Lemon Crinkle Cookies (2024)

Lemon Crinkle Cookies

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Lemon lovers–this one’s for you! These pillowy soft, melt in your mouth lemon crinkle cookies are loaded up with fresh lemon flavor and have the perfect balance of tart and sweet! Enjoy!

Lemon Crinkle Cookies

Say hello to the new it girl of the summer: lemon crinkle cookies. These babies are having their Sofia Richie moment and they deserve every moment in the spotlight. Pillowy soft lemon cookies with the perfect amount of tart lemon flavor, finished off in a powdered sugar coating and complete with a gooey center and slightly chewy edge… I mean, how could anyone not love these?

Lemon crinkle cookie ingredients

These crinkle cookies come together with a 10 simple ingredients that meld into the most delicious, bright, lemon cookie you’ll ever sink your teeth into. Hop on over to the grocery store and get your hands on these ingredients so you can have lemon crinkle cookies in your belly:

• Unsalted Butter
• Granulated Sugar
• Powdered Sugar
• Lemons
• Eggs
• Vanilla Extract
• All Purpose Flour
• Baking Powder
• Baking Soda
• Salt
• Lemon Extract (optional)

How to make perfectly tart lemon sugar

My secret sauce to lemon desserts is lemon zest infused sugar. I picked up this trick working at a bakery. Instead of just folding the lemon zest into the sugar,use your fingers to rub the lemon zest into the sugar. This will release all the lemon oils from the zest into the sugar and intensify the lemon flavor. I think it makes all the difference in really deepening the lemon flavor of any lemon dessert.

Tips for getting perfect crackly top crinkle cookies

Not to toot our own horns, but we’ve cracked the code to crinkle cookies. They’re not a difficult treat to make, but we have all our tricks here for your crinkle cookie notes:

• Don’t chill your dough: You want these cookies to spread a little bit so you don’t get round snowballs. We found that refrigerating our dough made the cookies keep their shape too much, so if you do prep the dough in advance, give it an hour on the counter to come back to room temp!
• Roll the dough in granulated sugar AND powdered sugar: This will help the powdered sugar stick to the cookie and prevent the powdered sugar from dissolving into the moisture of the cookie so you get that good powdered sugar coated crinkle every time!
• Don’t over bake: If there’s one piece of advice I could give bakers it would be to always underbake your cookies slightly. It makes such a difference in the texture and will leave you with soft, gooey cookies once they’ve cooled! Remember that cookies continue to bake as they cool off on the pan, so if they’re fully baked when you take them out of the oven they will be overbaked by the time they’re cool!

Can you freeze lemon crinkle cookies?

Yes, and also no. Let me explain. Powdered sugar can get a little funky when it freezes and defrosts because the cookies will emit moisture as they thaw out. They’ll still be delicious, but the moisture from the cookies will soak up some of the powdered sugar, so if you’re looking to prep these ahead of time, I recommend freezing the dough balls, then rolling them in granulated and powdered sugar after you take them out of the freezer and bake off as directed! If it’s more of a “I have too many cookies laying around I want to freeze the leftovers situation”, you can go right ahead and store them in an airtight plastic bag or freezer safe container for up to 3 months–just keep in mind the powdered sugar might dissolve when you defrost them!

Happy baking, sweet friends!!

XXX

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