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Lemon Crinkle Cookies

  • Prep Time: 60 minutes
  • Cook Time: 12 minutes
  • Servings: 24 cookies
  • Course: Dessert

These delicious chewy Lemon Crinkle Cookies are the perfect snack at any time of the day.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Bake these delicious cookies on Reynolds Kitchens® Cookie Sheets with Parchement Lining, their non-stick coating allows treats to slide right off without any cooking spray. 


  •  2 1/2 cups of flour
  • 2 teaspoons of baking powder
  • pinch of salt
  • zest and juice of 2 lemons (about a ¼ c up juice)
  • 1 cup of sugar
  • 6 tablespoons of soft unsalted butter
  • 3 eggs
  • 1 tsp of vanilla
  • 3/4 cup of sifted powdered sugar
  • Reynolds Kitchens® Cookie Sheets with Parchment Lining


Step 1

PREHEAT the oven to 350°.

Step 2

MIX together the flour, baking powder and salt in a large bowl, set aside

Step 3

RUB the zest into sugar with your finger tips in a separate bowl.

Step 4

CREAM together the butter and lemon-sugar in a standing mixer with the paddle attachment until it becomes light and fluffy, about 6 to 8 minutes.

Step 5

ADD 1 egg at a time until it’s mixed in.

Step 6

ADD in lemon juice and vanilla until mixed in.

Step 7

CHILL the dough in a refrigerator for 30 to 45 minutes.

Step 8

ROLL the dough into little balls, about 2 tablespoons worth, then roll them in the powdered sugar and arrange on 2 Reynolds Kitchens® Cookie Sheets with Parchment Lining to 4 rows of 3, or 12 to a pan, and bake for 10 to 12 minutes on 350°.

Step 9

COOL before serving.

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