Citrus-packed lemon cream cheese crinkle cookies combine the tangy flavors of cream cheese and fresh lemon! The crinkle texture adds a delicious layer of sweetness to these not-too-sweet treats! They're a popular cookie year-round; equally perfect for potlucks in the summer and Christmas gifting during the holidays, too!
Jump to:
- Flavorful, Chewy Lemon Cookies
- 🥘 Ingredients
- 📖 Variations
- 🔪 How To Make Lemon Cream Cheese Crinkle Cookies
- 💭 Angela's Pro Tips & Recipe Notes
- ⭐ Testimonials
- 🥡 Storing
- Freezing
- ❔ What Makes These Cookies Have A Crinkle Texture?
- ❔ Can I Use Bottled Lemon Juice Instead Of Fresh Lemons?
- ❔ Can I Make These Crinkle Cookies Gluten-Free?
- ❔ Do I Have To Use Room Temperature Ingredients?
- ❔ Why Use Room Temperature Ingredients For A Chilled Dough?
- ❔ How Do I Know When The Cookies Are Done Baking?
- ❔ Why Did My Powdered Sugar Melt On My Cookies?
- ❓ Recipe FAQs
- 🍋 More Tasty Lemon Desserts
- 📖 Recipe Card
- 💬 Comments & Reviews
Flavorful, Chewy Lemon Cookies
These surprisingly easy lemon crinkle cookies are one of my all-time favorite lemon desserts. The tang of the cream cheese and the sour bite of the lemon are balanced beautifully by the sweetness of these chewy, cake-like cookies.
The cookie dough is even rolled in an extra layer of granulated and powdered sugar before baking for good measure! They're bright and lemony, with a soft texture that is impossible to resist.
🥘 Ingredients
- Cream Cheese - 8 ounces of cream cheese or a cream cheese substitute softened at room temperature.
- Butter - ½ cup of butter or a butter substitute softened at room temperature.
- Sugar - 2 cups of white granulated sugar or a sugar substitute divided into 1½ cups and ½ cup portions.
- Lemon Zest - 3 tablespoons of lemon zest (zest from 3 large lemons - reserve 3 tablespoons of fresh lemon juice).
- Lemon Juice - 3 tablespoons of lemon juice (freshly squeezed, reserved from above).
- Cornstarch - 2 teaspoons of cornstarch or a cornstarch substitute.
- Baking Soda - ½ teaspoon of baking soda or a baking soda substitute.
- Salt - ½ teaspoon of salt.
- Egg - 1 large room temperature egg, beaten, or an egg substitute.
- Yellow Gel Food Coloring (optional) - A small amount of gel food coloring for a vibrant yellow color is optional.
- All-Purpose Flour - 2 ¼ cups of all-purpose flour or an all-purpose flour substitute (substitutes may affect your cookie's texture).
- Confectioners' Sugar - ½ cup of powdered sugar, or a confectioners' sugar substitute.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
📖 Variations
Here are some great stir-in ideas to make these versatile cookies your own!
- Almond Extract - A dash of almond extract can add a nutty depth to the lemon flavor.
- Poppy Seeds - Stir in poppy seeds for a slight crunch and visual appeal. They pair well with lemon in any recipe!
- Coconut Flakes - Add unsweetened shredded coconut or desiccated coconut to the dough for a tropical twist.
- White Chocolate Chips - White chocolate chips can complement the tangy lemon flavor with their creamy sweetness. Smaller bits are best, so chop a baker's bar if you have one.
- Lemon Curd Swirl - Gently fold in some lemon curd before baking for an extra burst of lemony goodness.
- Berry Bits: Fold in freeze-dried strawberry or raspberry pieces for a delightful lemon-raspberry combination.
- Herbs: Fresh herbs like thyme or rosemary, finely chopped, can add an aromatic and savory note to the cookies.
- Lavender: A hint of culinary lavender can create a sophisticated flavor pairing with lemon.
- Orange or Lime Zest: Swap some lemon zest for orange or lime zest for a different citrus twist.
- Vanilla Bean: Scrape a vanilla bean and mix the seeds (caviar) into the dough for a subtle, fragrant flavor.
- Crushed Nuts: For added texture and flavor, stir in finely chopped nuts like pistachios, almonds, or walnuts.
- Spices: Spices like ginger or cardamom can add warmth and complexity to the lemon flavor.
🔪 How To Make Lemon Cream Cheese Crinkle Cookies
These crinkle cookies are one of my favorite potluck desserts. One batch makes 30 delicious cookies, so there is plenty to share!
Mix The Cookie Dough
Step 1: Beat the cream cheese & butter. Cream 8 ounces (226.8 grams or one standard brick) of cream cheese and ½ cup (113.5 grams) of butter until smooth. Then, add 2 cups (400 grams) of sugar and beat until creamy and light.
Step 2: Add lemon. Add the 3 tablespoons (18 grams) of lemon zest, the reserved 3 tablespoons (44.36 milliliters) of lemon juice, 2 teaspoons (4 grams) of cornstarch, ½ teaspoon (2 grams) of baking soda, and ½ teaspoon (3 grams) of salt, and beat until thoroughly combined.
Step 3: Add optional yellow plus egg. Add the optional yellow gel food coloring and 1 large beaten egg (50 grams) and mix until light and creamy.
Step 4: Mix in the flour. Add the 2¼ cups (281.25 grams) of all-purpose flour and mix in on a low speed until all of the flour is incorporated. The cookie dough will be somewhat crumbly but very sticky.
Chill Dough, Then Prep
Step 5: Chill the cookie dough. Refrigerate to chill for at least an hour.
Step 6: Prep the baking sheets and oven. Preheat the oven to 325°F (160 °C/Gas Mark 3) and line two baking sheets with parchment paper.
Portion & Roll In Both Sugars
Step 7: Portion and roll the dough. Remove the chilled dough and use a spoon or scoop to scoop out generous tablespoon-sized amounts of the dough, rolling it in your palms to round each scoop into a ball.
Step 8: Set out the sugar. Use shallow, rimmed plates, dishes, or bowls for the ½ cup (100 grams) of white sugar (reserved from the 2 cups sugar) and ½ cup (60 grams) confectioners sugar.
Step 9: Roll the dough in sugar. Roll each dough ball in the granulated white sugar, then confectioners sugar, and place on the baking sheets about 2 inches apart.
Bake & Cool
Step 10: Bake. Bake at 325°F (162°C/Gas Mark 3) for 12-14 minutes, or until the bottoms of the cookies are just lightly browned; do not over-bake.
Step 11: Cool. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire cooling rack to cool completely.
💭 Angela's Pro Tips & Recipe Notes
- Use quality ingredients for the best cookies! High-fat butter like Kerrygold, Challenge, Tillamook, Vermont Creamery, Cabot, Plugra, or Westgold are great choices. Philadelphia and Tillamook are two of my favorite cream cheese brands for the creamiest texture.
- Fresh lemon juice is best; you will need the lemons for zesting, but bottled lemon juice can be used in a pinch. I would suggest adding some lemon extract in this case.
- Properly zesting your lemons will prevent any bitter taste from the pith. Make sure that you only zest the outer yellow section of the peel.
- Chilling is key to getting good crinkles on your cookies, as is generously coating them in powdered sugar. See my ultimate guide to crinkle cookies for more great tips!
- Don't overbake the cookies; they will be dry and not perfectly gooey. Once the edges are set, you can remove them from your oven. Cookies continue baking on the baking sheets if left in place as in this recipe.
>>>>See all of my recipes here<<<<
⭐ Testimonials
These have been a family favorite from the first time I made them! The kids can't get enough and my husband even asks for your lemony cookies.
Amanda K in Ada
🥡 Storing
Cookies can be stored in an airtight container at room temperature for 2-3 days and refrigerated for up to 4-5 days.
Freezing
Freeze in single layers on a baking sheet, then transfer them into a freezer storage container. Place parchment paper sheets between layers to prevent breaking cookies.
These crinkle cookies freeze well for up to 2-3 months. Thaw at room temperature when ready to serve.
❔ What Makes These Cookies Have A Crinkle Texture?
The crinkle texture is achieved by rolling the cookie dough balls in confectioners' sugar before baking. The sugar cracks as the cookies bake and spread, creating the crinkle effect. *Follow my extra step with the granulated sugar for the best cracked look!
❔ Can I Use Bottled Lemon Juice Instead Of Fresh Lemons?
Fresh lemon juice is recommended for the best flavor, but you can use bottled lemon juice if that's all you have. The zest from fresh lemons also adds to the taste of these cookies, so try to use fresh lemons if possible.
❔ Can I Make These Crinkle Cookies Gluten-Free?
Yes, you can easily substitute the all-purpose flour with a gluten-free blend. King Arthur Flour and Bob's Red Mill are my favorite brands. Keep in mind that the texture might be slightly different.
❔ Do I Have To Use Room Temperature Ingredients?
Room-temperature cream cheese and butter blend more smoothly, and room-temperature eggs incorporate better into the batter, resulting in a better cookie texture. You don't have to use room temp ingredients, but it makes combining ingredients much easier.
❔ Why Use Room Temperature Ingredients For A Chilled Dough?
Even though you are chilling the dough, the room-temperature ingredients make mixing the dough more effortless, as noted above. Chilling the dough makes it easier to handle and less prone to spreading during baking.
❔ How Do I Know When The Cookies Are Done Baking?
Bake the cookies until the bottoms are lightly golden brown, and the tops are puffy with crackled crinkle lines in the confectioners' sugar, about 12-14 minutes. They should still be soft in the center.
❔ Why Did My Powdered Sugar Melt On My Cookies?
You should have excellent results if you follow my instructions for using granulated and powdered sugar. However, the weather can play a part in less-than-perfect cookies. Humidity will soak up confectioners' sugar, so bake these popular cookies on dry days!
❓ Recipe FAQs
Yes! As written, this recipe notes that yellow gel food coloring is an optional ingredient. Add a few drops of yellow food coloring to the dough to make the cookies 'pop'!
Yes, you can freeze the dough. Scoop and roll the dough into balls, then freeze on a baking sheet. Once frozen, transfer to a freezer bag. Thaw on the counter when ready to bake. After approximately 30 minutes, roll them in granulated sugar, then powdered sugar, and bake as directed.
Reducing the sugar can affect the texture and spread of the cookies. If you need to reduce sugar, do so minimally to maintain the cookie's characteristics. Adjust in small increments to avoid a cookie disaster.
🍋 More Tasty Lemon Desserts
- Lemon Raspberry Baked Donuts - Two delicious, tangy fruits combine to make this easy baked donut recipe!
- Lemon Almond Cookies - Almonds are a flavorful pairing with fresh lemon in these easy-to-make cookies!
- 2 Ingredient Lemon Bars - Whip up this WeightWatchers-friendly dessert in no time!
- Candied Lemon Slices - One of my favorite edible sweets that's amazing as a garnish on cakes, cupcakes, and more!
- Lemon Sugar Baked Donuts - Tasty doughnuts that are a family favorite breakfast on the go!
- Lemon Cream Cheese Frosting - The perfect rich frosting to top your most decadent desserts!
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📖 Recipe Card
Lemon Cream Cheese Crinkle Cookies
Ingredients
- 8 oz cream cheese (softened, at room temperature)
- ½ cup butter (softened, at room temperature)
- 2 cups sugar (divided into 1½ cups and ½ cup portions)
- 3 tablespoon lemon zest (zest from 3 large lemons - reserve 3 tablespoons fresh lemon juice)
- 3 tablespoon lemon juice (freshly squeezed, reserved from above)
- 2 teaspoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg (at room temperature, beaten)
- yellow gel food coloring (optional)
- 2¼ cups all-purpose flour
- ½ cup confectioners sugar
(Note: 2x or 3x only changes the ingredient list)
Instructions
Mix The Cookie Dough
- Cream 8 oz cream cheese and ½ cup butter until creamy and smooth, add 2 cups sugar, and beat until creamy and light.
- Add the 3 tablespoon lemon zest, reserved 3 tablespoon lemon juice, 2 teaspoon cornstarch, ½ teaspoon baking soda, and ½ teaspoon salt, and beat until thoroughly combined.
- Add the optional yellow gel food coloring and the beaten 1 large egg and mix until light and creamy.
- Add the 2¼ cups all-purpose flour and mix in on a low speed until all of the flour is incorporated. The cookie dough will be somewhat crumbly but very sticky.
Chill Dough Then Prep
- Refrigerate to chill for at least an hour.
- Preheat oven to 325°F (162°C/Gas Mark 3) and line two baking sheets with parchment paper.
Portion & Roll In Sugars
- Remove the chilled dough and use a spoon or scoop to scoop out generous tablespoon-sized amounts of the dough, rolling it in your palms to round each scoop into a ball.
- Use shallow, rimmed plates, dishes, or bowls for the ½ cup portions of white sugar (reserved from the 2 cups sugar) and ½ cup confectioners sugar.
- Roll each dough ball in the granulated white sugar, then confectioners sugar, and place on the baking sheets about 2 inches apart.
Bake & Cool
- Bake at 325°F (162°C/Gas Mark 3) for 12-14 minutes, or until the bottoms of the cookies are just lightly browned; do not over-bake.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire cooling rack to cool completely.
Notes
- Use quality ingredients for the best cookies! High-fat butter like Kerrygold, Challenge, Tillamook, Vermont Creamery, Cabot, Plugra, or Westgold are great choices. Philadelphia and Tillamook are two of my favorite cream cheese brands for the creamiest texture.
- Fresh lemon juice is best; you will need the lemons for zesting, but bottled lemon juice can be used in a pinch. I would suggest adding some lemon extract in this case.
- Properly zesting your lemons will prevent any bitter taste from the pith. Make sure that you only zest the outer yellow section of the peel.
- Chilling is key to getting good crinkles on your cookies, as is generously coating them in powdered sugar. See my ultimate guide to crinkle cookies for more great tips!
- Don't overbake the cookies; they will be dry and not perfectly gooey. Once the edges are set, you can remove them from your oven. Cookies continue baking on the baking sheets if left in place as in this recipe.
- Cookies can be stored in an airtight container at room temperature for 2-3 days and refrigerated for up to 4-5 days.
- Freeze in single layers on a baking sheet, then transfer them into a freezer storage container. Place parchment paper sheets between layers to prevent breaking cookies. These crinkle cookies freeze well for up to 2-3 months. Thaw at room temperature when ready to serve.
Nutrition
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mbb says
Oz en Kop, wat zijn dat voor hoeveelheden? Is het ook mogelijk om dit recept te plaatsen met gram en ons?
"Oz and Cup, what are those quantities? Is it also possible to post this recipe with grams and ounces?"
Angela @ BakeItWithLove.com says
Al onze huidige recepten bevatten Amerikaanse en metrische metingen, dit staat in de wachtrij om binnenkort te worden bijgewerkt!
"All of our current recipes include US and Metric measurements, this is in the queue to update soon!"
Bessette says
Dans vos commentaires vous dites un œuf plus un blanc d oeuf. Dans les ingrédients c’est indiquer un œuf plus le jaune d un gros oeuf. On doit ajouter un blanc ou un jaune?
"In your comments you say one egg plus one egg white. In the ingredients it is to indicate an egg plus the yolk of a large egg. Should we add a white or a yellow?"
Angela @ BakeItWithLove.com says
Vous pouvez utiliser l'un ou l'autre, les blancs donneront un biscuit plus semblable à un gâteau et le jaune jaune ajoutera une consistance dense semblable à du fudge. J'ai utilisé un jaune supplémentaire dans cette recette.
"You can use either, the whites will yield a more cake-like cookie and the yellow yolk adds a dense fudge-like consistency. I used an extra yolk in this recipe."