Perfectly delectable lemon crinkle cookies with the perfect balance of sweet and tart. Soft and chewy inside and slightly crunchy outside while covered in powdered sugar. This crinkle cookie is small but is packed with just the right amount of lemon flavor.

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Crinkle cookies taken to a whole new level with natural lemon flavoring and lemon pudding mix. Then covered in powdered sugar.

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What are crinkle cookies?

While most cookies remain soft and flexible on the outer crust, crinkle cookies do not. For crinkle cookies, the outer surface dries out before the cookies is finished spreading and rising. The crust hardens and pulls apart thus creating a beautifully crinkled and cracked exterior. It is also covered in powdered sugar before baking.

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Ingredients for Lemon Crinkle Cookies

Unsalted Butter

Granulated sugar

Lemon pudding mix

All-purpose flour

Baking powder

Salt

Egg/Egg replacer

Vanilla extract

Lemon Juice & Zest

Powdered sugar

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How to make Lemon Crinkle Cookies

Whisk together flour, baking powder, and salt in a medium bowl and set aside.

Zest and juice one medium lemon.

Prepare the egg replacer according to instructions on package. I used Bob's Red Mill Egg Replacer. Set aside to allow time to thicken before adding to mixture.

Cream together the butter and sugar until light and fluffy. Add pudding mix package and mix until combined. Add egg replacer mixture, vanilla extract, lemon juice and zest. Mix it until combined.

Slowly add the flour mixture while mixer is on low and mix until just combined. Do not overmix.  

Measure then sift the powdered sugar on to flat surface or plate.

Scoop the dough with an ice cream scoop, or about 2 tbsp per cookie, roll in powdered sugar and place on cookie sheet and press down to make it a flat disk.

Bake for 10-12 minutes. Cookies will spread and create crinkle look.

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Give these lemon crinkle cookies and try and let me know what you think!

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MORE LEMON RECIPES:

Lemon Cupcakes

Lemon Bars