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Soft, buttery and zingy lemon crinkle cookies with an icing sugar coating, that are melt in your mouth perfect. 

Say hello to your new favourite cookie obsession, the lemon crinkle cookie. The perfect spring cookie bake that you’ll want to make over and over again. 

Lemon bakes

When it comes to baking with lemon, I am already obsessed. I can’t help but be interested when someone says “I’m baking lemon…” no matter what that bake is. After endless lemon based bakes on this blog such as my Lemon Meringue Blondies, my Lemon Drizzle Traybake, and my Lemon and Raspberry Cake, I wanted to do another lemon based cookie. 

When it comes to lemon cookies, I adore my Glazed Lemon Cookies, but I wanted to bake another gloriously delicious lemon based cookie. I just have an addiction to the zesty and zingy flavour at the moment and I can’t get enough.

Cookies

When it comes to cookies, you can say that I am pretty much obsessed. I adore them, they are probably my favourite thing to make at the moment and have been for a while, and a lot of you adore my cookie recipes as well. My chocolate chip nyc cookies are pretty much one of the top three bakes on this blog now, and I am not stopping with my cookie obsession any time soon. 

I think trying different types of cookies is always fun in baking as well though with my homemade Jammie dodgers, to my homemade bourbon biscuits… I have room for all cookies in my life. These cookies are a little different to them all, and I adore that. 

Crinkle Cookies

So, crinkle cookies… these are quite a unique type of cookie, that I recently have been baking over and over and I can’t stop. The classic is a chocolate flavour, which I will develop and write soon, but honestly? I wanted to try a different version to the classic to start

  • Lemon – So as I wanted these to be super lemon like, I used the zest of 3 lemons. However, 2tsps lemon extract will work well
  • Sugar – I use caster sugar as I wanted the lighter colour for the cookie
  • Oil – I tend to use sunflower oil, but vegetable oil works well 
  • Eggs – medium eggs as always, guys!
  • Flour – plain flour is important here because you want to control the raising agent better
  • Baking powder – and as mentioned above, only 1 tsp for the quantity of flour is all you need
  • Salt – I adore a pinch of salt in these, it balances the flavour perfectly 

Baking

Making the dough for these cookies is quite easy, and I just use my stand mixer to whack it together. The dough needs chilling once made, before you scoop it, and I promise you it’s worth the wait. 

The part of these cookies that I adore is that they have the sweetness of the icing sugar around the outside, and it also creates a beautiful pattern that I adore. It may sound a little weird to have icing sugar on raw cookie dough if you haven’t experienced these cookies before, but trust the process.

I tend to scoop my crinkle cookies with my cookie scoop of spoons, and roll into the icing sugar immediately – and then add to my lined trays. Make sure your oven is fully pre-heated at this point as you’ll want them to go straight into the oven after coating in the sugar. 

Bake them on the lined trays, and leave to cool and you have the best lemon crinkle cookies ever. 

Tips & Tricks 

  • If you want these to be slightly more yellow in colour, you can add some food colouring to the cookie dough but I personally don’t bother. 
  • You can swap the lemon zest to 2tsps of lemon extract, but avoid using lemon juice as it’s too much ‘wet’ for the dough and won’t bring the flavour you want. 
  • These will last for 4-5+ days at room temperature, and they will also freeze for 3+ months 
  • I use this cookie scoop
  • I use these large baking trays

 

Lemon Crinkle Cookies!

Soft, buttery and zingy lemon crinkle cookies with an icing sugar coating, that are melt in your mouth perfect. 
Print Pin Rate
Category: Cookies
Type: Cookies
Keyword: Lemon
Prep Time: 1 hour
Cook Time: 10 minutes
Cooling time: 30 minutes
Total Time: 1 hour 40 minutes
Servings: 15 cookies
Author: Jane's Patisserie

Ingredients

  • Zest of 3 lemons
  • 225 g caster sugar
  • 75 ml sunflower oil
  • 3 medium eggs
  • 400 g plain flour
  • 1 tsp baking powder
  • pinch of salt
  • 50 g icing sugar

Instructions

  • Add the flour, baking powder, caster sugar and salt to a bowl and mix 
  • Add the lemon zest, eggs, oil and mix 
  • Add to a bowl and chill for an hour
  • Preheat the oven to 190ºc/170ºfan and line two large baking trays 
  • Grab tablespoon scoops of the cookie dough and roll into a ball
  • Roll these into icing sugar and place onto the trays
  • Bake in the oven for 10 minutes 
  • Leave to cool and enjoy 

Notes

  • If you want these to be slightly more yellow in colour, you can add some food colouring to the cookie dough but I personally don't bother. 
  • You can swap the lemon zest to 2tsps of lemon extract, but avoid using lemon juice as it's too much 'wet' for the dough and won't bring the flavour you want. 
  • These will last for 4-5+ days at room temperature, and they will also freeze for 3+ months 
  • I use this cookie scoop
  • I use these large baking trays

 

ENJOY!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

23 Comments

  1. Heather Winslade on May 5, 2024 at 10:28 am

    Just made these. So easy, and so delicious. This will be one of my go to recipes. Thank you.

  2. Sophie on May 1, 2024 at 6:33 am

    Can you leave the mixture in the fridge overnight to bake the next day

  3. Abbie on April 29, 2024 at 7:27 pm

    Could I leave the mixture in the fridge to bake a couple each day over a couple of days? 🙂

    • Jane's Patisserie on May 4, 2024 at 12:54 pm

      For sure! However the raw dough will only last 48 hours raw before it would need freezing x



  4. Mandy on April 29, 2024 at 6:13 pm

    I w just baked them . I baked them for 1o mins and they were still a little raw so put them on for another 4 mins . That are like a. Cake /biscuit texture . Is that g
    How they are meant to be ?

    • Jane's Patisserie on May 4, 2024 at 12:55 pm

      Yes, this sounds perfect! Your oven temp might be slightly off to need the extra time but they are a biscuit texture as well as being slightly soft. x



  5. Emma on April 29, 2024 at 10:29 am

    Could I prep these in advance then bake from frozen? If so, how long should I bake them for? Thanks!

  6. Jane on April 16, 2024 at 9:18 pm

    Made these today turned out well but feel they don’t look as soft in middle as yours do

  7. Emma on April 15, 2024 at 9:10 pm

    I’m so excited to make these! Do you keep them on the baking tray in balls or do you flatten them before baking? Thanks!

    • Jane's Patisserie on April 16, 2024 at 3:36 pm

      Ahh yay! You just keep them as they are, don’t flatten! x



  8. amy on April 10, 2024 at 10:39 am

    5 stars
    Hi, do you chill the dough in the fridge for the hour or the freezer? x

    • Jane's Patisserie on April 11, 2024 at 12:07 pm

      I do this in the fridge, but the freeze also works!x



  9. Carol on April 9, 2024 at 7:47 pm

    OMG made these today,absolutely delicious. Thankyou so much for all your wonderful recipes x

  10. Zoe on April 8, 2024 at 10:29 pm

    I only have large eggs,how many large eggs would you recommend please?

  11. Mo on April 8, 2024 at 12:01 pm

    Hi jane, could u swap the lemons for oranges.

    • Jane's Patisserie on April 8, 2024 at 6:58 pm

      Yes!



    • Abbs on May 4, 2024 at 12:00 pm

      These look delicious!! Could I freeze rhe raw dough then bake ? And if so could you bake from frozen or would you defrost then bake ?



  12. Rebecca on April 7, 2024 at 8:26 pm

    I’ve made them today – and for some reason the mixture is too wet, yet i followed the instructions and ingredients to the tee 😞 all 3 of my eggs were double yolks – would this make a difference and what would you add to the mixture to thicken it if so? x

    • Jane's Patisserie on April 8, 2024 at 6:58 pm

      Hey! Are yes, the double yolks will definitely have changed it! To thicken you’d have to add more flour until its scoop able and doesn’t melt in your hand x



  13. Lisa on April 7, 2024 at 11:42 am

    I would love to make these at work but am time limited could you put them in the freezer for less time or wouldn’t it work ? Thank you 😊

    • Jane's Patisserie on April 7, 2024 at 4:52 pm

      It may cause them to spread and not work, the chilling time is important for the bake! x



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