AWARD WINNING LEMON CRINKLE COOKIES — These soft and chewy cookies are bursting with lemon flavor. It’s no wonder they’re award winning!
First, I should say that I did not receive an award for these Award Winning Lemon Crinkle Cookies cookies, but someone did, and I can definitely see why!
These cheerful cookies, with their fresh lemon flavor, have spring written all over them. Of course, that shouldn’t stop you from making them any time of year, because they’re absolutely delicious.
I have a lemon cookie recipe that uses a cake mix, but these are so much better! And it really doesn’t take much more time to make them from scratch.
I’m a soft and chewy cookie person, so I love that these cookies stay soft for several days.
My youngest son isn’t a fan of rich, chocolate-like desserts, but he loves anything lemon, and these cookies are one of his favorites. Which means I can usually enlist his help in the kitchen when I make them.
We recently baked a big batch of these cookies to share with neighbors and everyone raved! I mean, these cookies just make people happy!
Just don’t skip the step of rolling the cookies in powdered sugar, and don’t be afraid to be generous with the powdered sugar either. It helps create that crackly top you’re looking for.
These Award Winning Lemon Crinkle Cookies are one of the easiest, tastiest cookie recipes I’ve tried, and a nice change from the chocolate and chocolate chip varieties I usually make. You really should bake up a batch right away!
Be sure to save this Potato Chip Crusted Grilled Corn recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Award Winning Lemon Crinkle Cookies
- Baking powder
- Baking soda
- Powdered sugar
Award Winning Lemon Crinkle Cookies
These soft and chewy cookies are bursting with lemon flavor. It's no wonder they're award winning!
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 cups flour
- 1/2 cup powdered sugar
- Preheat oven to 350 degrees. Spray baking sheets with non-stick cooking spray and set aside.
- In a large bowl, cream butter and sugar together until light and fluffy. Mix in vanilla, egg, lemon zest, and juice. Scrape sides and mix again.
- Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Refrigerate dough for one hour.
- Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
- Bake for 9-11 minutes or until cookies are cracked on top. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 107Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 74mgCarbohydrates: 17gFiber: 0gSugar: 11gProtein: 1g
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Who Dished It Up First: This cookie won first place in the Best Cookie Contest at LDS Living Magazine.
Debbi Does Dinner Healthy
The sound wonderful and perfect for spring! Thanks!
Mmmmm….they look delish! Happy Spring!
Hi! Could you help me understand why you’re using butter instead of oil in this recipe? I’ve used oil in other crinkle cookies recipes. Thanks!
Mom to Many
Looks yummy! :o)
Candice at Picture Perfect Parties
I was recently given some lemons from a friend’s garden and didn’t know what to make with them. So I started looking up some recipes on Pinterest and came across this recipe. Tonight, I made them and they are absolutely fabulous! Can’t wait to share them with friends! Thanks for sharing the recipe!!
i have a request for a lemon dessert for a wedding…think these would freeze well?
Made these for a cookie bake off at work. They were a great hit. I drizzled lemon icing over them. Delicious!!!!
Hello, i’m writing from Italy. I tasted your lemon crinkle cookies, and they are delicious! I then made a little change to your recipe and got these…Simo LoveCooking – Lemon crinkle cookies
Just made them and I love them! It is a welcome change from the chocolate ones or the ginger ones I usually make, and the zest gives them a lot of lemon flavour, mmm. They are soft but I can’t tell if they stay soft for days: they were gone too fast 😉
Delicious. Make certain to use cool baking sheet for each batch.
I had a bit of a lemon craving and I found your recipe.I’ve just prepared the dough but mine was too sticky to roll properly so I decided to refrigerate it for about half an hour.Will let you know how they turned out once I bake em
Yours look incredibly mouth- watering 😀
I’m was looking for a Lemon Crinkel Cookie Recipe and found this site. I’m wondering if the dough needs to be kept in the fridge for a few hours before make the cookies? I assume not because it was written in the post, But I’m asking because other crinkel recipes I have tell you to chill the dough before baking?
These cookies are amazing! I cooked them for 12 minutes and they came out perfectly. These are definitely part of my cookie repertoire from now on. These cookies are bursting with flavour and have a distint hint of tartness still there!
I have baked cookies for 55 years and I have never experienced such a disappointing failure. The dough was too dry and I had to add a little water to get them to roll in a ball. Then the dough was too sticky I had to chill them, but it didn’t help enough. The cookies ran together while baking and they didn’t hold their shape. The taste was wonderful, but the texture and shape were terrible. Would never make these again. Still looking for a crisper lemony cookie.
I made these and refrigerated them for two hours. Dough was still sticky and cookies turned out flat as well. Added more four to second set, and they look better. Not sure the 1/2 C butter to 1and 1/2 cup flour worked for me. I’ll add more flour next time. Flavor is good. I don’t like the artificial taste of the box mix recipes.
Made these tonight, not much of a lemon taste at all and I added an extra tablespoon of lemon, they are way too sweet too
I just made these for my father’s birthday, he loves anything lemon! They were absolutely delicious and now his favorite. Thank you for the recipe!
Thanks so much Krysta! 🙂
I have made these and they are so delicious!! I plan to make them again this week.
Thanks so much Angie!
Made these cookies & are wonderful. Drizzled icing on top, so GOOD! Chewy savory & easily made…and I’m not a great cook. Thanks so much for recipe. It’s a keeper!
Thanks so much!
I made these cookies once and that was all it took for my family to insist I make them all the time. And so I do. They are the best. And they freeze very well.
I made these today and my tops didn’t crinkle. I left the next batch in longer but they didn’t either. What fifth I do wrong? I followed the recipe.
The powdered sugar is what makes them crinkle, so if you rolled them in the powdered sugar and they still didn’t crinkle, I’m not sure what the issue was.
The dough was very hard to work with. Even after refrigeration, it was difficult to measure heaping tsp fulls because the dough became too soft to work with and very difficult to roll in pwdr sugar. I had to cut dough into about 1 cup sized portions and refrigerate, taking out one at a time to roll into balls. Then I refrigerated the balls as I made them. and took them out sequentially to roll in sugar and bake. The cookies were really tasty. Just very difficult dough.
Because at 350 degrees, the bottoms got very brown before done, I reduced the temp to 325 and lengthened baking time to 12 minutes. Much better. Cookies came out with lightly browned bottoms that were not visible around the edges.
OMG! I wanted a recipe that I could take to a lunch I’m attending at the end of this week…needless to say, I will have to make more cookies. They are delicious but not overwhelming lemony. Thank you. Mary B
I love lemon anything so these were a huge hit for me!!! These cookies were absolutely mouth-watering
Wow! What a disappointment! Made with all fresh ingredients and followed the recipe exactly. Lemon flavor was almost non-existent. Sorry but won’t be using recipes from this site again.
Light and crispy outside, moist and delicious on the inside, my new favourite cookie! I didn’t wait an hour in the fridge, I used my cookie scoop and scooped the ball of cookie dough right into the powdered sugar, they came out beautifully. Thank you for this wonderful recipe!
sorry this is a zero. these spread into one giant mess. i make chocolate crinkles all the time and they’re perfect. huge disappointment especially because they were for a coworker’s birthday.
Do I use salt or unsalted butter?
I use unsalted
How many cookies does your award winning lemon crinkle cookies recipe make?
Andrea E Drever
These came out PERFECT! I baked them for 12 minutes (smaller cookies) 14 minutes (next batch larger cookies). Smaller are better, as they seem to retain more powdered sugar, thus are “crinklier.” As good as they look, they taste even better! Love that you can make them using only one bowl. I added a bit more lemon juice, and cooked them on parchment paper. The bottoms didn’t get brown, which wasn’t a problem as the texture was perfect. Slightly crispy on the outside, moist on the inside. Thanks for the great and EASY recipe!!! (My only mishap, several balls went rolling off the cookie sheet into the bottom of the oven and smoked up my house for half an hour, lesson learned!) 😉
First of all, the title on Pinterest says “no butter or oil & only 4 ingredients! I made the cookies and I agree with above comment…failure. The spread into each other, and have barely any powdered sugar left on them. Nothing at all the the picture… even after chilling the dough forever!!
I’m in the midst of making these right now. Not sure where the failures came into play as mine are coming out wonderfully. I actually forgot about the dough in the frig last night, so it chilled all night. I used a 1 1/2 Tbsp cookie scoop to get them all the same size. Baked them on parchment and increased the bake time to 15 min due to their size. Crispy and only lightly browned on the bottom. Nice and chewy on the inside. I also splashed in some lemon flavoring as I love lemons.
They are delicious.
Can someone tell me who the original chef/creator is? I’m an aspiring online cooking show host and would like permission to use the recipe.
Thanks and happy cooking!
Ken of DaddyK’s Kitchen
Really delicious. Mine did not crinkle and I followed the recipe exactly. The powdered sugar melted into the cookie. I will make them smaller next time, to see if that helps. But the flavor was fantastic.
Randee A Tavarez
I have yet to make these, as the dough is the freezer getting cold.
However…WHY do you say Preheat oven to 350 at the top of recipe when later
the recipe calls for refrigerating the dough for 1 hr before baking?
There needs to be a preface!
“This recipe calls for the dough to be refrigerated for 1 hr prior to baking.
After 45 minutes turn oven on to 350* to preheat.”
Like some others, I didn’t read thru the whole recipe and didn’t see the
part about putting the dough in the fridge for an hour.
But I did turn the oven on when I started!
If I ever make these again I will know that.
Great article you shared, Thanks for sharing such type of precious article.
Note: this recipe does NOT work with almond flour the cookies look like pancakes and don’t hold together. Guess I’ll have to try with regular flour as the good recipe intends!
I loved these cookies! I chilled mine for 2 hours instead of 1 and the dough was not sticky at all. They baked perfectly and the sweet to tart ratio is amazing. Adding these to my cookie recipes!