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close up shot of Lemon Crinkle Cookies on top of each other in a cake stand

Lemon Crinkle Cookies

Lemon Crinkle Cookies are deliciously soft, chewy, and bursting with lemon flavor in every bite. Everyone will love their vibrant color and fresh citrusy flavor.
Prep Time 15 mins
Cook Time 12 mins
Chill Time 1 hr
Total Time 1 hr 27 mins
Course Dessert
Cuisine American
Servings 21


  • 2 cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • ¼ cup granulated sugar, rolling cookie dough in before baking
  • ½ cup unsalted butter softened, 1 stick or 113 grams
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1 lemon zest
  • 1 egg
  • 4 to 5 drops yellow food color gel
  • ½ cup powdered sugar, for rolling cookie dough in before baking


  • Whisk together the all-purpose flour, baking powder, baking soda, and salt. Set it aside.
  • Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, cream together the butter and 1 cup granulated sugar for 3 to 4 minutes, until light and fluffy.
  • Lower the mixer speed to medium, and add the lemon juice, lemon extract, vanilla extract, and lemon zest. Mix for an additional 30 seconds.
  • Keeping the mixer on medium, add the egg and mix until no more yellow streaks of egg are visible.
  • Lower the mixer speed to low, add the flour mixture 1 cup at a time. Mix just until the flour mixture is just combined, do not over-mix the dough.
  • Add the 4 to 5 drops of yellow food color gel. Mix just until the yellow is worked into the dough. Cover well and refrigerate for at least 1 hour.
  • Just before you remove the dough from the refrigerator, preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper, set them aside.
  • Using a tablespoon cookie dough scoop, scoop out the cookie dough. Roll the dough into balls. Roll the dough balls 1st in the 1/4 cup of granulated sugar, then roll the dough balls in the powdered sugar.
  • Space the dough balls 2 inches apart.
  • Bake for 10 to 12 minutes, the edges should not be golden, and the center should appear to be not completely set.
  • Allow the cookies to rest on the cookie sheet for 5 minutes before moving the cookies to a cooling rack.



  • Chilling the cookie dough for at least an hour will prevent them from spreading out too much while baking. The dough can also be refrigerated for up to 3 to 4 days before baking.
  • You can use your hands to roll the dough into balls, but a cookie dough scoop will keep your hands clean and help to form the balls into a uniform size.
  • The decorative “crinkle” happens when you roll the balls in the powdered sugar before baking. As the cookies expand in the oven, the sugar pulls apart to create a unique pattern.