Lemon Crinkle Cookies

Meet the cookie that belongs at every summer dinner party. These cookies feel nostalgic and a little fancy without requiring much effort, which is exactly our kind of baking project.

These soft, chewy lemon crinkle cookies have a bright citrus flavor, a sugary crackle top, and just the right amount of sweetness.

Make them for a weekend treat, bring them to dinner, or freeze the dough balls for a future dessert emergency. The Lemon Crinkle Cookies also make an excellent base for ice cream sandwiches, which feels like the natural next move.

Lemon Crinkle Cookies

Recipe TypeDessert

Dietary InfoVegetarian

Serving SizeMakes 12 cookies

Prep Time10 minutes

Cook Time10–12 minutes

Total TimeApproximately 1 hour 25 minutes (due to chill time)

Ingredients

3/4 cup unsalted organic butter, softened
1 cup unrefined granulated sugar
Zest and juice of 2 lemons
1 egg + 1 egg yolk
2 1/4 cups all-purpose organic flour
1 1/2 teaspoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

For Rolling

1 cup unrefined granulated sugar
1 cup unrefined powdered sugar

Directions

1. In a bowl, cream together the softened butter, granulated sugar, lemon juice, and lemon zest until light and fluffy.
2. Add the egg and egg yolk, mixing until fully combined.
3. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
4. Add the dry ingredients to the wet ingredients and mix until just combined. The dough will be very sticky, which is normal.
5. Cover the bowl in cling wrap and refrigerate for at least 1 hour, ideally 2. You can also chill it overnight.
6. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
7. Scoop the dough into 12 portions (about 3 tablespoons each) and roll into balls.
8. Roll each ball first in granulated sugar, then in powdered sugar.
9. Place 6 cookies per baking sheet, spacing them about 2 inches apart.
10. Bake for 10–12 minutes, or until the edges are set.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

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Additional Notes

After chilling and shaping the dough, you can freeze the dough balls. When ready to bake, roll them in the sugars just before baking.
To make dairy-free, substitute with a plant-based butter; this should not significantly affect the recipe.
To make gluten-free, use a 1:1 gluten-free flour substitute.
For a stronger lemon flavor, increase the zest and juice. Be mindful not to add too much juice, as it can make the dough overly sticky, so balance it by adding a small amount of extra flour if needed.
These cookies also work beautifully as ice cream sandwich bases for a summer dessert.

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