Crinkle cookies are one of those timeless treats that instantly bring joy, and these easy crinkle cookies (chocolate or lemon) are no exception. In the very first bite, you get a soft, chewy center, lightly crisp edges, and that unmistakable powdered sugar crackle that makes them so fun to bake and eat. Whether you’re craving rich, fudgy chocolate or bright, zesty lemon, this recipe gives you a reliable, crowd-pleasing cookie you’ll come back to again and again.
Why You’ll Love This Crinkle Cookies Recipe
There are plenty of reasons these crinkle cookies have become so popular, especially for home bakers of all skill levels.
First, the texture is spot on. These cookies bake up thick and soft, not flat or crunchy, with a tender crumb that stays chewy for days. The contrast between the pillowy interior and the sugary exterior is exactly what a great crinkle cookie should deliver.
Second, the recipe is flexible. You can make chocolate crinkle cookies or lemon crinkle cookies using the same basic method, which is perfect when baking for mixed tastes or special occasions. One dough concept, two classic flavors.
Finally, they’re visually stunning with minimal effort. The dramatic cracks formed as the cookies bake look bakery-worthy, making them ideal for holidays, cookie exchanges, potlucks, or gifting. Despite their impressive appearance, the steps are straightforward and beginner-friendly.
Ingredients for Crinkle Cookies (Chocolate or Lemon)
This recipe is built around simple pantry staples, with a few flavor-specific additions depending on whether you choose chocolate or lemon.
Base Ingredients (For Both Versions)
- All-purpose flour
- Cornstarch
- Baking soda
- Salt
- Unsalted butter, softened
- Granulated sugar
- Large egg
- Vanilla extract
Lemon Crinkle Cookie Ingredients
- Fresh lemon juice
- Fresh lemon zest
- Confectioners’ (powdered) sugar, for rolling
Chocolate Crinkle Cookie Ingredients
- Unsweetened cocoa powder or melted semisweet chocolate
- Confectioners’ (powdered) sugar, for rolling
Ingredient Notes and Substitutions
Cornstarch may seem unusual in cookies, but it’s the secret to that ultra-soft, bakery-style texture. Don’t skip it unless absolutely necessary.
Fresh lemon juice and zest make a noticeable difference in lemon crinkle cookies. Bottled juice lacks the brightness that gives these cookies their fresh flavor.
For chocolate crinkle cookies, cocoa powder delivers a classic, deep chocolate taste, while melted chocolate results in a richer, fudgier cookie. Either works beautifully depending on your preference.
If you need a dairy-free option, plant-based butter substitutes well in this recipe. The cookies will still crinkle nicely and remain soft.
Step-by-Step Instructions
Follow these steps carefully for consistent results and perfectly crinkled cookies every time.
Step 1 – Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. This ensures even distribution of leavening and prevents dense cookies.
Set the bowl aside while you prepare the wet ingredients.
Step 2 – Cream the Butter and Sugar
Using a stand mixer or hand mixer, beat the softened butter and granulated sugar together until light and fluffy. This step incorporates air into the dough, helping the cookies bake up thick instead of flat.
Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
Step 3 – Add Egg, Vanilla, and Flavoring
Beat in the egg until fully incorporated, followed by the vanilla extract.
For lemon crinkle cookies, mix in the lemon juice and zest.
For chocolate crinkle cookies, mix in cocoa powder or cooled melted chocolate.
The dough will look soft and slightly sticky at this stage, which is exactly what you want.
Step 4 – Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Avoid overmixing, as this can make the cookies tough.
The dough will be thick and sticky, especially for the lemon version.
Step 5 – Chill the Dough
Cover the dough tightly and refrigerate for at least 3 hours. Chilling is essential for crinkle cookies. It firms up the dough, prevents excessive spreading, and helps create those signature cracks during baking.
If you’re short on time, chilling longer is fine, but skipping this step will affect the final result.
Step 6 – Shape and Roll in Sugar
Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
Scoop the chilled dough into tablespoon-sized portions and roll into balls. For the most dramatic crinkle effect, roll each ball generously in confectioners’ sugar. Some bakers like to roll the dough briefly in granulated sugar first, then in powdered sugar, to prevent absorption.
Place the dough balls on the baking sheet, leaving space between each one.
Step 7 – Bake to Perfection
Bake the cookies for 12–13 minutes, or until the edges are set and the centers still look slightly soft. The cookies will puff up, crack, and spread just enough.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Pro Tips for Success
- Always chill the dough. This is the number one rule for crinkle cookies.
- Roll generously in powdered sugar for bold, visible cracks.
- Slightly underbake for the softest centers.
- Use room-temperature butter and egg for smoother mixing.
- Zest lemons before juicing to make the process easier.
Flavor Variations
One of the best things about crinkle cookies is how easy they are to customize.
Try orange or lime zest instead of lemon for a citrus twist.
Add mini chocolate chips to the chocolate dough for extra richness.
Use white chocolate chips in lemon crinkle cookies for contrast.
Sprinkle a tiny pinch of flaky salt over chocolate crinkle cookies before baking.
Add a hint of almond extract to either version for depth.
Serving Suggestions
These crinkle cookies are perfect on their own, but they also shine when paired with other treats. Serve them with coffee or tea for a cozy afternoon snack, add them to a holiday cookie platter, or package them in decorative boxes for edible gifts.
Lemon crinkle cookies are especially refreshing after a heavy meal, while chocolate crinkle cookies are a natural choice for dessert tables and celebrations.
Storage and Freezing Instructions
Once cooled, store crinkle cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy, making them great for make-ahead baking.
The dough can be refrigerated for up to 3 days before baking. You can also freeze rolled dough balls for up to 3 months. Bake straight from frozen, adding 1–2 minutes to the baking time.
Baked cookies also freeze well. Thaw at room temperature before serving.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~130 |
| Protein | 2 g |
| Carbohydrates | 18 g |
| Fat | 6 g |
| Fiber | 1 g |
| Sodium | 90 mg |
Values are estimates and will vary based on flavor choice and portion size.
FAQ About Crinkle Cookies (Chocolate or Lemon)
Why didn’t my cookies crinkle?
Crinkle cookies need cold dough and a thick powdered sugar coating. If the dough is too warm or the sugar layer is too thin, the cracks won’t form properly.
Can I make both flavors from one batch?
Yes. Prepare the base dough, divide it in half, and flavor one portion with lemon and the other with chocolate before chilling.
Can I make these cookies gluten-free?
A 1:1 gluten-free flour blend works well, though the texture may be slightly softer. Chilling is especially important with gluten-free dough.
Why are my cookies flat?
Flat cookies usually mean the dough wasn’t chilled long enough or the butter was too warm. Always refrigerate the dough thoroughly.
Can I reduce the sugar?
Sugar is essential for structure and crinkle formation. Reducing it significantly will affect both texture and appearance.
Easy Crinkle Cookies (Chocolate or Lemon)
Equipment
- mixing bowls
- hand mixer or stand mixer
- whisk
- baking sheets
- parchment paper
- wire cooling rack
Ingredients
- all-purpose flour
- cornstarch
- baking soda
- salt
- unsalted butter, softened
- granulated sugar
- large egg
- vanilla extract
- fresh lemon juice (lemon version)
- fresh lemon zest (lemon version)
- unsweetened cocoa powder or melted semisweet chocolate (chocolate version)
- confectioners’ (powdered) sugar, for rolling
Instructions
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt until well combined.
- Beat the softened butter and granulated sugar together until light and fluffy, scraping down the bowl as needed.
- Beat in the egg and vanilla extract. For lemon cookies, mix in lemon juice and zest. For chocolate cookies, mix in cocoa powder or cooled melted chocolate.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing.
- Cover the dough tightly and refrigerate for at least 3 hours to firm up and help create the crinkle effect.
- Preheat the oven to 350°F (177°C). Scoop chilled dough into tablespoon-sized balls and roll generously in powdered sugar.
- Bake for 12–13 minutes until edges are set and centers remain soft. Cool briefly on the baking sheet before transferring to a wire rack.
Notes
Nutrition
Final Thoughts
These easy crinkle cookies (chocolate or lemon) truly live up to their name. They’re simple to prepare, endlessly adaptable, and loved by kids and adults alike. Whether you choose rich chocolate or bright lemon, you’ll end up with a batch of cookies that look beautiful, taste amazing, and disappear fast.
If you’re looking for a reliable cookie recipe that delivers every time, this is one you’ll want to save and share.