These lemon crinkle cookies are a no chill lemon cookie. They are full of white chocolate chips and rolled in powdered sugar for the crinkle look. They are easy to make.
These lemon crinkle cookies are perfect for lemon lovers. It has plenty of fresh lemon zest and fresh lemon juice for the perfect flavor. It is paired with white chocolate chips and a powdered sugar coating to balance it with the perfect amount of sweetness. This chewy lemon cookie is the perfect cookie.
Why This Lemon Crinkle Cookies Recipe Works
- Lemon flavor- These cookies have a fresh lemon flavor that goes perfectly with the powdered sugar coating!
- Easy recipe- These are very easy lemon crinkle cookies that you will want to make all the time!
- Soft texture- These chewy cookies have a soft fudgy texture that makes it hard to stop eating them!
Ingredient Notes for Chewy Lemon Crinkle Cookies
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Take this out 2 hours before baking to get to room temperature.
- Eggs- Pull these out 2 hours before baking to get room temperature ingredients.
- Powdered sugar- Make sure to sift the powdered sugar to avoid clumps. Confectioners' sugar is the same thing.
- Food dye- If you use food coloring make sure to use a high quality gel food dye. Cheaper dyes require more dye to get the same color and can affect the taste.
- Dairy free- You can use your favorite dairy free options for this recipe!
- Gluten free- I haven't tested this gluten free. Let me know if you do.
Step By Step Instructions
Here is how to make and bake these lemon crinkle cookies.
STEP 1: Dry ingredients. Sift the all purpose flour, baking soda, cornstarch, and salt in to a medium bowl. Set it aside. Zest the lemon into a separate bowl.
STEP 2: Beat butter and sugar. Use a mixer to beat the butter and sugar together on high speed for 2 minutes. Scrape the sides of the bowl with a spatula.
STEP 3: Wet ingredients. Add lemon zest, lemon juice, and egg to the butter mixture. Mix on medium speed until combined. Add the yellow food dye gel. I used 2 drops.
STEP 4: Combine. Mix the flour mixture in on low speed until just combined. Add the white chocolate chips and mix them in on low speed.
STEP 5: Prep. Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper. Meanwhile, let the dough rest for 10 minutes to reduce spreading.
STEP 6: Scoop. Place the granulated sugar in a small bowl. Place the powdered sugar in another bowl. Then, scoop 12 cookie dough balls per prepared baking sheet using a small cookie scoop (1oz or 1 TBSP).
Roll the cookies in the granulated sugar, then in the powdered sugar making sure to get a thick coating.
STEP 7: Bake cookies. Bake 1 baking tray at a time for 8-10 minutes. They are done when the edges are set.
Make sure not to overbake or they will be dry and the powdered sugar will melt.
STEP 8: Cool. Let the cookies cool on the hot pan for 5 minutes before transferring to a wire rack to cool completely.
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading too much, make sure you are using parchment paper on the ungreased cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone at first, because they will continue to cook as they cool. This helps to make sure they have a soft center.
The powdered sugar coating can melt if too much moisture gets into them. This can be an issue in high humidity, so try to make them on a day the humidity is not too high if possible. You also need to make sure the granulated sugar and powdered sugar layers are thick. The granulated sugar reduces the moisture that leaks into the powdered sugar and there needs to be enough powdered sugar to coat the cookie after it spreads.
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before coating in sugar and baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Make sure they come to room temperature before coating them and baking.
- No white chocolate- You can skip the white chocolate chips. The cookies will be less sweet, but will still be delicious lemon cookies.
- Parchment paper: I use premade sheets of parchment paper vs the roll of parchment paper. It makes baking a lot easier!
- Small cookie scoop: I love this Wilton cookie scoop.
Storing and Freezing
Store the lemon crinkle cookies at room temperature in an air-tight container such as a zip lock bag up to 5 days.
Freeze the baked cookies in an airtight container, such as freezer bags, and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cookie Recipes To Try
Try these cookie recipes too!
- Chocolate Fudge Cookies
- Peach Cookies
- Strawberry Cheesecake Cookies
- Fluffernutter Cookies
- French Silk Pie Cookies
Lemon Crinkle Cookies
- 2 cups All-purpose flour
- ½ teaspoon Baking soda
- 1 teaspoon Cornstarch
- ½ teaspoon Salt
- ½ cup Unsalted butter room temperature
- 1 cup White granulated sugar
- 1 Large egg room temperature
- 1 Large lemon zested or 3 small lemons
- 2 tablespoon Lemon juice
- ½ cup White chocolate chips
- Yellow food dye optional
- 3 tablespoon White granulated sugar
- ⅓ cup Powdered sugar
- In a medium bowl, sift the flour, baking soda, cornstarch, and salt. Set aside. Zest the lemon into a small bowl.2 cups All-purpose flour, ½ teaspoon Baking soda, 1 teaspoon Cornstarch, ½ teaspoon Salt, 1 Large lemon zested
- Using a mixer, beat the butter and sugar on high speed for 2 minutes. It should be soft and pale. Scrape the bowl using a rubber spatula.½ cup Unsalted butter, 1 cup White granulated sugar
- Add in the lemon zest, lemon juice, and egg. Mix on medium until combined. Make sure to scrape the bowl to make sugar the butter is all mixed in. Add in the yellow gel food dye. I added 2 drops.1 Large egg, 2 tablespoon Lemon juice, Yellow food dye
- Add in the dry ingredients. Mix on low speed until just combined. Add in the white chocolate chips and mix on low.½ cup White chocolate chips
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes. This helps to prevent too much spread.
- Place the sugar in one bowl and the powdered sugar in another bowl. Use a small cookie scoop (1 oz or 1 Tablespoon) and scoop the dough. Place 12 cookie dough balls per cookie sheet.3 tablespoon White granulated sugar, ⅓ cup Powdered sugar
- Roll the cookie dough ball in the sugar first. Then, roll in the powdered sugar. Make sure it has a thick coat of powdered sugar.
- Once all rolled, bake for 8-10 minutes. Bake until the edges are set. Make sure to not overbake these, otherwise they will be dry and the powdered sugar will melt.
- Cool the cookies on the hot pan for 5 minutes before transferring to a cooling rack,