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Lemon Crinkle Cookies - A Family Feast

Lemon Crinkle Cookies

Lemon Crinkle Cookies are sweet-tart lemon cookies dipped in sugar. As the cookies bake, the tops of the cookies crinkle up showing the soft lemon center below the white sugar topping.

Yield: 36 cookies 1x
Prep: 2 hours 40 minutesCook: 40 minutesTotal: 3 hours 20 minutes


4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon table salt

1 cup cold butter, cut into cubes and left cold

2 1/4 cups granulated sugar

2 large whole eggs

2 large egg yolks

3 tablespoons freshly squeezed lemon juice

2 tablespoons freshly grated lemon zest

2 teaspoons vanilla extract

1 1/2 teaspoons lemon extract

Sugar To Roll Dough Balls Before Baking

3/4 cup granulated sugar

1 cup powdered sugar


  1. Line three insulated cookie sheets with parchment paper. (Or, if you don’t have that many cookie sheets, allow the cookie sheets to cool completely in between batches.)
  2. In a bowl, sift flour, baking powder, baking soda and salt then whisk to combine. Set it aside.
  3. In the bowl of a stand mixer with the paddle attachment, place cold cubed butter and granulated sugar and beat for five minutes on medium high, scraping a few times during mixing.
  4. With mixer running on low, add one egg at a time and incorporate before adding the next egg and egg yolks. Scrape a few times during the addition.
  5. Add lemon juice, lemon zest, vanilla extract, and lemon extract and beat until fully mixed, scraping a few times.
  6. With mixer running on low, slowly add flour mixture and just mix until no dry shows, scraping once or twice during the addition.
  7. Refrigerate the dough for two hours to set up.
  8. Preheat oven 350-degrees F.
  9. Keeping the dough refrigerated while you work, roll out 36 one-ounce balls of dough. We used a #40 scoop.
  10. Place granulated sugar in one bowl and powdered sugar in another.
  11. Remove 12 balls from the refrigerator and roll each one first in the granulated sugar, then in the powdered sugar.
  12. Place on a prepared cookie sheet and bake for 12 minutes, turning halfway through.
  13. Remove pan from the oven and slide the parchment onto a cooling rack. Let sit for five minutes and then use a cookie spatula to move each cookie to a cooling rack to cool completely. The cookie will be very soft and a bit gooey when it first comes out of the oven. This is normal and will firm up as they cool.
  14. Repeat with the remaining cookie sheets. Note that if you are reusing cookie sheets, run the cookie sheet under cold water to cool off and dry before using for the next batch. Everything must be cold for the best results.

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© Author: A Family Feast
Cuisine: American Method: baking