This lemon crinkle cookie recipe is quite easy. Homemade citrus dessert that looks pretty covered in powdered sugar and tastes delicious.
This lemon crinkle cookie recipe has a pop of tartness but sweet as ever. The outside has a fun broken look to it and you can color them whatever color you’d like for the holidays too. Just one of many quick easy dessert recipes we have here on The Typical Mom blog. (affiliate links present)
You can use bottled lemon juice if need be but if you have ever made anything like homemade lemonade you know how much better freshly squeezed citrus is. There really isn’t a comparison. Add more for a tarter flavor or keep it more mild. That is the great part about baking yourself, you can adjust away.
These are homemade but we also have a recipe for easy cake mix crinkle cookies too! Those can use any cake mix you want and can be colored red and green for Christmas time too quite easily.
Easy Lemon Crinkle Cookies
When making crinkle cookies the powdered sugar seeps into the cracks when it begins baking and makes the top look like a canyon of crevices. It is a fun way to make dessert “funny looking” and people smile.
The base is quite simple, adding lemon gives it the bold flavor. If you wanted to use something else you totally could. They could become lime, orange, or use some other flavor like coconut extract instead for a more tropical taste.
- Room temperature butter and cream cheese
- Granulated sugar
- All purpose flour
- Baking soda
- Fresh lemon juice and zest, add yellow food coloring if you want to enhance the color
If you want the dough easier to handle and roll chill the dough for about an hour in the fridge, then scoop. Powdered or confectioners sugar some call it will go on the outside and give it that cool look once it bakes in the oven.
I like to use a small cookie scoop to make them all the same size and it is a bit easier to get things done faster. Line baking sheets with parchment paper, use a silpat mat or spray the cookie sheet with some non stick spray before adding the dough too. Here’s a brief step by step.
- Preheat oven to 350 F. Spray with non stick cooking spray or line two cookie sheets with parchment paper.
- In a bowl beat together the butter, cream cheese and sugar until fluffy.
- Add lemon zest, lemon juice, and eggs one at a time.
- In another large bowl mix together all dry ingredients. slowly incorporate it with the cream cheese mixture.
- Pour powdered sugar into a bowl. Use a small cookie scoop to scoop up your cookie dough. Form into a ball and roll the dough in the powdered sugar until coated. Place on baking sheets with some space in between.
Bake for 10-13 minutes until edges are lightly browned and middle is no longer wet looking. Remove and put sheet on a cooling rack. Remove once cookies are cooled and enjoy.
You really do not need a stand mixer for this. If you do everything with yours then go ahead and use a paddle attachment to combine it all into a light and fluffy texture. For stiffer dough refrigerate 60 minutes before transferring to bowl to coat in powdered sugar.
You could sprinkle with some sugar and lemon zest on top before baking too for a stronger lemon flavor. There is a printable recipe card at the bottom fo this post with nutritional information, saturated fat content etc….
Print it out and keep it in your roladex of recipes or just come back when you want to make these babies again and again. We love seeing you for sure.
Want to see a few of my favorite things you might want to write on your Christmas list this year??!! 😉 Take a peek and see how many you might already have…twinsies!
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Lemon Crinkle Cookie Recipe
- Preheat oven to 350 degrees F. Spray or line two cookie sheets with parchment paper.
- In a bowl beat together the butter, cream cheese and sugar until fluffy. Then add lemon zest, lemon juice, and then eggs one at a time.
- In another bowl mix together all dry ingredients, then slowly incorporate it with the cream cheese mixture.
- Pour powdered sugar into a bowl. Use a small cookie scoop to scoop up your cookie dough. Form into a ball and roll around in powdered sugar until completely coated. Place on baking sheets with some space in between.
- Bake for 10-13 minutes until edges are lightly browned and middle is no longer wet looking.
- Remove and put sheet on a cooling rack. Remove once cookies are cooled.