Crinkle cookies are a classic cookie that not only taste amazing but look great too. These delicious, made from scratch, Lemon Crinkle Cookies are a treat whether you are making them for the holidays, as a special spring time cookie, or just because you want an incredible lemon flavored cookie.
Lemon Crinkle Cookies
These lemon crinkle cookies are bursting with so much flavor. If you have never had these cookies, you will be shocked at the bright burst of lemon flavor.
What Makes These Cookies Crinkle?
When you make the cookies, you form them in cookie dough balls. The balls are then rolled into powdered sugar. As the cookies bake, the dough expands but only the outside that was covered in the sugar. Since the inside of the cookie, that was not covered in sugar is now exposed, it gives the appearance of crinkles in the cookies.
How to Store Lemon Crinkle Cookies
When you make this lemon crinkle cookie recipe you want to make sure to store them in an airtight container or freezer bag. You do not need to refrigerate these cookies and they can be stored on the countertop.
Another way to store the cookies is to keep them in the freezer. This is a great way to keep the cookies for a longer time. When you are ready to eat the frozen cookies, simply take them from the freezer and let them come to room temperature.
Why are My Cookies Flat
If your cookies are coming out flat rather than a fluffy cookie it could be because the butter was melted instead of just softened. The ratios could also be off because the egg was bigger than it should have been and there was not enough flour. The last reason that the cookie is flat is because it wasn’t chilled enough.
Can Lemon Crinkle Cookies Be Frozen
Like I mentioned above, these cookies can be frozen to help them last longer. You can also freeze the cookie dough balls. If you want to freeze the balls, do not roll them in the sugar until it is time to bake them. If you choose to bake the lemon cookie dough balls right from the freezer, add a few extra minutes to the baking time.
Do I Use a Cake Mix For This Recipe
While some crinkle cookie recipes use a cake mix as the base, I am making mine from scratch. I think it makes a much tastier cookie. Some people think that using a cake mix saves time, but in my opinion, it does not save enough time to skimp on the taste.
Do I Need Real Lemons For These Cookies
While technically you can use concentrated lemon juice, you will also need the lemon zest to get the best lemon flavor. I like to use 3 types of lemon in my cookies, lemon extract, fresh lemon juice, and lemon zest. While you can skip the lemon zest, I recommend using it. Nothing beats fresh lemon zest in these cookies.
Ingredients Needed to Make Lemon Crinkle Cookies
- All purpose flour
- Baking powder
- Baking soda
- Salt
- Corn starch
- Granulated sugar
- Brown sugar
- Butter, softened
- Eggs
- Vanilla extract
- Lemon extract
- Lemon zest and juice
- Powdered sugar
- Yellow food coloring (optional)
(Actual measurements listed in the recipe card below.)
How to Make Lemon Crinkle Cookies
- In a large bowl, whisk flour, baking soda, baking powder, and salt together.
- Beat butter and sugars together until creamy and fluffy.
- Beat in eggs and egg yolk, vanilla, lemon extract, lemon juice, and lemon zest.
- Mix dry ingredients into sugar mixture just until combined.
- Cover and chill dough for an hour.
- Preheat oven to 350° and line a baking sheet with parchment paper.
- Using a 1 inch cookie scoop, scoop cookie dough out of bowl.
- Pour powdered sugar into a bowl and roll each cookie into the powdered sugar, coating well.
- Place on prepared baking sheet.
- Bake 10-12 minutes. Let sit on cookie sheet for 2-3 minutes before transferring to a wire rack to cool completely.
Try These Delicious Lemon Crinkle Cookies Today
Here are a few more delicious cookie recipes you can find on the blog:
- 3 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp corn starch
- ½ tsp salt
- 1 ½ cup sugar
- ½ cup brown sugar
- 1 cup butter, softened
- 2 eggs
- 1 egg yolk
- 1½ tsp vanilla
- ½ tsp lemon extract
- 2 tbsp lemon juice and zest from 1 lemon
- 1 cup powdered sugar
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In a large bowl, whisk flour, baking soda, baking powder, corn starch and salt together.
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Beat butter and sugars together until creamy and fluffy.
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Beat in eggs and egg yolk, vanilla, lemon extract, lemon juice, and lemon zest.
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Mix dry ingredients into sugar mixture just until combined.
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Cover and chill dough for an hour.
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Preheat oven to 350° and line a baking sheet with parchment paper.
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Using a 1 inch cookie scoop, scoop cookie dough from bowl.
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Roll each cookie in powdered sugar, coating well.
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Place on prepared baking sheet.
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Bake 10-12 minutes. Let sit on cookie sheet for 2-3 minutes before transferring to a wire rack.
Recipe inspired from Allrecipes
Here are a few pics that are the perfect size for pinning to Pinterest.
Enjoy, Terri
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where does the cornstarch go in? I assume with the dry ingredients??
Yes, with the dry ingredients. Thank you Lee, I just added that into the directions.
Hi, I’m wondering if these are chewy or crunchy cookies? Thanks!
These are chewy cookies. :)
I only coat the top half of the cookies in powdered sugar, otherwise they stick to the pan and can burn from the sugar. I do that with ALL cookies which are coated in powdered sugar. Less mess.
Thanks so much for the tip D. Smith.
We use parchment paper and they turn out perfect every time.