These soft and chewy cookies are bursting with lemon flavor. It’s no wonder they’re award winning!
Why You’ll Love This Recipe
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 recipe to your favorite Pinterest board for later.
Ingredients
- Butter
- Sugar
- Vanilla
- Eggs
- Lemons
- Salt
- Baking powder
- Baking soda
- Flour
- Powdered sugar
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
- 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.
Nutrition
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63 comments
Samantha T.
I usually tend to try and cut corners on my recipes, and I usually am left in the wake of a disaster… So I really tried super hard not to mess with this recipe and stick to it,, And I am happy and boastful to say, I followed it to the T… 🙂 :-D… I think the trick is enough time in the fridge or freezer which ever you prefer and lots of lemon zest,, I plan on right b4 serving sprinkling them with a touch of the lemon zest (lemons peel, shredded/grated).. and big glass of whole milk… Thank you for this wonderful recipe! from Washington State…. Samantha T.
Vicky
Not sure where I went wrong, doubled the recipe (used 1 stick of great value unsalted butter and 1 stick of Kerrygold unsalted butter) and the cookies turned into big puddles, very thin and greasy and took twice as long to cook . Will try again, maybe I’ll freeze the dough or leave it in fridge all night this time
Rita
If you double this recipe; you will need to chill the dough for two (2) hours instead of one (1). The dough needs to be stiff to make pretty cookies. The cookies are delicious!! Double the recipe for sure!!