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+ servings
Lemon Crinkle Cookies Recipe

Lemon Crinkle Cookies

Adapted from this recipe.

Course Dessert
Keyword crinkle cookies recipe, holiday crinkle cookies, lemon crinkle cookies
Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings 22 cookies
Author Brandon Matzek


  • 2 cups (240 grams) all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine grain sea salt
  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • 1/2 cup sugar
  • 1/2 cup (96 grams) packed light brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons finely grated lemon zest (from 4 to 5 lemons)
  • 3 tablespoons lemon juice (from 2 lemons)
  • 4 drops yellow gel food coloring (optional)*
  • 1/2 cup confectioners' sugar


  1. Add flour, baking powder and salt to a medium bowl, whisking to combine.
  2. Add butter, sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until light and fluffy, scraping the sides of the bowl as needed (about 2 minutes). Add the egg and beat until incorporated. Add the vanilla, lemon zest, lemon juice and food coloring and beat until incorporated (it will look a bit lumpy at this point). Add the flour mixture and beat on low until just combined. Cover the bowl and refrigerate until firm (at least 2 hours and up to overnight).
  3. Put the confectioners' sugar in a small bowl. Using a tablespoon or ice cream scoop, scoop 1-ounce portions of cookie dough and roll into a ball using your hands. Toss each ball in the confectioners' sugar, giving each of them a generous coating. Transfer the balls to a parchment-lined baking sheet, leaving about 1 inch of space in between each ball (I fit 11 balls on 1 baking sheet). Transfer baking sheet to the fridge and let chill for 20 minutes. You can prepare another baking sheet of cookies while the first chills or put the rest of the cookie dough back in the fridge.
  4. Preheat an oven to 350°F and set an oven rack to the middle position. Bake until the cookies spread and the tops crack (14 to 16 minutes). Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Recipe Notes

* I used yellow gel food coloring here.  Start with 4 drops food coloring and add more until you get the desired shade of yellow.