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Ingredients
-
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
-
1/4
cup plus 2 tablespoons all-purpose flour
-
2
teaspoons lemon zest, from 1 medium lemon
-
3
tablespoons lemon juice, from 1 medium lemon
-
3
to 5 drops yellow gel food color from 1 box Betty Crocker™ Classic Gel Food Color
-
1/4
cup granulated sugar
-
1/2
cup powdered sugar
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-
In a medium bowl, break up cookie dough and let sit for 10 minutes. Stir or knead in flour, lemon zest, lemon juice, and 3 to 5 drops of yellow gel food color, until well mixed and a light yellow color. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Chill dough, covered, in the refrigerator for at least 2 hours.
-
Adjust oven racks so two shelves are positioned near the center of the oven, leaving enough space between them for air to circulate evenly around both baking sheets. Heat oven to 325°F (or 300°F for nonstick baking sheets). Line 2 baking sheets with parchment paper.
-
Place the granulated sugar in a shallow bowl, and the powdered sugar in a separate shallow bowl.
-
Shape dough into 24 balls, about 1 tablespoon each. The dough will be very soft. Immediately roll each ball in the granulated sugar, then generously coat in the powdered sugar. Once coated, place 2 inches apart on prepared baking sheets.
-
Bake 8 to 10 minutes or until the edges are set.
-
Cool cookies 5 minutes before transferring to a cooling rack.
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No nutrition information available for this recipe
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var configuration = {"title":"Lemon Crinkle Cookies","introduction":"\u003cp\u003eThese easy Lemon Crinkle Cookies are a bright citrus twist on classic crinkle cookies. Made with refrigerated Pillsbury™ Sugar Cookie Dough and a few simple additions, they bake into soft, delicate lemon cookies with a signature powdered sugar crinkle coating. Light, citrusy, and simple to make, this lemon crinkle cookie recipe is a refreshing variation on the traditional \u003ca href=\u0022https://www.pillsbury.com/recipes/easy-chocolate-crinkle-cookies/24dcbe04-be93-44ea-9347-aff82cf30761\u0022\u003echocolate crinkle cookie\u003c/a\u003e, perfect for holiday baking, Easter treats, or anytime you want a bright, cheerful dessert.\u003c/p\u003e","servingSize":"1 Cookie","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo.generalmills.com/api/public/content/qtVTgvzbSG-L5rIQtvaSNw_webp_base.webp?v=00abc0a6\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://mojo.generalmills.com/api/public/content/qtVTgvzbSG-L5rIQtvaSNw_webp_base.webp?v=00abc0a6\u0026t=191ddcab8d1c415fa10fa00a14351227"},"large":{"media":"(min-width: 767px)","src":"https://mojo.generalmills.com/api/public/content/qtVTgvzbSG-L5rIQtvaSNw_webp_base.webp?v=00abc0a6\u0026t=191ddcab8d1c415fa10fa00a14351227"},"alt":"Lemon Crinkle Cookies"},"contributor":{"label":"By","name":"Created by Dionna","profileUrl":"/about-us/dionna","displayDate":{"label":"Updated","date":"May 20, 2026"}},"ingredientGroups":[{"ingredients":[{"quantity":"1","description":"roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough","productLink":"/products/cookies/refrigerated-cookies/sugar-cookies"},{"quantity":"1/4","description":"cup plus 2 tablespoons all-purpose flour"},{"quantity":"2","description":"teaspoons lemon zest, from 1 medium lemon"},{"quantity":"3","description":"tablespoons lemon juice, from 1 medium lemon"},{"quantity":"3","description":"to 5 drops yellow gel food color from 1 box Betty Crocker™ Classic Gel Food Color "},{"quantity":"1/4","description":"cup granulated sugar"},{"quantity":"1/2","description":"cup powdered sugar"}]}],"steps":[{"description":"\u003cp\u003eIn a medium bowl, break up cookie dough and let sit for 10 minutes. Stir or knead in flour, lemon zest, lemon juice, and 3 to 5 drops of yellow gel food color, until well mixed and a light yellow color. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Chill dough, covered, in the refrigerator for at least 2 hours.\u003c/p\u003e","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/hjDlBVZUSt-KvCmBrr52QQ_webp_base.webp?v=76f36258\u0026t=51a43a57af4046789e5a7f20567b1195"},{"description":"\u003cp\u003eAdjust oven racks so two shelves are positioned near the center of the oven, leaving enough space between them for air to circulate evenly around both baking sheets. Heat oven to 325°F (or 300°F for nonstick baking sheets). 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Once coated, place 2 inches apart on prepared baking sheets.\u003c/p\u003e","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/3eb5EJDVSAiBMUUiZVYAbA_webp_base.webp?v=97eae985\u0026t=51a43a57af4046789e5a7f20567b1195"},{"description":"\u003cp\u003eBake 8 to 10 minutes or until the edges are set.\u003c/p\u003e","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/UOO8eyhYRiCgKGCvKH5ktw_webp_base.webp?v=9039cb2f\u0026t=51a43a57af4046789e5a7f20567b1195"},{"description":"\u003cp\u003eCool cookies 5 minutes before transferring to a cooling rack.\u003c/p\u003e","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/DIdAQPigSwKSlwqm5BtSnw_webp_base.webp?v=d0afa9a6\u0026t=51a43a57af4046789e5a7f20567b1195"}],"tips":[{"title":"","description":"Easy Lemon Crinkle Cookies recipe with bright citrus flavor and powdered sugar coating. Light, soft lemon cookies, perfect for any occasion.","category":"Rich Snippet","tipShots":[]},{"title":"","description":"\u003cp\u003eThere are a few secrets to using lemon zest in baking. We recommend using a fine rasp-style grater or zester and zesting the lemon directly over the bowl. This allows the citrus oils to fall straight into your dough for the best lemon flavor.\u003c/p\u003e","category":"Techniques","tipShots":[]},{"title":"","description":"\u003cp\u003eThis soft, sticky dough bakes into a beautifully delicate, tender cookie, but it needs time in the refrigerator to make it easier to work with. If it still feels too sticky after 2 hours in the refrigerator, you can chill it for a few more hours or even overnight before baking. Just be sure it’s tightly covered.\u003c/p\u003e","category":"Method Note","tipShots":[]},{"title":"","description":"\u003cp\u003eThis recipe was developed and tested with both baking sheets in the oven at the same time, and in most ovens, they should bake evenly without needing to rotate the pans. However, if your oven tends to bake unevenly or has noticeable hot spots, you can rotate the baking sheets halfway through baking by switching the top and bottom pans and turning each sheet 180 degrees to promote more even browning and baking.\u0026nbsp;\u003c/p\u003e","category":"Method Note","tipShots":[]}],"kitchenTips":[{"title":"","description":"\u003cp\u003eThere are a few secrets to using lemon zest in baking. We recommend using a fine rasp-style grater or zester and zesting the lemon directly over the bowl. This allows the citrus oils to fall straight into your dough for the best lemon flavor.\u003c/p\u003e","category":"Techniques","tipShots":[]},{"title":"","description":"\u003cp\u003eThis soft, sticky dough bakes into a beautifully delicate, tender cookie, but it needs time in the refrigerator to make it easier to work with. If it still feels too sticky after 2 hours in the refrigerator, you can chill it for a few more hours or even overnight before baking. Just be sure it’s tightly covered.\u003c/p\u003e","category":"Method Note","tipShots":[]},{"title":"","description":"\u003cp\u003eThis recipe was developed and tested with both baking sheets in the oven at the same time, and in most ovens, they should bake evenly without needing to rotate the pans. 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