakes or fresh berries for an extra citrus-themed spread that delights every time.

Creative Ways to Present

For a party, I once stacked these Lemon Crinkle Cookies between layers of whipped lemon frosting for mini cookie sandwiches—such a showstopper and a fresh twist on a classic cookie. They also look gorgeous arranged on a cake stand with sprigs of fresh mint or edible flowers for a sunny, beautiful display.

Make Ahead and Storage

Storing Leftovers

These cookies stay wonderfully fresh stored in an airtight container at room temperature for up to one week. I always place a slice of bread in the container with the cookies to help keep them perfectly soft and moist—it really works!

Freezing

I often freeze unbaked dough balls (before rolling in confectioners’ sugar) in single layers on a tray, then transfer them to a freezer bag. They’ll keep for up to 3 months this way, and when I’m ready, I let them thaw 30 minutes at room temp before rolling in sugar and baking fresh. Baked lemon crinkle cookies freeze well too, for up to 3 months, just warmed slightly before serving.

Reheating

To freshen up leftovers, I pop cookies in a 300°F oven for about 5 minutes—this revives their soft texture and brings back that just-baked warmth that makes them irresistible.

Frequently Asked Questions:

Can I use bottled lemon juice instead of fresh?

Yes, you can use bottled lemon juice, but fresh lemon juice will give you the brightest and most vibrant lemon flavor. If using bottled, make sure it's 100% lemon juice without additives.

Why is chilling the dough necessary?

Chilling the dough solidifies the butter and gives the cookies structure, which helps them keep their shape, develop the signature crinkly tops, and creates a soft, chewy texture. Skipping this step will likely cause the cookies to spread too much.

Can I make these cookies gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend, and consider adding a bit of xanthan gum for structure. The texture might be slightly different but still delicious.

How can I prevent the sugar from melting on the dough balls?

To avoid the confectioners’ sugar melting into the dough balls, first roll them in granulated sugar, then generously roll them in confectioners’ sugar 2-3 times. This double coating helps the sugar hold its texture and creates a beautiful crinkled finish.

Final Thoughts

I can’t recommend this Lemon Crinkle Cookies Recipe enough—it’s one of those simple, bright, and cheerful treats that never disappoint. Whether you’re baking to impress a crowd or just craving a sunny pick-me-up, these cookies deliver big on flavor and texture. Give them a try, and I promise you’ll keep coming back for more!