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
Sue
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.
Ken Devlin
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
Cheryl
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!!