Lemon Crinkle Cookies Are Guaranteed to Brighten Your Day


These melt-in-your-mouth lemon crinkle cookies are like a bite of sunshine! Unlike some , this recipe calls for double the dose of lemon—in fresh juice and grated zest—for a pop of bright flavor. The secret to their pretty crackled tops is a roll in two types of sugar before baking to chewy perfection. Add these to your list of ! Dunk one in a cup of afternoon tea or serve them as a lovely .

Why should lemon crinkle cookies be rolled in sugar twice?

To create the beautifully crinkled tops to these cookies, the dough needs to be rolled in granulated sugar first. The crystals in granulated sugar help dry out the outside of the cookie while keeping the inside cakey and soft.


It also creates a barrier so that the powdered sugar doesn't melt away before the cookies come out of the oven.

Why did my crinkle cookies spread?

Did you rush the chilling time? Chilling the dough for at least an hour is a crucial step for these . The butter in the dough needs time to firm up before baking. Otherwise, the cookies will likely spread too thin while baking. 

Can bottled lemon juice be used in lemon cookies?

Since lemons are the star of the show, stick to fresh (you'll need the from the peels anyway). Roll the lemons on your counter with the heel of your hand, pressing down slightly to loosen their juices.


How do you know when crinkle cookies are done?

The cookies should have crackled tops and the bottoms should be just lightly browned. It's OK if the centers seem a little underbaked—they'll continue to firm up as they cool. Don't bake the cookies too long or they can dry out; typically, 12 to 14 minutes is all the time you need.

Can lemon cookies be made ahead of time?

Lemon cookies are best enjoyed on the day they're baked, but they can also be stored in an airtight container at room temperature overnight. Here's a make-ahead tip: chilled dough balls can stay in the fridge for an extra day or two before being rolled in sugar and baked.


2 1/3 c.

all-purpose flour

3/4 tsp.

baking powder

1/2 tsp.

baking soda

1/4 tsp.

ground turmeric

1/2 tsp.

kosher salt

1 c.

granulated sugar, divided

2 tbsp.

lemon zest

1/2 c.

unsalted butter, softened


large egg, room temperature


large egg yolk, room temperature

1/4 c.

lemon juice

1 1/2 tsp.

vanilla extract

1 1/2 c.

powdered sugar

Step  1 In a medium bowl, whisk together the flour, baking powder, baking soda, ground turmeric, and salt until evenly combined. Set aside. Step  2 In the bowl of a stand mixer fitted with a paddle attachment, combine 3/4 cup of sugar and the lemon zest. Rub the mixture between your fingers to release the lemon oils into the sugar.


Add the butter and beat on medium speed until light and fluffy, 3 to 4 minutes. Add the egg, egg yolk, lemon juice, and vanilla, and beat on medium speed until incorporated, about 30 seconds. With the mixer on medium-low speed, gradually add the flour mixture, beating until just combined. Cover dough and chill for at least 1 hour or up to overnight.  Step  3 Preheat the oven to 350°F. Line a baking sheet with parchment paper. Place the powdered sugar in a medium bowl. Place the remaining 1/4 cup of granulated sugar in another medium bowl. Step  4 Using a 1 1/2-inch scoop, drop 1 dough ball (about 1 1/2 tablespoons) into the bowl of granulated sugar and roll to coat.


Place in the bowl of powdered sugar and roll to heavily coat; transfer to the prepared baking sheet. Repeat until the baking sheet has 6 to 7 dough balls, spaced at least 2 inches apart. Step  5 Bake until the tops of the cookies are crackly and bottoms are lightly browned, 12 to 14 minutes. Let the cookies cool on the baking sheets for 2 minutes. Transfer to a wire rack to cool completely, about 30 minutes. Repeat the process with the remaining dough. 


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