Lemon Crinkle Cookies

Lemon Crinkle Cookies on AprilJHarris.com
These Lemon Crinkle Cookies are light, delicious and very, very lemony. I’ve been making them since I was a kid but I confess, the older I got the more lemony the cookies became. I just kept adjusting the recipe to complement my evolving tastes. It doesn’t make them tart though, these sugar drenched cookies are a gorgeous treat.

Lemon Crinkle Cookies have been around for a long time and so has the recipe my late mom and I used for them when I was a kid. I’m not sure where it came from originally – Mom usually told me the stories behind any of the recipes she had, if there were any. I don’t remember her saying much about this one.

Old-Fashioned Lemon Crinkle Cookies - delicious cookies with a lovely lemony hit

The wonderful thing about Lemon Crinkle Cookies is that everyone was loves them, from little kids right on up. They are crunchy on the outside and soft on the inside with a delicious sugar coating that makes them extra special. I don’t know about you but I love lemon desserts and treats.

Lemon Crinkle Cookies on AprilJHarris.comLemon Crinkle Cookies are easy to make. Once the dough is mixed together, you roll it in small balls and then roll the balls in sugar. It’s a fun recipe to make with kids. Just be sure to allow space between the cookies on the cookie sheet for them to expand into gorgeous crinkly deliciousness!

Back in the day, my late mom and I used to add a drop or two of yellow food colouring to our Lemon Crinkle Cookies. It does make them look even more lemony but honestly I think they are more elegant without. I do prefer to avoid food colouring where I can. If you are a lover of all things sunshine yellow do feel free to blend a drop or two into the batter at the very end – but go carefully, you don’t need much!

Lemon Crinkle Cookies keep really well in a sealed container or good cookie jar. I’ve eaten them almost a week after baking and they still taste good, although they are best eaten within three to four days.

Lemon Crinkle Cookies on AprilJHarris.com
One of my go to desserts for dinner parties where I want elegance without stress is to serve Lemon Crinkle Cookies alongside lovely light Limoncello and Blueberry Syllabub. I serve the syllabub in pretty vintage tea cups or elegant cocktail glasses with a cookie alongside each one. I also put a big plate of cookies in the centre of the table because no one can eat just one. Try them and you will see what I mean!

5.0 from 8 reviews
Lemon Crinkle Cookies
Prep time
Cook time
Total time
Serves: about 3 dozen cookies
  • 2 cups plain (all purpose) flour
  • 2 teaspoons baking powder
  • a generous pinch of salt
  • ½ cup + 2 tablespoons softened butter
  • 1 cup granulated or caster sugar
  • 1 large egg + 1 large egg yolk, beaten together
  • the finely grated zest of one lemon
  • 1 teaspoon lemon extract
  • 1½ tablespoons fresh lemon juice
  • ½ cup granulated or caster sugar to roll the cookies in before baking
  1. Preheat the oven to 350°F (175°C or 165°C for fan ovens).
  2. Line two baking sheets with baking parchment. (You will need to bake the cookies in batches.)
  3. Sift the flour, baking powder and salt into a medium bowl. Set aside.
  4. Cream the butter and 1 cup sugar together in an electric mixer until light and fluffy.
  5. Beat in the beaten egg and egg yolk along with the lemon rind.
  6. With the mixer on medium speed, add the lemon extract and lemon juice.
  7. Lower the speed on the mixer again and gradually add the flour mixture, blending the mixture well. Do not beat.
  8. Pop the dough in the refrigerator for ten minutes to make it easier to form balls. (If you are impatient like I am, you can do this straight away. It's just easier if you chill the dough a bit first!)
  9. Pour the ½ cup sugar into a bowl or on to a plate with raised edges.
  10. Roll the chilled dough into balls about 1 inch in circumference between the palms of your hands. Don't panic, you don't have to measure them, just be sure they are all roughly the same size. It's tempting to make them bigger but as these cookies spread it really isn't a great idea to do that!
  11. Roll each cookie ball and sugar and place on the baking sheets about two inches apart.
  12. Bake for 10 to 12 minutes, watching the cookies carefully so they don't brown too much.
  13. Remove from the oven and allow to cool on the baking sheets for five minutes before carefully removing them with a spatula and cooling completely on a wire rack.
  14. Use fresh baking parchment for each batch.
  15. When cool, store in sealed container at room temperature.

If you enjoyed this post you may also like Slice and Bake Cookies.

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Article by April Harris

April has written 1286 great articles for us.

April is a writer, recipe developer, frequent traveller and blogger sharing travel, food, and style. Based in the south of England, April is a British Canadian who is passionate about family, hearth and home, healthy living (with treats!) and the transformative power of travel.

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  1. I love the fresh lemony flavor in these delightful lemon crinkle cookies – perfect for my mid-afternoon sweet cravings!

  2. Love, love, love lemon cookies and this recipe is not one that I have come
    across before so pinning

  3. I love the crack that shows in these cookies. Perfect texture.

  4. I love lemon desserts and can’t wait to make these!

  5. These cookies will be a hit with my family! We all love lemon cookies
    They look wonderful and hard to resist 🙂

  6. Looks to me that addiction can sometimes be a delicious issue to have; nice job with this cookies!! They look incredible!

  7. Yum! I love lemon cookies.

  8. These look fabulous!

  9. I love lemon cookies. I even crumble them for the crust when I make lemon bars for a little more lemon.

  10. These look lovely! I can never pass on a crinkly lemon cookie!

  11. I adore lemon cookies and I love the crinkle in these! Pinning!

  12. These cookies are gorgeous April! Perfect for holiday parties and gifts!

  13. I’ve made something very similar…but these sound SO tasty! YUMMY! I’ve pinned it! 🙂

    Thanks for joining Cooking and Crafting with J & J!

  14. These cookies look just perfect April! I love using lemon in desserts so for sure I am going to LOVE these!!!!

  15. Erica (@Erica's Recipes) says:

    The best cookie recipes I have are the ones handed down to me by family too. LOVE these lemon cookies April, these look so seriously tasty. Will have to add them to the Christmas cookie plan and make them using lemons from my tree. I am very excited about this!

  16. Oh April! These little lemon crinkle cookies look just fantastic! I love a lemony dessert, too. I must put these on the list~

  17. Hi April! It’s been a while, but I thought I’d pop over and return your kind visit. 🙂 This recipe sounds delicious (printing it as I type…). Will be making these tomorrow! Thanks so much for sharing,
    xo Lisa

  18. I love lemon in my “sweets”, so vibrant. It’s so wonderful to go back and remake older family recipes.

  19. April these look great. I am adding them to my ‘to make’ list. So lovely to have the memory of making with your mum too ???

  20. Oh yum! This looks so incredible! Pinned and tweeted. We love partying with you and we appreciate you stopping by! Please take a minute to stop by next week, so we can pin and tweet your new creation. The party starts on Monday at 7 pm! Have a great Monday! Lou Lou Girls

  21. These look amazing!!!! I think they might just be on my agenda this week. I love lemon. Lemon cookies? A whole ‘nutha level! haha Just stopping by from Simple Supper Tuesday! Nice to meet you! 🙂

  22. Love your lemon crinkle cookies, I need to try it.

  23. Thanks for yummy recipe. I love sour lemon flavor. So I add lemon juice up to 4tabs.

    • I’m so glad you enjoyed the recipe, Ahua. I love the flavour of lemon too and it’s good to know that a bit more lemon juice works well in the recipe 🙂

  24. These were amazing! I didn’t have lemon extract so I used a little orange extract instead. Sifting the flour was key, so light and fluffy – like eating a cloud!!!! YUM! Only 3 left on the first pan and the second pan isn’t even out yet!!


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