Lemon Wrinkle Cookies Recipe

These delightful Lemon Wrinkle Cookies are soft, chewy, and bursting with fresh lemon flavor. Perfect for a refreshing treat, their crinkled tops make them as fun to look at as they are to eat!


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 teaspoon vanilla extract
  • Yellow food coloring (optional)
  • 1/2 cup powdered sugar (for rolling)


  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
  4. Add Wet Ingredients: Beat in the egg, lemon juice, lemon zest, and vanilla extract until well combined. If using, add a few drops of yellow food coloring to achieve the desired shade.
  5. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
  6. Roll in Powdered Sugar: Place the powdered sugar in a small bowl. Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the powdered sugar until fully coated.
  7. Bake: Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops are crackled.
  8. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  9. Serve and Enjoy: Enjoy your Lemon Wrinkle Cookies with a cup of tea or as a zesty dessert!

These cookies are best enjoyed fresh but can be stored in an airtight container for up to a week.

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