Soft, bright, and irresistibly tender, these lemon cream cheese crinkle cookies are packed with fresh citrus flavor and a delicate sweetness. The combination of tangy cream cheese and vibrant lemon zest creates a perfectly balanced cookie with a soft, cake-like center and a beautifully crackled sugar coating.
Why You’ll Love This Recipe
These cookies are wonderfully soft with a melt-in-your-mouth texture that stays tender for days. The cream cheese adds richness while the fresh lemon juice and zest provide a refreshing citrus punch without being overpowering.
They are easy to prepare with simple pantry ingredients, and the dramatic crinkle effect makes them look bakery-worthy with very little effort. Perfect for holidays, gatherings, gifting, or simply enjoying with a cup of tea, these cookies are versatile enough for any season.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 ounces (226 g) cream cheese, softened at room temperature
½ cup (113 g) unsalted butter, softened at room temperature
2 cups (400 g) granulated sugar, divided into 1½ cups (300 g) and ½ cup (100 g)
3 tablespoons (18 g) fresh lemon zest (from about 3 large lemons)
3 tablespoons (45 ml) freshly squeezed lemon juice
2 teaspoons (4 g) cornstarch
½ teaspoon (2 g) baking soda
½ teaspoon (3 g) salt
1 large egg (50 g), at room temperature and lightly beaten
2¼ cups (281 g) all-purpose flour
½ cup (60 g) confectioners’ sugar
Small amount yellow gel food coloring (optional)
Directions
In a large mixing bowl, beat the softened cream cheese and butter together until completely smooth and creamy.
Add 1½ cups (300 g) of the granulated sugar and continue beating until light and fluffy.
Mix in the lemon zest, lemon juice, cornstarch, baking soda, and salt. Blend until fully incorporated.
Add the beaten egg and optional yellow gel food coloring. Mix until smooth and creamy.
Gradually add the flour on low speed, mixing just until combined. The dough will be soft and slightly sticky.
Cover the bowl and refrigerate the dough for at least 1 hour to firm up.
Preheat the oven to 325°F (160°C). Line two baking sheets with parchment paper.
Place the remaining ½ cup (100 g) granulated sugar in one shallow bowl and the confectioners’ sugar in another.
Scoop tablespoon-sized portions of dough and roll into smooth balls using your hands.
Roll each dough ball first in the granulated sugar, then generously coat in confectioners’ sugar.
Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12–14 minutes, or until the bottoms are lightly golden and the tops are puffed with visible cracks. Do not overbake.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
Servings: approximately 30 cookies
Prep time: 20 minutes
Chilling time: 1 hour
Bake time: 12–14 minutes
Total time: about 1 hour 32 minutes
Each cookie contains approximately 150 calories.
Variations
Almond twist: Add ¼ teaspoon almond extract for a subtle nutty depth.
Poppy seed lemon: Stir in 1 tablespoon poppy seeds for texture and visual appeal.
White chocolate addition: Fold in ½ cup finely chopped white chocolate for extra sweetness.
Citrus blend: Replace 1 tablespoon of lemon zest with orange or lime zest for a mixed citrus flavor.
Berry touch: Add ¼ cup crushed freeze-dried raspberries or strawberries for a fruity variation.
Herb infusion: Mix in ½ teaspoon finely chopped fresh thyme for a delicate aromatic note.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 5 days.
To freeze baked cookies, arrange them in a single layer until solid, then transfer to a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. Thaw at room temperature before serving.
If desired, warm cookies in a 300°F (150°C) oven for 3–4 minutes to refresh their soft texture.
FAQs
What creates the crinkle effect on these cookies?
Rolling the dough in granulated sugar and then in confectioners’ sugar creates a thick coating. As the cookies bake and expand, the outer sugar layer cracks, forming the signature crinkle pattern.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor, but bottled juice can be used if necessary. Fresh zest is highly encouraged for maximum citrus aroma.
Why do I need to chill the dough?
Chilling firms up the dough, prevents excessive spreading, and helps produce a more defined crinkle appearance.
Can I make these cookies gluten-free?
Yes, you can substitute a 1:1 gluten-free baking flour blend. The texture may be slightly different but still delicious.
Why are my cookies flat?
Overly soft butter, skipping the chilling step, or under-measuring flour can cause spreading. Make sure to chill thoroughly before baking.
Do I have to use room temperature ingredients?
Room temperature cream cheese, butter, and eggs blend more smoothly, creating a better texture in the final cookie.
How do I know when the cookies are done?
The bottoms should be lightly golden, and the tops should look set with visible cracks. The centers will remain soft but will firm up as they cool.
Can I reduce the sugar?
Reducing sugar may affect texture and moisture. If adjusting, reduce by no more than ¼ cup to maintain proper structure.
Can I freeze the cookie dough?
Yes, shape the dough into balls, freeze on a tray, then store in a freezer-safe container. Roll in sugars just before baking.
Why did my powdered sugar melt into the cookie?
Humidity can cause the sugar to dissolve. Be sure to coat generously and bake on a dry day for the best results.
Conclusion
Lemon cream cheese crinkle cookies offer the perfect balance of bright citrus flavor and creamy richness in every bite. With their soft centers, delicate sweetness, and eye-catching crackled tops, they are as beautiful as they are delicious. Whether you are baking for a celebration or simply craving something fresh and comforting, these cookies are sure to become a favorite in your kitchen.
Soft and tender lemon cream cheese crinkle cookies bursting with fresh citrus flavor, featuring a delicate crackled sugar coating and a melt-in-your-mouth texture.
Ingredients
8 ounces (226 g) cream cheese, softened
½ cup (113 g) unsalted butter, softened
2 cups (400 g) granulated sugar, divided (1½ cups and ½ cup)
3 tablespoons (18 g) fresh lemon zest
3 tablespoons (45 ml) freshly squeezed lemon juice
2 teaspoons (4 g) cornstarch
½ teaspoon (2 g) baking soda
½ teaspoon (3 g) salt
1 large egg, room temperature and lightly beaten
2¼ cups (281 g) all-purpose flour
½ cup (60 g) confectioners’ sugar
Small amount yellow gel food coloring (optional)
Instructions
Beat softened cream cheese and butter together until completely smooth and creamy.
Add 1½ cups granulated sugar and beat until light and fluffy.
Mix in lemon zest, lemon juice, cornstarch, baking soda, and salt until fully incorporated.
Add beaten egg and optional food coloring, mixing until smooth.
Gradually add flour on low speed, mixing just until combined. Dough will be soft and slightly sticky.
Cover and refrigerate for at least 1 hour.
Preheat oven to 325°F (160°C) and line baking sheets with parchment paper.
Place remaining ½ cup granulated sugar in one bowl and confectioners’ sugar in another.
Scoop tablespoon-sized portions and roll into smooth balls.
Roll each ball first in granulated sugar, then generously in confectioners’ sugar.
Place on baking sheets 2 inches apart.
Bake 12–14 minutes until bottoms are lightly golden and tops are puffed with visible cracks. Do not overbake.
Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chill dough thoroughly to prevent spreading and enhance crinkle effect.
Add ¼ teaspoon almond extract for variation.
Stir in poppy seeds or white chocolate for additional texture.
Store at room temperature up to 3 days or refrigerate up to 5 days.
