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Easy Lemon Crinkle Cookie Recipe (low-sugar)

Unlike other lemon cookie recipes, this Lemon Crinkle Cookie recipe is made without cake mix, using simple pantry ingredients. With fresh lemon flavor from real lemon juice and zest for the perfect low-sugar, light, and tangy cookie. 

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 24 -30 servings
Calories: 100 kcal
Course: Dessert , Baked Goods
Cuisine: American

Ingredients

  • ½ cup salted butter room temperature
  • ½-1 cup granulated sugar I used all-natural cane sugar, increase for more chewy cookies
  • 2 large eggs room temperature (taken from fridge 20-30 minutes before baking)
  • 2 ½-3 tablespoons lemon juice about one large lemon
  • 1 tablespoon lemon zest about 1 large lemon
  • 1 teaspoon vanilla extract
  • 2 cups unbleached all-purpose flour Increase by 2 tablespoons for high altitude
  • 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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Using a small or medium cookie scoop or a large spoon, form balls about 1 ½ inches in diameter.
  6. 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.
  7. Allow the cookies to cool 2 minutes then, transferring them to a wire cooling rack.

Notes

  • Storage | Store cookies on the counter in an airtight container 3-4 days. In fridge for up to 7 days and freeze up to 3 months. 
  • Chewy Lemon Crinkle CookiesIf you prefer a chewy and gooey lemon crinkle, try these adjustments:Reduce to 1 eggIncrease sugar to ¾ cupChill the cookie dough for 1 hour before rolling and baking.You can also try using melted and cooled butter.Bake at 350° F (175° C) regardless of altitude.
  • High Altitude Lemon Crinkle Cookies
  • Gluten-Free Lemon Crinkle Cookies
  • Replace all-purpose flour with ½ cup for cup Gluten-Free all-purpose flour, I like King Arthur and ½ Almond Flour or Oat flour. When baking, watch your time, do not overbake gluten-free lemon crinkle cookies.
  • Vegan Lemon Crinkle Cookies
  • Replace butter with coconut oil or vegan butter and replace eggs with flax eggs or your favorite vegan egg replacement.
  • Variations
  • Increase unbleached all-purpose flour by 2 tablespoons
  • Decrease the baking soda to ¾ teaspoons
  • Bake in 375°F (190° C) for 8-10 minutes.
  • Add 1 teaspoon of lemon extract or a few drops of lemon oil to the dough for an extra burst of lemon flavor. Additionally, you can add 2 tablespoons of lemon zest for a natural flavor boost.
  • Experiment with different citrus fruits such as limes or oranges.
  • Vegan Lemon Crinkle Cookies: Replace butter with coconut oil or vegan butter and replace eggs with your favorite vegan egg replacement.
  • White Chocolate Chips | Add ½-⅔ cup of good quality white chocolate chips. 
  • Food Coloring? If you want your lemon crinkle cookie recipe to be yellow, add a couple of drops of yellow food coloring into the cookie dough, but they don't need it, and that way, you aren't adding unwanted chemicals to the cookies.

Nutrition Information

Serving 1serving Calories 100kcal (5%) Carbohydrates 14g (5%) Protein 2g (4%) Fat 4g (6%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.3g Monounsaturated Fat 1g Trans Fat 0.2g Cholesterol 26mg (9%) Sodium 106mg (4%) Potassium 20mg (1%) 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.