When it comes to citrus desserts, lemon cookies hold a special place in many kitchens. Bright, tangy, sweet, and melt-in-your-mouth tender—Lemon Crinkle Cookies from Herbs & Flour combine everything you love about lemon desserts into one delightful bite. These cookies feature a soft, cake-like center and a crinkled, powdered sugar exterior that cracks beautifully in the oven, revealing a golden lemony hue underneath.
In this post, you’ll find a complete guide to preparing these cookies at home, along with detailed instructions, baking tips, ingredient notes, variations, and serving suggestions. Whether you’re an experienced baker or just starting, this recipe is approachable, satisfying, and sure to become a staple.
What Are Lemon Crinkle Cookies?
Lemon Crinkle Cookies are soft, chewy cookies rolled in powdered sugar before baking, creating a signature crinkled effect on the outside as they expand in the oven. The inside remains moist and tender, offering a strong lemon flavor thanks to fresh lemon juice and zest.
The version by Herbs & Flour emphasizes using real lemon ingredients for a naturally bright taste. These cookies are easy to prepare but look impressive enough to serve for gatherings, gift boxes, or as a weekday treat.
Why You’ll Love This Recipe
- Bold, fresh lemon flavor from real lemons
- A chewy yet soft texture with crisp edges
- Simple ingredients you likely already have
- Kid-friendly and freezer-friendly
- Ready in under an hour with minimal prep
Ingredients Overview
Let’s break down the core ingredients and why they’re essential to the success of these cookies.
For the Dough:
- All-Purpose Flour: Gives structure to the cookies and provides a chewy texture when measured correctly.
- Baking Soda: Helps the cookies rise slightly and creates that soft texture.
- Salt: Balances the sweetness and enhances the lemon flavor.
- Unsalted Butter (softened): Adds richness and moisture.
- Granulated Sugar: Contributes to the cookie’s sweetness and crisp edges.
- Brown Sugar: Adds depth and a slight chewiness to the cookie’s center.
- Egg: Acts as a binder and adds moisture.
- Vanilla Extract: Enhances flavor and balances the citrus.
- Fresh Lemon Juice and Zest: The key ingredients for natural lemon flavor.
For the Coating:
- Granulated Sugar: Helps powdered sugar adhere better.
- Powdered Sugar: Creates the crinkle effect on the outside.
Step-by-Step Instructions
Step 1: Mix the Dry Ingredients
In a bowl, whisk together the flour, baking soda, and salt. This ensures that the leavening agent is evenly distributed and there are no lumps.
Step 2: Cream the Butter and Sugars
In a separate large bowl, cream the softened butter with both granulated and brown sugar using a hand mixer or stand mixer until light and fluffy. This should take about 2-3 minutes and helps incorporate air into the dough.
Step 3: Add Wet Ingredients
Mix in the egg, vanilla extract, lemon juice, and lemon zest until the mixture is smooth and well combined. The lemon zest is where most of the flavor comes from, so don’t skip it.
Step 4: Combine and Chill
Gradually add the dry ingredients to the wet mixture and stir until just combined. Do not overmix. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up the dough. This makes it easier to shape and helps create a better crinkle.
Step 5: Shape and Coat
Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls. First, roll them in granulated sugar, then in a generous coating of powdered sugar.
Step 6: Bake
Place the cookie dough balls about 2 inches apart on the baking sheet. Bake for 10 to 12 minutes, or until the edges are set and cracks form on the surface. The centers may look slightly underbaked—that’s ideal for a soft texture.
Step 7: Cool and Serve
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Pro Tips for Perfect Lemon Crinkle Cookies
- Use fresh lemons: Bottled juice can’t replace the flavor or aroma of fresh zest and juice.
- Chill the dough: This is key for controlling spread and maximizing the crinkle.
- Double sugar coating: Rolling first in granulated sugar helps the powdered sugar stick better and makes the crinkle effect more pronounced.
- Don’t overbake: The cookies should be slightly soft in the center when you take them out. They will continue to set as they cool.
- Use room-temperature ingredients: This ensures even mixing and a consistent dough.
Variations
Add Herbs
Add 1 teaspoon of finely chopped fresh thyme or rosemary to the dough for an earthy, aromatic twist.
Make Them Glazed
Drizzle a simple lemon glaze (powdered sugar mixed with lemon juice) on top after baking for extra tang.
Make Them Orange
Substitute lemon zest and juice with orange for a sweeter, more floral version.
Add Berries
Fold in freeze-dried raspberries or blueberries for a fruity touch and added color.
Serving Suggestions
Lemon Crinkle Cookies are ideal for:
- Afternoon tea or coffee breaks
- Bridal or baby showers
- Spring and Easter dessert platters
- Bake sales or cookie exchanges
- Light summer desserts
They also make great edible gifts when packaged in clear bags or cookie boxes.
Storage and Make-Ahead Tips
Room Temperature: Store cookies in an airtight container for up to 5 days. Place parchment paper between layers to prevent sticking.
Freezing Dough: You can roll the dough into balls (before coating in sugar) and freeze them for up to 3 months. When ready to bake, thaw slightly, coat in sugars, and bake as usual.
Freezing Baked Cookies: Fully baked cookies freeze well. Wrap them individually or store them in layers in a freezer-safe container.
Final Thoughts
Lemon Crinkle Cookies from Herbs & Flour are the kind of treat that brighten any day. Their simple preparation, vibrant flavor, and beautiful appearance make them a go-to recipe for both casual snacking and special occasions. Whether you’re baking for friends, family, or just yourself, these cookies deliver every time.
Now that you have everything you need to know—from ingredients and methods to tips and variations—it’s time to bring a little zest into your kitchen. Try this recipe, and you’ll see why so many home bakers keep it in their regular rotation.
Lemon Crinkle Cookies – Herbs & Flour Recipe
Description
These Lemon Crinkle Cookies from Herbs & Flour are soft, chewy, and bursting with fresh citrus flavor. With their crinkled, powdered sugar-coated exterior and bright, zesty centers, they’re the perfect springtime treat or year-round indulgence. Easy to make and irresistibly delicious!
Ingredients
For the Cookie Dough:
For the Crinkle Coating:
Instructions
Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream Butter & Sugars
- In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Add Wet Ingredients
- Beat in the egg, vanilla extract, lemon juice, and lemon zest. Mix until well combined and smooth.
Combine Wet & Dry
- Gradually add the dry ingredients to the wet mixture. Stir just until a soft dough forms. Avoid overmixing.
Chill the Dough
- Cover the dough and refrigerate for 30 minutes to firm up. This helps the cookies hold their shape and develop better crinkles.
Preheat & Prep
- Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
Roll in Sugar
- Scoop tablespoon-sized portions of dough and roll them into balls. First, roll each ball in granulated sugar, then coat generously with powdered sugar.
Bake
- Place cookies about 2 inches apart on the baking sheet. Bake for 10–12 minutes, or until edges are set and the cookies have beautiful crinkles.
Cool & Serve
- Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!
Note
Lemon Zest Tip: Use fresh lemons and zest before juicing to get the most flavor.
Storage: Store in an airtight container at room temperature for up to 5 days. Freeze for up to 2 months.
Add a Twist: For a herbal touch, add 1 tsp of finely chopped fresh thyme or basil to the dough.
Make Ahead: The dough can be made a day ahead and stored in the fridge.
