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Award Winning Lemon Crinkle Cookies

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AWARD WINNING LEMON CRINKLE COOKIES — These soft and chewy cookies are bursting with lemon flavor. It’s no wonder they’re award winning!

Award Winning Lemon Crinkle Cookies

 

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.

This is 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!

Just don’t skip the step of rolling the cookies in powdered sugar. It helps create that crackly top you’re looking for.

Award Winning Lemon Crinkle Cookies

Award Winning Lemon Crinkle Cookies

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees. Spray baking sheets with non-stick cooking spray and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
© Danelle

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Who Dished It Up First: This cookie won first place in the Best Cookie Contest at LDS Living Magazine.

Reader Interactions

Comments

  4. 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!!

    Reply

  6. Made these for a cookie bake off at work. They were a great hit. I drizzled lemon icing over them. Delicious!!!!

    Reply

  7. 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

    Cheers!

    Reply

  8. 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 😉

    Reply

  10. Hii
    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 😀

    Reply

  11. Hi,
    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?

    Reply

  12. 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!
    Yay! 🙂

    Reply

  13. 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.

    Reply

    • 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.

      Reply

  14. 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

    Reply

  15. 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!

    Reply

  17. 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!

    Reply

  18. 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.

    Reply

  19. 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.

    Reply

    • 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.

      Reply

  20. 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.

    Reply

  22. 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.

    Reply

  23. 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!

    Reply

  24. 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.

    Reply

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