Do you love lemon? I am a sucker for anything lemon! Lemon bars, lemon cookies, lemon sour cream pie (side note: I have THEE best recipe for lemon sour cream pie, which I will share later)… if it is a lemon desert, I will eat it! I promise you, if you are a lemon lover like me, these cookies will go down on your “top 5 cookies of all time” list!

I think one of the things that sets these cookies above the rest is the fact that you will use real lemon. Not lemon juice, not dried lemon peal, REAL LEMON! You will need a citrus press and a micro zester for this recipe. Alright… quit wasting time! Run to your kitchen now and make these. I pinky swear you will not regret it!

Print Recipe

Lemon Crinkle Cookies

These delicious cookies are perfectly crispy on the edges and chewy in the center. They have just the right amount of lemon, balanced with the perfect amount of sweet. I promise you will not be able to eat just one.

Course

desert

Prep Time

20 minutes

Cook Time

11 minutes

Passive Time

5 minutes

Servings

dozen

Ingredients

• 1 C. butter softened
• 2 C. granulated sugar
• 1 1/2 tsp. real vanilla extract
• 2 eggs room temperature
• 2 tsp. real lemon zest approximately 1 large lemon
• 2 Tbsp. fresh lemon juice approximately 1 large lemon
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 3 C. all purpose flour
• 1/2 C. powdered sugar

Course desert Prep Time 20 minutes Cook Time 11 minutes Passive Time 5 minutes Servings dozen Ingredients 1 C. butter softened 2 C. granulated sugar 1 1/2 tsp. real vanilla extract 2 eggs room temperature 2 tsp. real lemon zest approximately 1 large lemon 2 Tbsp. fresh lemon juice approximately 1 large lemon 1/2 tsp. salt 1/2 tsp. baking powder 1/4 tsp. baking soda 3 C. all purpose flour 1/2 C. powdered sugar

Instructions

1. Preheat your oven to 350 degrees. lightly spray your cookie sheet with non-stick cooking spray and set aside.
2. In a large bowl or mixer, cream the butter and sugar together until light and fluffy. Add vanilla, egg, lemon zest and lemon juice and continue beating until fully incorporated and fluffy. Scrape sides of mixer and mix again if necessary.
3. In a separate bowl, stir together the salt, baking powder, baking soda and flour .
4. Mix the dry ingredients in with the wet ingredients, scraping the sides of the bowl if necessary.
5. Pour powdered sugar into a bowl. Roll a heaping, rounded teaspoon of dough in the powdered sugar until lightly coated on all sides. Place on baking sheet and repeat with the remaining dough.
6. Bake for approximately 9-11 minutes, or until the bottoms begin to barely brown and the tops look matte, not shiny. Remove from oven and allow cookies to cool on the baking sheet for about 2 minutes before transferring to them to a cooling rack.

Recipe Notes

• If using a dark baking tray, you may want to reduce your baking time by 1-2 minutes. 
• I have found that a cookie dough scoop is the perfect tool for making your cookies all the same size and shape.