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FoodLemon Crinkle Cookies - A Cozy Kitchen

Lemon Crinkle Cookies – A Cozy Kitchen

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These lemon crinkle cookies are like a ray of delicious sunshine on a cloudy day. They’re fluffy, cake-y and are easy and quick to make.

Lemon Crinkle Cookies on counter.Lemon Crinkle Cookies on counter.

Let’s Talk About Crinkle Cookies

I guess you could say that over the years, I’ve garnered a bit of an affinity for crinkle cookies. I’ve made Berry Crinkle Cookies, Red Velvet Crinkle Cookies, Gingerbread Crinkle Cookies and now Lemon Crinkle Cookies. They’re truly the best!

I think they’re delicious. It’s a cookie that celebrates the marriage of cake meets cookie.

Ingredients You’ll Need for Lemon Crinkle Cookies

Ingredients for Lemon Crinkle Cookies.Ingredients for Lemon Crinkle Cookies.
  1. Lemons – We need this for the lemon zest. We are making an incredibly fragrant lemon zest and sugar combination.
  2. Butter – This will give the cookies a delicious flavor.
  3. Oil – Gives these cookies the perfect texture. We want something moist and almost cake-like but still the thickness of a cookie.

For the rest of the ingredients, please refer to the recipe index card below!

Ingredients for Lemon Crinkle Cookies.Ingredients for Lemon Crinkle Cookies.

How to Make Lemon Crinkle Cookies

  1. Whisk together the all-purpose flour, baking powder, baking soda and salt.
  2. In the bowl of a stand-up mixer with the paddle attachment (you could also use use a medium bowl with an electric hand mixer), rub the sugar and lemon zest together. This recipe uses A LOT of lemon zest. So be sure to make a salad to use up the leftover lemons.
  3. Add the room temperature unsalted butter, oil and vanilla. Beat it until fluffy and combined, about 1 minute. Add the eggs and food coloring gel (if using). And beat once again.
  4. Add the dry ingredients and mix until you no longer see speckles of flour.
  5. Cover the bowl with plastic wrap or a lid and transfer to the fridge to chill for 1 hour. This will help firm up the dough to make it easier to scoop out.
  6. Prep your bowl of powdered sugar. Line a baking sheet with parchment and pre-heat the oven.
  7. Scoop out a ball of dough and release it in the bowl with the powdered sugar. Roll it around, making sure a lot of powdered sugar gets on there.
  8. Transfer it to the baking sheet and then repeat. Bake them up and repeat with the other cookies.
Cookie dough.Cookie dough.

Recipe FAQs

Can I use meyer lemons?

You can definitely use Meyer Lemons in this recipe but since they kind of lack that tang that regular lemons have, I would suggest adding 1/4 teaspoon lemon extract. You can find it at most grocery stores.

Can I Make These Ahead?

Yes, absolutely. These are actually great to make them ahead. I would simply make the cookie dough and store it in the fridge for up to 3 days and then bake them off when you’re ready to enjoy them. I do think they taste best when very fresh.

Cookie dough in powdered sugar.Cookie dough in powdered sugar.

Recipe Tip

  • If the dough is too soft, you can always stick it in the fridge for an additional 30 minutes.
  • Store them in an airtight container for up to 3 days.
Cookie dough rolled in powdered sugar pre-bake.Cookie dough rolled in powdered sugar pre-bake.
Cookies on counter.Cookies on counter.

What To Serve with these Lemon Crinkle Cookies

If you tried these Lemon Crinkle Cookies or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

  • In a medium bowl, whisk together the flour, baking powder, baking soda & salt. Set aside.

  • In the bowl of a stand-up mixer (or with an electric hand mixer), combine the sugar, lemon zest, butter, oil & vanilla extract. Beat until very smooth & fluffy, about 1 minute. Add in 2-3 drops of food coloring gel & mix again. Add the eggs and beat once more. Pour in the dry ingredients & combine until no flour flecks are visible. Chill the dough for 30 minutes to firm up.

  • Preheat the oven to 350F. Line two baking sheets with parchment paper. Using a medium cookie scoop, scoop out balls of cookie dough & roll them in the sifted powdered sugar. Be sure to really cake it on. Place 6 cookies per baking sheet and bake for 12-13 minutes, until the centers are set. They’ll puff up a bit but fall as they cool. Repeat with the coating & baking with the remaining batter.

Tips and Tricks

  • If the dough is too soft, you can always stick it in the fridge for an additional 30 minutes.
  • Store them in an airtight container for up to 3 days.

Calories: 230kcal | Carbohydrates: 21g | Protein: 1g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 12mg | Potassium: 3mg | Fiber: 1g | Sugar: 12g | Vitamin A: 32IU | Calcium: 104mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

*This blog post was originally published on February 15th, 2021. It has since been updated with new copy.


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