Easy Lemon Crinkle Cookies – Soft & Chewy
These Easy Lemon Crinkle Cookies are soft, chewy, bakery-style lemon cookies packed with fresh lemon flavor and finished with a beautiful powdered sugar crinkle. They're bright, tender, and perfectly balanced between sweet and citrusy, with crisp edges and soft centers that stay chewy for days.
If you love homemade lemon cookies and easy lemon dessert recipes, you'll also want to try my The Easiest Lemon Bars, The Easiest Lemon Cheesecake, and Blueberry Yogurt Bundt Cake - they all bring that same fresh, vibrant citrus flavor in different (and equally irresistible) ways.
Quick Look: Lemon Crinkle Cookies
- ⏱ Prep Time: 15 minutes
- 🔥 Cook Time: 10 minutes
- ❄️ Chill Time: 4 hours
- ⏳ Total Time: 4 hours, 25 minutes
- 🍪 Serving: 24 cookies
- ⚡ Calories: 128 calories per cookie
- 🍂 Flavor Profile: Soft & chewy with a fresh citrus flavor!
- 👌 Difficulty: Easy, perfect for everyday baking or special occasions.
- 💡 Why this Works: Soft, chewy lemon cookies bursting with fresh citrus and irresistible crinkle texture. You can't eat just one!
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Key Ingredients:
These soft baked lemon cookies come together with simple pantry staples, but each ingredient plays an important role in creating that perfect chewy texture and bakery-style finish.
- Flour - forms the base of the dough
- Baking soda - helps the cookies spread slightly while staying soft
- Salt - balances sweetness and enhances flavor
- Butter - softened butter creates richness and a tender crumb, just like in my Easy Lemon Crumb Bars
- Sugar - adds sweetness and contributes to the chewy texture
- Eggs - bind the dough and add moisture
- Vanilla extract - rounds out and balances the citrus flavor
- Fresh lemon juice - adds bright citrus flavor and refreshing zing, similar to my Easy Frozen Lemon Dessert
- Lemon zest - brings bold natural lemon aroma
- Optional lemon extract - adds an extra boost of lemon flavor
- Granulated sugar - helps create defined cracks
- Powdered sugar - creates that classic crinkle cookie coatings sweetness.
How to Make Soft & Chewy Lemon Crinkle Cookies
Step 1 - Mix dry ingredients
Whisk together flour, baking soda, and salt in a medium bowl.
Step 2 - Cream butter and sugar
Beat butter and sugar until light and creamy. Add eggs, vanilla, lemon juice, and lemon zest. Mix until fully combined.
Step 3 - Combine dry ingredients and chill
Gradually add the flour mixture to the wet ingredients and mix on low speed until a soft, pliable dough forms. Cover and refrigerate for at least 4 hours. Chilling is essential to prevent spreading and create perfect cracks in your soft & chewy lemon crinkle cookies.
Step 4 - Shape, coat, and bake
Scoop dough into balls. Roll each ball first in granulated sugar, then generously coat in sifted powdered sugar. Place cookies on parchment-lined baking sheets and bake at 350°F (175°C) for 10-12 minutes, until the tops crack and edges are set. Let cool slightly before transferring to a wire rack.
Experts Tips for the Soft and Chewy Cookies
- Measure flour accurately - spoon into your measuring cup or use a kitchen scale for best results.
- Butter should be softened but not too soft - if it's too melty, the dough will spread too much.
- Roll dough quickly - it softens fast in your hands.
- Chill dough at least 4 hours to help the cookies keep their shape and form beautiful cracks.
- Always sift the powdered sugar for the best crinkle effect, just like in my Chocolate Crinkle Cookies.
- Don't overmix the cookie dough- overmixing will make cookies dense.
- If baking in batches, return the remaining dough to the fridge between batches to keep it firm.
- Don't overbake - the centers should stay soft and chewy, similar to my Brown Butter Chocolate Chunk Cookies.
Lemon Crinkle Cookie FAQs
The dough might not have chilled long enough, or there wasn't enough powdered sugar coating.
Yes, you can make the dough ahead of time. In fact, you can refrigerate it for up to 24 hours before baking.
Add a small amount of lemon extract or extra zest.
Chilling the dough helps prevent the cookies from spreading too much while baking and creates the classic crinkle texture. It also makes the sticky dough easier to roll in sugar.
Lemon crinkle cookies naturally spread more than some cookie recipes, but if they spread too much, the dough likely wasn't chill long enough. Chilling helps the cookies hold their shape while keeping the centers soft and chewy.
Storage & Freezing
How to Store Lemon Crinkle Cookies (Room Temperature or Fridge)
Store these soft lemon crinkle cookies in an airtight container at room temperature for 3-4 days to keep them soft and chewy. If you need to keep them fresh for longer, you can store them in the refrigerator for up to 1 week. Before serving, let them sit at room temperature for a few minutes so they soften again and regain their chewy texture.
To freeze the dough
Scoop into balls (uncoated), freeze until solid, then transfer to a freezer-safe container for up to 2 months. Before baking, let the dough sit for 20-30 minutes, then roll in sugar.
To freeze baked cookies
Cool completely, then freeze in layers with parchment paper between them for up to 2 months. Thaw at room temperature before serving.
More Cookies You'll Love
If you loved these soft and chewy lemon crinkle cookies, don't miss my Chocolate Chip Cheesecake Cookies, Brown Butter Snickerdoodle Cookies, and Blueberry Lemon Cheesecake Cookies-they're all soft, flavorful, and perfect for holidays, spring baking, or everyday desserts.
Easy Lemon Crinkle Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp lemon zest
Coating
- ⅓ cup granulated sugar
- ½ cup powdered sugar
Instructions
- Prep the dry ingredients - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream the butter and sugar - In a separate bowl, use a hand mixer or stand mixer to beat softened butter and sugar until smooth and creamy. Add the egg, vanilla, lemon juice, and lemon zest. Beat until fully combined, scraping down the sides of the bowl as needed.
- Combine wet and dry ingredients & chill - Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated - do not overmix. The dough will be thick and sticky. Wrap tightly and chill in the refrigerator for at least 4 hours.
- Preheat and prep baking sheets - Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat.
- Shape and coat cookies - Scoop about 1 tablespoon of dough and roll it into a ball. Roll first in granulated sugar, then in sifted powdered sugar for that perfect crinkle effect. Place cookies on prepared baking sheet about 2 inches apart.
- Bake for 10-12 minutes, or until the tops crack, edges are set, and centers remain soft.
- Cool - Remove cookies from oven and let them cool on the sheet for 5 minutes. Transfer to a wire rack to cool completely.
Video
Notes
- For extra lemon flavor, rub the lemon zest into the sugar before mixing.
- Use fresh lemon juice for a stronger citrus flavor.
- Chill the dough for at least 4 hours before baking for easier handling and a better crinkle texture.
- If the dough still feels too soft, chill it a little longer before rolling.
- Do not overbake - the cookies should stay soft in the center.
- The cookies will continue to set as they cool on the baking tray.
Amazing easy cookie recipe!
Thank you so much! So glad you liked the lemon crinkle cookies—they’re one of our favorites too.
Dragana