A Spicy Perspective

Fluffy Lemon Crinkle Cookies

Love Chocolate Crinkle Cookies? Then you will go NUTS over this soft pillowy Lemon Crinkle Cookies Recipe. Lemon Cookies are a perfect surprise to brighten holiday cookie exchange platters!

Lemon Crinkle Cookies Recipe #ASpicyPerspective #cookies #lemon #christmas #easter #best #easy

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.

Easy Lemon Crinkle Cookies Recipe #ASpicyPerspective #cookies #lemon #christmas #easter #best #easy

Chocolate Crinkle Cookies Vs Lemon Crinkle Cookies

Helen’s original Crinkle Cookie Recipe was for Molasses Crinkles. However, nowadays, Chocolate Crinkle Cookies tend to be the most popular variety, especially around Christmas.

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!

Fluffy Lemon Crinkle Cookies Recipe #ASpicyPerspective #cookies #lemon #christmas #easter #best #easy

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.

Soft Lemon Crinkle Cookies Recipe #ASpicyPerspective #cookies #lemon #christmas #easter #best #easy

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 Lemon Crinkle Cookies Recipe #ASpicyPerspective #cookies #lemon #christmas #easter #best #easy

How To Make Crinkle Cookies

  1. 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.
  2. Add All Wet Ingredients. Turn the mixer on low and mix in the eggs, lemon juice, lemon zest, and vanilla.
  3. 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.
  4. Chill. Cover and chill the dough for at least 30 minutes.
  5. Roll. Set out a bowl of powdered sugar. Portion the dough into 1-tablespoon balls. Then roll each ball in
    powdered sugar.
  6. Bake! Bake until the edges are just golden brown, and the center looks slightly underbaked.

Get The Full (Printable) Lemon Cookies Recipe Below!

How To: Lemon Crinkle Cookies Recipe #ASpicyPerspective #cookies #lemon #christmas #easter #best #easy

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!

Making Lemon Crinkle Cookies Recipe #ASpicyPerspective #cookies #lemon #christmas #easter #best #easy

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.

Lime Crinkles

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.

Freezer Cookies

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.

Perfect Lemon Crinkle Cookies Recipe #ASpicyPerspective #cookies #lemon #christmas #easter #best #easy

More Lemon Cookies Recipes

More Holiday Cookies You Will Love

Pillowy Lemon Crinkle Cookies Recipe #ASpicyPerspective #cookies #lemon #christmas #easter #best #easy
Best Lemon Crinkle Cookies Recipe #ASpicyPerspective #cookies #lemon #christmas #easter #best #easy
Print Recipe
5 from 16 votes
Leave a Review »

Fluffy Lemon Crinkle Cookies Recipe

Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 55 minutes
Love Chocolate Crinkle Cookies? Then you will go NUTS over this soft pillowy Lemon Crinkle Cookies Recipe.
Servings: 45 cookies

Ingredients

Instructions

  • 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.

Video

Notes

Storing Tips: Place the cookies in an airtight container and leave at room temperature. Eat within 7-10 days.
Citrus Swaps: You can use lime or orange juice and zest in place of the lemon. You can also mix lemon and lime for a unique flavor twist!

Nutrition

Serving: 1cookie, Calories: 111.13kcal, Carbohydrates: 16.94g, Protein: 1.22g, Fat: 4.42g, Saturated Fat: 2.68g, Cholesterol: 20.22mg, Sodium: 36.45mg, Potassium: 22.58mg, Fiber: 0.24g, Sugar: 10.44g, Vitamin A: 139.67IU, Vitamin C: 0.43mg, Calcium: 7.72mg, Iron: 0.44mg
Course: Dessert
Cuisine: American
Author: Sommer Collier

Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Share This Recipe With Friends!

Leave a Reply

Your email address will not be published. Required fields are marked *

Did you make this recipe? Rate it!




28 comments on “Fluffy Lemon Crinkle Cookies”

  1. I made these tonight. I felt like I had plenty of powdered sugar, but they didn’t come out nearly that pretty. Maybe my better was a little wet. Anyway, they were STUPID YUM and I’ll make them again very soon. Thanks!

  2. Love these. Easy and different. I doubled the lemon zest and juice. They are all gone!! This is a keeper.

  3. Love love love these cookies!!!! Light, fluffy, and lots of it. Followed the recipe exactly and made a perfect 48 count…minus one, because I couldn’t resist tasting just one. 😊 Thank you for this recipe, WILL DEFINITELY BE MAKING ANOTHER BATCH SOON!

  4. First cookies I’ve ever made from scratch and these were so good plus looked nice too. 

  5. Hi,
    I like to weigh my ingredients. What weights would you give for this recipe? Thanks, Nancy

  6. Hey Sommer, I tried this recipe and used a standard measuring cups and spoons to measure all the ingredients yet somehow, after adding all the flour in it, it took on the consistency of a thick cake batter, rather than anything that resembles a dough. Were the cups to be used for flour larger than the ones used to measure the other ingredients like sugar?

  7. I made them & they were good. Next time I’ll add more zest to give it a little more lemon flavor & really coat them in powdered sugar.
    Question, once baked can I freeze these cookies? It’s only me & I can’t eat them all in a week. Thank you

    • Hi Stephanie,

      Yes, these cookies freeze well, and usually don’t stick together because of the layer of powdered sugar. Place them in a freezer bag and freeze up to 6 months. Then thaw at room temperature.

  8. Just finished these today and they turned out great- kind of like a lemon bar but in cookie form! The only change I made was to swap the food coloring for lemon extract. One of the lemons I used for the zest and juice just wasn’t very fragrant and was quite sour, so that helped give it a little boost. Definitely adding these to the Make Again pile :) Thank you for sharing! 

  9. Yes. Loved it! They came out perfect. One of my new favourites.

  10. These cookies are delicious. The lemon zest adds just enough citrus flavor. My husband says its now his favorite cookie. As Sommer mentioned make sure to roll the cookies very well in the icing sugar – really glom it on otherwise it melts into the cookie. Thanks Sommer.

  11. I followed the recipe exactly and mine did not look like the ones pictured at all. The confectioners sugar melted into the cookie. I also think more than two tablespoons of lemon juice is needed to consider these lemon cookies. Mine were basically just sugar cookies. I did like the technique of chilling before baking to give the rounded shape.

    • Hi Tara,

      Did you add the lemon zest? It offers more vibrant lemon flavor than the juice. I would suggest adding more zest to the dough if you want a stronger flavor, rather than adding more juice. That will upset the cookie dough.

      As for the powdered sugar, maybe you needed a thicker layer of powdered sugar. It’s best if the dough balls are heavily coated.

  12. Delicious cookie, mine did not have as nice of a crackle appearance with the powdered sugar, so rolled them again in the powdered sugar after baking. Everyone loved them!

  13. Does the baking pwd., baking soda,Ad salt,food coloring combo go in separately (ie not combined with the flour)???

  14. Where are you located? I’m asking because I live in high altitude. I want to try this recipe but I guess I need to know if i need to adjust it for high altitude.

    • Hi Corre,

      I am in the mountains of North Carolina. We are not considered high altitude here.

      This is a great post for adjusting recipes for high altitude: https://mountainmamacooks.com/high-altitude/

      • I made these cookies, but froze them first. Had a great coating of powder sugar on them, but they seem to spread out from the side leaving the layer of powder sugar on the side, so did not look like your crinkle cookie pictures. Have a wonderful flavor, crispy bottoms, just as you said would happen. My mother loved anything lemon, she would have loved these!

  15. These are such a great addition to the holiday cookie platter! The color and flavor are so bright and cheery!

  16. My kids really loved this!! They are requesting me to make it again!

  17. These cookies look delicious! I love lemon anything and can’t wait to try these! 

  18. Lemon is my all time favorite! I’d take these over chocolate chip any day of the week!