Unlike other lemon cookie recipes, this Lemon Crinkle Cookie recipe is made without cake mix, using simple pantry ingredients. With fresh lemon flavor from real lemon juice and zest for the perfect low-sugar, light, and tangy cookie.
Preheat the oven to 350°F (175° C). In a large mixing bowl, with an electric hand mixer or in the bowl of a stand mixer, on medium-high speed cream the butter (½ cup) and sugar (½ cup) together until light and creamy.
Keep the mixer on medium speed and add the eggs (2 eggs). Mix the batter for 1-2 minutes, or until the eggs are fully incorporated.
Add in the lemon juice (2 1/2 -3 tablespoons), lemon zest (from one lemon), and vanilla (1 teaspoon) until light and creamy. The batter may look curdled after this step, don't worry it will all come together.
In a medium bowl, whisk the flour (2 cups), baking soda (1 tsp), and salt (¼ tsp). Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
Using a small or medium cookie scoop or a large spoon, form balls about 1 ½ inches in diameter.
Roll each ball of dough in the powdered sugar until thoroughly coated place 2 inches apart on a parchment-lined baking sheet, for 8-12 minutes. for dryer, more cakey cookies, bake a little longer, for softer, less cakey bake on the lower side.
Allow the cookies to cool 2 minutes then, transferring them to a wire cooling rack.
Notes
Storage | Store cookies on the counter in an airtight container 3-4 days. In fridge for up to 7 days and freeze up to 3 months. Chewy Lemon Crinkle Cookies If you prefer a chewy and gooey lemon crinkle, try these adjustments: Reduce to 1 egg Increase sugar to ¾ cup Chill the cookie dough for 1 hour before rolling and baking. You can also try using melted and cooled butter. Bake at 350° F (175° C) regardless of altitude.High Altitude Lemon Crinkle Cookies
Increase unbleached all-purpose flour by 2 tablespoons
Decrease the baking soda to ¾ teaspoons
Bake in 375°F (190° C) for 8-10 minutes.
Gluten-Free Lemon Crinkle CookiesReplace all-purpose flour with ½ cup for cup Gluten-Free all-purpose flour, I like King Arthur and ½ Almond Flour or Oat flour. When baking, watch your time, do not overbake gluten-free lemon crinkle cookies.Vegan Lemon Crinkle CookiesReplace butter with coconut oil or vegan butter and replace eggs with flax eggs or your favorite vegan egg replacement.Variations
Add 1 teaspoon of lemon extract or a few drops of lemon oil to the dough for an extra burst of lemon flavor. Additionally, you can add 2 tablespoons of lemon zest for a natural flavor boost.
Experiment with different citrus fruits such as limes or oranges.
Vegan Lemon Crinkle Cookies: Replace butter with coconut oil or vegan butter and replace eggs with your favorite vegan egg replacement.
White Chocolate Chips | Add ½-⅔ cup of good quality white chocolate chips.
Food Coloring? If you want your lemon crinkle cookie recipe to be yellow, add a couple of drops of yellow food coloring into the cookie dough, but they don't need it, and that way, you aren't adding unwanted chemicals to the cookies.