Go Back
–+ servings
Stack of lemon crinkle cookies with the top one missing a bite.

Easy Lemon Crinkle Cookies

Rich and delish
These lemon crinkle cookies are chewy and soft and are filled with lemon zest and lemon juice for a delicious citrus flavor. They are rolled in sugar and powdered sugar and have a crispy and delicious exterior.
5 from 24 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
chill time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 18 cookies
Calories 150 kcal

Ingredients
 
 

  • ¼ cup Vegetable oil
  • 3 tablespoon Lemon juice freshly squeezed
  • 1 ½ teaspoon Lemon zest
  • 2 Eggs
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Kosher salt
  • 1 cup Granulated sugar
  • 2 ¼ cups Flour
  • 1 teaspoon Cornstarch
  • 1 teaspoon Baking powder
  • ⅓ teaspoon Baking soda

For rolling

  • ⅓ cups Granulated sugar
  • ⅓ cups Powder sugar

Instructions
 

  • Into a large mixing bowl, add the vegetable oil, lemon juice, granulated sugar, eggs, lemon zest, vanilla extract, and kosher salt. Mix with a whisk until well combined.
  • Add the flour, cornstarch, baking powder, and baking soda. Mix until just combined! Don't overmix to prevent the cookies from turning hard and dry!
  • Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
  • Use a large cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 3 tablespoons at a time.
  • Roll into a ball using your clean hands, and then roll each dough ball in granulated sugar and then powdered sugar.
  • Place the cookie dough balls onto a parchment paper-lined baking sheet and bake in a 180c (350f) preheated oven for 10 minutes.
  • The cookies will be light in color, don't overbake these if you want chewy and soft cookies on the inside.
  • Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.

Notes

  • Do not overbake these cookies! These cookies are pale when they are baked, so don't wait for them to turn golden brown.
  • Use fresh lemons! To get the best lemon flavor, first, grate the lemons (only the outer layer and not the white layer) and then cut them open and juice them.
  • Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
  • Don’t overmix the dough, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
  • Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
  • Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
  • Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.

Nutrition

Calories: 150kcalCarbohydrates: 29gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 18mgSodium: 116mgPotassium: 28mgFiber: 1gSugar: 15gVitamin A: 27IUVitamin C: 2mgCalcium: 19mgIron: 1mg
Keyword lemon crinkle cookies
Tried this recipe?Let us know how it was!