Lemon Burst Crinkle Cookies

Here’s something you should know about me: I am lemon obsessed. Truly! I drink a cup of ginger tea with turmeric and lemon every morning, followed up with a HUGE glass of water that I squeeze the rest of that tea lemon into. So it’s probably no surprise that as I’ve been in the mood to experiment in the kitchen, I baked these lemon burst crinkle cookies. Simple, sweet, and absolutely bursting with flavor.

I always know when I have a winner when my husband tries a new cookie recipe and gives me a thumbs up. Ha. These lemon burst crinkle cookies are thumbs up-from-the-husband approved. 🙂

You make the dough and then chill it for an hour (up to overnight), so these are fun to make ahead if you already know you’ll be in the mood for cookies tomorrow.

I also love the process of dividing up the dough, rolling into balls, and then rolling in a small bowl of powdered sugar. It’s like a fun little Play-Doh project before baking a batch of cookies. So this could be a fun one to do with kiddos too.

These are soft on the inside with a little crinkle crunch on the outside. If you like lemon even half as much as me, give these a try! Happy baking, Emma

4.29 from 14 votes

Lemon Burst Crinkle Cookies

Servings 12 cookies


  • 1 cup granulated sugar
  • 1/4 cup vegetable or canola oil
  • 1 egg + 1 egg yolk
  • 1 lemon zest and 2 tablespoons of juice
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup powdered sugar


  1. In a large bowl, stir together the granulated sugar, oil, and eggs. Use a box grater to zest as much of the lemon peel as you can, and then reserve 2 tablespoons of lemon juice (or as much as you can). Stir the zest and juice into the bowl.

  2. Then, stir in the flour, baking powder, and salt until a dough ball forms. Cover and chill for at least one hour or overnight.

  3. Divide into 12 balls and roll in powdered sugar. Place on a prepared baking sheet and bake at 350°F for 12-14 minutes until the edges just begin to brown. Remove to a cooling rack and allow to cool.

Recipe Notes

You can use olive oil or other oils you may have on hand. Just keep in mind if you use an oil with a heavy taste or color, it may slightly change the final color and taste of your cookies. These cookies will naturally turn out yellow mostly from the egg yolks and lemon zest, but if you want to bump up the yellow color more you can add a little food dye to the wet ingredients (before stirring in the flour, baking powder, and salt).

Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.
  • Love the look of these cookies! Just some small feedback: I totally see the need for ad’s, but it makes it so hard to both read and screenshot the recipe for later. I counted a total of 8 ad’s on this post alone..

    • Thanks for the feedback! We really do always appreciate hearing about the experience of our site from readers—it helps us evaluate things.

      One tip! If click the “print” button (also has a printer icon by it) on the recipe card you can print or screen shot that screen and it does not have ads. This is usually what I do on other food blogs because it also condenses the text so your more likely to get it all in one screen shot / page.

      • Thank you, I had not tried that before! Worked a treat! Will definitely do that in future. Happy Easter😊

        • Can you make these into bars? If so, how long and what temp to bake?

  • These look so good! Do you think I could use olive oil? (It’s all we have at home right now) Thanks!

  • Hi Emma,

    It looks delcious. Just a quick question: 11 cups is around 1kg 300g of flour. Is this right? Thanks.


      • I had to use A LOT more flour, more like 2.5 cups before it would come together like a dough. I can’t figure out what I did wrong?

        • I had same issue. I loved them after I added more. I don’t think we did anything wrong, I think recipe isn’t correct. Would be great to have correct amount. I winged it by feel but would love to duplicate in future. I also added lemon extract because it was too mild for me. With flour & extract tweak these were amazing!!

  • I’m excited to make these today! They look so good! This may be a silly question, but when you say “1 egg + egg yolk” do you mean 1 whole egg or 1 egg and 1 additional egg yolk (whites removed)? I’ve never seen it written like that in a recipe before.

      • 5 stars
        Beautiful recipe. I’m making them for a 2nd time but I forgot to add the salt. Will it matter? Can I add it at the end?

    • 5 stars
      Emma these are to die for! My partner loves lemon so I made these for him, huge hit. The perfect soft yet chewy cookie. I used coconut oil and it gave them a light coconut flavour that went well with the lemon!

  • Hi, I love lemon, so this is perfect! But I currently don’t have any all purpose flour, so what substitute can I use? Thanks so much!

  • I did it today but it does not look at all like the one in the picture. They look like some fluffy cookies. Even the dough was different and I left it 2 hours in the fridge. Quite disappointed 🙁

  • Hi! So I didin’t quite understand if I let the dought chill for only one hour or the whole night..

  • Where it says ” reserve 2 tablespoons of lemon juice (or as much as you can)” I foolishly interpreted it as ‘if you have more, use that’s and tipped the juice of the whole lemon in. This results in a (very tasty) batter, so I added 1/2 cup of extra flour (still not at dough ball level, but better and I don’t want the cookies to be too dry, your cookie pictures look so deliciously moist inside). The whole thing is now in the fridge until tomorrow. Fingers crossed!

  • I’m making these right now and I followed the recipe to a T – and yet my batter is very wet and not like your solid dough at all! Wondering what went wrong – I’ll let you know how they came out!

    • This happened to me to! How did the cookie turn out with the 1/2 cup extra ?

  • What is all-purpose flour? I am in Australia and we do not have all-purpose flour. We have plain flour and self-raising flour. Is all-purpose flour the same as self-raising flour?

    • Just doing these now. All purpose is plain flour. My batter is very wet too… added some cornflour, fingers crossed.

    • All purpose flour in America is the same as plain flour. If the recipe calls for cake flour that would be the same as cream flour.
      Hope that helps!

  • Love this recipe! The cookies turned out great but just wondering if anyone has tried to make these with a plant-based substitute for the eggs?

    • 5 stars
      I made these with Bobs Red Mill egg replacer and they turned out fantastic! I’m making my second batch this weekend.

  • Love this recipe…worst baker in the world and they came out fab!!! Thank you!

  • These look delicious! Do you think butter could be used instead of oil? I’d like to be able to make extra and freeze the dough for others to bake.

  • 4 stars
    These were delicious! I like how they had the flavor of a lemon bar while retaining the texture of a chewy cookie!

  • These were a total bust for me!!! Not sure what happened or if the recipe is incorrect but mine never formed a ball and came out like pancakes, but tasted ok. Would love to know if this happened to anyone else who tried.

    • This happened to me! I kept adding more flour and now they’re very dense little things

    • This happened to me when I substituted extra lemon juice for lemon zest (which I didn’t have on me). The second time I did it exactly as the recipe says and they came out perfectly! As others said, a little extra flour will help it be less wet.

  • 5 stars
    I really love this post.
    Although i dont like eggs so how can i make this recipe work without the eggs?

  • 5 stars
    I too had to add almost an extra half cup of flour to get a dough. Plus, I didn’t have a useable lemon, so I used mandarin oranges. The dough tastes delicious, so I assume the cookies will also. (

  • The recipe would be better in ounces or grams- it,s obvious from all of the comments that ‘cups’ are too vague

  • 4 stars
    I chilled it for just 1 hour and they came out super flat not like in the picture but they were still good. Will chill overnight next time.

  • 5 stars
    The kids and I made these with Meyer lemons as a social distancing baking distraction and they turned out great! Thank you for the wonderful recipe!!

  • 5 stars
    This is an awesome recipe, They are a real hit in our lockdown bubble. Can’t thank you enough!

  • Hi! I just tried this recipe but the batter turned out to be sticky. I added a bit more flour but I feel like it’s still sticky. Is that normal?

  • I followed the instructions and mine came out perfectly. I would just note that this makes 12 very large cookies (almost cafe cookie jar sized). You could easily make many more smaller cookies. I did half and half.

  • The recipe calls for “1 lemon zest and 2 tablespoons of juice.” So is this the zest and juice of 1 lemon plus 2 additional tablespoons of lemon juice or just 2 tablespoons of lemon juice?

    The receipt then goes on to say “Use a box grater to zest as much of the lemon peel as you can, and then reserve 2 tablespoons of lemon juice (or as much as you can). Stir the zest and juice into the bowl.” So am i using the juice of 1 lemon but setting aside 2 tablespoons? Where do we use the 2 tablespoons of juice?

    This is not clear and perhaps why there are reports by many of wet dough…

  • My batter is sticky but I put the right amount of ingredients in. Any idea as to why?

  • 5 stars
    These cookies are so beautiful and yummy. Mine are perfect . Followed recipe exactly. Thank you

  • So I never saw your response re very sticky dough. I have mine chilling now but it was extremely sticky and I’m wondering it it’s too late to do something about it.
    Thank you for please answering this.

      • 4 stars
        Thank you for responding. The dough was still sticky this morning albeit less so. I went ahead and baked them. They turned out perfect! I did get more then 12 cookies though–which was fine. I took off one star just for ease of working with the dough but the cookies are delicious.

  • I made these and they were delicious! I just added extra flour…

  • 1 star
    Followed the recipe to a “T” and my dough came out wet and sticky, nothing what the picture looks like. Clearly, they followed a different recipe, as there are multiple comments with people having the same problem of wet dough with zero commentary from posters. I put in almost an extra cup of flour to offset the wetness, even after having the dough sit over night. The recipe is also too vague when explaining how much lemon juice you need. 2 tablespoons or “as much as you can get” aren’t the same thing, lots of variables including size of lemon. Disappointed to say the least.

  • I see there are a number of comments about batter being too wet. Pretty sure flour amount is in correct and should be 2 1/2 cups. Will you please confirm your original recipe amount.?

    These are amazing after I tweaked with more flour and a bit of lemon extract to kick up flavor. Thank you for posting!

  • 5 stars
    I have made these multiple times and my 5 year old son goes crazy over them. Last time I made them we had guests over and he kept telling everyone, “My mom made these!” I figured Emma should get the credit for creating a great recipe😉

  • 2 stars
    The dough was extremely sticky and difficult to work with even after refrigerating overnight. These were just okay. Another recipe I tried from another website was better. I won’t make these again. There are better recipes out there for these cookies.

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