Name: Lemon Crinkle Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1/2 cup vegan butter, softened to room temperature; 1 cup granulated sugar; 1 teaspoon pure vanilla extract; 1 teaspoon lemon extract; 3 teaspoons fresh grated lemon zest; 3 tablespoons fresh lemon juice; 2 drops yellow food coloring (optional); 1 3/4 cups all purpose flour; 1 tablespoon cornstarch; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup powdered sugar, for rolling

Jump to Recipe· 4.8 from 6 reviews

If you’re craving something bright, tangy, and irresistibly soft, you’re going to love this Lemon Crinkle Cookies Recipe. These cookies have this magical melt-in-your-mouth texture paired with a fresh lemon punch that feels like sunshine with every bite. I’ve made these countless times, and honestly, they’re my go-to when I want a quick cookie fix that feels a little fancy but comes together in a snap. Stick around—I’ll share all my best tips so you can nail these on your first try.

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Why This Recipe Works

Balanced Lemon Flavor: Fresh lemon zest and juice combined with lemon extract give a true lemon burst without being too sharp or artificial.
Tender Texture: Cornstarch added to the flour mix creates a wonderfully soft, almost cakey cookie that stays soft after baking.
Perfect Crinkles: Rolling the dough balls generously in powdered sugar creates the signature crinkle cracks and a light sweetness on the outside.
Simple and Quick: With just a few familiar ingredients and no chilling time, they’re perfect for a last-minute treat.

Lemon Crinkle Cookies, lemon cookies, soft lemon cookies, easy lemon cookie recipe, lemon dessert - A top view of twelve yellow lemon cookies with cracks on top, each dusted with white powdered sugar, arranged neatly on a gold cooling rack placed over a white marbled surface. Three lemon halves with bright yellow peel and juicy pale yellow interior are placed in between the cookies. A clear glass bowl filled with white powdered sugar is seen at the top left corner. The cookies have a soft, cracked texture with powdered sugar filling the cracks. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

I love how this Lemon Crinkle Cookies Recipe keeps it straightforward with pantry staples but still delivers a refreshing twist thanks to the lemon juice and zest. Choosing quality ingredients really makes a difference here, so pick fresh lemons and good vegan butter if you can.

Lemon Crinkle Cookies, lemon cookies, soft lemon cookies, easy lemon cookie recipe, lemon dessert - Flat lay of fresh lemons with bright yellow zest shaved delicately, a small mound of granulated sugar sparkling under soft light, a smooth slab of vegan butter softened and creamy, a glass container of clear fresh lemon juice, tiny drops of golden yellow food coloring, a heap of white powdered sugar dusted lightly nearby, and a sprinkle of pure vanilla extract in a small glass vial, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Vegan butter: Softened to room temperature so it whips up creamy and incorporates air for a light texture.
Granulated sugar: Provides sweetness and structure when creamed with the butter.
Pure vanilla extract: Adds a subtle depth that enhances the lemon without competing.
Lemon extract: This gives a concentrated lemon punch; you can omit it if you prefer, but I think it’s worth it!
Fresh grated lemon zest: The star for bright, natural lemon oils that brighten the flavor.
Fresh lemon juice: Adds acidity to balance sweetness and tenderizes the cookie.
Yellow food coloring (optional): Just for that sunny yellow hue—for aesthetics only, no flavor impact.
All-purpose flour: The base for these cookies; using fresh flour helps outcomes.
Cornstarch: Key to giving these cookies their soft, tender crumb.
Baking soda: A little leavening to give lift and softness.
Salt: Enhances the flavors and balances the sweetness.
Powdered sugar (for rolling): Makes the cookie tops crackle with that signature sugary crust.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I enjoy about the Lemon Crinkle Cookies Recipe is how easy it is to tweak to your taste or dietary needs—plus it’s so fun to experiment with different accents that keep the cookie fresh and exciting.

Gluten-Free Version: I’ve swapped in a gluten-free all-purpose blend with great success—just make sure it has xanthan gum to keep the texture intact.
Extra Zesty Twist: Sometimes I double the lemon zest for a more intense lemon burst, especially if I’m serving these in spring or summer.
Dairy-Free & Vegan: Using vegan butter works perfectly here; I’ve done it many times for vegan friends who rave about the flavor and texture.
Food Color Twist: Skip the yellow food coloring or try adding a small dash of natural turmeric if you want a natural tint without artificial dyes.

Step-by-Step: How I Make Lemon Crinkle Cookies Recipe

Step 1: Prep like a pro

Before diving in, I always preheat the oven to 350°F and line my baking sheets with parchment paper or silicone mats. This stops the cookies from sticking and helps them bake evenly. Also, set out a bowl of powdered sugar for rolling the dough balls—that step is crucial for the classic crinkle look!

Step 2: Cream the butter and sugar until dreamy

Using a stand mixer or hand mixer, beat your softened vegan butter and granulated sugar until the mixture is light and creamy—no grainy sugar bits, please. This usually takes about 2-3 minutes at medium speed. It’s an important step because this creaming adds air, which gives the cookies a tender crumb.

Step 3: Add your citrus magic

Next, mix in the vanilla extract, lemon extract, fresh lemon zest, and lemon juice. If you’re using yellow food coloring, add it here too. Be sure to scrape the bowl well so everything blends into a sunny, fragrant batter. The lemon zest and juice give a fresh brightness that really sings in this cookie.

Step 4: Combine dry ingredients gently

Stop the mixer and add your flour, cornstarch, baking soda, and salt directly into the bowl. Turn the mixer on low speed and mix until just combined—overmixing will make the cookies tough, so keep it gentle. You want a soft, workable dough that’s not sticky.

Step 5: Roll and coat generously

This is one of my favorite parts because the powdered sugar clouds the dough balls and forms those beautiful crinkles in the oven. Roll the dough into tablespoon-sized balls, then roll each ball generously in the powdered sugar until completely coated. Don’t skimp here—you want that sugary crust all around.

Step 6: Bake, watch closely, and cool

Arrange the coated dough balls spaced a couple inches apart on your lined pans, then bake for 10 to 12 minutes. The edges should be just set but the centers will still look soft. Resist the urge to overbake! These cookies will firm up as they cool, leaving you with a perfect soft center. Let them cool on the pan for 5 minutes before transferring to a wire rack.

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Tips from My Kitchen

No Overbaking: These cookies look a bit underdone in the middle right out of the oven but they’ll set perfectly once cooled—trust me on this!
Fresh Zest Matters: Always zest your lemons fresh rather than using dried zest—it makes a big flavor difference.
Use Silicone Mats: Baking on silicone mats helps prevent spreading and makes cleanup super easy.
Coating Technique: Don’t just lightly dust with powdered sugar—thorough, generous coating creates those signature cracks.

How to Serve Lemon Crinkle Cookies Recipe

Lemon Crinkle Cookies, lemon cookies, soft lemon cookies, easy lemon cookie recipe, lemon dessert - A close-up image shows a woman's hand with orange nail polish holding a lemon cookie with a bite taken out of it, revealing its soft yellow inside. The cookie has a cracked top covered lightly with white powdered sugar. Underneath are more similar cookies stacked on a gold cooling rack. Around the rack are bright yellow lemon halves placed on a white marbled surface, adding fresh color to the scene. The photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep garnishes simple—a little extra lemon zest sprinkled on top after baking adds a vibrant pop. Sometimes, I dust them lightly again with powdered sugar just before serving for that picture-perfect look. Fresh mint leaves on the side add a refreshing contrast, especially when serving with tea.

Side Dishes

These cookies pair beautifully with a hot cup of green tea or a creamy chamomile latte. For a brunch or dessert spread, I like to serve them alongside fresh berries or a mixed fruit salad—the citrus in the cookies balances really well with juicy sweetness.

Creative Ways to Present

For special occasions, I’ve arranged the Lemon Crinkle Cookies Recipe on a tiered dessert stand, interspersed with edible flowers for a spring vibe. They also make fantastic cookie sandwich treats—just spread a little lemon frosting or vegan cream cheese filling between two cookies for an impressive twist.

Make Ahead and Storage

Storing Leftovers

I store any leftover Lemon Crinkle Cookies in an airtight container at room temperature. They stay soft for 3-4 days, though the powdered sugar coating will start to melt and lose that crisp “crinkle” look. If that bothers you, just roll a few fresh dough balls and bake a small batch later!

Freezing

I find it best to freeze the dough balls before baking. Just place the coated dough balls on a parchment-lined tray, freeze until solid, then transfer them to a zip-top bag. When you’re ready, pop frozen dough balls straight on your baking sheet and add a couple extra minutes to the baking time. This way, you always have fresh cookies on demand.

Reheating

Leftover cookies are best gently reheated in a warm oven (around 300°F) for 3-5 minutes to bring back that fresh-baked softness. Avoid microwaving as it can make them chewy or tough. A little warm-up goes a long way in reviving these treats!

FAQs

Can I make the Lemon Crinkle Cookies Recipe without lemon extract?

Absolutely! Lemon extract enhances the lemon flavor beautifully but is optional. You can rely on the fresh lemon zest and juice alone, and you’ll still get those bright citrus notes. Just make sure you have plenty of fresh zest for full flavor.
How do I prevent my Lemon Crinkle Cookies from spreading too much during baking?

Make sure your vegan butter is softened but not melted, and don’t overmix your dough once flour is added. Also, chilling the dough for 15-20 minutes can help if your kitchen is warm, though I usually skip this step with success. Using a silicone baking mat rather than greasing the pan can also reduce spreading.
Can I make these cookies gluten-free?

Yes! Substitute all-purpose flour with your favorite gluten-free flour blend that includes xanthan gum or another binder. This swap keeps the texture tender and flavorful with minimal changes to the recipe.
Why do my Lemon Crinkle Cookies lose their crinkle look after a day?

The powdered sugar coating tends to melt into the cookie as they sit, especially in humid conditions. For the best crinkle look, enjoy these cookies the same day you bake them or store them carefully in a cool, dry place.
Can I add other flavors or mix-ins to this recipe?

Definitely! A handful of white chocolate chips (vegan if preferred) or finely chopped candied ginger can be delightful additions. Just keep in mind it’ll change the texture slightly, so add mix-ins sparingly.

Final Thoughts

Making this Lemon Crinkle Cookies Recipe has become one of my favorite little joys in the kitchen. There’s something so satisfying about biting into a soft, zesty cookie that feels homemade yet so special. Whether you’re baking for friends, family, or just yourself, these cookies deliver smiles and sunshine every single time. I can’t wait for you to try them and make this recipe your own – happy baking!