Lemon Crinkle Cookies
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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!
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.
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.
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.
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.
With love, from our simple kitchen to yours.
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Other Lemon Desserts To Love
Lemon Crinkle Cookies
- stand mixer OR
- 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)
- 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!
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 2023
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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.
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
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?
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?