Fluffy Lemon Crinkle Cookies
Lemon Crinkle Cookies
If you are looking for a simple, yet slightly unique, holiday cookie recipe, today is your lucky day. Our Best Lemon Crinkle Cookies Recipe is an absolute winner!
Crinkle Cookies are one of my all-time favorite holiday cookies. They were invented by Helen Fredell in Saint Paul, Minnesota and later made popular by one of Betty Crocker’s early 1950’s publications, the Cookie Carnival.
Crinkle Cookies are soft pillowy cookies with a distinct crackle appearance on the surface.
This decorative flourish is created by rolling the cookie dough balls in powdered sugar before baking. As the cookies expand in the oven, the powdered sugar pulls apart in an irregular pattern.
Chocolate Crinkle Cookies Vs Lemon Crinkle Cookies
However, I’m a big fan of Lemon Crinkle Cookies.
Although chocolate might be a more obvious flavor for the holidays, lemon cookies stand out on any cookie platter as a vibrant beacon of fresh citrus flavor! In other words, they offer contrast, so that all your heavier chocolate and caramel cookie creations don’t all end up tasting the same.
The lemon cookies act as a palate cleanser. In my opinion, you need them!
Recipe For Crinkle Cookies
Our Lemon Crinkle Cookies Recipe is moist and tender on the inside, with a pop of citrus flavor from fresh lemon juice and zest. Some recipes call for lemon extract, yet we feel this gives the cookies a “boxed” flavor.
On the outside, these lemon crinkle cookies are lightly crisp, with a thick speckling of powdered sugar over the surface.
We always chill the dough before baking crinkle cookies so the cookies are puffed, instead of flat. However, if you prefer flat cookies, you can bake the cookies immediately after mixing.
Lemon Crinkle Cookies Recipe Ingredients
- Unsalted Butter – Soften the butter so it blends easily with the sugar. Using unsalted butter allows you to control the sodium a little better. It also tends to be fresher than salted butter, because salt is a preservative, so salted butter has a longer shelflife.
- Granulated Sugar – I usually go with superfine cane sugar.
- Eggs – To bind and lift the dough.
- Fresh Lemon Juice & Zest – From 1-2 lemons, depending on how juicy they are. Make sure to zest before squeezing!
- Vanilla Extract – For deep rich flavor.
- All-Purpose Flour – When measuring flour for any recipe, unless it gives you specific instructions about the flour, always stir the flour in the bag, spoon the flour into the measuring cup, and then level the cup.
- Baking Powder & Soda – You need both to create light fluffy cookies, due to the acid in the lemon juice.
- Salt – All baked goods need a little salt to bring out the best flavor.
- Yellow Food Coloring – This is an optional ingredient that will make the cookie a bright color.
- Powdered Sugar – To create the “crinkle” crust!
How To Make Crinkle Cookies
- Cream the Butter and Sugar Together. Creaming butter and sugar together refers to beating the ingredients on high, until the sugar crystals break down into the butter, creating a light fluffy texture. This determines whether your cookies and cakes are light or dense. Do not ever skip the creaming step! After it beats for 3-5 minutes, scrape the bowl with a rubber spatula.
- Add All Wet Ingredients. Turn the mixer on low and mix in the eggs, lemon juice, lemon zest, and vanilla.
- Add Dry Ingredients. Mix in one-third of the flour, followed by the baking powder, salt, baking soda, and food coloring. Once combined, mix in the remaining flour. As soon as the dough is smooth, turn off the mixer.
- Chill. Cover and chill the dough for at least 30 minutes.
- Roll. Set out a bowl of powdered sugar. Portion the dough into 1-tablespoon balls. Then roll each ball in
- Bake! Bake until the edges are just golden brown, and the center looks slightly underbaked.
Get The Full (Printable) Lemon Cookies Recipe Below!
Why Do I Have To Chill The Crinkle Cookie Dough?
The cookie dough is very soft and delicate.
Therefore it’s messy to work with if not chilled, and will spread too much in the oven.
Chilling the dough makes the whole scooping and rolling process much easier. Plus, it makes the cookies puffy!
You do not have to chill the dough. Yet, you will get better results if you do!
Lemon Crinkle Cookie Variations
Gluten-Free Crinkle Cookies
Yes, you can make this recipe gluten-free! Simply swap the all-purpose flour for Gluten Free 1-to-1 Baking Flour Mix.
You can also you any type of citrus fruit you like, instead of lemons. Limes and oranges are great options, yet grapefruits work as well! You can also mix the citrus for a well-rounded citrus flavor!
Crinkle Cookie Recipe Add-Ins
Chunky cookie lovers, feel free to add in white chocolate chips, chopped nuts, sprinkles, or dried fruit.
Can you freeze the cookie dough to make quick freezer-to-oven cookies? Absolutely! Simply follow the recipe up until it’s time to pop them in the oven.
Instead of baking, place the cookie sheets in the freezer. Once all the balls are frozen, you can move them to a freezer bag. Then you can take a few cookies out of the freezer at a time and bake them fresh. Each frozen batch will take 11-13 minutes.
More Lemon Cookies Recipes
- Lemon Cookie Sandwiches
- Soft Lemon Poppy Seed Cookies
- Lemon Drop Thumbprint Cookies
- Best Lemon Bars Recipes
More Holiday Cookies You Will Love
- Toffee Brownie Cookies
- Soft Chewy Molasses Cookies
- Chai Latte Cookies
- Cinnamon Roll Cookies
- Dulce de Leche Thumbprint Cookies
- Favorite Cut-Out Cookie Recipe
- Best Ever Sugar Cookies
Fluffy Lemon Crinkle Cookies Recipe
- 1 cup unsalted butter, softened (2 sticks)
- 1 3/4 cups granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour (stir, spoon into cup, and level)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2-5 drops yellow food coloring (optional)
- 1 cup powdered sugar
- Place the butter and granulated sugar in the bowl of an electric stand mixer. Turn on high to cream the butter and sugar until light and fluffy, about 3-5 minutes. Scrape the bowl with a rubber spatula.
- Turn the mixer on low and beat in the eggs, lemon juice, lemon zest, and vanilla. Scrape the bowl again. Then on low, mix in 1 cup of flour, baking powder, salt, baking soda, and food coloring. Once combined mix in the remaining 2 cups of flour, just until smooth. (Do not overmix the dough!)
- Cover and chill the dough for at least 30 minutes. (The longer you chill the dough the better for puffy cookies.) Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper and set aside.
- Once the dough has chilled, set out a small bowl of powdered sugar. Use a 1 tablespoon cookie scoop to portion the dough into balls. Roll each ball in powdered sugar, then set on the baking sheets, 2 inches apart. (Make sure the cookies have a generous coating of powdered sugar. Do not shake them off.)
- Bake for 9-10 minutes, until the edges are just golden brown, and the center looks slightly underbaked. Cool on the baking sheets so the centers continue to bake as they cool.
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