5 from 18 votes
Easy Lemon Crinkle Cookie Recipe (low-sugar)
These Lemon Crinkle Cookies feature a tender crumb with a bright lemon flavor, achieved by combining lemon juice, zest, and vanilla extract in the dough. The low-sugar recipe can be adjusted for desired chewiness by varying sugar and egg amounts. The dough is rolled in powdered sugar before baking, creating a characteristic crackled surface. The result is cookies with a soft interior and a lightly crisp exterior, suitable for storage and freezer-friendly for make-ahead enjoyment.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
24
-30 servings
Calories:
100 kcal
Course:
Dessert, Baked Goods
Cuisine:
American
Ingredients
- ½ cup butter room temperature, salted
- ½-1 cup granulated sugar I used all-natural cane sugar, increase for more chewy cookies
- 2 large egg room temperature (taken from fridge 20-30 minutes before baking
- 2 ½-3 tablespoons lemon juice about one large lemon
- 1 tablespoon lemon about 1 large lemon, zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Increase by 2 tablespoons for high altitude, unbleached
- 1 teaspoon baking soda decrease to ¾ teaspoons for high altitude
- ¼ teaspoon kosher salt ½ teaspoon if using unsalted butter
- ¼-½ cup powdered sugar for rolling cookie dough
Instructions
- Preheat the oven to 350°F (175° C). In a large mixing bowl, with an electric hand mixer or in the bowl of a stand mixer, on medium-high speed cream the butter (½ cup) and sugar (½ cup) together until light and creamy.
- Keep the mixer on medium speed and add the eggs (2 eggs). Mix the batter for 1-2 minutes, or until the eggs are fully incorporated.
- Add in the lemon juice (2 1/2 -3 tablespoons), lemon zest (from one lemon), and vanilla (1 teaspoon) until light and creamy. The batter may look curdled after this step, don't worry it will all come together.
- In a medium bowl, whisk the flour (2 cups), baking soda (1 tsp), and salt (¼ tsp). Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- Using a small or medium cookie scoop or a large spoon, form balls about 1 ½ inches in diameter.
- Roll each ball of dough in the powdered sugar until thoroughly coated place 2 inches apart on a parchment-lined baking sheet, for 8-12 minutes. for dryer, more cakey cookies, bake a little longer, for softer, less cakey bake on the lower side.
- Allow the cookies to cool 2 minutes then, transferring them to a wire cooling rack.
Cup of Yum
Notes
- Store cookies in an airtight container at room temperature for 3-4 days, refrigerated up to 7 days, or frozen for up to 3 months.
- For chewier cookies, reduce eggs to 1, increase sugar to ¾ cup, and chill dough for 1 hour before baking.
- Use all-purpose flour variants or gluten-free flours as a substitute; adjust baking time accordingly to avoid overbaking.
- Vegan options include replacing butter with coconut or vegan butter and eggs with flax or other egg substitutes.
- Additions like lemon extract, extra zest, or white chocolate chips can enhance flavor and texture.
- For a more vibrant yellow color, a few drops of yellow food coloring can be added, though this is optional.
- Adjust baking soda and flour quantities for high-altitude baking as noted in the recipe.
Nutrition Information
Serving
1serving
Calories
100kcal
(5%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.2g
(10%)
Cholesterol
26mg
(9%)
Sodium
106mg
(4%)
Potassium
20mg
(0%)
Fiber
0.3g
(1%)
Sugar
5g
(10%)
Vitamin A
141IU
(3%)
Vitamin C
1mg
(1%)
Calcium
6mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24 -30 servings
Amount Per Serving
Calories 100
% Daily Value*
| Serving | 1serving | |
| Calories | 100kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 106mg | 4% |
| Potassium | 20mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 5g | 10% |
| Vitamin A | 141IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.