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.

Top view of a lemon crinkle cookies missing a bite.

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.
I have tips and tricks and process photos to easily help you make this recipe! If you love lemon cookies, you have to try my lemon cookies.

Top view of lemon crinkle cookies.

Tips for making the cookies

Here are my tips, so yours turns out like this recipe!

  • Tip 1: 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.
  • Tip 2: 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.
  • Tip 3: If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
  • Tip 4: 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.
Wet ingredients in a bowl.
Add 2 drops of yellow food dye to give it a more yellow lemon look.
Cookie dough in a bowl.
The white chocolate chips gives it an extra bit of sweetness.
Cookie dough ball in sugar.
Roll the cookie in regular sugar. This is a protective layer so the powdered won’t absorb in too much.
Cookie dough ball in powdered sugar.
Roll the cookie dough ball heavily in the powdered sugar.
Cookie dough ball covered in powdered sugar.
Place 12 cookie dough balls per cookie sheet.
Side view of a cookie missing a bite.

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For more lemon cookies, try my lemon blueberry cookies and lemon poppy seed cookies.

Lemon crinkle cookie split in half.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Top view of a lemon crinkle cookies missing a bite.
5 from 3 reviews

Lemon Crinkle Cookies

Stephanie Rutherford
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.
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Prep Time: 20 minutes
Cook Time: 9 minutes
Total Time: 29 minutes
Servings: 23 small cookies

Ingredients
  

  • 2 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1 tsp Cornstarch
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter, room temperature
  • 1 cup White granulated sugar
  • 1 Large egg, room temperature
  • 1 Large lemon zested, or 3 small lemons
  • 2 TBSP Lemon juice
  • 1/2 cup White chocolate chips
  • Yellow food dye , optional
  • 3 TBSP White granulated sugar
  • 1/3 cup Powdered sugar

Instructions
 

  • 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, 1/2 tsp Baking soda, 1 tsp Cornstarch, 1/2 tsp 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.
    1/2 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 TBSP 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.
    1/2 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 TBSP White granulated sugar, 1/3 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,

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 136kcal, Carbohydrates: 23g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 11mg, Sodium: 79mg, Potassium: 26mg, Fiber: 0.3g, Sugar: 13g, Vitamin A: 125IU, Vitamin C: 1mg, Calcium: 11mg, Iron: 1mg
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