[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 about lemon crinkle cookies — a bright, crisp, nostalgic cookie that’s perfect for citrus lovers.
Watch the video on exactly how I make my lemon crinkle cookies!
It’s been a year since I first shared a sneak peek of these lemon crinkle cookies on Instagram. I had just had Emilia and was baking for the holidays, so I couldn’t post the full recipe then. You all asked for it, I sent a few DMs with the basics, and finally I’m sharing the complete version here.
Despite considering a January post for peak citrus season, it didn’t feel right at the time. But now, a year later, the recipe is ready and worth the wait. Lemon crinkle cookies are a lovely twist on the classic chocolate crinkle — bright, slightly tart and dusted with powdered sugar for a perfectly festive finish.
I’m especially thrilled to partner with Barnes & Noble for this post. As a lifelong book lover, I adore everything about the bookstore experience — the smell, the sight and the quiet thrill of getting lost among the shelves. Barnes & Noble is a go-to for gifts, stationery, journals and unique toys that are hard to find elsewhere. It’s a dependable stop for holiday shopping because you can find so much in one place.
The reason I’m talking cookies and books together is simple: every cookie has a story, and Barnes & Noble is full of stories. This year they’re running the My Cookie Story Contest. Share your favorite cookie recipe and the story behind it for a chance to win $5,000 and have a version of your cookie sold at Barnes & Noble during the holiday season. It’s such a fun way to pair a cherished recipe with a wider audience.
Chocolate and lemon both deserve space on the holiday cookie tray, and for me, both are essential. Growing up, cookie baking with Mother Lovett was a beloved tradition. She made orange cookies for her famous boxes, and she also made an exceptional lemon meringue pie. Our baking days together were my favorite routine: I would spend hours with her after school, on Saturdays, and even carve out time after work to bake alongside her. Those days are where so many of my baking memories — and recipes — began.
I adapted my approach from a few favorites: I’ve used Mother Lovett’s chocolate crinkle recipe for years, and those cookies are in The Pretty Dish book and in my holiday cookie boxes. For the lemon crinkles, I used my chewy lemon cookie as the base and added the signature powdered-sugar coating and crinkled surface that make crinkle cookies so charming. The combination of lemon zest, lemon extract and fresh lemon juice gives these cookies a lively, layered citrus flavor that’s bright but balanced.
These cookies are light, refreshing and pleasantly unexpected on a cookie tray — a nice counterpoint to richer chocolate treats. They consistently get rave reviews whenever I include them in holiday boxes, and I’m happy to finally share the recipe here.
Tips in brief: use a mix of lemon zest, lemon extract and fresh juice for the best flavor. Chill the dough so the cookies spread properly and form those pretty crinkles. Roll generously in powdered sugar right before baking for the best snow-covered look.
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
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Mix together the flour, baking soda and salt and set aside.
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In a large bowl, whisk the melted butter and 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 for 2 to 4 hours.
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Preheat the oven to 325°F. Line two baking sheets with parchment paper. Fill a bowl with powdered sugar.
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Roll the dough into 1-inch balls and coat completely in powdered sugar. Place the balls on the baking sheet 2 inches apart. Bake for 10 to 12 minutes, or until edges are set and the center isn’t jiggling. Let cool completely before serving.
If you try the recipe, remember to roll the dough generously in powdered sugar and bake until the edges are just set for the best texture and appearance. These cookies are a light, unexpected addition to any cookie platter — bright, zesty and delicious.
Did you make this recipe?
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Lemon crinkle loves.