Lemon Crinkle Cookies

"If you like lemon and you like cookies, this recipe is for you! I discovered it on Pinterest and it won the "Top Cookie Award" on an LDS food blog. I've been baking and making cookies for 40 years and haven't stumbled upon a better cookie than this one. It's very refreshing and light, but the texture is what really makes this cookie stand out. Crunchy on the outside and just the right chewy softness on the inside. Wonderful!"
photo by BakinBaby photo by BakinBaby
photo by BakinBaby
photo by Cook4_6 photo by Cook4_6
Ready In:




  • Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.
  • In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
  • Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
  • *If using a non-stick darker baking tray, reduce baking time by about 2 minutes. Don't overbake!

Questions & Replies

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  1. A nice, light cookie for summer! I rolled mine in granulated sugar rather than powdered for a little extra crunch. Next time will add some zest to the sugar before rolling for more lemon flavor.
  2. I usually make #342635 as a Christmas cookie, but did not have all of the ingredients on hand to make it this year (holiday's come too quick). So I found this recipe, which is very similar, & had every ingredient on hand. I used bottled lemon juice & dehydrated lemon peel. After reading the other reviews, I decided to triple the amount of lemon juice & peel. I just finished baking my first pan & had to try one, very good with a very good lemon flavor. Thank you so much for posting & helping me out this holiday season ;)
  3. Great cookie! Doubled lemon juice and zest. Will add even more next time. Thanks for sharing.
  4. Great recipe, but I wanted it a little more lemony. I doubled the lemon juice to 2T and put the zest of 2 full lemons in the batter. I added some extra flour to absorb the extra lemon juice, but I think I will add more next time because most of the powdered sugar was absorbed in the oven. I'll definitely make these again!
  5. Had to put in more lemon because couldn't taste it. When I took them out of the oven after 11 min, the powdered sugar had baked into the cookie and it was raw. Had to bake them almost 10 more min and some were still a little raw inside. Made them for a potluck but didn't take them because they did not turn out.


  1. Used lemon extract instead of vanilla.
  2. I rolled the dough into balls and set aside to let dry a little. The confectioners sugar doesn't melt into the cookie while baking. You actually have confectioners sugar in the crinkles that way.
  3. I substituted lemon extract for the vanilla. I like more lemon. Wonderful soft cookies. What a hit with my family.
  4. Love this recipe! It is easy and the cookies are absolutely delicious. Today I made two batches. The first with the lemon as called for and the second I switched out the lemon zest and juice for orange. They were even better. Scrumptious little bites of cakey cookie goodness, with a hint of orange.


I'm a certified elementary teacher, but for now I'm a work-at-home-mom, running a vacation rental and helping my husband manage our towing business. I began serious baking at the age of 10, and still have a passionate love for the art of baking. I especially love baking breads and desserts, and am always on the hunt for new recipes!
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