[This lemon crinkle cookies post is sponsored by Barnes & Noble. I’m excited to partner with them to share My Cookie Story!]
Today I’m finally sharing my lemon crinkle cookies.
How I make lemon crinkle cookies
It’s been a year since I first posted about making lemon crinkle cookies on Instagram. I had just had Emilia and was doing holiday baking — I knew a bright lemon cookie had to be part of our cookie trays. People asked for the recipe, and I shared it through DMs, but I couldn’t add the post at the time because my content calendar was full and I was adjusting to life with a newborn.
I debated posting in January during peak citrus season, but cookies in January didn’t feel right. So here we are, a year later, and these cookies are worth the wait: crisp edges, soft centers and an unmistakable fresh lemon flavor rolled in powdered sugar.
I’m thrilled to partner with Barnes & Noble for this post. As an avid reader, bookstores feel like home to me — the smell, the quiet, the rows of books. Barnes & Noble is one of those stops where I always wander too long, not only because of the books but also because of the journals, stationery and unique gift items. The toy section is a favorite for finding classic, thoughtful gifts for kids, and it’s become a regular stop for holiday shopping.
This post fits a fun theme: every cookie has a story, and bookstores are full of stories. Barnes & Noble is running the My Cookie Story contest this season. Participants can share a favorite cookie recipe and the story behind it. The contest prize includes $5,000 and the chance to have a version of the winning cookie sold at Barnes & Noble for the 2019 holiday season. The idea of a cookie carrying a memory and a chance to be shared more widely is exactly why I love baking and sharing these recipes.
A little baking history
When I baked with Mother Lovett, we always made special things for cookie boxes. She was known for orange cookies and for an incredible lemon meringue pie. Though she didn’t do many lemon cookies, her love for citrus inspired me. Later I adapted one of her chocolate crinkle recipes for chocolate sprinkle cookies that appear in my cookbook. Those chocolate crinkles have a place in my holiday cookie boxes every year, and now these lemon crinkle cookies will join them.
These lemon crinkles started from my chewy lemon cookie base. Rather than trying to adapt a chocolate crinkle directly, I used a lemon dough I trust and shaped it into crinkle-style, rolling each ball in powdered sugar before baking. The combination of lemon zest, lemon extract and fresh lemon juice — plus a touch of vanilla — gives the cookies their bright, layered lemon flavor. Paired with powdered sugar on the outside, the result is a delightful, refreshing cookie that routinely becomes one of the most requested treats in my holiday boxes.
Lemon Crinkle Cookies
These lemon crinkle cookies are bright, tender and just sweet enough. They’re perfect for holiday cookie tins, spring gatherings, or anytime you want a lemony treat that feels both classic and unexpected.
Yield: 18 cookies
Prep time: 15 mins (plus 2–4 hours chilling). Cook time: 10–12 mins. Total time: about 4 hours 27 mins including chilling.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tablespoons freshly squeezed lemon juice
- 3 teaspoons freshly grated lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- Powdered sugar, for coating
Instructions
- Whisk together the flour, baking soda and salt in a bowl and set aside.
- In a large bowl, whisk the melted, cooled butter with the granulated sugar until smooth. Add the egg and egg yolk and mix until combined. Whisk in the vanilla extract, lemon extract, lemon juice and lemon zest.
- Stir the dry ingredients into the wet ingredients until a dough forms. If needed, use your hands to bring the dough together. Refrigerate the dough for 2 to 4 hours to firm it up and deepen the flavor.
- Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper. Put powdered sugar in a shallow bowl for rolling.
- Roll the chilled dough into 1-inch balls and coat each completely in powdered sugar. Place the balls on the prepared baking sheets about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are set and the centers no longer jiggle. Allow the cookies to cool on the baking sheet briefly, then transfer to a wire rack to cool completely before serving.
Tips: For the best lemon flavor, use a combination of zest, fresh juice and lemon extract. The dough benefits from chilling so the cookies spread less and develop chewier centers. These cookies keep well stored in an airtight container for several days.
If you make these, I’d love to hear how they turn out. They’re one of my favorite lemon recipes: bright, nostalgic and always welcome on a cookie tray.
Lemon crinkle loves.