The Best Lemon Crinkle Cookie Recipe: Soft, Chewy & Full of Lemon Flavor!

Love all things lemon? Craving a burst of sunshine in cookie form? Look no further than these easy Lemon Crinkle Cookies! They're packed with fresh lemon flavor, have a delightful chewy texture, and come together in a snap. Not only that, but they’re pretty too! Thanks to a creative crackle of powdered sugar on top. No fancy ingredients or complicated techniques are required – just a few pantry staples and a little love. Get ready to bake up a batch of these beauties and fill your kitchen with the heavenly aroma of lemon zest. You won't be disappointed!

What are Lemon Crinkle Cookies?

Lemon crinkle cookies combine the tangy zip of lemon with a soft, chewy texture and a crackly sugar topping. Their origins can be traced back to the 1950s and a creative baker named Helen Fredell from Minnesota.  While the first crinkle cookies were likely chocolate flavored, lemon variations quickly captured taste buds thanks to their perfect balance of sweet and tart. The crinkled appearance is achieved by rolling the dough in powdered sugar before baking, creating tiny pockets that burst with sweetness with each bite!

Tips

• Skip the bottled lemon juice. Freshly grated lemon zest is a must-have for a great lemon cookie. Zest the lemons before juicing them, as the zest is concentrated near the rind. Avoid the white pith, which can add bitterness.
• Use room temperature butter for even creaming with the sugar. Cold butter will result in a tough dough, while melted butter will make the cookies spread too thin. Aim for soft but not mushy.
• Refrigerating the dough for at least 30 minutes helps prevent spreading and allows the flavors to meld. This step is especially important if you prefer chewier cookies.
• Once the dry ingredients are incorporated, stop mixing! Overmixing leads to tough cookies. A few streaks of flour are perfectly acceptable.
• Slightly underbake the cookies for a soft and chewy texture. They may appear soft when they come out of the oven, but they will firm up as they cool.

What Are Some Variations Of Lemon Cookies?

There are many variations of lemon cookies! From classic drop cookies to crinkled delights and even lemon cookie sandwiches filled with buttercream, there's a variation for every taste bud.

Can I Use Bottled Lemon Juice Instead Of Fresh?

While it's not ideal, you can substitute bottled lemon juice in a pinch. However, fresh lemon juice offers a brighter and more vibrant flavor.

My Cookies Spread Too Thin. What Went Wrong?

There are a few reasons why your cookies might spread too thin. One possibility is that the butter was too warm when creamed with the sugar. Another culprit could be overmixing the dough. Chilling the dough before baking helps it hold its shape.

Why Didn't My Cookies Crinkle?

One primary reason could be the temperature of the dough; if it was too warm when placed in the oven, the cookies might spread too quickly and fail to crack properly. Ensuring the dough is well-chilled before baking is crucial. Another factor is the baking powder; if it was old or inaccurately measured, it could negatively impact the rising and cracking process, so using fresh and correctly measured baking powder is essential. Additionally, the powdered sugar coating plays a significant role in creating the crinkle effect. If not enough powdered sugar was used, the cracks might not form as prominently. Lastly, the oven temperature is a critical aspect; if the oven is not properly preheated to 180°C/360°F, the cookies may not rise and crack as expected.

How Can I Make My Lemon Cookies Chewier?

For chewier cookies, make sure to use room temperature butter and slightly underbake them. Chilling the dough for at least 30 minutes before baking also contributes to a chewier texture.

Can I Make These Cookies Ahead?

Yes! You can prepare the dough for up to 3 days ahead of baking it, but remember that you must roll it in the powdered sugar right before baking!

More Lemon-y Recipes For a Delightful Summer!

Mini Lemon Tarts

Mini Lemon Cheesecake Bites

Traditional Lemon Posset

No-Bake Lemon Cheesecake

Lemon Cream

How to Store Lemon Cookies

Store the cooled lemon cookies in an airtight container at room temperature for up to 3 days.

How To Make Lemon Cookies

Step 1

Step 1

In a mixing bowl, cream together your butter and sugar. Mix until the sugar dissolves completely, creating a light and fluffy texture.

In a mixing bowl, cream together your butter and sugar. Mix until the sugar dissolves completely, creating a light and fluffy texture.

Step 2

Step 2

Next, beat in the egg, lemon zest, and lemon juice.

Next, beat in the egg, lemon zest, and lemon juice.

Step 3

Step 3

In the same bowl, whisk together your flour, baking powder, and salt.

In the same bowl, whisk together your flour, baking powder, and salt.

Step 4

Step 4

Add yellow food coloring, then fold the dry ingredients into the wet mixture until just combined. Avoid overmixing. 

Add yellow food coloring, then fold the dry ingredients into the wet mixture until just combined. Avoid overmixing. 

Step 5

Step 5

Cover the dough with plastic wrap and place it in the fridge for at least an hour.

Cover the dough with plastic wrap and place it in the fridge for at least an hour.

Step 6

Step 6

Take heaping tablespoons of dough and roll them into balls with your hands.

Take heaping tablespoons of dough and roll them into balls with your hands.

Step 7

Step 7

Roll the balls in some powdered sugar before placing them on a baking sheet lined with parchment paper.

Roll the balls in some powdered sugar before placing them on a baking sheet lined with parchment paper.

Step 8

Step 8

Preheat the oven to 180°C (360°F). Bake the cookies for 15 minutes, or until the edges are golden brown and the centers are just set.

Preheat the oven to 180°C (360°F). Bake the cookies for 15 minutes, or until the edges are golden brown and the centers are just set.

Step 9

Step 9

Once out of the oven, let the lemon cookies cool completely on the baking sheet before transferring them to a wire rack.

Once out of the oven, let the lemon cookies cool completely on the baking sheet before transferring them to a wire rack.