My lemon crinkle cookies are deliciously soft, with a crisp outside and chewy center. Try out this lemony treat that can’t be beat!
Lemon Crinkle Cookies
This crinkle cookies 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.
This cookie recipe takes less than 30 minutes, from prep to finish. And you walk away with 5 dozen lemon crinkle cookies 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.
Recipe 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. 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. - Save for later!
You can freeze this 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.
Kitchen Tools You Will Need
- Stand mixer or large mixing bowl with hand mixer
- Microplane/Zester - Not only is it great for zesting citrus, I like to use it to grate garlic as well.
- Cookie Scoops - Great for meatballs, scooping dough, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.
- Baking Sheets lined with parchment paper
- Cooling Racks - Cool a large batch of treats without taking up a lot of counter space.
Lemon Crinkle Cookies FAQ
What kind of lemons should I use for lemon cookies?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.
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.
How do I make perfect crinkle cookies?
Space your dough balls enough to give them room to expand. When they do, you’ll get those characteristic cracks in the powdered surface.
Space your dough balls enough to give them room to expand. When they do, you’ll get those characteristic cracks in the powdered surface.
Why is my dough sticky?
You may have too many wet ingredients. Try adding flour, 1 tablespoon at a time, until the consistency is closer to normal cookie dough.
You may have too many wet ingredients. Try adding flour, 1 tablespoon at a time, until the consistency is closer to normal cookie dough.
Enjoy!
With love from our simple kitchen to yours.
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MORE LEMON DESSERT RECIPES
Easy Lemon Bars
Luscious Lemon Icebox Cake
Lemon Blueberry Poke Cake
Best Ever Lemon Burst Pound Cake
Easy Lemon Bars
Luscious Lemon Icebox Cake
Lemon Blueberry Poke Cake
Best Ever Lemon Burst Pound Cake
Yield: 5 Dozen 1 Tablespoon Cookies
Lemon Crinkle Cookies
My lemon crinkle cookies are deliciously soft, with a crisp outside and chewy center. Try out this lemony treat that can’t be beat!
Prep time: 10 MinCook time: 11 MinTotal time: 21 Min
Ingredients
- 2 cups granulated sugar
- 2 tablespoons lemon zest
- 1 cups 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
- 1-2 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. Add food coloring if desired. 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!
Originally published August 2012, updated and republished March 2022
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These look incredible!!!!!
ReplyDeleteI love the crinkled look of these, and the two flavors sound wonderful together. Joni
ReplyDeletecookies look soft and fabulous
ReplyDeleteThis 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?
ReplyDeleteThese look like a keeper for sure Donna! I LOVE cookies with crinkles and crackles and these are full of them. They're beautiful!
ReplyDeleteI love lemon cookies! Pinning this one for the future! Thanks for sharing on Foodie Friends Friday! Please come back on Sunday to VOTE!
ReplyDeleteI 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 :/
ReplyDeleteSounds 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.
ReplyDeleteThese 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.
ReplyDeletehttp://marlys-thisandthat.blogspot.com
You foods look wonderful.
ReplyDeleteThis recipe is my host favorite from Foodie Friends Friday last week. It is pinned and ready to be made. www.alilcountrysugar.blogspot.com
ReplyDeleteI made these to take to a party and they were a big hit!
ReplyDeleteSo happy to hear that Tara! Thanks for trying them and for commenting. XOXO
DeleteI wondering if they were overly sweet? 2 cups of sugar? They do look delish.
Delete1 Tablespoon of almond extract is that correct? Making the cookies now...that sounds like a lot think I will use 1 teaspoon.
ReplyDeleteIt is correct. Adjust as you feel best suits your preferences. Enjoy and let us know how it goes.
DeleteMy dough is sticky. Is it supposed to be?
ReplyDeleteIt 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.
DeleteOh so good! Just what I was looking for. Thank you!
ReplyDeleteI make a variety of crinkle cookies (a family favorite) but I first roll my cookies in white granulated sugar before rolling in powdered sugar.
ReplyDeleteI 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!
ReplyDeleteMine were flat also after making the entire recipe and following the recipe exactly!!
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