• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Marble Kitchen logo

  • Home
  • About
  • Recipe Index
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes

    Lemon Crinkle Cookies with White Chocolate

    Published: Apr 6, 2020 by Tara Kringlen. As an Amazon Associate, I earn from qualifying purchases.

    362 shares
    • Share
    Jump to Recipe
    Jump to Recipe

    Bursting with bright lemon flavor and loaded with white chocolate chips, these lemon crinkle cookies with white chocolate are the perfect balance of tart and sweet. These cookies are crisp on the edges and chewy in the center with a pretty coating of crackled powdered sugar.

    stack of lemon crinkle cookies on cooling rack

    I love a good and decadent dessert as much as the next person but I find myself gravitating toward fruity desserts more often than not. If you give me a choice of ice cream, I will for sure choose the decadent, loaded option but give me a cookie or cake and I will often choose those with some lightness from fruit versus the heavier chocolate kind.

    Enter these lemon crinkle cookies! Most people are familiar with the chocolate variety of a crinkle cookie. The OG form of these are known for fudgy centers and cracked powdered sugar on top, but I wanted to have a somewhat lightened version. Lemon provides the tartness to counterbalance the sweet cookie dough and white chocolate chips.

    lemon crinkle cookies on cooling rack

    How to make the cookie dough

    This is a pretty straight forward cookie dough recipe that fortunately doesn't require chilling time if you need some instant gratification. Start by creaming together the sugar and butter until it is light and fluffy. Next, you'll add the eggs, vanilla, lemon juice and lemon zest. In a separate bowl, you'll combine the dry ingredients. Add these to the batter, mixing until just incorporated. Finally you'll stir the chocolate chips in. That's it! A simple cookie dough that will then be rolled into more sugar to create that crackled look on top. Read on for details on achieving the best crinkled top.

    How to achieve a perfect crinkled top

    A signature look of the crinkle cookie is the white crinkly tops. I read a tip from America's Test Kitchen on achieving the best crinkled look and applied that to these cookies. To better keep the powdered sugar coating in place, you'll want to start by forming the dough into balls and then rolling those in granulated sugar. Next you'll roll the dough ball into the powdered sugar coating it well. This two-step process will yield that perfect white crackly exterior. Bake these yummy lemon crinkle cookies at 350 degrees for about 11-12 minutes and cool on a wire rack.

    pile of lemon crinkle cookies

    Tips for the best cookies

    • Cream the butter and sugar together until light and fluffy, about 4 to 5 minutes. This is best and most easily achieved by using a stand mixer but you can use a hand mixer as well. This will allow pockets of air to be incorporated into the butter and sugar which allows the cookie to not be dense and flat as it bakes up.
    • Use room temperature ingredients. It's important that your butter and eggs are at room temperature before mixing these together. This also helps produce that fluffy cookie because the ingredients can emulsify together, trapping air in the mixture.
    • Don't overmix the flour! This is a common theme that you will see in most baked good recipes. The reason for its importance is that gluten develops the more you stir or beat the flour into the mixture causing a tougher final product. We want tender cookies, not dense cookies so heed this warning when you see it in recipes!
    pile of lemon crinkle cookies with lemons in background

    To make these lemon crinkle cookies even prettier, I sprinkled a few more white chocolate chips on the tops, pushing them down slightly into the cookie as soon as they came out of the oven. I hope you enjoy them!

    For more cookie recipes, check out these:

    • Chocolate Peanut Butter Cookies
    • Salted Toffee Chocolate Chip Cookies
    stack of lemon crinkle cookies on cooling rack

    Lemon Crinkle Cookies with White Chocolate

    Tara Kringlen
    Bursting with bright lemon flavor and loaded with white chocolate chips, these lemon crinkle cookies with white chocolate have the perfect balance of tart and sweet.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 11 mins
    Total Time 26 mins
    Course Dessert
    Cuisine American
    Servings 20 cookies
    Calories 298 kcal

    Ingredients
      

    • 2 ½ cups all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon salt
    • 1 ¼ cups granulated sugar
    • 12 tablespoon unsalted butter softened to room temperature
    • 2 eggs room temperature
    • 1 teaspoon vanilla
    • 3 tablespoon lemon juice
    • 1 tablespoon lemon zest about the zest of 2 lemons
    • 2 cups white chocolate chips

    Topping

    • ½ cup granulated sugar
    • ½ cup powdered sugar

    Instructions
     

    • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
    • Cream together the butter and sugar ideally using a paddle attachment until light and fluffy, about 4-5 minutes. Scrape the bowl once or twice during this time.
    • Add the eggs, one at a time, mixing well after each. Add the vanilla, lemon juice and lemon zest and mix well.
    • Combine flour, baking powder, baking soda and salt in a medium bowl and whisk until combined.
    • Add the dry ingredients to the butter mixture and mix until there are just a couple streaks of flour.
    • Stir in the white chocolate chips until incorporated.
    • Using a cookie scoop or spoons, take about 1 to 1 ½ tablespoons of cookie dough and roll it into a ball.
    • Roll the ball into the granulated sugar, coating on all sides. Next, roll it into the powdered sugar, coating it well.
    • Place about 2 inches apart on your prepared cookies sheet and bake for about 11 to 12 minutes until the cookies are just getting light brown on the bottoms.
    • Let cool on the cookie sheet for 2-3 minutes and then transfer to a wire rack to cool the rest of the way.

    Notes

    • Store the cookies in a sealed container or zip top bag. They should keep for about 3 days before starting to become hard. 
    • The cookie dough balls can be frozen and then baked when needed. Bake from frozen and add 1-3 minute of additional baking time. 

    Nutrition

    Calories: 298kcal
    Keyword cookies, crinkle cookies, lemon, spring, white chocolate
    Tried this recipe?Let us know how it was!
    « Blueberry Cream Cheese Babka
    Lavender Scones »
    362 shares
    • Share

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Me!

    Welcome to The Marble Kitchen! My hope is that you will learn a few things about baking delicious and indulgent desserts and have lots of fun while doing so! More about me...

    Load up on new recipes, exclusive goodies, + more!

    Get the exclusive content you crave straight to your inbox.

    Delicious things coming your way!

    Popular Recipes

    a pile of chocolate chip butterscotch cookies on a cookie sheet with a bowl of chocolate chips and butterscotch chips nearby

    Chocolate Chip Butterscotch Cookies

    Blackberry lemon bread on a wood cutting board, with 2 slices cut and blackberries piled on top

    Blackberry Lemon Bread

    a stack of 3 biscoff blondies with other blondies scattered around them

    Biscoff Blondies

    banana pudding cupcakes with white frosting and a banana on top sitting on a marble counter

    Banana Pudding Cupcakes

    A pile of Biscoff truffles dipped in white chocolate and sprinkled with Biscoff cookie crumbs

    Biscoff Truffles

    mini egg cookie bars cut into squares sitting on a cutting board with parchment paper on top

    Mini Egg Cookie Bars

    Footer

    • Facebook
    • Instagram
    • Pinterest

    Footer

    ^ back to top

    Info

    • Privacy Policy
    • Contact
    • About

    Recipes

    • Bread and Muffins
    • Cookies and Bars
    • Cakes and Cupcakes

    Copyright © 2021