These easy Lemon Crinkle Cookies are bright with fresh lemon zest and a whisper of cardamom for warmth. They’re a favorite at Christmas but also perfect for spring and Easter. Ready in under 25 minutes with no chilling required.
Crinkle cookies are one of my go-to treats for the holidays, and these Lemon Crinkles are a longtime favorite. While chocolate crinkle cookies are very popular, this lemon version offers a fresh, citrus-forward alternative with the subtle exotic note of cardamom.
The texture matches classic crinkles—slightly crisp edges with a soft, chewy center—while the flavor stands out. Fresh lemon zest gives a bright, natural citrus aroma without added acidity, and the cardamom adds an intriguing warm note. These are perfect for lemon lovers looking for something a little different but still comforting.
Tips for Best Results
Coat thoroughly in confectioner’s sugar – For the classic snow-capped, cracked appearance, roll the dough balls generously in powdered sugar. It will seem like a lot, but most will absorb into the cookie during baking.
Use fresh lemon zest – Zest delivers a brighter, fresher lemon flavor than extract and keeps the cookie from becoming overly tart.
Choose good butter – Butter varies widely in flavor. A richer butter improves the cookie’s taste. Brands like Kerrygold, Plugra, or Vermont Creamery work well.
Step by Step Overview:
Combine spiced dry ingredients with the wet ingredients to form a dough, portion into balls, roll in confectioner’s sugar, and bake. No chilling required. You can mix with a hand mixer or a stand mixer fitted with a paddle; a hand mixer works just fine.
Assemble the Dry Ingredients
Whisk together all-purpose flour, baking powder, ground cardamom, and salt, then add the zest of fresh lemons. Zest provides the bright citrus aroma without adding liquid or extra acidity.
Ingredient Swaps
Lemon zest: Try orange, lime, grapefruit, or Meyer lemon zest for a different citrus profile.
Cardamom: Substitute ground cinnamon or 1/4 tsp ground cloves for a different warm spice note.
Start the Wet Ingredients
Cream softened unsalted butter with granulated sugar on medium speed until light and fluffy. Then mix in two eggs and vanilla until incorporated.
Combine Dry and Wet to Make a Dough
Add the dry mixture to the wet ingredients and mix gently on low until just combined. Stop mixing when the flour is incorporated and the dough is cohesive to avoid developing too much gluten.
Shape and Roll the Balls
Portion the dough with a medium cookie scoop (about 1.5 tablespoons) and roll each portion into a smooth ball. Place confectioner’s sugar in a bowl and roll each ball thoroughly to coat. It should look heavily dusted—most of that sugar will melt into the cookie while baking.
Bake!
Preheat the oven to 350°F and arrange balls about 2 inches apart on parchment-lined or silicone-lined half-sheet pans. Bake for 13 minutes, until the tops crack and cookies flatten slightly. They should not brown—you want them to look just set with glossy cracks. Remove from the oven when they still appear a bit underdone; residual heat will finish them as they cool.
Cool completely on a wire rack before storing to preserve the texture.
How to Serve
These cookies are lovely warm but remain soft for a couple of days when stored in an airtight container at room temperature. They make a bright addition to cookie platters or pairs well with other simple sweets.
If you prefer chocolate, chocolate crinkle cookies offer a similar texture in a richer flavor. These lemon crinkles are also a nice companion to shortbread, sugar cookies, biscotti, or any small confections you enjoy sharing.
Recipe Tips and FAQ:
Store in an airtight container at room temperature for up to three days. For longer storage, freeze (see below).
Yes. Freeze fully baked cookies in an airtight container for up to three months. You can also freeze raw dough balls; roll in confectioner’s sugar and add a few extra minutes to baking time if baking from frozen. Thaw baked cookies at room temperature for about two hours.
Yes—orange, lime, grapefruit, or Meyer lemon zest all work well and will change the flavor profile in pleasant ways.
Cardamom adds a unique warm brightness, but you can swap in cinnamon or a small amount of ground cloves if you prefer.
Yes. Double or triple the batch as needed, and use multiple baking sheets so cookies aren’t crowded while baking.
If you try this recipe, leave a rating or comment to share how it turned out.
Lemon Crinkle Cookies
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Ingredients
- 10 ounces all-purpose flour, by weight (about 2 cups)
- 1 tsp ground cardamom
- 1.5 tsp baking powder
- 1/2 tsp sea salt
- Zest of 2 lemons
- 8 tbsp unsalted butter at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup confectioner’s sugar
Instructions
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Preheat the oven to 350°F. Line two half-sheet pans with parchment paper or silicone mats.
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Whisk together flour, cardamom, baking powder, salt, and lemon zest in a large bowl; set aside.
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Using a hand mixer, cream the butter and granulated sugar on medium speed for about 2 minutes until fluffy.
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Mix in the eggs and vanilla until incorporated, about 30 seconds.
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Add the dry ingredients to the wet and mix on low until the flour is just incorporated.
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Use a 1.5-tablespoon scoop to portion the dough, then roll each portion into a ball with your palms.
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Roll each ball generously in confectioner’s sugar and place about 2 inches apart on the prepared pans (about 12 per half-sheet).
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Bake for 13 minutes, until the tops crinkle and the cookies flatten slightly. They should not brown. Cool on a wire rack before serving.
Notes
Freezing: Freeze baked cookies in an airtight container for up to 3 months, or freeze raw dough balls. Roll in confectioner’s sugar before baking and add a few extra minutes if baking from frozen. Thaw baked cookies at room temperature for about 2 hours.
Lemon substitutes: Try orange, lime, or grapefruit zest.
Cardamom: You can substitute ground cinnamon if preferred.
Nutrition
Nutrition is estimated using a food database and is intended as a guideline.
Post updated in March 2021. Originally published November 2017.