Easy Lemon Crinkle Cookies

When its a dreary day and you wish for sunchine, a lemon dessert is just the ticket! So I decided to make a batch of Easy Lemon Crinkle Cookies to make it seem more like Spring! If you like lemon cookies, these are for you!

I have written a few times about both my deep obsession, err I mean affection for cookies as well as how much I enjoy "leaving some love" in the cookie jar for my family.

To me, homemade cookies in the cookie jar mean all is right in my world. 

I whipped up a couple dozen Easy Lemon Crinkle Cookies on a whim, breaking from the biscotti cookies and chocolate-ish cookies that have been taking up residence in our cookie jar the past few months. The kids were into them.

When you have a glass cookie jar...momma knows every time someone grabs one or two. I swear I can hear the sound of the heavy glass lid coming off and on wherever, I may be in the house. And it always makes me smile 🙂

Ingredients Needed

• cream cheese
• butter
• sugar
• salt
• fresh lemons
• yellow food coloring (optional)
• eggs
• flour
• baking powder
• confectioners sugar

I shouldn't type this or even think it, however, I am amazed that our apothecary-style glass cookie jar made it through a good chunk of my kid's childhood intact. I think I have had that jar in the same spot for at least a dozen years. This is the jar on Amazon if you are looking for one. I also have a ceramic cookie jar however I like to see what's in the jar (so does the rest of my family) so this is the one I always use.

Tips

• Yellow food coloring is optional, however I do like the pop of yellow so I do use a little. A little goes a long way!
• You can choose standard food coloring, all-natural food coloring (here's an all-natural McCormick Food Coloring set via Amazon) or no food coloring as the flavor will stay the same.
• You can choose to add a few drops of lemon extract for a more intense lemon flavor as well.

Storage

• Store in a cookie jar, airtight container, tin or baggoe for up to a week.

If you are in the mood for a sweet, bright, lemon cookie. Give this crinkle cookie recipe a try. You can choose to cook them all the way through or pull them out a just little under so they are more like a butter gooey cookie. Both ways are good.

Cookie recipes you may enjoy

My daughter came across this recipe awhile back via Wicked Good Kitchen website is no longer online), we adapted it from there. This post contains a couple of Amazon Affiliate links which mean if you do decide to purchase something I am a fan of easily off of Amazon, I earn a small commission. Recipe originally published March, 2018. Updated December, 2024.

Enjoy this easy recipe for lemon cookies! XO Colleen

Easy Lemon Crinkle Cookies

Colleen Kennedy

If you enjoy lemon desserts, you'll love this easy Lemon Crinkle Cookie recipe. This lemon cookie recipe has a nie citrus taste. Choose to use yellow dye or leave cookie without it. Same great flavor either way.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Cookies, Dessert

Cuisine American

Servings 24 servings

Calories 131 kcal

Ingredients

  

1x2x3x

• 1 8- ounce package softened cream cheese
• 1 stick ½ cup butter, softened
• 1½ cups granulated sugar
• Pinch of salt
• 1 tablespoons freshly grated lemon zest
• 1½ tablespoons fresh lemon juice
• ⅛ teaspoon natural yellow food coloring optional, you can find natural food color on Amazon
• 1 large egg AND 1 additional egg yolk
• 2¼ cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup confectioners’ sugar for rolling & dusting cookie dough

Instructions

 

• Cream the cream cheese and butter until smooth. Beat in sugar, salt lemon zest, lemon juice, food coloring and salt; mix until fully combined and fluffy (about 2 minutes).
• Add egg and second yolk and beat in well until creamy. (Another 1-2 minutes)
• Whisk flour and baking soda together in a small bowl to incorporate.
• On low speed, gradually add flour mixture and mix until just fully incorporated. The dough will be sticky. Cover work bowl and refrigerate 1-2 hours or overnight.
• When ready to bake, preheat oven to 350ºF. Line two baking sheets with parchment paper and set aside.
• Ready confectioners/powdered sugar in a small bowl and set aside.
• Using a small cookie scoop, being sure each scoopful is similar in amount (so they bake up evenly) and place on baking sheet.
• Roll each scoop of dough into a ball using your hands, then roll in the confectioners’ sugar to lightly coat.
• Place dough balls back onto the parchment paper lined baking sheet, allowing for an inch between each
• Bake until cookies puffed and crackly, about 13-14 minutes.
• The cookies will still be soft in the centers. If they start to brown around the edges, they have baked too long.
• Allow cookies to sit for 5 minutes, then gently transfer to a cooling rack until completely cool.
• Store in an airtight container/jar for up to a week.
• Dust cookies with a small amount of additional confectioners’ sugar prior to serving if you choose.

Notes

You can choose to add a few drops of lemon extract for a more intense lemon flavor as well.

Nutrition

Serving: 24servingsCalories: 131kcalCarbohydrates: 27gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 18mgSodium: 72mgPotassium: 31mgFiber: 0.3gSugar: 13gVitamin A: 153IUVitamin C: 1mgCalcium: 33mgIron: 1mg

Keyword crinkle cookies, lemon cookies, lemon crinkle cookies

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