Lemon Crinkle Cookies

 

These melt-in-your-mouth Lemon Crinkle Cookies are absolutely dreamy. This cookie recipe is one of my favourites, I could have these for dessert everyday and be happy!

 

 

These melt-in-your-mouth Lemon Crinkle Cookies are absolutely dreamy. This cookie recipe is one of my favourites, I could have these for dessert everyday and be happy!

 

 

 

I love lemon. There is just something about that tang and sour sweetness that is just so satisfying.

I cook and bake with lemon often because I can’t get enough.

I buy lemons by the bag and eat about half of them myself. It’s funny because my girls love to eat lemons too, and I am pretty sure that might be a bit unusual.

 

These melt-in-your-mouth Lemon Crinkle Cookies are absolutely dreamy. This cookie recipe is one of my favourites, I could have these for dessert everyday and be happy!

 

 

In any case, even if you aren’t apt to just bite into a lemon, you are sure to love these Lemon Crinkle Cookies.

These lemon crinkle cookies just melt in your mouth. They are a little bit cakey with a super soft, tender texture that is absolutely dreamy. I honestly have the hardest time not eating an entire batch at once.

 

These melt-in-your-mouth Lemon Crinkle Cookies are absolutely dreamy. This cookie recipe is one of my favourites, I could have these for dessert everyday and be happy!

 

 

Lemon Crinkle Cookies

Ingredients:

2.5 cups All purpose Flour
2 tsp Baking powder
1/2 tsp Salt
1/2 Cup Butter, softened
1 cup Sugar
2 Large Eggs
2 Tbsp Lemon Juice
1 tsp Lemon Extract
1 tsp Vanilla Extract
Yellow Food Colouring
1/2 cup Powdered Sugar

Directions:

Preheat oven to 350 F degrees.

Line a baking sheet with parchment paper.

In a medium bowl, sift in flour, baking powder and salt. Set aside.

In a large bowl, cream together butter and sugar then mix in egg, lemon juice, lemon extract, vanilla extract and 5-6 drops of yellow food colouring.

Slowly add dry ingredients and mix until well combined.

Pour powdered sugar onto a plate.

Form 1 inch balls from dough and roll them into the powdered sugar to coat well.  Place balls onto baking sheet about 2 inches apart.

Bake for 10 minutes.

Allow to cool on the baking sheet slightly before transferring to a cooling rack.

 

 

 

These melt-in-your-mouth Lemon Crinkle Cookies are absolutely dreamy. This cookie recipe is one of my favourites, I could have these for dessert everyday and be happy!

 

4.29 from 14 votes
Lemon Crinkle Cookies
Ingredients
  • 2.5 cups All Purpose Flour
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 1/2 Cup Butter softened
  • 1 cup Sugar
  • 2 Large Eggs
  • 2 Tbsp Lemon Juice
  • 1 tsp Lemon Extract
  • 1 tsp Vanilla Extract
  • Yellow Food Colouring
  • 1/2 cup Powdered Sugar
Instructions
  1. Preheat oven to 350 F degrees.
  2. Line a baking sheet with parchment paper.
  3. In a medium bowl, sift in flour, baking powder and salt. Set aside.
  4. In a large bowl, cream together butter and sugar then mix in egg, lemon juice, lemon extract, vanilla extract and 5-6 drops of yellow food colouring.
  5. Slowly add dry ingredients and mix until well combined.
  6. Pour powdered sugar onto a plate.
  7. Form 1 inch balls from dough and roll them into the powdered sugar to coat well. Place balls onto baking sheet about 2 inches apart.
  8. Bake for 10 minutes.
  9. Allow to cool on the baking sheet slightly before transferring to a cooling rack.

 

Lemon-Crinkle-Cookies 8e

 

 

45 thoughts on “Lemon Crinkle Cookies

  1. I dont think lemon would be a flavor I would traditionally gravitate towards as far as cookies go – but I do love the sounds of this and think the sour/sweet combo would be a refreshing dessert

  2. These are going to taste super delicious I’m positive, thanks for sharing. Great photos btw 🙂

  3. I was sure you were the one who posted a lemon loaf recipe but I can’t seem to find it anymore 🙁 I’ve made it a couple times but didn’t save the recipe D:
    Was it on your blog?

    1. If you check out the reprinted 1960-1970 Five Roses (flour) Cook Book there is a very Frugal, aĺways
      successful Lemon Loaf Cake. It can be made very quickly, and NEVER fails.

  4. No joke, I was musing just a few days ago about how much i love lemon, lime, citrus, etc as flavorings. I am definitely making these this week!

  5. I am making these now. The dough is very sticky even after chilling. I’m wondering if the ingredients are accurate, in particular, the flour?

  6. How long would these keep? I need to make 300 of these, can I prerolled cookies a wk ahead keep in freezer n bake it later?

  7. 4 stars
    Hi, I tried this recipe exactly as per the instructions, however the cookies were too soft even after cooling. How to make them crunchy? Please help. Though it smells heavenly.

  8. Hi!! Can the the dough or the baked cookies be frozen? I need to bake loads of cookies for Christmas! Help! 🤣🤣🤣♥️♥️♥️

    1. Yes, you can freeze the unformed dough. I haven’t tried freezing the caked cookies, not sure that would work well because of the powdered sugar when they defrost?

  9. 3 stars
    I found 2 cups of flour was not enough. The dough was more of a cake batter and could not be rolled into balls and the cookies did not crinkle. Even after refridgerating.
    I made another batch. I used 2 1/4 cups flour and refrigerate overnight. The dough was easier to roll and the cookies crinkled.

  10. 4 stars
    I made these and they have become an immediate Christmas favorite. Like the chocolate crinkle I put the dough in the fridge overnight (or a few hours) to make it less sticky and bake to perfection with a crunchy outer and a soft gooey inside. We all love lemon so next time I will add lemon zest and double the lemon extract but use lemon oil instead. Like I said we love lemon. People liked them better than the chocolate ones and I usually can’t make enough of them! The flavor intensified as they set, better the next day or after freezing.

  11. I made these yesterday for a party. They were annihilated! As soon as people tried them, they took my container from the kitchen to the sofa where we were all sitting and ate them all. Absolutely nothing left.

    I followed the recipe, but mine were all more puffy than in the picture, and there weren’t any crinkles because most of the powdered sugar melted onto the cookies themselves. Still amazing though!

  12. 5 stars
    I made these yesterday for a party. They were annihilated! As soon as people tried them, they took my container from the kitchen to the sofa where we were all sitting and ate them all. Absolutely nothing left.

    I followed the recipe, but mine were all more puffy than in the picture, and there weren’t any crinkles because most of the powdered sugar melted onto the cookies themselves. Still amazing though!

  13. 4 stars
    Love these lemon cookies, although I made a double batch at once and added an extra cup of flour because the dough seemed too soft. I also refrigerated the dough for a couple of hours before baking. Then I used a one inch cookie scoop and dropped the dough directly into the powdered sugar. Will definitely try these again!

  14. 4 stars
    Thank you for the women who fixed the crinkle roll problem. Now if only I can figure out if I can freeze them?! I need three hundred for an Alex’s lemonade stand next month. Definitely more lemon 🍋!

    1. 5 stars
      I make these kind of cookies at work every week and I freeze half of them for catering. I have never had a problem but I do put parchment or little wax paper squares between every cookie to insure they do not stick together. cool complete before freezing and remember to lay flat. They are a fragile cookie. I have never had a problem with the powdered sugar when defrosted it looks like I just baked them.

  15. 5 stars
    Made these the past couple days and they are a huge hit (even for my family who doesn’t like lemons). Like others, I found the original listed recipe to be way too sticky/soupy. I found that by adding 1/4 cup more flour (total of 2 1/4 cups) was just right (still sticky but able to form balls). I’m also at high altitude, in case that makes a difference for other folks. They did turn out a little smaller and puffier, but they tasted WONDERFUL. I was making lemon extract (using the rinds of 12 lemons), and couldn’t find a use for the lemons themselves until I found this recipe. It’s now written down and has become a part of my recipe box for future. Thank you so much for posting it!

  16. 5 stars
    The trick to making these perfectly delicious beauties is by using 1” cookie scoop.
    Drop scooped cookie dough in bowl of powdered sugar. I used teaspoon to toss in the powdered sugar then used the same spoon to transfer dough ball to cookie sheet.

  17. 3 stars
    These cookies turned out tasty, but they are definitely NOT “lemony” at all. They taste more like a vanilla sugar cookie. I would highly recommend doubling the lemon juice and extract. Also, 5-6 drops of yellow food coloring does nothing. Next time I’ll try about 8 drops and much more lemon, even adding zest.

  18. 4 stars
    This type of cookie is one of my favorite things to buy When I visit a bakery in Shipshewana Indiana. So I was excited when I seen this recipe. I made them today. And I agree with a lot of the comments that I read. After leaving the dough in the refrigerator for about an hour it was easier to work with. They look fine. My only complaint is they don’t have a lot of flavor. Definitely need to pump up the lemon. Based on a lot of the replies they may taste better tomorrow. We’ll have to see.

  19. I’d rather use fresh lemon juice so how much of the juice to substitute for the extract? And I guess I’d have to add more flour or something too, right?

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