Name: Cream Cheese Lemon Crinkle Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 27 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 4 oz cream cheese, softened; 1 cup granulated sugar; 1 egg; 1 tsp vanilla extract; 1 tbsp lemon juice (freshly squeezed); 1 tbsp lemon zest; 2 1/4 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1/2 cup powdered sugar (for rolling)

Soft, chewy, and bursting with citrusy brightness, these Cream Cheese Lemon Crinkle Cookies are everything I crave in a spring-inspired dessert. The rich cream cheese adds depth and tenderness, while fresh lemon zest and juice bring a refreshing tang. Rolled in powdered sugar before baking, these cookies get their signature crinkle appearance—perfect for gifting, gatherings, or simply indulging in a sweet lemony moment.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup unsalted butter, softened

1 cup granulated sugar

1 egg

4 oz cream cheese, softened

1 tsp vanilla extract

1 tbsp lemon juice (freshly squeezed)

2 1/4 cups all-purpose flour

1 tbsp lemon zest

2 tsp baking powder

1/2 tsp salt

1/2 cup powdered sugar (for rolling)

Directions

I start by creaming the softened butter and cream cheese together in a large bowl until the mixture is smooth and creamy.

I add the granulated sugar and beat it in until the texture becomes light and fluffy.

Next, I mix in the egg, vanilla extract, lemon juice, and lemon zest until everything is fully incorporated.

In a separate bowl, I whisk together the flour, baking powder, and salt.

I gradually mix the dry ingredients into the wet mixture, being careful not to overmix.

I cover the dough and chill it for at least 1 hour so it firms up and becomes easier to handle.

When I’m ready to bake, I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

I scoop out dough—about a tablespoon per cookie—roll it into balls, and coat each one generously in powdered sugar.

I place the cookies on the prepared baking sheet, leaving about 2 inches between each.

Next I bake for 10–12 minutes, just until the edges are set and the tops show that classic crinkled look.

I let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies.

Prep Time: 15 minutes (plus 1 hour chill time)

Cooking Time: 12 minutes

Total Time: 1 hour 27 minutes

Calories: Approximately 145 kcal per cookie

Variations

Add a citrus twist: I sometimes mix in a little orange or lime zest along with the lemon for a multi-citrus cookie.

Make them gluten-free: I’ve used a 1:1 gluten-free flour blend successfully in place of all-purpose flour.

Boost the lemon flavor: For an even stronger lemon profile, I’ve added a few drops of lemon extract.

Add white chocolate chips: These bring a creamy sweetness that pairs beautifully with lemon.

Roll in colored sugar: Around the holidays or special events, I like to roll them in pastel or festive sugar instead of powdered sugar.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. To keep them soft longer, I sometimes add a slice of bread to the container (it helps retain moisture).

For longer storage, I freeze the baked cookies in a freezer-safe bag for up to 2 months. When I want to enjoy one, I just let it thaw at room temperature—no reheating needed. If I’m freezing the dough, I roll it into balls (without powdered sugar), freeze, then roll in sugar right before baking.

FAQs

How do I prevent the cookies from spreading too much?

Chilling the dough is key. I always make sure it’s firm before rolling. If the dough is too soft, the cookies may flatten out too much during baking.

Can I make the dough ahead of time?

Absolutely. I often prepare the dough a day in advance and keep it chilled until I’m ready to bake. It can also be frozen for up to 2 months.

Why didn’t my cookies crinkle on top?

If the dough isn’t cold enough or if I don’t coat the cookies generously in powdered sugar, the crinkle effect may not appear. I make sure to chill the dough thoroughly and roll each ball well.

Can I use bottled lemon juice?

I recommend using fresh lemon juice for the best flavor. Bottled juice lacks the brightness and depth I get from fresh lemons, especially when paired with zest.

Do these cookies stay soft after baking?

Yes, thanks to the cream cheese, they stay wonderfully soft for several days. I just make sure to store them properly in an airtight container.

Conclusion

These Cream Cheese Lemon Crinkle Cookies bring together the tang of citrus and the richness of cream cheese in a soft, sugar-dusted cookie that’s as beautiful as it is delicious. I love baking them year-round, but they truly shine in spring and during the holidays. Whether I’m serving them at a gathering or sneaking one with afternoon tea, they’re always a bright spot in my day.

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