No rolling, no fuss — these lemon crinkle cookie sticks are so quick and easy and perfectly delicious!

I love crinkle cookies. They’re so light and airy and this lemon version is absolutely vibrant with flavor. But what I do not like is making classic crinkle cookies. If you know me, you know that I don’t enjoy repetitive tasks when I’m cooking, and rolling anything — cookies, meatballs, whatever — is just not my thing. So to get my crinkle cookie fix without having to roll and dip each cookie in confectioners’ sugar, I invented crinkle cookie sticks! Just shape them into logs, sprinkle with sugar, bake and then slice. That’s it! They have all the delicious flavor and texture of crinkle cookies, but without the endless shaping.

I love the flavor of lemon, especially in my summer baking. It’s not heavy like chocolate and it always leaves everyone wanting more! (Try these lemony strawberry bars or this lemon-blueberry Bundt cake for some other options.) A lemon zester (or microplane) like this one is a great tool for getting the peel off of lemons. I don’t like lots of kitchen gadgets cluttering up my kitchen, but it’s not expensive and doesn’t take up a lot of space, but it gets the job done!

Watch a video of me making these lemon crinkle cookie sticks here.

For another version of this crinkle cookie hack that’s also gluten free, try my easy no-roll fudgy Pesach crinkle cookie sticks.

No-Roll Tangy Lemon Crinkle Cookie Sticks

No rolling, no fuss — these lemon crinkle cookie sticks are so quick and easy and perfectly delicious!

Print Recipe

Ingredients

2½ cups flour
½ cup sugar
½ cup brown sugar
¾ tsp baking soda
¾ cup oil
1 Tbsp lemon juice
Zest of 1 lemon (about 1 Tbsp)
2 eggs
1 3.4-oz. package instant lemon pudding*
Confectioners’ sugar, for sprinkling

Instructions

Preheat oven to 350°F and line a cookie sheet with parchment paper.
In a bowl, mix together all ingredients besides confectioners’ sugar until fully combined.
Shape dough into two long logs on the prepared cookie sheet. Generously sprinkle logs with confectioners’ sugar.
Bake in preheated oven for 20 minutes.
Allow to cool for a few minutes. Slice while still warm.