Lemon Crinkle Cookie Recipe
This post may contain affiliate links. Please read my disclosure policy.
This Lemon Crinkle Cookie Recipe makes dozens of bright, buttery, and unapologetically citrusy cookies. Soft centers. Lightly crisp edges. A powdered sugar crackle that looks fancy without trying. The lemon zest perfumes the dough, the almond extract adds that “what is that?” depth, and the whole thing tastes like sunshine with a backbone. Sweet. Tangy. Tender. The kind of cookie that disappears fast.
Table of Contents
WHY YOU’LL LOVE LEMON COOKIES WITH POWDERED SUGAR
- Big lemon flavor without being sour
- Soft, pillowy centers with classic crinkle tops
- Dough comes together fast, no chilling drama
- Make-ahead friendly (freezer win)
- Each batch makes a lot… which you’ll need when they start disappearing…
Lemon Crinkle Cookie Recipe
I may be a little obsessed with citrus desserts. Between my lemon frozen yogurt and raspberry lemonade pound cake, I could easily eat a lemony treat every day.
And lemon crinkles… Well, that’s one recipe I’ve been making forever. Not because it’s trendy. Because it works.
The lemon sugar step? That matters. It’s where the flavor shows up. These bake up soft, not cakey.
Bright, but not sharp. And that powdered sugar crackle… people think you worked harder than you did.
I make a big batch. Freeze half. Bake the rest when I need something cheerful.
Lemon crinkle cookies are reliable. They don’t spread into pancakes. They don’t dry out the next day. Just a good, classic cookie that behaves.
Honestly? That’s my favorite kind.
INGREDIENT NOTES
- Lemon Zest: Fresh citrus only for this lemon crinkle cookie recipe. Bottled lemon flavor (juice or extract) won’t give you that floral, clean punch.
- Granulated Sugar: Rubbing it with the zest releases the oils, intensifying the flavor. Don’t skip that step!
- Unsalted Butter: Softened for easy creaming. And that means soft, not melty. It should hold a fingerprint.
- Almond Extract: Subtle, not almond-y. It rounds out the lemon beautifully.
- Powdered Sugar: Be generous when coating lemon cookies with powdered sugar. Thin coverage won’t crinkle properly.
- Yellow Gel Coloring: Totally optional. It’s just for looks, not flavor.
VARIATIONS
Lemon-Lime: Use half lemon zest, half lime zest. Extra bright and slightly sharper.
Orange Crinkle: Swap lemon zest with orange zest for warmer, softer citrus.
No Food Coloring: Leave it out. They’ll still be gorgeous.
Extra Tangy: Add one more tablespoon of lemon zest if you love bold citrus.
Less Sweet: Skip the powdered sugar and enjoy simple lemon almond cookies.
Holiday Style: Add a drop of pink or green gel coloring for themed trays.
SERVING SUGGESTIONS
- Add to a cookie tray with our Gooey Chocolate Chip Cookies.
- Serve crinkle lemon cookies with coffee or hot tea… the perfect balance.
- Tuck a few into lunchboxes. They hold up really well!
- Stack on a platter for showers or brunch.
- Pair with our raspberry or blueberry ice cream for dessert.
LEMON CRINKLES FAQ
Sure, but replace it with something else. Vanilla extract is great in a lemon crinkle cookie recipe, though the flavor won’t be as layered.
Usually, it means there wasn’t enough powdered sugar, but it can also happen if the dough is too warm.
No. They hold their shape nicely when measured correctly. And lining baking pans with parchment helps 😉
Yes. Portion the dough before freezing, then roll lemon cookies in powdered sugar just before baking. Add 1-2 minutes to the bake time.
I learned a long time ago that citrus cookies live or die by how you treat the zest.
Rubbing it into the sugar isn’t fussy… it’s smart. That friction releases the oils, and that’s where real lemon flavor lives. (It makes your hands smell incredible too.)
I’ve tested this dough warm, cold, frozen, rushed, and distracted. It’s forgiving. But the creaming step? That’s non-negotiable.
When the butter and sugar are properly whipped, these crinkle lemon cookies bake up soft instead of dense.
That’s the difference between a cookie you forget and one people ask about. And they always ask about these!
DONNA’S PRO TIPS
- Scoop evenly. Inconsistent size = uneven baking.
- Don’t undercoat with powdered sugar. Thick coverage matters for that crackle effect.
- If your kitchen is hot, chill the dough 15 minutes before rolling.
- Bake until matte on top, not shiny.
- Let lemon crinkles rest on the pan before moving. They’re delicate when hot.
- Baking one sheet at a time gives the best crinkle. Prep the next one so you can keep them rotating.
TOOLS NEEDED
- Stand Mixer or Hand Mixer: Creaming matters for the right texture.
- Microplane or Fine Grater: To zest the lemons.
- Baking Sheets: Standard size is perfect.
- Parchment Paper: Keeps bottoms perfect and prevents spreading.
- Cookie Scoop: Even portioning means even baking.
- Wire Rack: Cooling helps these lemon almond cookies set.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Other Easy Lemon Desserts
TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Bright lemon flavor with soft centers
- Almond extract adds depth, not almond taste
- No chill required, but dough freezes beautifully
- Powdered sugar coating = crinkle success
- Bakes fast and evenly
- Great for trays, gifts, and make-ahead baking
Lemon Crinkle Cookies
Equipment
- stand mixer OR
Ingredients
- 2 cups granulated sugar
- 2 tablespoons lemon zest
- 1 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 tablespoon almond extract
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 1/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 2 drops yellow gel food coloring, optional
Instructions
- PREP OVEN AND PANS: Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
- INFUSE SUGAR: In the bowl of a stand mixer or a large mixing bowl, add 2 cups granulated sugar and 2 tablespoons lemon zest. Use your fingertips to rub the zest into the sugar until the sugar feels slightly moist and smells strongly of lemon.
- CREAM BUTTER: Add 1 cup softened unsalted butter to the lemon sugar. Beat on medium speed for 3 to 5 minutes, until light, fluffy, and pale in color.
- ADD EGGS: Add the eggs and almond extract. Mix until fully combined, scraping down the sides of the bowl as needed.
- MIX DRY INGREDIENTS: Add ½ teaspoon kosher salt, ½ teaspoon baking powder, ½ teaspoon baking soda, and 3 ¼ cups all-purpose flour. Mix on low speed just until combined. Do not overmix. Add the food coloring if using and mix briefly until evenly colored.
- COAT DOUGH: Pour ½ cup powdered sugar onto a shallow plate. Scoop the dough into 1-tablespoon portions and roll each into a ball. Roll generously in powdered sugar until fully coated.
- BAKE: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 9 to 11 minutes, until the bottoms are lightly golden and the tops look matte and crinkled.
- COOL: Remove from the oven and let the cookies rest on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2012, updated and republished March 2026
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
These look incredible!!!!!
I love the crinkled look of these, and the two flavors sound wonderful together. Joni
cookies look soft and fabulous
This is my all-time favorite lemon cookie recipe. I've made them countless times. I'll have to remember to try the almond extract one of these days too. Looking forward to seeing you tomorrow! Call me when you wake up, k?
These look like a keeper for sure Donna! I LOVE cookies with crinkles and crackles and these are full of them. They're beautiful!
I love lemon cookies! Pinning this one for the future! Thanks for sharing on Foodie Friends Friday! Please come back on Sunday to VOTE!
I always know where to come if I need a lemon dessert idea! And these cookies with a yummy hint of almond, sound amazing! And what a fabulous array of Labor Day ideas…unfortunately we're getting the tail end of Isaac and it's going to be a bit one for us :/
Sounds terrific Donna. I hope you were able to sneak back over to Costco and pick up her Christmas present! She won't forget and neither will Santa. So funny. Miss having little ones around! The cookies really look terrific – I also love to bake and cookies are always a welcome treat. Have a great week.
These look incredible and I think I will try them before Christmas… Thanks for sharing on Foodie Friends Friday and hope that you will join us this week with more great recipes.
http://marlys-thisandthat.blogspot.com
You foods look wonderful.
This recipe is my host favorite from Foodie Friends Friday last week. It is pinned and ready to be made. http://www.alilcountrysugar.blogspot.com
I made these to take to a party and they were a big hit!
So happy to hear that Tara! Thanks for trying them and for commenting. XOXO
Not sure why mine didn’t crackle on the top. Flavour is delicious though
Same here but were very tasty
I wondering if they were overly sweet? 2 cups of sugar? They do look delish.
1 Tablespoon of almond extract is that correct? Making the cookies now…that sounds like a lot think I will use 1 teaspoon.
It is correct. Adjust as you feel best suits your preferences. Enjoy and let us know how it goes.
Did you make it with the 1 Tablespoon almond extract? I thought the same thing with it calling for that much. Almond extract is pretty strong. How did they turn out? Can you taste any lemon at all?
I cut back on the almond and used vanilla and lemon extraxts. Were very good
My dough is sticky. Is it supposed to be?
It should be as thick as normal cookie dough, a bit tacky. You may need to add a bit more flour. Try 1 tablespoon at a time. Enjoy. Let us know how it goes.
Oh so good! Just what I was looking for. Thank you!
I make a variety of crinkle cookies (a family favorite) but I first roll my cookies in white granulated sugar before rolling in powdered sugar.
I consider myself a pretty good baker and can follow a recipe, but my cookies turned out flat as a pancake 🙁. They taste delicious, but not pretty at all. Any idea what went wrong? Butter too soft? I did half the recipe so maybe that’s why. I appreciate your feedback! Love your recipes!
Mine were flat also after making the entire recipe and following the recipe exactly!!
Loved these lemon crinkle cookies. I like to make lemon bars, but I have to say these actually are better! New recipe to add to the collection!
Could o replace almond extract with pure organic lemon extract? Or would the be too lemony (although I LOVE lemon treats)….also could I make these into a sandwich cookie with a bit of lemon curd buttercream between two cookies?
Did you replace the almond extract with lemon? How did it turn out?
Love the taste and simple to make, but mine didn’t crackle on top, any suggestions?
In the one picture, it looks like the balls of dough are in white granulated sugar before putting them in the powdered sugar, but you don’t mention that in the directions?
These Lemon Crinkle Cookies from The Slow Roasted Italian are simply divine! Easy to make and utterly delicious.
Hi Violet!
We’re so glad you enjoyed!!
TSRI Team Member,
Devlyn
donna’s lemon crinkle cookies were a breeze to make! i added a splash of vanilla extract for an extra flavor kick.
Hi Melissa!
I’m glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn