Lemon Crinkle Cookies are sweet, tart and totally irresistible. A refreshing grab-and-go treat that works just as well at summer barbecues as it does for holiday cookie exchanges. Make a batch of melt-in-your-mouth Lemon Crinkle Cookies for all the citrus lovers in your life.
A perfect treat for all occasions, these Lemon Crinkle Cookies are delightfully sweet and tangy. We’ve taken basic sugar cookie dough, infused it with fresh lemon juice and zest, and baked it to sugary perfection. Warm out of the oven or stacked in a cookie jar, you’ll have soft and buttery cookies that are busting with lemon flavor. Such a sweet and easy way to brighten up your day!
Get the Tools
When life gives you lemons, make Lemon Crinkle Cookies! The GoodCook Fine Zester is the perfect kitchen tool for zesting lemons, and the GoodCook Citrus Squeezer takes the hard work out of juicing lemons. Two GoodCook kitchen accessories that work so well for this lemon-infused recipe. You’ll also need a GoodCook Touch Mixing Bowl and GoodCook Gourmet Stainless Steel Spatula Spoon for the dough. Roll in granulated and powdered sugar and bake on a GoodCook Nonstick Cookie Sheet.
Are you ready to get your citrus on?
Bake & Share
Happy cookie baking! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom
Lemon Crinkle Cookies
A refreshing grab-and-go treat that's perfect for any occasion. Make a batch of melt-in-your-mouth Lemon Crinkle Cookies for all the citrus lovers in your life.
- 4 tablespoons lemon juice
- 2 tablespoons freshly grated lemon zest
- 1 cup granulated sugar
- 10 tablespoons butter, room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- yellow food coloring (optional)
- 2 cups all purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- For rolling
- 1/2 cup granulated sugar
- 1 cup powdered sugar
In a small saucepan, add the 4 tablespoons of lemon juice and bring to a boil for a minute or two until it is reduced to 2 tablespoons. Remove from heat and let cool.
In a small bowl, combine flour, baking powder and salt and stir until fully combined. Set aside.
In the bowl of a standing mixer, add sugar and lemon zest, and mix on low speed until the lemon zest is evenly incorporated into the sugar and there are no clumps of lemon zest. Add the butter and continue to mix on medium low speed until fluffy. Add the eggs, one at a time, followed by the vanilla and the cooled, reduced lemon juice. If using, add yellow food coloring, one drop at a time, until the desired color is reached.
Turn the mixer to low and gradually add the flour mixture until just combined.
Transfer the dough to an airtight container and refrigerate for a few hours (or overnight), until cold and firm. This will make the dough much easier to handle.
When ready to bake the cookies, preheat the oven to 350 degrees. Line a large baking sheet with parchment paper. Put ½ cup of granulated sugar and 1 cup of powdered sugar into two separate bowls.
Remove the dough from the refrigerator and roll a rounded tablespoon of dough into a ball. Roll the ball of dough first thoroughly in the granulated sugar, then generously in the powdered sugar, and place on cookie sheet. Continue to roll balls of dough in this way, placing the cookies about two inches apart on the cookie sheet. Bake for 9-11 minutes. Store in an airtight container.