[This lemon crinkle cookies post is sponsored by Barnes & Noble! I’m excited to partner with them to share My Cookie Story.]
Today we’re finally talking lemon crinkle cookies — a bright, tender twist on the classic chocolate crinkle that’s packed with lemon flavor and rolled in powdered sugar for a pretty, crackled finish.
Watch the video to see exactly how I make these lemon crinkle cookies
I first shared a peek at these on Instagram a year ago after Emilia was born, and since then readers have asked for the recipe constantly. I couldn’t publish it at the time because my content was scheduled months in advance, but the wait was worth it — lemon crinkle cookies are genuinely delightful.
I’m thrilled to be partnering with Barnes & Noble on this post. As a longtime book lover, bookstores are one of my favorite places: the smell, the rows of books, and the little treasures tucked in the gift and stationery sections. Barnes & Noble is a go-to for holiday gift shopping — I always find unique toys, journals, and stationery that make perfect gifts.
This year Barnes & Noble is inviting people to share their favorite cookie recipe and the story behind it for the My Cookie Story Contest. It’s a lovely reminder that every cookie carries memories, and this lemon crinkle recipe carries a few of mine.
For years my cookie boxes included recipes from Mother Lovett — she was renowned for her orange cookies and for a killer lemon meringue pie. Baking with her was a ritual: long days together, learning techniques and building traditions that I now carry forward. I adapted that memory and flavor into these lemon crinkle cookies so they have a little piece of her in them.
These cookies started from my chewy lemon cookie base, adjusted to give the crackled appearance and tender texture of crinkle cookies. I recommend using a combination of lemon zest, lemon extract and fresh lemon juice to get the layered citrus flavor — it’s bright and balanced against the sweetness of the sugar coating.
These have consistently been a favorite in my holiday cookie boxes: surprising, refreshing, and delicious alongside more traditional chocolate cookies. If you enjoy lemon desserts, these are a must-make.
Lemon Crinkle Cookies
Lemon Crinkle Cookies
18 cookies
15 mins
12 mins
4 hrs
4 hrs 27 mins
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tablespoons freshly squeezed lemon juice
- 3 teaspoons freshly grated lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- Powdered sugar, for coating
Instructions
- Mix the flour, baking soda and salt in a bowl and set aside.
- In a large bowl, whisk the melted cooled butter with the granulated sugar until smooth. Add the egg and egg yolk and mix to combine. Whisk in the vanilla and lemon extracts, lemon juice and lemon zest.
- Stir in the dry ingredients until a dough forms. If needed, use your hands to bring the dough together. Refrigerate the dough for 2 to 4 hours (or longer) to firm up.
- Preheat the oven to 325°F. Line two baking sheets with parchment paper and place powdered sugar in a shallow bowl for coating.
- Roll the chilled dough into 1-inch balls, then roll each ball in powdered sugar until completely coated. Place the balls on the prepared baking sheets about 2 inches apart.
- Bake 10 to 12 minutes, until the edges are set and the centers are no longer jiggly. Let the cookies cool completely before serving.
Did you make this recipe?
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Lemon crinkle loves.