Everyone loves the citrusy, zingy flavor of classic lemon crinkle cookies. Make these soft, flavorful treats for holidays, bake sales, baby showers and more.
Bright, buttery and coated in a snowy layer of confectioners’ sugar, lemon crinkle cookies are the kind of treat that instantly feels like sunshine on a plate. The soft, lightly chewy cookies have a bright lemon flavor and a unique sweetness from honey and brown sugar.
The best part, of course, is the crackly top—the hallmark of all the best crinkle cookie recipes. The key is chilling the dough first and rolling the dough balls in confectioners’ sugar before baking. When they puff up in the oven, they get a crackly dome that looks like snow.
This classic recipe fits nicely into any event and season, from Christmas cookie exchanges to springtime brunches to poolside snacking in the summer.
Ingredients for Lemon Crinkle Cookies
- Honey: Honey makes the cookies moist and chewy, and depending on the type of honey you use, it can add floral or citrusy notes.
- All-purpose flour: Remove any errant lumps by sifting the flour first with a sifter or a fine-mesh strainer.
- Lemon extract: Flavor extracts are potent; just a little lemon extract goes a long way in giving citrus flavor.
- Egg: If the egg is cold, let it come to room temperature for better baking results. Place the egg in a bowl of warm water to warm it quickly.
- Brown sugar: Light brown sugar is your best bet here, as dark brown sugar might alter the cookies’ color. To soften brown sugar, store it with apples, bread or drops of water.
- Canola oil: Canola oil is neutral-flavored and helps keep the cookies moist.
- Baking soda: Baking soda is a leavener that lightens the texture of the baked cookies.
- Salt: A tiny amount of salt makes the cookies taste so much better.
- Confectioners’ sugar: Rolling the dough balls in confectioners’ sugar gives them that gorgeous crinkled appearance once baked.
Directions
Step 1: Make the cookie dough
In a large bowl, beat the brown sugar and oil together until they’re combined. Beat in the egg, honey and lemon extract until the mixture is smooth, one to two minutes.
In a separate large bowl, whisk together the flour, baking soda and salt. Gradually add the dry ingredients to the wet ingredients, stirring until combined. Cover the bowl and chill the cookie dough for at least two hours.
Step 2: Scoop and roll
Preheat the oven to 350°F. Scoop the cookie dough by tablespoonfuls, and roll the balls in the confectioners’ sugar. Place the dough balls 2 inches apart on parchment-lined baking sheets.
Step 3: Bake
Bake the cookies for 9 to 11 minutes, or until they set and the tops crack. Transfer the cookies to wire racks to cool completely.
Lemon Crinkle Cookie Variations
- Add crushed candies: Give the cookies some crunch and extra lemon flavor by folding crushed Lemonheads into the dough.
- Add zest: Replace some or all the lemon extract with lemon zest.
- Mix in white chocolate chips: Fold white chocolate chips into the cookie dough for a perfect balance of flavor.
- Turn them into ice cream sandwiches: These soft cookies make excellent ice cream sandwiches. Add a scoop of vanilla, strawberry or blueberry ice cream between two cookies, lightly compress to even out the filling, wrap the confection in parchment and freeze in an airtight freezer bag.
How to Store Lemon Crinkle Cookies
One of the most important steps before storing cookies is to let them cool completely. Once cooled, transfer the lemon crinkle cookies to an airtight cookie container and store them at room temperature. They’ll last up to a week.
Can you freeze lemon crinkle cookies?
Yes, lemon crinkle cookies freeze well. Layer the cookies between sheets of parchment or waxed paper in a freezer-proof container, and cover it tightly. Store the cookies in the freezer for up to three months. Thaw them at room temperature before eating.
Lemon Crinkle Cookies Tips
Why are my lemon crinkle cookies flat?
One reason that your lemon crinkle cookies may flatten during baking is that the dough isn’t cold enough. Give the dough a full two hours to chill in the fridge; this will help the cookies hold their shape. Pro tip: It’s always a good idea to bake a single test cookie to make sure the batch will bake up properly.
Why didn’t my cookies crinkle?
Your lemon crinkle cookies probably didn’t crack because you didn’t chill the dough long enough. Refrigerate the dough for at least two hours before baking. Expired baking soda is another possible reason that the cookies don’t have a good crinkly texture. The cookies need to puff up in the oven to create cracks in the surface, and if your baking soda has lost its oomph, that won’t happen. Test your baking soda first to make sure it’s still good.
Ingredients
- 2/3 cup packed brown sugar
- 1/4 cup canola oil
- 1 large egg, room temperature
- 1/3 cup honey
- 1 teaspoon lemon extract
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 tablespoons confectioners' sugar
Directions
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1In a large bowl, beat sugar and oil until combined. Beat in egg, honey and lemon extract until smooth, 1-2 minutes.
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2In a separate large bowl, whisk together flour, baking soda and salt. Gradually add to wet ingredients; stir until well combined. Cover; refrigerate at least 2 hours.
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3Preheat oven to 350°. Scoop dough by tablespoonfuls; roll in confectioners' sugar. Place 2 in. apart on parchment-lined baking sheets. Bake 9-11 minutes or until set and tops are cracked. Remove to wire racks to cool completely.
