If you’re a fan of lemon desserts, get ready for a treat that’s bound to become a favorite in your baking repertoire. These Very Lemon Crinkle Cookies are everything you want in a citrus cookie — soft, chewy, bursting with lemon flavor, and with a beautiful crinkled powdered sugar coating. Whether you're baking for a special occasion or just want something sweet and tangy, this recipe is a surefire hit! So read on to discover how you can bake the most delicious lemon crinkle cookies at home.

What are Very Lemon Crinkle Cookies?
Very Lemon Crinkle Cookies are soft, tangy cookies that pack a punch of lemon flavor. What sets them apart is the crinkled powdered sugar coating that forms beautiful cracks and creases as the cookies bake. The cookies are rolled in powdered sugar before going into the oven, and as they rise, the sugar cracks to give them a distinctive "crinkle" look. The result is a zesty, refreshing cookie with a unique appearance that looks as delightful as it tastes.
Ingredients List for Very Lemon Crinkle Cookies
Before diving into the process, let’s make sure you have everything you need to bake these wonderful lemon cookies. Here’s a list of the ingredients required for the recipe:
- 1 and ½ cups all-purpose flour: The base for your cookies, providing structure.
- ½ teaspoon baking powder: Helps the cookies rise and gives them a light texture.
- ¼ teaspoon baking soda: Adds some extra lift and helps with the texture of the cookies.
- ¼ teaspoon salt: Balances the sweetness and enhances the lemon flavor.
- ½ cup (1 stick) unsalted butter, softened: The fat that makes these cookies tender and rich.
- 1 cup granulated sugar: Sweetens the cookies and helps with browning.
- 1 large egg: Adds moisture and structure to the cookie dough.
- 1 teaspoon vanilla extract: Enhances the overall flavor.
- 2 tablespoons freshly grated lemon zest: Provides the primary burst of lemon flavor.
- 2 tablespoons fresh lemon juice: Adds tartness and amplifies the lemon flavor.
- ½ teaspoon lemon extract (optional): For those who want an even more intense lemony punch.
- ½ cup powdered sugar: Used for rolling the cookie dough balls before baking, creating the signature crinkle.
Ingredients List for Lemon Crinkle Cookie Toppings
While the classic recipe is simple and effective, there are optional toppings you can add to take these cookies to the next level. Here are some ideas for topping variations:
- Extra powdered sugar for dusting: To add even more sweetness and a final dusting after baking.
- White chocolate drizzle: For a sweeter twist, drizzle melted white chocolate over the cooled cookies.
- Candied lemon peel: If you want an elegant presentation, candied lemon peel can be used to top each cookie for a finishing touch.
Substitutions and Variations
Want to switch things up? Here are some substitutions and variations that can fit your dietary needs or just bring a new twist to the original recipe:
- Gluten-free flour: Swap out the all-purpose flour with a 1:1 gluten-free flour blend to make these cookies suitable for those with gluten intolerance.
- Vegan butter and egg replacement: Use plant-based butter and a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) to make these cookies vegan-friendly.
- Orange crinkle cookies: Not a fan of lemon? Replace the lemon zest and juice with orange zest and juice for an equally delicious but different citrus flavor.
- Lemon-lavender cookies: Add ½ teaspoon of dried culinary lavender to the dough for a sophisticated, floral twist.
- Almond extract: For a nutty depth, substitute the vanilla extract with almond extract.
Step-by-Step Cooking Instructions
Ready to bake? Follow these step-by-step instructions to create the perfect batch of Very Lemon Crinkle Cookies.

- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whisk dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
- Add egg and flavorings: Beat in the egg, vanilla extract, lemon zest, lemon juice, and lemon extract (if using) until well combined.
- Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
- Chill the dough: Cover the dough and refrigerate it for at least 30 minutes. This step helps to firm up the dough, making it easier to handle.
- Prepare powdered sugar: Place the powdered sugar in a shallow bowl. Scoop out tablespoon-sized portions of the chilled dough and roll them into balls.
- Roll in powdered sugar: Roll each dough ball generously in powdered sugar, ensuring it’s completely coated.
- Bake: Arrange the sugar-coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each one. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops have crinkled.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How to Cook Very Lemon Crinkle Cookies: A Step-by-Step Guide
If you prefer a visual guide to the baking process, here's a concise summary:
- Prepare the dough: Mix the dry and wet ingredients in separate bowls, then combine.
- Chill the dough: Allow the dough to rest in the refrigerator for 30 minutes.
- Roll and coat the dough: Form dough balls and coat them in powdered sugar.
- Bake and cool: Bake the cookies until crinkled and lightly golden, then allow them to cool.
Common Mistakes to Avoid
- Skipping the chilling step: Chilling the dough is essential to prevent the cookies from spreading too much. If you skip this step, your cookies might not have the desirable crinkled texture.
- Overbaking: Lemon crinkle cookies should remain soft and chewy. Take them out of the oven as soon as the edges are set to prevent a dry, crumbly texture.
- Not using enough lemon zest: The zest is where most of the lemon flavor comes from, so don’t skimp on it!
- Under-coating with powdered sugar: Make sure each dough ball is generously coated in powdered sugar for that classic crinkle look.
Serving and Presentation Tips
These cookies are as gorgeous as they are delicious, and with the right serving and presentation, they’ll look bakery-worthy!
How to Serve Very Lemon Crinkle Cookies
- With tea or coffee: These cookies pair wonderfully with a hot cup of tea or coffee, balancing the sweetness with a touch of acidity.
- As a dessert platter addition: Serve them alongside other cookies or desserts for a visually stunning and tasty treat.
- For special occasions: These cookies are perfect for baby showers, weddings, or spring-themed parties. Their bright lemony flavor and powdered sugar finish make them a delightful addition to any dessert table.
Presentation Ideas for Very Lemon Crinkle Cookies
- Stack them in a jar: For a rustic presentation, stack these crinkly cookies in a clear mason jar tied with a ribbon.
- Plate with lemon slices: Add a few thin slices of fresh lemon on the serving plate for a bright, citrusy touch.
- Gift wrap: Place cookies in small cellophane bags, tied with a ribbon, and give them as gifts during holidays or special events.
Very Lemon Crinkle Cookies Recipe Tips
- Make ahead: You can make the dough a day in advance and store it in the refrigerator. Just let it sit at room temperature for a few minutes before rolling the dough balls.
- Double the lemon flavor: For an extra zing, you can add more lemon zest or a few drops of lemon extract.
- Keep them soft: Store the cookies in an airtight container to keep them soft and chewy. You can even add a slice of bread in the container to maintain their softness.
Frequently Asked Questions (FAQs)
Q: Can I freeze the cookie dough?
A: Yes! Roll the dough into balls and freeze them on a baking sheet until firm. Then transfer them to a freezer-safe bag. You can bake them directly from frozen; just add an extra 1-2 minutes to the baking time.
Q: How long do lemon crinkle cookies stay fresh?
A: Stored in an airtight container, these cookies will stay fresh for up to 5 days at room temperature.
Q: Can I use bottled lemon juice instead of fresh?
A: While you can use bottled lemon juice in a pinch, fresh lemon juice and zest provide the best flavor.
Q: Why didn’t my cookies crinkle?
A: If your cookies didn’t crinkle, it might be because the dough was too warm. Make sure to chill the dough thoroughly before baking.
Conclusion
There you have it — a step-by-step guide to making the perfect Very Lemon Crinkle Cookies! These cookies are a delightful combination of sweetness and tanginess, with a soft and chewy texture that’s hard to resist. Whether you’re baking for a crowd or just indulging in a treat for yourself, this recipe is sure to satisfy. So go ahead, gather your ingredients, and get ready to bake a batch of deliciousness that’s bound to impress!
Be sure to bookmark this recipe and share it with your fellow lemon lovers. Happy baking!
PrintVery Lemon Crinkle Cookies Recipe
Enjoy the ultimate lemon crinkle cookies, bursting with fresh lemon flavor. These cookies combine simple ingredients like lemon zest, sugar, and flour to create a delightful balance of sweetness and tartness. Perfect for lemon lovers!
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-27 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- ½ cup powdered sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream the butter and sugar until light and fluffy. Beat in egg, vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Roll dough into balls, then roll in powdered sugar to coat.
- Place dough balls on the prepared baking sheet and bake for 10-12 minutes, until cookies are slightly golden on the edges.
- Let cool on a wire rack before serving.
Notes
- For extra lemon flavor, you can add more lemon zest or a drop of lemon extract.
- These cookies will slightly puff up and then crinkle as they cool.
- Make sure not to overbake to keep the centers soft and chewy.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 10g
- Sodium: 45mg
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