Lemon Crinkle Cookies

Name: Lemon Crinkle Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 24.0
Ingredients: 1/2 cup unsalted Kerrygold butter, softened; 1 cup granulated sugar; 1 egg; 1 tablespoon lemon zest; 2 tablespoons fresh lemon juice; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/4 teaspoon baking soda; 1 cup powdered sugar for rolling

Highlighted under: Sweet Treats

The first time I made these cookies, it was a rainy Saturday afternoon, and I just wanted something bright and cheerful to lift my spirits. These Lemon Crinkle Cookies fit the bill perfectly. With a total cost of around $5-7, they’re a delightful treat that fill your kitchen with a fresh, zesty aroma. Honestly, there's nothing quite like biting into that soft, sugary surface and finding the bright flavor hidden inside. It’s almost like a little sunshine in every cookie.

Created by

The Simplecooktips Team

Last updated on 2026-06-03T16:34:18.828Z

The Secret to This Lemon Crinkle Cookies

What really makes these Lemon Crinkle Cookies stand out is the combination of fresh lemon juice and zest. It’s super tempting to skip the zest if you're in a hurry, but I promise that little bit of extra effort really makes a difference. You want a zesty kick in there that will make you feel like you're enjoying a sunny day, even if the weather outside is dreary.

Another tip is the chilling step. I know it can be annoying to wait, but trust me, it’s essential. This solidifies the butter in the dough and gives the cookies their lovely shape. I’ve skipped this step before, thinking it would be fine, but ended up with cookies that spread out way too much. So, unless you want to end up with a big lemon pancake, give it that hour in the fridge.

Ingredients

Gather these simple ingredients to get started:

For the cookies

1/2 cup unsalted Kerrygold butter, softened
1 cup granulated sugar
1 egg
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup powdered sugar for rolling

Now that you have everything, let's get to baking!

Instructions

Cream the butter and sugar

In a large bowl, cream together the softened Kerrygold butter and granulated sugar until it's light and fluffy, about 3 minutes. You can use a hand mixer or a stand mixer, whichever you prefer. This step is important because it incorporates air into the mixture, making your cookies nice and fluffy.

Add egg and lemons

Add the egg, lemon zest, and lemon juice to the butter-sugar mixture. Mix until everything is combined. The lemon juice and zest are what really give these cookies their fresh flavor, so don't skimp on it!

Combine dry ingredients

In another bowl, whisk together the flour, baking powder, salt, and baking soda. Once it’s all mixed, gradually add the dry ingredients to the wet ingredients, incorporating them gently. You'll want to mix until just combined, as overmixing can lead to dense cookies.

Chill the dough

Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This step is crucial, trust me! It helps the cookies maintain their shape while baking. If you skip this part, you might end up with a cookie flat as a pancake!

Preheat and prepare

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. I like to use my trusty half-sheet pan for this. It’s oversized and keeps the cookies from spreading too much.

Roll and coat

Once the dough is chilled, scoop out about a tablespoon of dough and roll it into a ball. Then roll the ball in powdered sugar until well coated. Place the dough balls on the prepared baking sheet, about 2 inches apart. Honestly, it’s fun to get your hands a little messy with the sugar!

Bake

Bake the cookies for 8-10 minutes, or until the edges are firm but the centers are still soft. They’ll continue to set as they cool, so don't worry if they look a little undercooked. Keep an eye on them, though, as they can go from perfect to overdone quickly.

Cool and enjoy

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy them fresh or store them in an airtight container for later. Though, I can almost guarantee they won't last long!

And that's it! Simple as lemon pie – well, maybe not that simple, but you’ll love these cookies!

Pro Tips

If you want an extra kick, consider adding a pinch of lemon extract along with the zest. These cookies can also be frozen before baking
just roll and coat them as usual, then store in a freezer bag. When you're ready to bake, just pop them in the oven straight from the freezer - no need to thaw!

How to Store Lemon Crinkle Cookies

These cookies are best eaten soon after baking, but if you need to store them, just pop them in an airtight container once they are completely cool. I typically keep mine at room temperature where they last a good few days. However, if you really want to prolong their freshness, you can refrigerate them, but just remember they might lose a little of that lovely chewy texture.

Ways to Switch It Up

If you’re feeling adventurous, try adding some poppy seeds to the dough for a bit of crunch. It’s a delightful twist that pairs surprisingly well with the lemon flavor. Or, if you're a fan of berries, tossing in some finely chopped raspberries or blueberries can really amp up the fun and add some color too. Another idea is to swap out lemon for other citrus, like orange or lime, depending on what you have on hand; just adjust the zest and juice proportionally.

Questions About Recipes

→ Can I use bottled lemon juice?

You can, but I wouldn't recommend it for the best flavor. Fresh lemon juice makes a big difference!

→ What if I don't have Kerrygold butter?

Any unsalted butter will work, but I find Kerrygold adds a nice richness.

→ How long do these cookies stay fresh?

They're best eaten within a week, but definitely still good after 3-4 days in an airtight container.

→ Can I double this recipe?

For sure! Just make sure you have enough space in your fridge to chill the dough.

→ What's the best way to store these cookies?

Keep them in an airtight container at room temperature; they'll stay soft and tasty!