Lemon Crinkle Cookies

It’s full-on citrus season in places where the sun still shines…the perfect excuse to make these Lemon Crinkle cookies. I think these are as highly addictive as chocolate chip cookies; they’re soft, melt in your mouth, and very citrusy.  Everything you could possibly want in a lemon cookie!


  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 tbsp lemon zest
  • 1 egg
  • 1 egg yolk
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon extract
  • 1 cup powdered sugar


  1. Preheat oven to 350F.  Grease baking sheet with cooking spray.
  2. In a bowl, mix together the flour, baking powder and salt.
  3. Using an electric mixer fitted with the paddle attachment, beat the butter, sugar and lemon zest until light and fluffy.
  4. Add the egg and egg yolk and mix until incorporated.
  5. Add the lemon juice and lemon extract.
  6. With the mixer on low, slowly add in the flour mixture and beat until combined.
  7. Pour powdered sugar into a shallow bowl and roll dough into balls.  Roll each ball into the powdered sugar and place about two inches apart on greased cookie sheet.
  8. Bake for 10-12 minutes.




9 Comments Add yours

  1. Loreen Pindera says:

    Sharing this one with my sister! Sarah, I can’t keep up, but these look fab.

    Liked by 1 person

    1. Loreen Pindera says:

      Oops, please correct! Sara, I mean.


  2. luisemassari says:

    Hi Sarah, Can I freeze the lemon cookie dough? Made the oatmeal cookies- yum!!

    Sent from my Samsung device

    Liked by 1 person

    1. Hey Luise…. yes you can freeze the balls of raw cookie dough. You just need to increase the baking time by a minute or two when you’re ready to bake.


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