Bright, tangy, and soft, these lemon crinkle cookies are the perfect light and cheerful treat for any occasion. Whether you’re baking for holidays, a tea party, or just craving something sweet, these soft lemon cookies are easy to make at home and absolutely irresistible. Made with real lemon zest and juice, they have a delicate citrus flavor with a crackled powdered sugar topping.
Why You’ll Love This Soft Lemon Cookie Recipe
These cookies are a crowd favorite because they are:
- Soft and chewy, with a tender center that melts in your mouth.
- Bursting with fresh lemon flavor thanks to real lemon juice and zest.
- Easy to make, even for beginners, using simple ingredients found in most kitchens.
- Perfect for gifting, holiday baking, or everyday treats.
If you love desserts, you might also enjoy my No-Bake Raspberry Cheesecake or Strawberry Cream Cheese Cookies.
Ingredients You Will Need for Lemon Crinkle Cookies
- All-purpose flour – provides structure and soft texture for tender cookies.
- Baking powder & baking soda – help cookies rise perfectly and stay light.
- Butter – gives your cookies a rich, buttery flavor and makes them wonderfully soft and chewy.
- Granulated sugar – sweetens the cookies while helping them brown lightly.
- Egg – binds the ingredients together and gives a moist texture.
- Vanilla & lemon extracts – enhance flavor with aromatic sweetness and citrusy notes.
- Fresh lemon juice & zest – add natural lemon flavor and a boost of vitamin C.
- Powdered sugar – creates the classic crackled cookie appearance and adds a sweet finish.
- Optional yellow food coloring – makes cookies visually vibrant and fun
Equipment You Will Need
- Mixing bowls
- Whisk or hand mixer
- Measuring cups & spoons
- Baking tray
- Parchment paper
- Cookie scoop
- Wire rack
- Spatula
How to Make Lemon Crinkle Cookies at Home
Step 1: Prepare Your Dry Ingredients
Start by whisking together the flour, baking powder, baking soda, and salt in a medium bowl. This ensures your soft lemon cookies will rise evenly and have a tender texture. Sifting or whisking also helps prevent any lumps in the dough.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter with granulated sugar until the mixture is light and fluffy. This step is key to achieving homemade lemon crinkle cookies that are soft and melt-in-your-mouth. A hand mixer or stand mixer works perfectly here.
Step 3: Add the Flavorful Ingredients
Mix in the egg, vanilla extract, lemon extract, fresh lemon juice, and lemon zest. These ingredients give your cookies that signature tangy kick. If you want your cookies to have a bright yellow color, add a drop of yellow food coloring. Scrape the bowl to ensure everything is combined evenly. This creates the perfect base for an easy lemon cookies recipe that’s bursting with flavor.
Step 4: Combine with Dry Ingredients
Use a spatula to gently fold the flour into the wet ingredients, mixing just until everything comes together. You want the dough soft and ready to turn into delicious cookies! Stop once there are no streaks of flour overmixing can make your cookies dense. The dough should be soft and slightly sticky, ready for shaping. This step ensures every bite of your chewy lemon cookies is tender and flavorful.
Step 5: Chill the Dough
Cover the dough and pop it in the fridge for at least an hour to make it easier to handle. Chilling the dough helps the cookies hold their shape while baking and intensifies the lemon flavor. Pro tip: For a quick fix, you can freeze the dough for 15–20 minutes instead.
Step 6: Shape and Coat the Cookies
Set your oven to 350°F (175°C) and cover a baking tray with parchment paper. Scoop small portions of dough (about 1 1/2-inch rounds), flatten slightly to about 1/2 inch thick, and roll each cookie generously in powdered sugar. The sugar gives your cookies the classic crackled top.
Step 7: Bake Your Lemon Crinkle Cookies
Place the cookies on the prepared tray, leaving some space between them. Bake for 12–15 minutes until the tops are crackled, but the centers remain soft. The smell of fresh lemon filling your kitchen is part of the joy of baking!
Step 8: Cool and Enjoy
Let the cookies cool on the tray for 5 minutes, then transfer them to a wire rack to finish cooling. Enjoy these soft and tangy lemon cookies with a cup of tea, coffee, or just on their own.
Tips & Tricks for Perfect Lemon Crinkle Cookies
- Don’t overbake: Keep an eye on the cookies — they should be soft in the center for that perfect chewy texture.
- Boost the lemon flavor: Add a little extra zest for a brighter, tangier taste.
- Chill for easier handling: Refrigerating the dough makes it easier to scoop and shape.
- Powdered sugar magic: Rolling the cookies in powdered sugar gives them the classic crackled look.
- Storage tip: Keep cookies in an airtight container at room temperature for up to 5 days.
- For more cookie inspiration, check out my Chocolate Chip Cookies or Peanut Butter Cookies
.
Serving Suggestions and Storage
- Serve with style: Arrange your lemon crinkle cookies on a platter for parties, tea time, or holiday gatherings.
- Perfect pairings: Enjoy with a cup of tea, coffee, or a glass of cold milk for a refreshing treat.
- Keep them fresh: Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
More Recipes You Will Love
If you loved making these Strawberry Cream Cheese Cookies, you’ll also enjoy these delicious and fun cookie recipes:
- Nutella Chocolate Lava Cookies
- Strawberry Cheesecake Cookies
- Pistachio Chocolate Chip Cookies
- Biscoff Butter Cookies
- Lemon Cake Mix Cookies
- Peanut Butter Cookie
- Molten Biscoff Brownies
Frequently Asked Questions About Lemon Crinkle Cookies
Can I make lemon crinkle cookies without powdered sugar?
Yes! Powdered sugar gives the classic crackled look, but you can lightly dust them with granulated sugar instead. This recipe has been tested multiple times to ensure the cookies stay soft and delicious even with small changes.
Can I use bottled lemon juice instead of fresh lemons?
Fresh lemon juice and zest provide the best flavor, but bottled juice works if that’s what you have on hand. Our expert-tested method shows that fresh juice gives a brighter, more authentic taste every time.
How can I make my lemon cookies extra soft and chewy?
To achieve that perfect texture, don’t overbake, chill the dough before baking, and use real butter. These steps are based on tested baking techniques that consistently produce soft, melt-in-your-mouth cookies.
Can I add chocolate chips to lemon crinkle cookies?
Absolutely! Adding white or dark chocolate chips is a fun, tasty twist. Our team of baking experts recommends this for those who love a hint of sweetness to balance the tangy lemon flavor.
How should I store lemon crinkle cookies?
Store in an airtight container at room temperature for up to 5 days. Freezing is also safe and preserves freshness. This storage method has been verified in multiple kitchen tests to maintain both flavor and texture.
Can kids help make these cookies?
Yes! Scooping, rolling in powdered sugar, and flattening dough are fun for kids. Always supervise while using the oven. Our tested instructions make this recipe safe and enjoyable for family baking.
Final Thoughts
These Zesty Lemon Crinkle Cookies are soft, chewy, and bursting with bright lemon flavor perfect for any occasion! With this easy, tested recipe, you can confidently bake homemade lemon crinkle cookies that everyone will love. Try them today and don’t forget to share your baking success in the comments below!
Irresistible Lemon Crinkle Cookies
Ingredients
- 1½ cup all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
- ⅛ tsp baking soda
- 1 cup granulated sugar
- ½ cup butter, softened
- 1 Large egg
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1 lemon Zest and juice
- ¾ cup powdered sugar
- Optional 1 drop yellow food coloring (or more, if desired)
Instructions
Prepare Dry Ingredients
- In a medium bowl, sift or whisk together the flour, baking powder, salt, and baking soda. Set aside.
Cream Butter and Sugar
- In a large bowl, beat the softened butter and granulated sugar until soft and creamy (about 2 minutes) using a hand or stand mixer.
Add Wet Ingredients
- Mix in the egg, vanilla extract, lemon extract, lemon juice, and lemon zest. If using food coloring, add it now. Scrape down the sides and mix until fully combined.
Combine with Dry Ingredients
- Gently fold the flour mixture into the wet ingredients with a spatula until no streaks of flour remain. The dough should be sticky.
Chill the Dough
- Cover and refrigerate the dough for at least 1 hour to make it easier to shape.
Preheat Oven and Prepare Baking Sheet
- Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper or a silicone mat.
Shape Cookies
- Scoop 1 1/2-inch rounds of dough. Flatten each slightly to about 1/2 inch thick. Roll each round in powdered sugar until fully coated.
Bake
- Place the cookies on the prepared tray and bake for 12–15 minutes. They should be soft with a crackled top.
Cool
- Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to finish cooling
Notes
- Keep an eye on your cookies while baking — oven times may vary.
- For extra lemony flavor, add a little more lemon zest.
- Store cookies in an airtight container for up to 5 days.
