Lemon Crinkle Cookies Recipe (Soft and Chewy)
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My Lemon Crinkle Cookies are deliciously soft, with a crisp outside and chewy center. Try out this lemony treat that can’t be beat! If you’re a fan of lemon desserts made with simple ingredients, these perfect cookies are the best! Get ready to fall in love with this lemon dessert recipe!
I may be a little obsessed with citrus desserts. Between my lemon frozen yogurt and raspberry lemonade cupcakes, I could easily eat a lemony treat every day.
This lemon cookie recipe is the perfect balance of cookie bars and cookies, making it have the best lemon flavor.
When it comes to lemon cookies, this is always at the top of my list.
I think that these melt in your mouth lemon crinkle cookies make the perfect cookie recipes for the holiday season or a yummy Christmas cookie exchange.
The important thing to remember is that these chewy cookies have an amazing lemon flavor that you don’t want to miss!
I’ve always made red velvet crinkle cookies and chocolate crinkle cookies, but now I can say that using fresh lemons and fresh lemon zest for these cookies gives my taste buds the best results!
Lemon lovers agree that it’s a good idea to make these cookies – and will be the only thing that you think about making again once you’re done eating them.
Table of Contents
Lemon Crinkle Cookies
This lemon crinkle cookie recipe creates a soft cookie with a decadent lemon flavor that isn’t too overpowering.
And the distinct, sweet almond extract enhances the flavor so well!
Every bite takes you on a journey, from the crunch of the crust to the super soft center of the lemon almond cookies.
This recipe takes less than 30 minutes to make, from prep to finish. And you walk away with 5 dozen lemon crinkles to save or serve!
For another easy and fruity dessert, try out my peach crisp that you can make right in the air fryer!
I also love this refreshing banana orange smoothie that tastes like summer vacation in a glass.
Lemon Cookie Tips and Tricks
- Make them as lemony as you’d like.
If you want a strong citrus flavor, increase the amount of zest or replace some of the extract with lemon juice.
Fresh lemon juice creates the best strong lemon flavor!
Be careful not to add too much juice, since the acid will affect the consistency of the dough. - Flavor the sugar.
This is not a step you want to skip over!!
By pinching the zest and granules together, you infuse the sugar with the natural citrus oils, which helps the flavor really stand out. - Adjust the almond extract.
Because this ingredient is very strong and sweet, you may find that you prefer less. Replacing half with vanilla extract would also work, if you prefer. - Don’t need as many treats?
This recipe yields about 60 lemon crinkle cookies, so feel free to make a half batch instead.
You can make the dough and save some for later too – you don’t have to bake them all at once!
Add the cookie dough to the lined baking tray, bake a bit, and then save some remaining dough to make the next day!
That way, you get to enjoy these delicious cookies again! - Add toppings.
The best part about making these easy lemon crinkle cookies is that they’re delicious like they are or can easily be altered for more flavorful fun.
I love to add icing sugar to the top of my crinkle cookie recipes, but you can easily add melted white chocolate chips for a good mouth texture, or even a little bit of melted chocolate!
- Save for later!
You can freeze this lemon cookie dough for up to three months.
Wrap it tightly in plastic to prevent ice crystals, and wait to coat it in powdered sugar until just before baking.
This is a great way to save some of this easy cookie recipe to enjoy later.
Freezing shouldn’t affect the fresh lemon flavor, but if you need to add extra lemon flavor once you cook them, come back and let me know so I can update this for others!
Lemon Crinkle Cookies FAQ
I love using Meyer lemons! Their bright yellow color looks great in sweets, and they’re sweeter than most others. Eureka is another great choice for this lemon crinkle cookie recipe.
You also want to choose a fruit with a thick skin so that you get a lot of zest! Finally, try to go for the unwaxed and organic varieties for minimal bitterness and maximum flavor.
Space your lemon cookie dough balls enough to give them room to expand. When they do, you’ll get those characteristic cracks in the powdered surface of the lemon crinkle cookies.
You may have too many wet ingredients. Try adding flour, 1 tablespoon at a time, until the consistency is closer to normal cookie dough.
Sure! Limes, oranges, and grapefruits are all great citrus fruits to try. Each one will give you a different flavor. While I prefer the flavor of these citrusy lemon crinkle cookies, trying new options is never a bad idea.
If you’re lucky enough to have this chewy lemon cookie left to enjoy again, store them the right way! I always store these baked cookies in an airtight container in the fridge. And if you’re not a flavor of eating this easy recipe chilled, just set them out for a couple minutes to come to room temperature before eating.
Follow the recipe card below for the easy tips. Happy baking!
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Lemon Desserts
Lemon Crinkle Cookies Recipe (Soft and Chewy)
Equipment
- stand mixer OR
Ingredients
- 2 cups granulated sugar
- 2 tablespoons lemon zest
- 1 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 tablespoon almond extract
- 1/2 teaspoon 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
- Preheat oven 350°F. Prepare baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer or an electric mixer combine sugar and lemon zest with your fingertips (by pinching the two together) until sugar is thoroughly coated in lemon.
- Add butter, cream until light and fluffy, approximately 3-5 minutes. Add in almond extract and eggs. Mix until combined. Scrape sides down as needed. Add salt, powder, soda and flour. Mix until combined. Scrape sides of bowl as necessary.
- Pour powdered sugar onto a large plate. Scoop 1 tablespoon portions of dough and roll into a ball. Roll in powdered sugar until coated. Place on baking sheet and repeat with remaining dough. I made 12 per sheet, but you could easily fit 18.
- Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack. Serve and enjoy!
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 February 2025
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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