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
Dee Murphy
Ok, so I made them.
I followed the recipe too. The . Letter.
No crackle . Very disappointed in the aesthetic of this cookie .
I made sure to be extremely generous with the powdered sugar, because I was really excited about the crackle look.
The powdered sugar simply dissolved into the cookie and disappeared…
As far as the “tart too sweet” ratio. They could be a little more tart for my taste. I felt the lemon taste was lackluster.
I’m extremely disappointed with this recipe.
Given the cost of ingredients at this moment… March 2023, in Canada, we are paying over six dollars a pound for butter… My disappointment is at an all-time high .
🙁
I have no clue how this recipe want any kind of award. I’m glad that the original poster of this recipe is not the creator, so I do not feel like I am insulting her in anyway.
❤️
Betty Baker
Same experience. Followed the recipe exactly and everything went well until they were in the oven. Then all the sugar on the outside dissolved into the dough. They tasted pretty good, but zero crinkle on top. I tried rolling the second half of the batch in granulated sugar in case that would be better, but it wasn’t. Both were edible, but this is a crinkle recipe and there wasn’t any crinkle.
Dee Murphy
*won ( not want )
Deneen Murphy
I AM going to try these tomorrow morning, with some trepidation…. I’ve scrolled through quite a few of of the reviews and to my disappointment, I notice a pattern.
The negative reviews have absolutely No responses from the publisher of the recipe.
I find that to be slightly disappointing, because I do like to see if there are any answers to the negative comments. I find them to be helpful ( not to mention professional looking )
In any case, I’m going to give it a go.
Hannah
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!