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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.](https://www.acozykitchen.com/wp-content/uploads/2021/01/LemonCrinkleCookies-8-869x1024.jpg)
![Lemon Crinkle Cookies on counter.](https://www.acozykitchen.com/wp-content/uploads/2021/01/LemonCrinkleCookies-8-869x1024.jpg)
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.](https://www.acozykitchen.com/wp-content/uploads/2021/01/LemonCrinkleCookies-2-842x1024.jpg)
![Ingredients for Lemon Crinkle Cookies.](https://www.acozykitchen.com/wp-content/uploads/2021/01/LemonCrinkleCookies-2-842x1024.jpg)
- Lemons – We need this for the lemon zest. We are making an incredibly fragrant lemon zest and sugar combination.
- Butter – This will give the cookies a delicious flavor.
- 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.](https://www.acozykitchen.com/wp-content/uploads/2021/01/LemonCrinkleCookies-909x1024.jpg)
![Ingredients for Lemon Crinkle Cookies.](https://www.acozykitchen.com/wp-content/uploads/2021/01/LemonCrinkleCookies-909x1024.jpg)
How to Make Lemon Crinkle Cookies
- Whisk together the all-purpose flour, baking powder, baking soda and salt.
- 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.
- 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.
- Add the dry ingredients and mix until you no longer see speckles of flour.
- 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.
- Prep your bowl of powdered sugar. Line a baking sheet with parchment and pre-heat the oven.
- 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.
- Transfer it to the baking sheet and then repeat. Bake them up and repeat with the other cookies.
![Cookie dough.](https://www.acozykitchen.com/wp-content/uploads/2021/01/LemonCrinkleCookies-3-747x1024.jpg)
![Cookie dough.](https://www.acozykitchen.com/wp-content/uploads/2021/01/LemonCrinkleCookies-3-747x1024.jpg)
Recipe FAQs
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.
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.](https://www.acozykitchen.com/wp-content/uploads/2021/01/LemonCrinkleCookies-4-751x1024.jpg)
![Cookie dough in powdered sugar.](https://www.acozykitchen.com/wp-content/uploads/2021/01/LemonCrinkleCookies-4-751x1024.jpg)
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.](https://www.acozykitchen.com/wp-content/uploads/2021/01/LemonCrinkleCookies-5-780x1024.jpg)
![Cookie dough rolled in powdered sugar pre-bake.](https://www.acozykitchen.com/wp-content/uploads/2021/01/LemonCrinkleCookies-5-780x1024.jpg)
![Cookies on counter.](https://www.acozykitchen.com/wp-content/uploads/2021/01/LemonCrinkleCookies-6-739x1024.jpg)
![Cookies on counter.](https://www.acozykitchen.com/wp-content/uploads/2021/01/LemonCrinkleCookies-6-739x1024.jpg)
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.