Buttery Lemon Crinkle Cookies made with fresh lemon zest and juice, and covered in a dusting of sugar. They’re soft and chewy and bursting with lemon flavour. Plus I’ll show you how to get that white crinkly crust every time.
Sunshine on a plate ☀️ Meet my soft and chewy Lemon Crinkle Cookies. These buttery cookies are filled with fresh lemon zest and lemon juice, and a handful of white chocolate chips.
They’re twice rolled in sugar and then baked to perfection. If you love all things citrus, you’ll fall head over heels for these festive cookies.
They’re perfect for birthdays, celebrations or Christmas and the holiday season (or Christmas in July!).
Why you will love this recipe
- Quick and easy: These Lemon Crinkle Cookies are easy to make.
- Real lemons: Filled with lemon zest and lemon juice, they’re bursting with real lemon flavour.
- Sugar crust: They have a stunning snow-white sugar crust.
- Make-ahead: My Lemon Crinkle Cookies keep well for days.
I loved these! Made them twice already with my 6 and 3 year olds 🙂 Absolutely delicious and look so pretty too!!!
– Joanna
Recipe testing
These Lemon Crinkle Cookies were an absolute delight to recipe test – probably because even the not-so-great ones were still incredibly tasty.
Essentially, I wanted two things: A soft and chewy lemon cookie flavoured with real lemon zest and juice and a crinkly, snow-white sugar crust.
So naturally, I started by rolling my tried and true Lemon Cookie recipe in a double sugar coating. I learnt when testing my Chocolate Crinkle Cookies that this is the way to go for getting a perfect white crinkle every time (more on that below).
But alas, my cookies spread too much, causing the sugar coating to all but disappear. So next time I chilled the cookie dough first, then rolled and baked.
The result was much better. The taste and texture were spot on – fresh and zesty and soft and buttery – but I still felt they could be a little thicker. I wanted a somewhat plump Lemon Crinkle Cookie.
Then I remembered that baking soda causes cookies to spread out, while baking powder typically puffs up. So I swapped the baking soda for baking powder.
The difference was remarkable. That one change completely changed the shape and overall thickness of the cookie. While the baking soda cookies were a touch too flat, the baking powder ones were too thick – losing that deliciously chewy middle.
So for the final test, I used half baking powder and half powder soda.
THEY WERE PERFECT.
Ingredients
This Lemon Crinkle Cookie recipe only requires simple ingredients. If you have some lemons sitting about, you’re already halfway there. Here are the key ingredients you’ll need to make a batch of cookies:
- Sugars: You actually need three different types of sugar for this recipe. Caster sugar or granulated sugar for the cookie itself. White sugar or granulated sugar for the first sugar roll, and icing sugar (or powdered sugar or confectioners sugar) for the final roll.
- Plain flour: Or all-purpose flour.
- Baking powder and baking soda: This cookie recipe needs both baking powder and baking soda for best results. You can read more about why in the recipe testing section (above).
- Fresh lemons: You’ll need to use both the zest and juice of some fresh lemons. You can use any lemons like Meyer lemons or Eureka lemons. Don’t be tempted to use storebought lemon juice.
- White chocolate chips: Completely optional, but lemon and white chocolate are a perfect match.
See recipe card below for a full list of ingredients and measurements.
How to make Lemon Crinkle Cookies
These Lemon Crinkle Cookies are fairly simple to make, but you will need to set aside a little extra time to let the cookie dough chill.
I found that chilling the dough helped create a better, more defined sugar crust.
You will need an electric hand mixer or a stand mixer fitted with a paddle attachment.
Here’s how to make these cookies in a nutshell – detailed instructions are included in the recipe card below:
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Step 1: In a large mixing bowl or the bowl of a stand mixer, add butter and sugar. Use an electric mixer on medium speed until combined.
Step 2: Add vanilla and egg and beat again to combine.
Step 3: Add dry ingredients, along with lemon zest and juice. Mix on low speed just until a soft cookie dough forms.
Step 4: Stir through chocolate chips, if using. Cover cookie dough with plastic wrap and refrigerate for one hour.
Step 5: Portion cookie dough using medium cookie scoop and roll smooth into balls.
Step 6: Generously roll all cookie dough balls in white sugar first, then icing sugar next.
Step 7: Bake cookies for 11-12 minutes or until they’ve spread and are slightly golden on the edges.
Step 8: Carefully transfer cookies to a wire cooling rack to cool completely.
The double sugar roll
When I created my Chocolate Crinkle Cookie recipe, I learned a few tricks to getting the perfect sugary crust on these chewy cookies.
Sometimes the sugar crust can melt and all but disappear when you bake your cookies, but not these ones.
Here are my tips for ensuring the perfect snow-white crinkle every time.
- Chill the cookie dough. It’ll be easier for the sugar to stick to a slightly firmer dough. This will also help prevent the cookies from over-spreading.
- Double roll in sugar. Roll the cookie dough in white sugar (or granulated sugar) first. This helps create a barrier to stop the icing sugar from soaking into the cookie. Caster sugar is too fine – be sure to use white sugar.
- Roll straight away. Immediately roll the cookie dough in icing sugar and coat them VERY generously.
- Consider re-rolling. If needed, roll the cookies in icing sugar again before baking.
Frequently asked questions
Nope. They are delicious with or without!
It is highly recommended for that snow-white sugar crust. Otherwise, the sugar tends to melt, soak into the cookie and disappear.
Yes, you can make and chill the cookie dough in advance – but you must roll the cookie dough in the sugars right before baking. You can’t do that step ahead of time.
Yes you can. But as above, you will need to roll the cookie dough in the sugar coating when you are ready to bake them. You will also need to slightly defrost the cookie dough first – either leave it in the fridge overnight or thaw it at room temperature for 30 minutes.
Lemon Crinkle Cookies keep well in an airtight container at room temperature.
More lemon desserts
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Let’s Bake
Lemon Crinkle Cookies
Soft and chewy Lemon Crinkle Cookies made from scratch.
Ingredients
- 115 grams (1/2 cup) unsalted butter, room temperature
- 150 grams (3/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 245 grams (1 and 3/4 cups) plain flour or all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 large lemon or 2 small ones
- 30 ml (2 tablespoons) fresh lemon juice
- 35 grams (1/4 cup) white chocolate chips, optional
Sugar coating
- 100 grams (1/2 cup) white sugar or granulated sugar
- 65 grams (1/2 cup) pure icing sugar or powdered sugar, sifted
Instructions
- In a large mixing bowl, add butter and sugar. Beat with an electric mixer on medium speed until smooth and creamy. Add vanilla and egg and beat again until combined.
- Add flour, baking powder, baking soda and salt. Add lemon zest and juice. Beat briefly until soft cookie dough forms. Stir through chocolate chips, if using.
- Cover cookie dough with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays or cookie sheets with baking or parchment paper.
- Set out your sugars in two bowls ready for rolling. Then scoop out cookie dough, roughly 1.5 tablespoons per cookie, and roll into balls using your hands.
- Roll each cookie dough ball first in the white sugar and then in the icing sugar, before placing on your prepared trays. Leave room for cookies to spread in the oven. Repeat until all cookie dough balls have been coated in the two sugars.
- Do a quick check and if any of your cookie dough balls aren’t looking completely covered in icing sugar, roll them again. Don’t shake off the excess sugar.
- Bake cookies for approximately 12-13 minutes or until they’ve spread out and developed a crinkly top. Leave to cool for 10 minutes before carefully transferring to a wire rack to cool completely.
Notes
Sugar coating: I highly recommend rolling these cookies in both sugars before baking to achieve that snow-white crinkle top. Unfortunately, caster sugar doesn’t work so well as it is very fine, so I recommend rolling them in white sugar (or granulated sugar) first. Then roll them in the icing sugar (or powdered sugar). For best results, use a pure icing sugar, rather than icing sugar mixture which has cornflour in it.
Make ahead: You can make and chill the cookie dough in advance – but you must roll the cookie dough in the sugars right before baking. You can’t do that step ahead of time. You can also freeze the cookie dough. But again, you will need to roll the cookie dough in the sugar coating when you are ready to bake them. You will also need to slightly defrost the cookie dough first – either leave it in the fridge overnight or thaw it at room temperature for 30 minutes.
Storage: These cookies will keep well in an airtight container at room temperature.
Nutrition Information
Kelly says
These cookies are just divine!! I always make 2 batches though as 1 is never enough. Can I double the recipe ingredients?
Jessica Holmes says
Yes! So glad you love them Kelly. And yes doubling the recipe will work well!
Kas Sheppard says
Hi, sometimes my dough is wet and they spread way to much, can I add more flour? 🙂
Jessica Holmes says
Absolutely Kas! A tablespoon or two of flour will help and/or chilling the dough.