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4.8 from 5 votes

Lemon Crinkle Cookies

Lemon Crinkle Cookies...aka the ultimate cookie to bake this Spring/Summer! Every bite is soft and chewy, while being perfectly sweet, and easy to make. The best part? This recipe is naturally dairy-free!
Prep Time25 mins
Cook Time12 mins
Total Time37 mins
Course: Desserts
Cuisine: American
Servings: 44
Calories: 89kcal
Author: Traci



  • 3 cups all purpose flour
  • 1 ¼ cups granulated sugar
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • 1 ½ teaspoons lemon zest
  • 3 large eggs
  • cup vegetable oil
  • 5 Tablespoons lemon juice strained
  • ½ teaspoon vanilla extract


  • ½ cup granulated sugar
  • ½ cup powdered sugar sifted


  • Heat oven to 350 degrees F.
  • Line 3 sheet pans with parchment paper. Set aside.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and lemon zest. Set aside.
  • In a medium bowl, whisk together eggs, oil, lemon juice, and vanilla.
  • Pour over dry ingredients.
  • Mix together, but do not knead.
  • Use a small cookie scoop to portion dough.
  • Roll into balls.
  • Roll each ball in granulated sugar to coat.
  • Then roll each ball in powdered sugar to coat.
  • Place cookies 2 inches apart on prepared cookie sheets.
  • Bake for 12 minutes, or until done.


  • Be careful to not over-mix these cookies!
  • Even when fully baked, these cookies should be pale. You do not need to brown them!
  • Don't skip coating them in granulated sugar and powdered sugar.
  • For the best results, sift the powdered sugar before you roll the cookies!


Serving: 1cookie | Calories: 89kcal | Carbohydrates: 16g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 38mg | Potassium: 16mg | Fiber: 1g | Sugar: 9g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg