Lemon Crinkle Cookies Recipe (Soft and Chewy)

This post may contain affiliate links. Please read my disclosure policy.

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, this perfect cookies are the best! 

stack of lemon crinkle cookies


 

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. 

overhead: bowls of ingredients for lemon cookies

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.

zesting citrus into bowl of sugar

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.
  • 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.

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! 

rolling yellow dough in powdered sugar

Lemon Crinkle Cookies FAQ

What kind of lemons should I use for lemon crinkles? 

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.

How do I make perfect lemon almond cookies?

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.

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.

Can I use different fruit?

Sure! Limes, oranges, and grapefruits are all great citrus fruits to try. Each one will give you a different flavor. 

How should I store these chewy lemon crinkle cookies? 

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. Follow the recipe card below for the easy tips. 

overhead: baked lemon crinkle cookies on baking sheet

Enjoy!
With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on
Facebook | Twitter Pinterest | Instagram 



closeup: lemon crinkle cookie with bite taken

stack of lemon crinkle cookies

Lemon Crinkle Cookies Recipe (Soft and Chewy)

Donna Elick
Lemon Crinkle Cookies are deliciously soft, with a crisp outside and chewy center. This recipe makes a lemony treat that can’t be beat!
4.67 stars from 3 reviews
Tried this recipe?Please comment and review!
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Course Dessert
Cuisine American
Method Oven
Servings 60 cookies

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

Serving: 1 | Calories: 84cal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 35mg | Sugar: 8g | Fiber: 1g | Calcium: 5mg | Iron: 1mg

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.

Tried this recipe?Let us know how it was!
titled collage for lemon crinkle cookies recipe

Originally published August 2012, updated and republished February 2024

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.

The Simple Kitchen cookbook affiliate linked banner

29 Comments

  1. 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?

  2. These look like a keeper for sure Donna! I LOVE cookies with crinkles and crackles and these are full of them. They're beautiful!

  3. I love lemon cookies! Pinning this one for the future! Thanks for sharing on Foodie Friends Friday! Please come back on Sunday to VOTE!

  4. 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 :/

  5. 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.

  6. 1 Tablespoon of almond extract is that correct? Making the cookies now…that sounds like a lot think I will use 1 teaspoon.

    1. 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?

    1. 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.

  7. 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.

  8. 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!

  9. 5 stars
    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!

  10. 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?

  11. 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?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating