Lemon Crinkle Cookies

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Lemon Crinkle Cookies recipe by Barefeet In The Kitchen

Lemon Crinkle Cookies with crisp edges and a chewy center are one of my favorite lemon treats. Lemon desserts are always a great thing in my world, but these cookies are truly sublime. (I don’t use that word lightly either!) Perfectly crisp around the edges, with a soft center, even three days later.

Just a heads up, these cookies are even better after a day or two. (Can you believe I managed to make them last that long, to test this?!) So, feel free to double the recipe, and trust me, these cookies will get eaten.

If you’re looking for more lemon inspiration, check out these recipes for Glazed Lemon Cookies, Sunburst Lemon Bars, and Layered Lemon Cheesecake, For lemony breakfast perfection, these Lemon Rolls are heaven on a plate. Here is the gluten-free recipe for Lemon Crinkle Cookies.

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Lemon Crinkle Cookies recipe by Barefeet In The Kitchen


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Lemon Crinkle Cookies

5 from 1 vote
Recipe adapted from and with thanks to Lauren's Latest
Servings: 30 cookies


  • 1/2 cup butter softened
  • 1 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 1/2 cup all purpose flour
  • 1/2 cup powdered sugar reserved for rolling the cookies
  • gluten free recipe for Lemon Crinkle Cookies


  • Preheat oven to 350 degrees. Line baking sheets with silicone mats or parchment paper and set aside. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the vanilla, egg, lemon juice and lemon zest. Beat until well combined. Set aside.
  • In a separate bowl, whisk together the flour, salt, baking powder and baking soda. Add the dry ingredients to the wet ingredients and stir just until they are combined. Place the powdered sugar in a small bowl and set aside.
  • Scoop about a tablespoon of the cookie dough  and roll into a ball. Roll in the powdered sugar and then place on the cookie sheet. Repeat with the rest of the dough. Bake for about 10 minutes, or just until the bottoms of the cookies begin to brown and the cookies are no longer shiny. Remove from the oven and let rest for a minute or two before transferring to a wire rack. Store in an airtight container when completely cooled. Enjoy!


Calories: 85kcal · Carbohydrates: 13g · Fat: 3g · Saturated Fat: 1g · Cholesterol: 13mg · Sodium: 53mg · Potassium: 12mg · Sugar: 8g · Vitamin A: 100IU · Vitamin C: 0.1mg · Calcium: 4mg · Iron: 0.3mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally posted 1-27-12 – recipe notes and photos updated 1-22-15}

ONE YEAR AGO: Hearty Mexican Beef and Vegetable Stew
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Sue/the view from great island says

    It's funny I bookmarked a version of this cookie a while ago, too, and haven't gotten around to them. I've recently discovered lemon extract and I think it has a great flavor. I might add a bit to these to bring out the lemon…the more lemon the better!

    • Mary says

      AP is just all-purpose flour. I use so many different flours, I write it that way just to keep them all straight! Hope that helps!

  2. Anonymous says

    Made these using lime, instead of lemon, and rolled, while warm, in a mixture of powdered sugar and dehydrated lime juice (True Lime).
    Reminded me of the cookies from Florida.

    Joan Fisher Demshock
    [email protected]

    • Mary says

      I used fine sea salt originally, but I've used kosher as well and it works fine. I'll make a note on the recipe. Thank!

  3. Lorna says

    I have made these cookies several times since you first posted the recipe. They are easy and fun to make and everyone loves them, they will be made a lot in my house

  4. vivian says

    I made these today for the cookie of the week. Made with Earth Balance, so they would be lactose free. They are so good! The dough is quite soft, at least with Earth Balance, but still workable. Thanks so much!

  5. Tami says

    I made these and they tasted great but my powdered sugar absorbed into the cookie so I didn’t get that pretty “crinkled” look. Do you know what I may have done wrong? Thanks!