If there’s one cookie that brightens up any day, it’s the Lemon Crinkle Cookies . Bursting with the zesty punch of lemon and a delightful sugar coating, these cookies will have your family reaching for seconds—maybe even thirds. As a Manhattan mom, I’ve discovered that a quick batch of these cookies not only fills the house with a lovely lemony aroma, but it always brings a smile to my children’s faces. Plus, they’re super easy to make. For another delightful treat my family adores, check out our crescent roll breakfast recipe .
Why you’ll love this recipe
There are countless reasons why these Lemon Crinkle Cookies should be on your must-bake list. First, they have the perfect blend of sweet and tangy. They’re soft inside with a slightly crisp outside, thanks to the powdered sugar coating. These cookies are crowd-pleasers, whether you’re serving them at a brunch or packing them in lunch boxes. And the best part? They’re quick to prepare with minimal ingredients, promising maximum flavor with every bite.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 1 large egg
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 5-8 drops yellow food coloring (optional)
- 1/4 cup sugar (for rolling)
- 3/4 cup powdered sugar (for rolling)
Step-by-step instructions
- In a large bowl, mix together the flour, salt, and baking soda. Set aside.
- In the bowl of your stand mixer, beat the butter and sugar until fluffy. Add the egg, lemon juice, lemon zest, vanilla extract, and food coloring, and mix to combine.
- Slowly add the dry ingredients to the stand mixer and mix until they are incorporated. Cover the bowl with plastic wrap and place in the fridge to set for 2 hours.
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- Scoop out dough and roll it into a ball. Roll the dough balls in regular sugar first and then in powdered sugar, coating them generously. Place the dough balls on the baking sheets, 2 inches apart.
- Bake the cookies for 10-12 minutes. Remove from the oven and allow the cookies to cool on a baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.
Recipe tips & variations
For an even more intense lemon flavor, feel free to add an additional teaspoon of lemon zest. If you’re aiming for a touch of color, the yellow food coloring is entirely optional but adds a fun appearance. Don’t have powdered sugar on hand? No worries—just blitz some regular sugar in a blender to create a powdery texture.
Storage & reheating
These Lemon Crinkle Cookies are best enjoyed fresh, but they store well too. Keep them in an airtight container at room temperature for up to a week. If you want to enjoy them warm, pop them into a 300°F oven for a quick 2-3 minute reheat—just like that first batch straight out of the oven.
FAQs
Can I freeze these lemon crinkle cookies?
Absolutely! After baking and cooling completely, place them in a freezer-safe bag or container. They’ll keep well for up to three months. To enjoy, just let them thaw at room temperature.
What’s the best way to zest a lemon for this recipe?
Using a microplane or a fine grater works best. Make sure to zest only the yellow part. The white pith underneath can be bitter.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a 1-to-1 gluten-free flour. Just ensure it’s suitable for baking as an exact replacement.
Recipes you may like
- Breakfast potatoes recipe: easy & crispy
- Breakfast pizza recipe: easy & cheesy
- Crescent roll breakfast recipes
Baking is one of our favorite pastimes, and sharing it with the family brings joy that words cannot fully capture. These Lemon Crinkle Cookies are perfect for bringing a slice of sweetness into your home with love and a little zest!
Print
Lemon Crinkle Cookies
- Total Time: 2 hours 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious and easy Lemon Crinkle Cookies that are bursting with lemon flavor and a delightful sugar coating.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 1 large egg
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 5–8 drops yellow food coloring (optional)
- 1/4 cup sugar (for rolling)
- 3/4 cup powdered sugar (for rolling)
Instructions
- In a large bowl, mix together the flour, salt, and baking soda. Set aside.
- In the bowl of your stand mixer, beat the butter and sugar until fluffy. Add the egg, lemon juice, lemon zest, vanilla extract, and food coloring, and mix to combine.
- Slowly add the dry ingredients to the stand mixer and mix until they are incorporated. Cover the bowl with plastic wrap and place in the fridge to set for 2 hours.
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- Scoop out dough and roll it into a ball. Roll the dough balls in regular sugar first and then in powdered sugar, coating them generously. Place the dough balls on the baking sheets, 2 inches apart.
- Bake the cookies for 10-12 minutes. Remove from the oven and allow the cookies to cool on a baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.
Notes
- For an even more intense lemon flavor, feel free to add an additional teaspoon of lemon zest.
- The yellow food coloring is optional but adds a fun appearance.
- If you don’t have powdered sugar, blitz some regular sugar in a blender to create a powdery texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg