Lemon Crinkle Cookies: Easy Recipe and 3 Baking Tips
Written by MasterClass
Last updated: Apr 5, 2024 • 2 min read
Lemon crinkle cookies have the same exuberant lemon flavor as lemon bars, all contained in a bite-sized chewy cookie. Learn how to make the lemon cookies at home with an easy recipe featuring a touch of almond flour for nuttiness.
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What Are Lemon Crinkle Cookies?
Lemon crinkle cookies are soft, lemon-flavored cookies with a crinkled appearance. Before baking, a quick roll in powdered sugar evenly coats the cookie dough balls. As the cookies expand in the oven, cracks appear in the sugar coating, creating their signature “crinkled” look.
Like red velvet crinkle cookies or chocolate crinkle cookies, the festive look of lemon crinkles makes them a favorite cookie come holidays and special occasions—and, like anything lemon-flavored, they instantly brighten up a dessert spread.
3 Tips for Baking Lemon Crinkle Cookies
Lemon crinkle cookies deliver big citrusy flavor without the extra work required to make other lemon desserts. (For example, you won’t have to make lemon curd, as you would for lemon bars.) There are just a few tips to consider before baking these cookies:
- 1. Rest the dough. Chilling the dough prevents the cookies from spreading too much in the oven, giving you a denser, rounder cookie with a chewy center.
- 2. Adjust the look and intensity. For an extra lemony flavor, consider using a small amount of lemon extract in addition to or in place of lemon juice. For a more contrasting crinkly look, add a few drops of yellow food coloring to the batter.
- 3. Store in an airtight container. Store lemon crinkle cookies in an airtight container at room temperature for best results. Separate the layers with a sheet of parchment paper to preserve the distinct cracks. For more extended storage, freeze the dough balls for up to six months; when you’re ready to bake, thaw the dough slightly at room temperature, then roll it in powdered sugar.
Easy Almond-Lemon Crinkle Cookies Recipe
makes
12–15 cookiesprep time
10 mintotal time
20 mincook time
10 minIngredients
Note: The total time does not include up to 2 hours and 15 minutes of inactive time.
- 1
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar together on medium speed until light and fluffy, about 4 minutes.
- 2
Add the eggs one at a time, beating well after each addition.
- 3
Add the lemon juice, lemon zest, and almond extract.
- 4
In a separate mixing bowl, whisk together the flours, baking soda, baking powder, and salt.
- 5
Add the dry ingredients to the wet ingredients in three batches, and mix after each addition until no floury streaks remain.
- 6
Cover the mixing bowl with plastic wrap, and place it in the refrigerator for at least 2 hours.
- 7
Preheat the oven to 350 degrees Fahrenheit, and line two baking sheets with parchment paper or silicone baking mats.
- 8
Sift the powdered sugar into a large bowl.
- 9
Using a cookie scoop, portion the dough, then roll each dough mound into a smooth sphere between your palms and place them on a plate.
- 10
Roll each dough ball in the powdered sugar until well-coated, then place them an inch or so apart on the prepared baking sheets.
- 11
Bake until the edges of the cookies have set, but the centers are still puffed, about 10 minutes.
- 12
Let the baked cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely, about 10 more minutes.
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