Just like chocolate crinkle cookies, these lemon crinkle cookies are soft-baked and chewy, coated in confectioners’ sugar, and practically melt in your mouth. Lemon lovers will appreciate that the zingy flavor comes from real fresh lemon, not extract. I call them “very lemon” because there is so much natural lemon flavor!
I always love a variety of flavors on my assorted holiday cookie platter, and especially like to throw in something unexpected among classics like gingerbread cookies and peanut butter blossoms. In previous years, little lemon coconut drop cookies and apricot thumbprint cookies have been favorites! Today, I’m introducing a zesty (and festive looking!) sweet-tart lemon cookie to your annual lineup of Christmas cookies.
Here’s Why You’ll Love These Lemon Crinkle Cookies
- Mouth-watering sweet-tart flavor
- Uses more lemon than other lemon cookie recipes
- No food coloring, no artificial flavoring
- Thick and pillow-soft
- Built-in beauty from the crinkly confectioners’ sugar coating—no icing or decorating
- Warm from the oven, these melt in your mouth
- Feel free to replace the lemon with another citrus fruit, or try using Meyer lemons
Like Chocolate, But With Lemon!
What You Need & Why (Ingredients)
After you make the dough, you’ll notice it’s quite soft and fluffy. That’s totally expected, and the dough needs to chill in the refrigerator for at least 3 hours. I know it’s a long time to wait, but your puffy cookies will be worth it! Go ahead and make the dough the night before if needed.
After chilling, the dough is much easier to work with. Each cookie is about 1 Tablespoon (20g, 5/8 ounce) of chilled dough:
Roll very generously into confectioners’ sugar:
And arrange on a lined baking sheet, and then bake:
#1 Success Tip: Chill the Dough
Chilling the cookie dough for at least 3 hours in the refrigerator is a non-negotiable. These lemon crinkle cookies contain extra liquid from the lemon juice, so the dough is very soft and sticky. The colder and firmer the cookie dough, the less they’ll over-spread. As you might remember from baking these chewy chocolate chip cookies, chilled cookie dough is not only easier to handle, it bakes thicker cookies.
Can I Use Other Citrus Flavors?
Yes! Try these crinkles with grapefruit, orange, or lime. You may also love these similar coconut lime cookies. Note that recipe has a shorter chill time because the dough is filled with coconut, which helps bulk it up.
Or if you can’t get enough lemon flavor, try my lemon thumbprint cookies and lemon shortbread cookies next.
Their snowy exterior makes these perfectly festive in the winter months, but the zippy citrus flavor is refreshing year-round! They have become a favorite on my Summer Cookie Recipes collection page. I hope you love these too.
Very Lemon Crinkle Cookies Recipe
Description
This citrus spin on a crinkle cookie is a lemon lover's delight. Chilling the cookie dough is important because it helps the flavors to develop, prevents spreading, and makes the otherwise sticky cookie dough easy to handle. Make sure you have a citrus juicer and zester.
Ingredients You’ll Need
Instructions
- Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg, lemon juice, lemon zest, and vanilla extract and beat on high speed until combined, about 1 minute. Mixture will appear curdled and that’s ok. Scrape down the sides and up the bottom of the bowl. Add the flour mixture and beat on low speed until combined. Dough is thick, creamy, and sticky.
- Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
- Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 10 minutes. This makes the chilled cookie dough easier to scoop and roll.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. (Each dough ball should weigh about 20g.) Some readers have had trouble with the confectioners’ sugar melting/absorbing into the cookie dough balls, so to prevent that, you can roll the balls in the granulated sugar first. And then roll each ball very generously in the confectioners’ sugar. If you want lots of confectioners’ sugar to show on the baked cookies, roll 2-3x in sugar! Place 3 inches apart on the baking sheets.
- Bake the cookies for 12–13 minutes or until the edges appear set and the centers still look soft. Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2–3x. This helps initiate that spread. Return to the oven to continue baking.
- Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool.
- Cookies stay fresh covered at room temperature for up to 1 week.
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