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Lemon Crinkle Cookies
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These easy, award-winning Lemon Crinkle Cookies are irresistibly soft, chewy, and bursting with bright citrus flavor in every bite. Rolled in powdered sugar for their signature crackled finish, they’re perfect for parties, picnics, afternoon coffee breaks, or anytime you’re craving a bright and refreshing homemade treat.
Table of Contents
Why You’ll Love This Recipe
I made this Lemon Crinkle Cookie recipe for a recipe contest and won! Approved by all who taste them, these lemon cookies are soft, but still slightly crunchy, tart, but still really sweet. I bet you have all the ingredients too. Easy to make, using simple ingredients, and done in 30 minutes, this recipe is for the novice chef.
I think we all can agree that I am a lemon lover. I love love love lemon ridiculously. It’s in the genes. My Mom is the same way. Lemon and I are buddies, especially when it comes to lemon desserts–I have made a Lemon Cream Pie that’s to die for. Blueberry Lemon Coffee Cake Muffins? Oh, mama. And traditional but Perfect Lemon Bars!
Ingredient Notes for Lemon Crinkle Cookies
As said above, Lemon Crinkle Cookies use simple, everyday ingredients to make the most delicious lemony treat. You should have most, if not all, of these ingredients already on hand.
- Butter – salted or unsalted butter-use your preference. Just make sure to use real butter, not margarine, for these cookies. Some readers have had trouble making these because they used margarine.
- Granulated Sugar – to sweeten.
- Vanilla Extract – this is a super nice complementary flavor to the lemon.
- Egg – for structure and texture.
- Fresh Lemon Zest – a lot of commenters said that they’d prefer more lemon flavor, so feel free to add in more zest.
- Fresh Lemon Juice – If you can find Meyer lemons, use those, or use store-bought lemon juice if you like. It’s just not as fresh.
- Salt – balances out the sweet and sour.
- Baking Powder and Baking Soda – this gives the cookies their rise and texture.
- All-Purpose Flour – this fills out the cookie and gives it some structure.
- Granulated Sugar + Powdered Sugar – rolling the dough in both of these sugars puts the crinkle onto these lemon cookies.
How to Make Lemon Crinkle Cookies
As written, this recipe makes about 24 cookies. Feel free to double the recipe for gifting and sharing! For full recipe details including ingredient measurements, see the printable recipe card down below. Here is step-by-step instructions for making these award-winning cookies:
Step 1: Preheat Oven + Prep Baking Sheets
Preheat oven to 350° F. Grease light colored baking sheets with nonstick cooking spray and set aside. Or cover with parchment paper.
Step 2: Make the Cookie Dough
In a large bowl or the bowl of a stand mixer, cream butter and sugar together with an electric hand mixer or a stand mixer fitted with a paddle attachment until light and fluffy. Mix in vanilla extract, egg, lemon zest, and lemon juice. Scrape the sides and bottom of the bowl and mix again.
Switching to a rubber spatula, stir in the dry ingredients (flour, salt, baking soda, and baking powder) slowly until just combined. Scrape the sides of the bowl and mix again briefly.
Step 3: Roll Cookie Dough Balls in Both Sugars
Pour granulated sugar onto a large plate. Pour powdered sugar onto a separate large plate. Roll a heaping teaspoon of dough into a ball, then roll it first in granulated sugar, then in powdered sugar. Place cookie ball on the baking sheet and repeat with remaining dough.
Step 4: Bake
Bake for 9-11 minutes or until bottoms begin to barely golden brown and cookies look matte (not melty or shiny). Remove the lemon crinkle cookies from the oven and let them cool about 3 minutes before transferring to a cooling rack (this helps them cool evenly and keeps the bottoms from getting soggy).
Pro Tip: If using a non-stick darker baking tray, reduce baking time by about 2 minutes.
What You Need to Make This
You don’t need anything fancy to make these Lemon Crinkle Cookies, just a few basic baking tools that help make prep easier and the cookies bake evenly every time.
- Hand mixer or stand mixer – this makes mixing the cookie dough much easier and helps fully combine the butter, sugar, eggs, and dry ingredients for a smooth, evenly mixed dough.
- Mixing bowls – having a few medium mixing bowls makes it easier to keep the dry and wet ingredients separate before combining them.
- Cookie scoop – a medium cookie scoop helps keep all the cookies the same size so they bake evenly and get those pretty crinkle tops.
- Baking sheet – a sturdy baking sheet helps the cookies bake evenly without over-browning on the bottoms.
- Cooling rack – letting the Lemon Crinkle Cookies cool on a cooling rack keeps the bottoms from getting soggy and helps them set properly after baking.
Tips for Success
These simple tips will help you get soft, chewy Lemon Crinkle Cookies with bright lemon flavor and perfectly crackled tops every time.
- Don’t skip rolling the dough generously in powdered sugar. A thick coating helps create those classic crinkle tops as the cookies spread while baking.
- If the dough feels too sticky to handle, chill it for 20–30 minutes before scooping and rolling. This makes shaping the cookies much easier.
- Use fresh lemon juice and zest for the brightest lemon flavor. Bottled juice won’t give the same fresh, vibrant taste.
- Avoid overbaking the cookies. The centers should still look slightly soft when you pull them from the oven because they continue setting as they cool.
- Rotate the baking sheet halfway through baking if your oven has hot spots. This helps the cookies bake evenly across the tray.
- Wipe excess powdered sugar off your hands occasionally while rolling to keep the coating light and clean instead of clumpy.
What to Serve with Lemon Crinkle Cookies
These Lemon Crinkle Cookies pair well with all kinds of sweet treats and drinks, especially for spring, summer, or holiday gatherings.
- Blackberry Lemonade – the sweet berry flavor pairs really well with the bright citrus taste of Lemon Crinkle Cookies.
- Irish Coffee – a warm cup of Irish coffee balances the sweet, powdered-sugar coating and tangy lemon flavor.
- Homemade Vanilla Ice Cream – soft lemon cookies and creamy vanilla ice cream make an easy dessert combination.
- Lemon Curd – serve a little lemon curd on the side for even more fresh lemon flavor.
- Homemade Greek Yogurt – a creamy side that balances the sweetness of the cookies.
- These cookies also fit nicely on a holiday cookie tray alongside chocolate cookies, sugar cookies, or shortbread.
Storage Directions for Lemon Crinkle Cookies
Allow cookies to cool to room temperature. Place in an airtight container or ziplock bag for up to 3-4 days.
Make Ahead: Luckily, this cookie dough freezes super well. This is a great way to make Lemon Crinkle Cookies ahead of time.
To freeze the dough, simply follow the directions, including rolling the dough in powdered sugar. Don’t bake! Instead, flash-freeze on a parchment paper-lined plate. After an hour, stick all the dough balls in a freezer-safe bag. You should be able to keep these in the freezer for about 2 months before using them.
To bake from frozen, put them directly on the cookie sheet and pop them in your preheated oven. Sometimes the cookies need an extra minute or 2 to bake correctly, so check them often!
You can also freeze these cookies already baked. Allow them to cool to room temperature and place in a freezer-safe, airtight bag and into the freezer for up to 2 months.
FAQs About Lemon Crinkle Cookies
Why are my cookies spreading so much?
A common problem when making these Lemon Crinkle Cookies is that they flatten out way too much! Why?
Butter.
This recipe calls for softened butter, not melted butter. The best way to get softened butter is to plan ahead. A couple of hours before you make these cookies, set 1/2 cup of butter on the counter. As it sits there, it will soften.
But if you are in a pinch, you can microwave butter to soften it instead. Microwave in 5-second intervals, rotating your cube of butter each time. Please, please, please use caution when softening this way. It can easily go from solid to melted in seconds! And in turn, your cookies will spread way too much.
Why is my cookie dough sticky?
If you already used melted butter instead of softened butter, and your lemon crinkle cookie dough is sticky, don’t worry! You have two options to fix this.
Pop your dough in the fridge for 30 minutes to let it solidify a bit.
OR
Add in small amounts of flour until your cookie dough comes together better. Definitely use my photo of the cookie dough above to base your dough on.
Why won’t my cookies spread at all?
A lot of you have mentioned to me that these cookies don’t spread. This problem happens because there is too much flour in your cookie dough!
Fluff up your flour, spoon it into your measuring cup, and then level the top. That is the correct way to measure flour and how I measured it for this recipe. So be careful when measuring, and you’ll have perfect lemon crinkle cookies.
Variations
This post was originally posted in 2011! Since then, I’ve received over 600 comments about how amazing these lemon cookies are. In some of these comments, I’ve noticed people putting their own spin on things, which I love! You are making these cookies for you, your family, and friends, so make it your way! I thought I’d share some of my favorite renditions of Lemon Crinkle Cookies below.
White Chocolate Chips. Add some creamy chocolatey-ness to your lemon crinkle cookies by mixing in white chocolate chips. Yum!
Gluten-Free. Yes, you can make these cookies gluten-free. Simply replace regular flour with your favorite gluten-free flour blend (same amount needed). So easy, so thank you, faithful and adventurous readers who did the experimenting for us.
Glaze. Either top with a simple vanilla glaze or with a lemon glaze. Mix together milk, powdered sugar, and your choice of flavoring.
Different Citrus. You can use an entirely different citrus to make these cookies. Think of the possibilities. Lime, Orange, or Grapefruit flavored crinkle cookies.
More Cookie Recipes to Try!
- Soft Pumpkin Sugar Cookies
- Chocolate Cookie Recipe
- Double Chocolate M&M Cookies
- Monster Cookies
- Triple Chocolate Brownie Cookies
- Classic Coconut Macaroons
More Favorites from Lauren’s Latest
- Dry Turkey Brine
- Best Crepes Recipe
- Saltine Christmas Crack
- PB Energy Balls
- Strawberry Pavlova Dessert
- Best Ever Beef Stew
- Hashbrown Sausage Casserole
- Christmas Salad Pomegranate
- Parmesan Bites
The lemon lovers in your life are going to fall in love with these chewy lemon cookies! The printable recipe card is below. Happy Baking, friends! 🙂
Lemon Crinkle Cookies
These award-winning cookies will make you an addict. Lemon Crinkle Cookies are chewy, soft, and bursting with hints of lemon in every bite!
Ingredients
- 1/2 cup butter softened
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 whole egg
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 1/2 cup all-purpose flour
for the coating
- 1/4 cup granulated sugar
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350° F. Grease a light colored* baking sheets with nonstick cooking spray and set aside. Or cover with parchment paper.
- In a large bowl, using a hand mixer, cream butter and sugar together until light and fluffy. Whip in vanilla extract, egg, lemon zest and lemon juice. Scrape sides and mix again.
- Switching to a rubber spatula, stir in flour, salt, baking soda, and baking powder slowly until just combined. Scrape sides of the bowl and mix again briefly.
- Pour granulated sugar onto a large plate. Pour powdered sugar onto a separate large plate. Roll a heaping teaspoon of dough into a ball and roll it first in the granulated sugar and then in powdered sugar. Place cookie ball on the baking sheet and repeat with remaining dough.
- Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny). Remove from oven and cool cookies about 3 minutes before transferring to a cooling rack.
Video
Notes
*If using a non stick darker baking tray, reduce baking time by about 2 minutes.
Nutrition
Serving: 1cookieCalories: 105kcalCarbohydrates: 17gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 10mgSodium: 64mgPotassium: 13mgFiber: 1gSugar: 11gVitamin A: 118IUVitamin C: 1mgCalcium: 4mgIron: 1mg
Rate This RecipePlease consider Leaving a 5-Star Review!
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Delicious lemon cookies. My family and friends love when I make these
It’s very creamy and soft!
I use 1 lemon for zest and lemon juice
Very yummy!
Made these yesterday and added some chopped macadamia nuts(a neighbor has a lemon and macadamia nut tree and I was looking or a way to use them!) Turned out perfectly! Thank you! Can’t wait to make some more!
These cookies are wonderful! Sweet with lots of lemon flavor. They are my new “go to” cookies. Something different from the usual chocolate chip or oatmeal raisin. Mine didn’t look like your picture though. The sugars barely showed up.
I luckily froze the dough while I cleaned up for about 20 minutes and they were fluffy. They did not crinkle. I doubled the lemon amounts on instinct and still I think they were faintly lemon flavored.
however, we had cookies in a under an hour. which I will add a star for.
Lovely cookie. I followed all directions, but my cookies didn’t ‘crinkle’.
The measures are weird, for some you need more of the ingredients and for some less. More flour is needed to be able to roll them into balls.
FREEZE THEM. Really, I would highly recommend you freeze them before baking if you’re going to make this recipe. It seems to turn out for some and fail for the other half (perhaps due to climate or other unmentioned factors) and I unfortunately fell into the latter group. Thankfully, I had frozen a handful of rolled dough and after baking them for about 18 minutes, they turned out normal. You might also want to add some extra lemon zest as these have a very faint lemon flavour.
Cookies were light and lemony!
This seemed like a basic recipe but it is actually terrible. The cookies flattened out and did not crinkle, which makes sense, since there was barely enough flour to hold them together and the dough was super soft and hard to work with. I baked them twice as long as called for, and finally pulled them because I figured the bake time couldn’t possibly be that far off, but they were raw in the middle. They also are unbearably sweet. I just reread the recipe to make sure I didn’t make a mistake. Nope, everything was followed to the letter. The recipe is just bad.
I literally just threw them out they were such a raw, gross mess.
What to do with cream of tartar. And no 2nd amount sugar was listed It’s unclear where cardamom should go. Not well directed recipe.
Hi Bo, I’m not sure where you are seeing those ingredients… but this recipe doesn’t use cream of tartar or cardamom. ??
This is my first time here. I made this recipe and followed it closely. but my cookies flattened out and lost all crinkle on top from the sugars. Any ideas what might have gone wrong? Maybe this has been an issue that was experienced in the recipe creation? The flavor is great!
Best ever!
I have made them over 20 times with excellent results. I have used regular flour and Bob Mills gluten free. The Gluten free turn out even better. I skip the granulated sugar coat and go straight with the powdered one. Always freeze the whole batch and then bake as needed. Superb recipe.
These are great! Next time I will cut the sugar because for me, they are too sweet. I made it vegan with no egg. Thank you!
I made these cookies today. I followed the recipe except that I increased the lemon zest and juice to 1 tablespoon each (as suggested by some reviewers). I like them lemony and this approach really improved the lemon flavor.
However, I found that after rolling the cookie balls in the sugars and baking the cookies, that they were much too sweet for me. If I make them again, I’ll reduce the sugar in the dough or not roll them in the sugars.
These always come out fantastically. I do add a bit more lemon to taste for a stronger flavor. Also came out well when I tried them with gluten free flour
When I finished dough it was sticky but still was able to deal with but ran out of time I put dough in fridge when I baked they didn’t look like yours and they were ok I love how the inside chewy and crunchy on the bottom did I do something wrong
Yummy!
Why do my cookies spread? I followed your directions after thoroughly reading your suggestions.
These are amazing! So light and fluffy with just a little bit of crunch. Not too sweet with just the right amount of lemon flavor. The powdered sugar melted, losing that crinkle look, but we just dusted with powdered sugar after they cooled. Everyone loved them!
not enough lemon, no chill time, no indications about how to space them, they all melted into one giant cookie in the oven.
Would not recommend this recipe.
These are absolutely delicious. Thank you for sharing.
I made these with the slightest variation – instead of 1/2 tsp vanilla, I increased lemon juice to 2 tbsp because I love lemon, and require a real punch. My cookies were therefore slightly moister and required 2 minutes further baking and did not crack as much, but they are delicious all the same. I also shook off excess powdered sugar after rolling in it but maybe should not have, as it all seemed to get absorbed. They’re still fabulous!
Just won the neighborhood cookie contest. Great recipe, could have used less sugar but overall it was perfect.
Don’t know what happened, but my cookies didn’t crinkle like pictured. My other crinkle recipes call for the dough to be refrigerated prior to baking. Flavor was very good, just the appearance was off.
Just made them and they went flat. I’m not sure why. It could be my ovens close to breaking but I turned the heat up in the second batch to compromise but they still went flat. Taste delicious and still have a create texture
These are out of this world! I’ll be making these again and doubling the batch!
Oh wow! Definitely delicious with the first bite. Lightly crisp on the outside and a creamy lemon bite inside. Easy to pull together when you put the groups needed together before starting. I will be making these again soon.
These are really good! I wanted mine to taste very lemony so I added more zest and used lemon extract instead of vanilla.
Hi. I did it today without the extra sugar coating and w less brown sugar. I cook them for about 20 min! Also less lemon! My Little girl doesn’t like lemons, but loves cookies. It was a little dry, but I gave them 18 min!
delicious!
Easy recipe, yummy cookie.
Can I add lemon chips without changing the baking time?
Mine came out flat and super crumbly. The taste was fantastic, but I must’ve done something wrong. Any tips?
My favourite cookies… especially in Spring!
Laura, mine too! Thank you for your 5-star rating. 🙂
I searched for a lemon cookie recipe that didn’t require chilling the dough, & this was perfect. Easy, fast, and no specialized ingredients.
Can Stevia be substituted for the sugar?
This recipe is solid but I made several adjustments. 1 teaspoon of lemon juice/zest wasn’t enough lemon for me so I did a full heaping tablespoon of both and compensated for the extra liquid by adding 1/3 cup of flour. My dough was super sticky so I just sprinkled with powdered sugar and they came out perfect. Crunchy on the edge and super chewy and lemony in the middle. I let my dough chill in the refrigerator while the first batch baked and the second batch was solid enough to roll in the powdered sugar so try chilling if it’s too sticky! Soooo goood. Thanks!
Fabulous recipe! fresh out of the oven they DO taste like lemon bars! (But a million times easier!)
I double the zest and the lemon juice so the lemon flavor really comes through. I’ve also thought that King Arthur’s Lemon crumbles would be a great addition.
It doesn’t say how much of anything to put in, I had no idea what to do
Excellent recipe and great detailed info so I felt more informed making them! They are perfect and exactly what I was looking for! They are beautiful and so delicious! I made them for my daughter who is going to have her baby tomorrow- it will be a real treat for her to have some home baked cookies that are her all-time favorite! I was looking for a recipe too that would use butter rather than oil and I feel like I found the perfect one! Thank you for sharing!
I submitted a review below but forgot to mention one important bit A my grandson is allergic to nuts and seeds and I was able to make him cookies that he can enjoy too – none of the ingredients will bother him at all!
These were so good I licked the bowl CLEAN afterwards. The cookies came out really soft and tender. I put a bit too much sugar on the top so it was too sweet, even though I only added 3/4 cup of sugar instead of 1 cup. I also added 4 tablespoons of lemon juice and the zest of 1.5 lemons because I thought they weren’t lemony enough, and I probably could’ve just added the juice and zest of 2 whole lemons. They were still really good.
The only recipe I could find with measurements. They’re rlly good but it could do with slightly less flour. Other than that they’re awesome!
Novice baker here. What number cookie dough scoop should I use to get right size cookies?
Superb cookie!
I’ve made this recipe dozens of times and it’s always a hit.
Do you think it would still taste good with lime instead of lemon? Do you think it would still work?
Thank you so much!
This has become my go to recipe! They are delicious and the perfect temperature. For some reason, I don’t get the crinkle look which is fine but any idea what I could be doing wrong?
Can’t say enough how much I love these. Always a hit!
Ah-Ma-Zing!
Hi! Made this for the first time and liked the cookies but wish they were more tart. Made them a second time and added the zest of two large lemons and 2 tablespoons of lemon juice and they were more lemony but still not really tart. Suggestions? Is tartness even possible in a cookie?
Thanks!
These cookies are amazing. They were lightly crisp on the edges and chewy in the middle. I added extra zest for more lemon flavor. They’re so easy to make and everyone loved them. It was hard to share!
love it
pretty tasty! would add more lemon next time – i like them a bit zestier. also needed to nearly double the baking time. first batch came out very raw, doubled the time for the second batch and they were still soft and chewy.
These cookies are Wonderful! I have made them a couple times now. The lemon flavor really comes though. My “other half ” can’t stop eating them. They are perfect with a cup of tea
Good cookies. The cookies weren’t as tart as I had wanted. Is it because I used Meyer lemons?
Can the cookies be made crispy instead of soft and chewy? I like my cookies crispy and crunchy. Will these cookies crisp up if baked longer?
Overall, it was a good recipe.
The cookies turned out soft, subtly sweet, and just the right amount of tangy. Instead of measuring it out i just used one large lemon for the zest and the juice. The cookies are great baked right away but even better after the dough is refrigerated overnight.
This recipe needs a lot of work. I used twice the amount of lemon and they still mostly taste like flour. They also look nothing like the picture. They don’t spread at all and it says if your cookies don’t spread its bc you used too much flour but using the amount listed makes a sticky mess very similar to peanut butter. They did not crinkle and I had to cook them for 15 minutes on a dark cookie sheet to get the center from being raw. A lemon glaze will be necessary to salvage these.
Love this recipe. Grandkids love them too. I used this recipe, pressed into a pie plate. 350 for 20 minutes. Topped with a lemon glaze and fresh blueberries.
Like this recipe. for the gluten free version do you use anthem gum in the flour or can you use it without? I’m thinking yes because the cookies would just crumble, right?
Love these cookies and they always great raves. I only change one thing. Instead of rolling in the icing sugar I bake them plain. Then once cookies have cooled. Mix 1 cup of icing sugar and 2 tablespoons of lemon juice mix and put in small sandwich bag. Snip off a small corner of the bag and drizzle on. Let them set and enjoy.
Recipe was easy to do and the finished cookies were amazing. I doubled the recipe and added 1/2 tsp of lemon extract to the cookie dough and 1 tsp of lemon zest to the confectioner’s sugar. The recipe is a keeper
Delicious with the addition of 1/2 tsp lemon extract!
Thank you for a great recipe! I did not have any major issues that many others had, everything worked out great. I did increase the time to 12 minutes after my first 11 minute batch. They were a bit too soft and chewy. My oven is funny, so I just adjusted. I just made a double batch a few hours ago and they look delicious. Thank you again!
Hands down the most scrumptious cookie I’ve ever baked! Slightly chewy and full of lemon flavor (I tend to add a bit more lemon juice and zest). Make them small and bake them on parchment paper. They are perfection. Thank you for posting your recipe!
These cookies are very good – crispy on the edge and soft in the middle. I made my balls twice the size and baked them for 16 minutes and they turned out very good. I ended up with a baker’s dozen. I will try this recipe again and will use baker’s cocoa to see if chocolate cookies will be just as good.
My mother is a lemon lover!!! Made them for her today and they were a total hit. This is what I did. Used the juice and rind from two whole lemons, as well as a half teaspoon of lemon extract. Dough was soft so I put it in the frig until hard. Scooped them out, rolled in powdered sugar and baked. Baked longer as a result of the dough being colder. Doubled the recipe and cut sugar by a half cup. Outstanding flavor and texture.
I made this recipe with the aid of a person’s comments that called for boxes of lemon and white cake mix. They turned out perfectly. I have spent hours searching for that comment. Is there some way that you can send that to me? They turned out perfectly and were soooooo good. Thanks in advance
Carol
These are perfect. They’re soft with a crisp edge and nice and lemony. After reading the comments I did add more lemon zest and they’re wonderful. I love finding a new Christmas cookie. Thank you!
Can I freeze the finished cookies?
yes, absolutely! Store in an airtight container for up to 3 months in the freezer.
Great cookie. Thanks
Need a few minutes more here in Vermont
Best lemon cookies ever…I’ll be making these many more times
Love these cookies. I made smaller balls to make close to 35 cookies. Huge hit with the family.
AMAZING!!
This is a winner!! First time baking this recipe and they taste delicious! I added a bit more lemon juice and zest but baking time is spot on. Will definitely add these to my rotation and into my holiday cookie gift bags.
I made these last night and they are AMAZING! Crinkley, crispy and chewy. These are the best recipe I’ve tried next to my brown butter chocolate chip cookies. I like these even more! So fresh tasting and the perfect texture. I followed the directions exactly and it’s perfection. Thank you! I shared them with 3 neighbors and they all agree, delicious and I can’t wait to get more lemons and make again!
We love lemon so I was excited to try these. My cookies did not crinkle, which was not a big deal, and the lemon flavour was too subtle., almost unnoticeable, which WAS a very big deal. i am still looking for a truly lemon cookie. Darn it.
What kind of zester were you using? Try a microplane! You will get more zest that way 🙂
Hi Lauren,
Just made these and they are delicious! Thanks for sharing the recipe.
I have the same question as a previous poster—wondering if a teaspoon of dough per cookie is an error? It certainly makes them very small. I wonder if it was meant to be a tablespoon of dough? The recipe made over 60 tiny cookies.
Excellent and delicious cookies
I double checked the recipe to make sure I followed to a T. Mine came out smelling like play dough and tasting a bit like lemon play dough. With the amazing reviews, it makes me wonder where I could of gone wrong? Again, I double checked everything. Maybe they are just not for me!
I have made this recipe a few times now and love it- the cookies are so light and elegant – thank you!
Just here to say that I made these twice this week because they are that good.
Love these, time and time again…
Overly sweet!!! Not adding to my repertoire. I would have liked a more lemony taste too (I did add lemon zest).
Thank you for sharing this recipe. I made a double batch last night. They are excellent! They have a rather light lemon flavor. Next time I make them I will add more fresh lemon zest and juice. I followed the recipe exactly. Came out wonderfully! My students loved them. I made them for them because I was introducing The Lemonade Stand book today. 🙂
I baked the cookies following all ingredients except I used lemon powder sugar. I also baked cookies 11-14 minutes. And extra lemon zest. They are so lemony good!
These cookies were great. My addiction was the zest of a whole lemon for more zing and and 1/2 cup of shredded coconut. My cooking time was a bit longer (my oven) and they turned out perfectly! Thank you!
These were good but not lemony enough for me. My mom made a similar cookie each year for Christmas and topped it with a lemony frosting made of lemon juice and powdered sugar, stirred together to make a thick mixture, then spread about one teaspoon on each cookie. They were delicious.
These are so delicious and easy for the kids to help!
Absolutely fabulous! I shredded my lemon peel instead of zesting, OMG! They turned out so good. I also shredded and juiced a whole lemon to use.
So good, Might of needed more baking time to get the cookies a little more crisp.
These are delicious. I made them once, my question is do you use Salted or Unsalted butter? I know most baking recipes use Unsalted but thought I’d confirm. Thank you
Either is fine! I prefer salted butter.
Delicious and mild flavor. Not too sweet which gives the lemon flavor prominence. Ok I confess to doubling the baking soda by mistake. They didn’t spread and were more raised, but still we liked them.
i haven’t tried this yet but is there something i can do if i don’t have baking soda?
I love these cookies!! I am wondering if I can make them the day before I need hem and just refrigerate hem to cook the next morning?
Sure!
Made this recipe and cookies are delicious. Thank you for the crinkly lemon cookie recipe
I don’t ordinarily share comments but feel I need to this time so it won’t happen to others. I decided to make the “award-winning” Lemon Crinkle Cookies as a gift. Changed serving size to 48. Made recipe. Cookies spread terribly & were very greasy. Took my printed copy to my computer to see if I had made a mistake. Changed serving to 48 and darned if that recipe called for 3 cups of flour. I have in my hand the one I printed earlier that clearly calls for 2 cups of flour. Since I had them all rolled & covered in powdered sugar I decided to bake them in a mini muffin pan to see if they would set up. No, still too greasy and fell apart. Now they are crumbled and in the oven. I will use them as a topping on another dessert. I could have added more flour but since they were rolled and covered in powdered sugar I couldn’t see how that would work. Anyway, it’s the end of the day and I’m tired and very disappointed.
I made this exactly as the recipe stated and my cookies tasted like a sugar cookie so needs more lemon juice…also my cookies wouldn’t spread so I flattened them and they looked good…will try them again using more lemon..
Really good cookie. I probably could have baked them 13 minutes instead of 11 and used a greased cookie sheet instead of parchment. I had a little extra batter and put those on a greased sheet and they came out crisper with brown bottoms. That being said, I doubled the recipe but it will still be. hard to save the dozen I’ve set aside for the workmen coming tomorrow. Yum!
Great recipe! Followed exactly and they delish. Soft, chewy and crispy edges. I will add more lemon next time ? Thank you for sharing.
Delicious! I add a tablespoon of lemon zest and it just perfect.
I want to make these today, but curious if I should use salted or unsalted butter? I assume salted, but I want to make sure.
Thank you!
Either will work fine! Use what you have.
These are delicious!! Since I have a lemon tree and have plenty of lemons, I increased the lemon juice to 2 Tablespoons and used the zest of a whole lemon. I’m not sure that the powdered sugar adds much to the cookie except mess in the kitchen so I might skip that next time.
These cookies were super easy and the taste is great! I added some confetti sprinkles for fun.
The only thing I would say is that the 9-11 baking time even with a dark sheet seemed to be a bit less than they needed. I felt 15 minutes was closer to what was needed, at 12 minutes they still came out a touch underdone and our oven actually tends to run hot, so I was surprised. They had the appearance of a matte top but still were a little too soft for me, but could also just be preference!
That aside, fun spring time recipe!
I made these cookies a few weeks ago with a bit of extra lemon zest and thought they were amazing. What made me decide to do a 5-star review now, was that everyone has been talking about them ever since.
Yesterday, though, I was telling my family that I’d be making my famous chocolate chip peanut butter cookies, and they begged and pleaded for me to make these cookies.
I’m may add some yellow food colouring since they did turn out almost white last time and I believe the colour carries its own magic.
Any suggestions on why they aren’t turning out crinkly and flat like in your pictures? I’ve made them twice on my silicon cookie sheet and both times they stayed pretty round. More like round tea cookies. The dough is moist enough where if I used less flour, it’d be to sticky to place on the sheet.
The dough is supposed to be a little sticky, but once you roll it in the powdered sugar, it should become easier to work with.
Made these- Turned out beautiful and, most importantly, DELICIOUS.
My hubby and I agreed that these are the best lemon cookies I have ever made (and I have made a LOT of lemon cookies)! Just the right amount of zing and sweetness and came together so quickly. Thank you so much for sharing.
Fantastic every time! Just popped the last half dozen in the oven from my Christmas batch and the kids are both excited and upset that there aren’t any more in the freezer.
Recipe is absolutely great! Any lemon lover will find these cookies are super tasty.
The only problem I ran into was the powdered sugar staying on the cookie and not melting during baking. Basically I didn’t get the crinkle effect.
I’m a professional baker by trade,, and I make a large variety of crinkle cookies for my bakery and I’ve never ran into this problem. I even tried a batch where I mixed 1 teaspoon of cornstarch with 3/4 cup powdered sugar as a corn starch can help keep the sugar from melting. Unfortunately that didn’t help. Scientifically speaking I cannot come up with any reason why this would happen with these cookies but none of the other crinkle cookies that I make…
Regardless once they came out of the oven I just dusted them with some powdered sugar using the sifter , and all is well.
This is a easy recipe that’s quick due to not having to chill the dough and taste fantastic! Crisp edges and soft tart center! Yum!
Finally a recipe that doesn’t open up with a 5,000 word essay about spending the summer at a lake house when they were a kid. Intro -> info -> tips -> recipe boom done.
The flavor is amazing so lemony and delicious however they turned out flatter than the baking pan 🙁 my butter was room temp and the consistency after mixing seemed fine. Will try again as people are noting the texture is supposed to be amazing. thank you for sharing!!
I love all things LEMON! Made these today. I bake and sell decorated, iced cookies, but had a coworker ask me if I had a great lemon cookie recipe. I did not, so I went looking and found this recipe that seemed to be what I was looking for. I bake from scratch (mostly) and I like the tartness and sweetness to both stand out distinctly. This recipe did all that!!!! I doubled the recipe. I did add the zest of a whole lemon and all the juice of one whole lemon. I also added 1/4 tsp of lemon extract just to make sure it had enough lemon flavor. I used a small cookie scoop and ended up with 75 cookies. Super easy recipe! It was perfect! I did find that I love the crinkle look, so I rolled my round dough in the powdered sugar twice to get the look I wanted. Thanks for such a great tasting, easy recipe! I will add some blueberries to the next batch just to see what I can do.
I have baked many cookies in my day and thought I had perfected them all, but your lemon crinkle cookies have taken this 67-year-old experienced baker to new heights. My sister declared them the best in my arsenal. Move over lemon bars. I like these even better. I used the zest of one lemon and the juice of half, which may have been a little more than the recipe calls for, but relieved me of measuring. I had the juice of the other half of the lemon in my tea. Thank you for a spectacular recipe.
I have tried making these several times, even with someone else who is a n accomplished baker. Neither one of us ended up with cookies that spread as shown in the photo. We used different types of all purpose flour which did not yield any better result. What flour are others using? Besides spooning flour into measuring cup & leveling with a knife, what else might the both of us be doing wrong. I honestly have never had a recipe for a cookie that hasn’t turned out right.
I also added twice the zest and lemon juice. Perfect. Do not add the white chocolate chips. It makes it taste bad. I am sad about that but otherwise good recipe.
Holy Moly. Thank you for this recipe! Printed it, putting it in my forever folder. I made a lemon creme fraiche whipped cream filling and made sandwich cookies out of them. So… I’ll be over here making out with these cookies.
???
I wonder if I could put chopped cranberries in these?
This is an excellent recipe, they just aren’t lemony enough for my taste with the listed lemon zest and juice measurements, I double both and add a teaspoon of lemon extract. Everyone loves these cookies!
Delicious and easy
This is a well written, simple recipe. I followed it exactly. Sifted flour first. I used cold butter that I “hammered” down. After baking as directed, I took the leftover confectioners sugar and added lemon juice to make a lemon drizzle frosting. If you like lemons, this is the cookie for you!
This is a fabulous recipe. Directions are perfect. I used the powdered sugar that was leftover and added a little lemon juice to make a lemon drizzle. Perfection
I’m a pretty experienced baker and while I thought the measurements were a bit odd, I followed the recipe exactly.
They spread and burnt…would not recommend.
Excellent!!! Used more lemon zest and juice because I love lemon flavor.
Best lemon cookie Ever!!! My husband says this is the Only cookie he wants me to ever make! ?
The lemon lover in my house loved these! The rest of us wanted to try something a little less
tart. I subbed out the lemon zest and juice with almond paste and milk, and used cherry juice instead of lemon juice in the glaze. These were also a hit! These are definitely going in my repertoire of staple cookies.
Made them gluten free and they are very good. Crunchy outside and moist inside. I cut the sugar half cup and they still sweet.
These cookies were SOOO good. I looove lemon and these were sweet, moist and the perfect amount of tang. Do you have any tips for zesting? It took me a while to even get a teaspoon of it and I’m not sure if there’s a technique to getting it a little quicker. Thanks!!
Try using a microplane zester! They are magical!
Made with gluten free flour – they are wonderful. Will try to make with tangerine, then lime!
Wonderful cookies, mine took the 12 minutes, make sure the butter is barely softened or you will have sticky dough!! I put my butter in the microwave for 4 second intervals turning the cube over each interval. It took about 3 intervals of 4 seconds. The dough was quite simple to make, I prepared the mixes that would need to go in (Flour mix, Egg Vanilla mix etc.) that’s makes it A LOT easier! Be sure not to over bake, bake just until you can lift the cookies and see the bottom is golden, and the tops are matte. Even if they seem raw/mushy to the touch when they’re done they are cooler, if they have the matte top and golden bottom your set, because you need to let them sit on the pan once you take them out so they can finish off crisping the outside!!
These cookies are so good and fool proof. They come out perfect every time! I add a bit more zest and juice than is indicated because I like super lemony cookies.
Undoubtedly one of the best lemon cookie recipes my family has ever sampled. They are both soft and slightly crispy, and most importantly lemony!! I can see why you won with this recipe.
Wanted to drop a line and say I love this recipe so much. I’ve been making it for the holidays for years now and it’s a total hit with everyone. Thank you for sharing such a great cookie with us!
These are amazing!
My family is very particular when it comes to flavors, so I took the liberty of increasing the lemon the best and the lemon juice to 2 and 3 times the recipe’s recommendations. The results were astounding.. my family loved them! …and, no, they were not too tart; for the amount of sugar in this recipe, increasing the lemon flavor seems to be the only way to compensate.
I also love lemons use them in tea and I’ll let you know when I found out these existed I went straight to you and found this amazing recipe. Also I’m a really good baker and want to travel the world when I grow up so this is like a huge step to that. Incase your wondering I’m 11 years old! UwU I love you recipes and there’s no doubt in my mind you are an amazing baker too!! Can’t wait to bake this for Christmas!! Thanks!
The best lemon cookie recipe I’ve made!!!! This is a keeper❣️
Thank you for sharing ?
Love these! Going to do to two tablespoons of lemon juice instead of one next time, but even so these are so yummy! My family loves them! Will definitely make again!
Flavor is great, but the proportions must have been off for me. The first batch came out dough-ey in the middle even though the bottoms were browned enough that I didn’t want to leave them in the oven any longer. So I ended up smashing the raw dough balls with the flat bottom of a coffee cup to reduce the thickness for cooking, and I switched to the convection feature of my oven to avoid burning the bottoms.
This might have to do with the kind of baking sheets you’re using. If they are the darker, nonstick pans, then the bottoms will brown before the cookies are done. If you use lighter colored cookie sheets, they’ll bake more evenly.
I’m terrible at baking, but had some lemons so decided to try this recipe. They turned out pretty good! I did have to bake mine a few minutes longer, probably based on where you live. But the cookies turned out delicious!
I made these with Miyokos butter sub, came out amazing!!!
My daughter would love these but is vegan. Can I use Miyokos butter?
TY
I accidentally doubled baking powder and soda, and they still looked and tasted great! I did add extra lemon zest – wonder what would happen if we added more lemon juice, too.
Hands down this was my most successful and absolutely delicious on-line cookie recipe. I followed the recipe to a T. My butter and egg were at room temperature. I spooned my flour into my measuring cup, leveled it off, and then I sifted it with the other dry ingredients. I hand mixed the dry ingredients into my wet ingredients and stirred just enough to ensure it was mixed. I baked them for 12 minutes. Heavenly, just heavenly. Thank you so much for posting!
Good recipe! I love lemon desserts! Although I would prefer it with much less sugar. Is there a way to reduce the granulated sugar without affecting the texture of the cookies? Can I reduce half or more of it?
just made this cookie dough. but its still runny. followed recipe exactly.. going to have to add more flour etc to fix it up.hmmmm
The dough definitely shouldn’t be runny. How did you measure your flour? And did you melt the butter?
These were amazing – my first batch was a flop because I used too much lemon juice. It bothered me so bad I went back to the recipe and made it exactly as written and they were perfect! I will be making these for years to come – thanks for sharing such a great and easy recipe!
Great cookies! Melt in your mouth delicious…..and they came out looking exactly like yours in the picture. Definitely award winning. I needed to chill the dough as it was too sticky to work with right out of the mixer bowl. Worked perfectly out of the fridge (I made dough at night, so it chilled until following morning). I was looking for a great lemon cookie recipe. This is it!! Thank you so much for sharing!!
These are my very favorite cookies of all time. They’re perfect at high altitude (7500 ft) with a bit more flour and a little less powder and soda. I’m on a medication that must be taken with food and these cookies are a lifesaver because I’m always happy to eat one.
These are fantastic. Just the right amount of lemon taste with this wonderful soft center. Definitely my favorite lemon cookie recipe so far. My husband loved them too.
Nice texture. I like the way they are crispy, with an al dente, chewy center.
Easy and quick to make.
BUT:Really, really sweet. Not very lemony.
im very glad I just added alotbof extra lemon then :):) hope thats enough :/
We just moved into a house with a lemon tree that’s full of beautiful lemons, so I went looking for recipes. This one looks like a winner…thank you!
How long would you expect these to last? I’m hoping to send these to friends in a different state but want to make sure they arrive fresh. Please let me know!
As long as they are in airtight containers, I think they would be fine for at least 4 days. Of course not quite the same as fresh, but still edible for sure.
Thank you for sharing this bright and delightful recipe! We love anything lemon forward and these crinkles are perfect! Lightly crisp at first bite and soft inside, I doubled the lemon zest (using approx 1.5 lemons) and an extra tiny splash of lemon juice to get the last drop of vanilla out of measuring spoon and into the batter! Absolutely love the notes for the novice section; very helpful and new knowledge duly noted for future baking! A recipe sure to brighten any day or special occasion❤️
Question
Can you double this recipe?
Yes!
These little lemony gems are my offering of comfort food to my sweet family tonight as we witness the unfolding presidential election, and pray for our nation. No matter who ends up being elected, we can find joy every day that we are alive and active on God’s beautiful earth. I’ll be 60 in a few weeks, which means I’ve had the privilege of voting since I became eligible in 1980. I think your Lemon Cookies might need to become a tradition on election night! They are soft, sweet, and lemony in just the right proportions. Thank you for sharing your recipes!?
These cookies are delicious! I made them according to directions but based on reading some of the feedback, I added 1/2 tsp of lemon extract. I had it on hand (and don’t have much to use it for) and wanted to boost the lemon flavor. It turned out great! Btw, I got 35 cookies from this recipe.
These are my go-to lemon cookie! They are nothing short of amazing!
Wow!!! These are amazing!!! My husband is not a lemon fan but said these are fabulous.
I just made these and they are simply divine! Taste like lemon cupcakes. Yumm
best cookies ever! so fun to make with my grandma
I really liked these cookies!! They taste very similar to these my mom’s lemon brownies but much less messy to eat. I accidentally added the baking soda and baking powder in the same step as the lemon juice which made it start to react. I added a little more of both back into the mix and everything still turned out great!
REALLY good recipe! Nice bit of crunch with soft chew inside. Yum!
Has the perfect lemon flavor but the amount of flour it says is false my cookies did not spread. I even spooned it and they still didn’t spread
I know with most cookie dough you refrigerate at least 1 hr . Do you refrigerate these prior to baking???
Nope, its not necessary for these to refrigerate.
Flawless!!
I’m going to make these cookies today.
I love lemon, so I can’t wait to try these.
I have a couple of questions as mentioned by two other people but didn’t see a response..
It looks like a bigger cookie scoop was used and it seems more like a heaping tablespoon, not a teaspoon size of dough. And, I was confused by the amount of flour to use for the recipe. 1x batch 1.5 cups flour, 2x batch 2.0 cups flour, 3x batch 4 cups of flour??
Seems like the proportions are off, and didn’t make sense. Am I reading it wrong or is a correction needed? Please clarify.
The system within the recipe card that calculates the increments was wrong. I adjusted it, so it all should be correct now. For this recipe, I used the 1 1/2 tablespoon cookie scoop. When I first wrote and developed this recipe, I used an actual teaspoon from the silverware drawer which when heaping is probably about 1 1/2 tablespoons. Any cookie scoop will work as long as you make all the cookies the same size so they all bake evenly.
Delicious and simple cookies! I used whole wheat flour and they turned out great! These were very sweet, so I recommend considering cutting the amount of sugar to 3/4 cup.
Best Cookies Ever, for lemony cookies! I admit, i make both a medicated version and a plain version for my people and these are the perfect cookies to medicate with distillate or infused butter! You can’t taste any aftertaste, just lemony delicoousness! Thank you! They are a huge hit… ( > I always male a non medicated batch for the munchies because.you can’t have just one!!)
Can these cookies be made with self rising flour?
No! They are to be made as stated.
Loved these cookies! My daughter enjoyed them with some cream cheese frosting because I added less sugar. I would suggest adding more lemon juice as to make them more lemony.
I baked these for my grandson, who loves lemons. They turned out perfect!
Wow! It turned out so well and delicious!! It is still a little too sweet for me although I reduced the sugar to 2/3 cups. I added white chocolate chips to some of my cookies and it tastes amazing. There were not much crinkles on the cookies for mine but it’s fine
Lauren,
Thank you so much for this delightful recipe. It’s SO refreshing. I call them “Lemonade cookies” for the sake of little kids and the boys who were in the backyard, today, ate fistfuls of them! This is my 3rd time making the recipe, and I’ll admit, I’ve changed things just a bit. But, the original is so good, you don’t have to. Instead of rolling in powdered sugar, I make a lemon juice/lemon zest/powdered sugar glaze to top them with after they’ve baked. To. Die. For.
The BEST sugar cookies we have ever had! I shared them with several people and they all said the same thing! SOOO GOOD! Thank you so much! This is a new fav in our family and will be passed down to several future generations! The Arden family. 🙂
Fantastic cookies, but I double the amount of lemon juice in them. Otherwise, they just taste like a vanilla sugar cookie.
So easy and so good! Question: when I try the automatic converter on the recipe to double the cookies all the ingredients double exactly except the flour. It goes from 1 1/2 cups to 2 cups. I just want to make sure that is correct.
No, if you’re doubling it, it would be 3 cups. Not sure why there’s that error!
The dough is kinda sticky which makes it hard to scoop ( i ended up getting my hands wet, which helped a little), but other than that, I loooove this recipe. I have made it at least 20 times. I made it for a friend once, and they asked me to make them again for them. Thanks for a new fav recipe!!!
Absolutely Yum! Needed a lemon fix and these really fit the bill. Made some lemon glaze on the side because some of us like lemon more then others. These were so soft and amazing
Mine taste great but they came out really rounded still, they didn’t flatten out like the ones in the pictures. I had to guess my measurements for the powder and soda could that have been why?
No, it comes down to the butter to flour ratio. How did you measure your flour? Did you aerate/fluff it first before measuring?
Yes i did, I don’t have a flour sifter though just used a fork to aerate and spooned it into my measuring cup.
Is this degrees Fahrenheit or cellcius? Thanks
Fahrenheit.
The cookies are really good and soft. I like lemon, so I put a bit more lemon juice and zest. For some reason my oven was smoking really badly when I made these. I’m not sure if it was the powdered sugar or just my oven. I made a couple not tossed in powdered sugar because of this and they taste the same, but the powdered sugar really makes the experience better. 100% will try making these again.
It tasted great!
I made this recipe for the first time last weekend and thought it needed just a little more pizzazz. I just made these again but this time a added 1 1/2 tsp of food grade lavender. ABSOLUTE HEAVEN ??
I’m excited to try these!!! Do you is salted or unsalted Butter?
I usually use salted butter but either is fine!
I love these cookies!!! So crinkly and chewy. My husband is gluten intolerant so I subbed in gluten free flour-in the same amount. I’m also mad for lemon so I used a whole lemon zest & juice. These are so good. I made them 2 days ago & they are already gone. So easy and they taste like lemony happiness!!
Do you use salted or unsalted butter with these cookies ? I look forward to making these cookies tonight.
This recipe is EXCELLENT and very fun and easy to make if directions are followed accordingly. I left mine in the oven a little longer causing them to become a little browner and crispier. Yum! yum! I didn’t have any powdered sugar and baking soda. They turned out crispy and delicious with two missing ingredients.
The only minute issue I had with this recipe is that it didn’t call for a more sour lemon taste. My plan is to add the lemon flavoring along with the juice and zest. Yum! Yum!
I sincerely enjoyed this AWESOME recipe!
I’m not a fancy baker and I can’t be bothered. This is one of the easiest and yummiest cookies that I have ever baked. Sometimes I replace the vanilla by orange blossom water. I’m going to try one of the variation with white chocolate chips.
My Italian mother-in-law will love these lemony cookies!
Hi there, i’ve made these before and they were delish. Then, I used unsalted butter but all i have now is salted butter. Is it okay to use salted butter? If so, should I leave out the salt?
Thanks Lauren for sharing! Can’t wait to try with my kids. Can I check if the cookies are baked on fan forced or nomad top and bottom heating?
Are you asking which one is better for baking these cookies?
salted or unsalted butter?
either is fine! Use what you have.
If you use salted butter, don’t add the salt listed in the recipe.
I made these and the taste was on point! Not sure what I did wrong because the texture of my cookies turned out to be more cake-like but they were just so delicious and we finished all 18 “cakies” within 30 minutes! (And we were just two!)
Thank you so much for the recipe again! We will definitely try them again. We want chewy lemon cookies 🙂
I made two batches today. One batch did not spread at all do I trouble shot (thank you for that). Next time I used 160g of flour and they did spread but they had a lot of powdered sugar on them after baking. I guess I costed them too heavily? Anyway, definitely enjoying the experiment. Very nice cookie that I will definitely make again. Next time I might roll them in lemon sugar.
My husband won’t stop eating them! These are fabulous and easy. I also tried making some without rolling in the powdered sugar and while they don’t get the pretty crinkle, we like the flavor better–not so sweet. This recipe is a keeper and I’ve already shared it with a friend. May try another time with orange juice and zest, no powdered sugar, but dipping 1/3 of cookie in melted chocolate. Thank you Lauren!
As far as a cookie goes, it’s tasty!!! If you are looking for a LEMON cookie, this didn’t quite hit the spot for me.
I added extra zest and fresh lemon juice to get that extra lemon flavor. It came out wonderful. Hope this helps.
These are delicious. Was looking for some sweet that could use lemons, and this was terrific! During our confinement, a sweet treat hit the spot. (No I didn’t buy a bunch of flour-only a small bag.) Thanks for recipe! Will use again.
They are the PERFECT COOKIE!, Texture, sweetness, easy and quick to prepare. THANK YOU!!!!
These are so good! The batter was kinda runny and sticky, but I made it work and the cookies came out really well!
These are so good! I made them once, and my family loved them, and so now I have made probably somewhere around 10 batches. Totally recommend this recipe.
Is the powdered sugar required? What’s a good (or no) substitute?
can I cut these cookies into shapes?
No, this isn’t the kind of cookie that would work for cut out cookies. Try this recipe: https://laurenslatest.com/vanilla-bean-christmas-sugar-cookies/
My cookies didn’t “crackle” but tasted amazing!
[…] Original recipe from my sweet friend Katie Rose via Lauren’s Latest. […]
Fantastic recipe and perfect instructions. I love the additions you made to the recipe after getting feedback, and the FAQ; really helpful. These cookies are really special. I made two batches and they came out perfectly both times.
I’m dying to make these cookies, expect I don’t have any powered sugar. If I make them without the powered sugar, will they still turn out as good?
My favorite cookie! I love lemon in anything. I’m not a fan of chocolate. I know, I know. These are so easy & delicious. I usually make a double batch because they don’t last long at my house. Thank you!
Hey, just a tip, it would be very helpful to indicate if your temperature is in Fº or Cº. I just burned my batch because I’m so used to Celsius it didn’t even cross my mind that by “300 degrees” you meant Fahrenheit, lol.
This one I made was a small batch though, going to try again tomorrow with the leftover batter, this time with my oven in the right temperature. ?
These are fantastic and chewy and bright! I love to bake and try new recipes and my husband said these are his favorite cookies I have ever made for him (and I’ve made a lot of cookies). I didn’t have a fresh lemon, and it’s quarantine time, so I used a fresh mandarin orange. I used a little cookie scooper to have uniform size for baking and they took 11 min. The only problem I had was with the powdered sugar. A lot of the sugar dissolved into the cookie and so they would only be a little bit of powdered sugar in maybe one patch on the outside. I wonder if maybe my dough was too warm. Next time I might try to make my dough and put it in the fridge for a little while then roll in sugar and bake. I wonder if that way the sugar won’t blend into the cookies? But honestly, that is the most minor complaint ever. The flavor and texture of these cookies is fantastic!
Hi. Just to clarify. You roll the dough into a ball and roll them in the powdered sugar. Do you then put them on baking tray in a ball, or do you flatten them to look like a cookie? If so, what method and thickness to flatten correctly ? Thx
You don’t flatten the cookies before baking. They should flatten naturally as they bake.
I’m surprised how well these cookies turned out. Mine were slightly crispy on the outside and nice and chewy on the inside. Lastly, I love the easy recipe!
These are amazing! So soft and delicate but with a zing of lemony goodness! I followed the recipe as is and they turned out perfectly!
Scrumptious! Followed the recipe and they were just what I wanted. Rivaled my BFF’s favorite lemon crinkle cookie from a local bakery. Soft chewy center, slight crunch on the outside, gently caramelized bottom. So, so, good! Not too sweet, and the perfect amount of lemon flavor! Appreciated the tips on spoon measuring flour too. I sifted my dry ingredients for extra fluff. Shared with all my family. Thank you!
I didn’t have powder sugar so I just made lemon cookies without the crinkle. I also used a whole lemons juice and zest.
They are AMAZING. I am gonna double the recipe next time.
Easy to make too!
OMG! Five stars is not high enough for these cookies. As is- no additions or changes.—best lemon cookies I’ve made or tasted. Shared the recipe with all my neighbors. Thanks
Incredible. Absolutely perfect. Husband has requested I try it with orange zest/juice next time! Instant favorite in our house.
[…] chip cookies and has never let me down. If you’re not in the mood for chocolate however, lemon cookies are another bake that’s sure to impress – I personally love to add sprinkles to dough […]
Made these yesterday and they were phenomenal! She’s right, make them NOW! I followed the recipe as instructed and everything came out great (used a Meyer lemon, and so I added a bit more zest than called for to make up for its sweetness). I baked about 6 and froze the rest. My only minor issue was that the cookies were underdone at 11 minutes, so i had to stick them in a bit longer, but that was a minor issue that was easily resolved. They were so good fresh out of the oven, and even today (it was hard to resist not eating them all at once)!
Really good! Next time I’ll use more lemon. I doubled the recipe and they tasted like sugar cookies with just a hint of lemon. I decided to add a lemon glaze to the tops to increase that lemon flavor. It’s quite possible I made an error because they really looked like sugar cookies rather than more crinkly like the photo? But we’re happily enjoying them even if I’m not quite a perfect cookie baker.
I followed your recipe to the T and they didn’t flatten as well as yours nor crinkled?
I also used the King Arthur flour which I read someone else had the same issue? :/
Other than that the cookies were amazing!!! My husband commented it was too sweet but I thought they were fine. I could have used slightly more lemon flavor though.
Hello, is this unsalted or salted butter?
Thanks.
Either is fine. I typically use salted butter for all my baking recipes.
Best cookies ever! How long do they last?? Because they got really dry after 3-4 days and i know cookies usually last more than that.
Followed recipe except substituted lemon extract for vanilla. Cookies did not crinkle. They look like half snowballs, rounded and the powdered sugar disappeared into them. They are more cake-like. At 9 minutes the bottoms were not at all browned so I went with the 11 minutes. ????
These are excellent! I used a tablespoon of zest instead of a teaspoon, and rolled them in superfine sugar instead of powdered..
These are perfect to use for lemon ice cream sandwiches I like to make—for those interested, fold some lemon curd into softened vanilla ice cream, then use these with cookies after refreezing ice cream till firm.
The best cookies I’ve ever made. I didn’t have lemon zest and used lemon extract instead. They came out perfectly! Thank you so much for this recipe!
Any thoughts on how to make these gluten free? If I use almond flour, should I add in an extra egg?
I have this recipe 3 stars because the taste was good BUT the texture of the cookie was off. The cookie was very chewy for my liking. Not a fan of a chewy cookie.
Omg so freaking good!
Made these for Easter tomorrow, perfect quarantine activity lol.
I used imperial baking sticks instead of butter, added about a 1/4 to a 1/3 more flour and doubled the zest and juice and they turned out perfect!!
Can’t wait to try these with limes and oranges.
So yummy!!
These are really great! I did modify the recipe a bit tho – I added lemon juice from 2 lemons (instead of 1) plus crushed pecans. The dough was a bit soft so I put it in the frig for a half hour. It was easy to roll the balls at first but then the dough got soft again. I then just rolled them directly in the powdered sugar which worked fine. They also took a bit longer to cook (maybe from the extra juice and pecans?). But the end result is excellent!!!
These cookies are amazing! A light crunch on the bottom, moist and chewy on the inside and oh so lemony. I appreciate the tips given. I rarely bake, but this will be my go to recipe that I will make often.
The dough was a bit sticky, so I stuck the bowl in the fridge for 10 mins.
Tasty but I used a dark pan and cooked them 2 min. less and they were soggy. I microwaved them for 1 minute to see if I could save them and they were perfect. I plan on making these for a light easter dessert served on a paper doily.. Next time will not shorten the time.
[…] chip cookies and has never let me down. If you’re not in the mood for chocolate however, lemon cookies are another bake that’s sure to impress – I personally love to add sprinkles to dough […]
I just made these for the 1st time. They are so good. I could easily eat way to many of them at a time. i am going to make another batch and freeze them. Next time I will double the batch. Thanks for sharing the recipe.
I am going to try with coconut oil ( a saturated fat) because we don’t have butter right now and its a pandemic outside. ♡
Love this recipe! I have made them and frozen them..all have been devoured!
Getting ready to make today I noticed it does not include Vanilla in the recipe?? You shared that vanilla adds extra flavor, but the amount is not listed in ingredients?
oops..my eyes are growing old..saw amount!
sooo good! this is the second time im making it. I follow everything and just dont add the powdered sugar. This is the best lemon cookie recipe ever. its so simple!!
First of all, do NOT try dipping the dough in lemon juice and then powder sugar.. And then do NOT try baking them without any parchment paper or silicone mat or cooking spray. Makes a horrible candied mess that sticks to the pan like glue. I saw ‘someone’ try that with the first half dozen I made…woops I mean ‘she’ made. ;).
I baked the rest as instructed, and they turned out delicious! Thank you for such a thorough recipe!
I made these and they are delicious!
Amazing. I made 15 cookies with the recipe and doubled the lemon juice as I love the tartness. So good!
The dough flavor is great. However, the cookies melted into one large square while baking!! And yes, my oven was preheated to 350 degrees! My dough looked exactly like the photo above and I followed the instructions to the letter. I wish I could post a picture as THAT would be worth 1000 words!
How did you measure your flour? Sounds like you needed a tiny bit more.
5☆ ATW. Best lemon cookies ever.
5 stars ATW. Best. Lemon. Cookies. Ever.
Lauren, thank you for this easy and delicious cookie recipe, Lemon Crinkle Cookies. I was looking for an easy lemon cookie recipe and came across your recipe. I made your recipe last Saturday evening, and the entire family devoured them quickly. My husband is not a big fan of lemon desserts, but he loved your cookie recipe, because it had a slight lemony taste to it and not tart at all. This recipe is a keeper.
Thank you again for sharing your recipe.
Lisa T.
Made these for my family and they were an instant hit. We were having a party at work so I decided to make a double batch and bring them to share. Got nothing but RAVE reviews. By the end of the day all the cookies were gone. Certainly will make these again and again. Thanks for sharing this recipe. I did make the glaze and spooned it over each cookie. Makes them very lemony but I think that’s what everybody liked about them.
Cookies r my weakness and whenever I see them fall in love with them. I never miss any recipe to try and taste.
Thanks for this recipe Lauren Ji
Neeti
These are very delicious. I think my butter was too soft (not melted) because my dough was too soft and they spread more, but super light and flavorful! I am making a 2nd batch of dough to freeze; my daughter and grandchildren are coming to visit from Chicago next week and will love these cookies made from the lemons. I have lots of lemons from my lemon tree so used the fresh juice and zest. I also have two different orange trees and will make these cookies with the fresh orange juice and zest. My one comment though: I ran out of parchment paper after my first pan, so sprayed the next pan with baking spray, which really caused them to spread more, I think I would try without on my non-stick baking sheets if I should be out of parchment paper again.
I messed these up 3 ways to Sunday and they were still totally awesome!
I just made these cookies and the batter turned very sticky! Even though I followed the recipe to the dot. I couldnt even roll them into balls, they were that sticky and gooey.
Any idea what I did wrong?
I just made these using plant based avocado butter…I was worried, but they turned out perfect!!!
[…] what to do for the the day’s citrus thing. But then I remembered I’d seen a recipe for Lemon Crinkle Cookies, and I figured, hey, why not give those a […]
These cookies are fabulous!!!! I made lime cookies- added extra lime zest and they were really good!!!!! Also used Key West lime juice – great!!!
The cookies were good but they have a butter taste to them. I think the lemon taste was less then I would like. I like the chewy texture of the cookie though. They were fun to eat.
Lauren I have 3 variations of the recipe; however, the ingredients are the same. Am I going nuts or did you continue to simplify the recipe?
They must not be from my site. I haven’t changed the recipe at all on my end, though there are lots of copycats out there.
These are FABULOUS! I made them GF and Vegan….ok, don’t roll your eyes or get grossed out ; ) – they really are fantastic! I may only have had half the batter left though bc my family kept stealing it. Thank you Lauren! We can’t wait to try the lemon bars…. ; )
Cheers from California!
glad I made a double batch..! Did not change a thing..PERFECT
Amazing flavor but recipe and times are way off. Had the same thing like the majority of others where they didn’t flatten. After 13 min they’re still very wet. Great lemon flavor profile is all I can say good.
I made the recipe exactly as written and they turned out perfect! I used Kerrygold Irish butter and was concerned that the higher fat content would affect the outcome. It did not! They came out just as pictured and are totally delicious – soft and chewy on the inside. The biggest problem is my husband might gobble them all up! Highly recommend this recipe! Will make again!
I made this today and I don’t know what I did wrong but they where flat, and taste awful, which I know what I did wrong,
How did you measure your flour? Sounds like you needed a little more flour! Not sure why they tasted awful, either!
Thanks for the reply I took them to work and they love them so….. I measured the flour right but I will try them again thanks
We enjoyed the cookies so much. The first time I baked them they flattened out as in the photo. However, the second time I baked them a few months later, they did not flatten and were thicker. I examined the recipe over and over attempting to determine what would have caused the problem. Everything was made the same except I used King Arthur Flour the second time rather than Gold Medal. My husband is going to run to the store in the morning to purchase Gold Medal. I will keep you informed on the results.
Hey do you salted or unsalted butter? Thanks!
either is fine! Use what you have.
Just made these & my friend loved them couldn’t wait for them to cool! Lol only difference I did was add extra lemon will have to double the recipe next time 24 is not enough if I want any!
I am just wondering if I need to use salted or unsalted butter.
I always use salted butter, but either is fine.
These cookies are like a little ray of sunshine on a cloudy day! They’re perfect on an Easter dessert table, but honestly, I love them on a dreary January day.
These cookies are delicious. I don’t usually write reviews, but I had to. Make them with my granddaughter. They were easy to make and very kid friendly.
Easy to make and super yummy!!
These cookies helped me win over my in-laws and are now a staple at every family event!! They are the greatest cookies ever!
I love lemony things. Can’t wait to try this one.
These look delicious
I can’t wait to make these, everyone in my family loves lemon!
Can’t wait to try! Lemon anything is my favorite
I love all things lemon and so does my dad. I think I am going to make these for his b-day next month.
I have made these many times and they are always a hit. I LOVE them. I always double or triple my recipe.
These cookies were absolutely delicious! Moving them to a favorite category!
So good! I’ve made this recipe many times and it’s such a hit! ??
Love this recipe, absolutely delicious cookies!!!!
I love these cookies!!!
This is how I first found this blog many years ago!!! So delicious!!
I have tried some many lemon cookies recipes and I believe I’ve finally found my favorite. So yummy.
My aunt used to make a chocolate version of this cookie at Christmas. LOVE your lemon ? cookie! Lots of people in my family really enjoy lemon as well so it’s nice to mix it up. ?
These cookies are amazing! My family now requests them for all of our holidays. Do yourself a favor and make these ASAP!
These look amazing!!! I am going to try them today!!
These and the red hot crinkle cookies are my go to absolute favorite cookies to make. Thanks!!
Your recipes have become the go-to for my 11 year old daughter Lauren. These lemon cookies are her absolute discourteous to make (and eat)! Thank you for putting out recipes that both myself and my kids can enjoy!!
I make these cookies every year for Christmas and they are a hit. They are always the first to go. Love them.
This is the original cookie recipe that brought me to your sight almost eight years ago!! I love lemon and this cookie hits the spot. I’ve also tried it with orange and also love it.
tried this recently and couldn’t be any happier! Got to use a bunch of Lemons I got from my uncle’s tree, and this was the perfect recipe! I did use more zest and juice just ‘coz I didn’t want to waste any lol I’m new at baking and it helps a lot! You make it easy and so much less intimidating! Thanks a lot! Keep ‘em coming ???
Lauren,
We absolutely love your Lemon Crinkle cookies. My family requests them whenever we get together for dinners at each other’s houses. Have you ever tried them right out of the freezer..They are a tasty frozen treat
My most favorite part about your recipes is that they are so simple and so packed with flavor. These lemon crinkle cookies are equally that and I love how versatile they are! Can’t wait to bake these this holiday season! Thank you for always sharing!
I love these cookies because I’m also a lemon fan! ? ❤️ However, here in Mexico city it’s not quite common to find this type of lemon in every vegetable shop, and if you do they are much more expensive than other fruit. Anyway, when I do have them I love making lemonade and I also make the most of it by making these cookies. My mom loves them too, I hope I can make them again soon or maybe for Christmas. I don’t comment much but I’ve followed you for years, I remember finding your blog years ago, when you only had Brooke and she was just little! It’s a nice blog, my favorite recipe is blackberry yogurt muffins. I make them all the time, although I don’t always put blackberries in them, sometimes I use other fruits or make them just plain for birthday cupcakes. Thanks for taking some time to share about your life, the Lord bless your family and keep up the good work. ☺️
I can not wait to try this.
These cookies were the first recipe of yours I ever made. I made them several years ago and still make them frequently. They are my favorite cookie that I make and they always get rave reviews.
I’ve made several of your recipes and they are on frequent rotation in my house. Love your blog. Congrats on 10 years ❤️
These are AMAZING!!! So easy to make and a huge hit at the work event I brought them too! They are soft and chewy but crunchy at the same time. Sweet but also tangy. I used nearly a tablespoon of lemon zest, and might add a touch more next time. And I think I’ll try them with white chocolate chips as well!
I too love lemon so I always have a bottle of Minute Maid frozen lemon juice on hand. It tastes like fresh, maybe better 🙂
My husband loved these cookies. Do you have a chocolate version? Thanks, Lauren…love following you!
These were really yummy! I thought my dough looked pale, so I added a tiny bit of yellow food color. My cookies turned out well and they were attractive too!? Thank you!
I know you say to use real butter, not margarine, but I was wondering about non-dairy butter. Do you think the same thing would happen as with using margarine?
[…] This recipe adapted from Lauren’s Latest Lemon Crinkle Cookies […]
Oh boy! I am going to try these. They sound really gooood. I am sure my husband will love these. He loves lemon. Thanks Lauren
I made these immediately after the first time you posted the recipe years ago, and have been making them consistently ever since. They are a perfect cookie! Everyone I make them for says they are the best cookie they have ever had.
Thank you so much for sharing such a home-run recipe with all of us! I have done a lime variation, as well as grapefruit, and they are ammmmmmazing too.
[…] Lemon Crinkle Cookies […]
[…] Lemon Crinkle Cookies–You all absolutely fell in love with these little guys…and they won me a cookie […]
[…] 2011), when I was looking for a lemon cookies recipe, I came across the award-winning recipe from Lauren’s Latest. The interesting thing is that, with time, I started to adapt it a bit to my taste, and made it my […]
[…] Source: Lauren’s Latest […]
[…] Source: Lauren’s Latest […]
I know this is an old post, so I hope you see this comment. Do you have any guess why my cookies ended up with patchy blobs of powdered sugar on them after baking?
[…] Recipe is adapted from Lauren’s Latest Lemon Crinkle Cookies (Thanks to White on Rice Couple for leading me to this […]
[…] Spring into my kitchen. Baking with lemon is one of my favorite things to do, as evidenced with this recipe or this recipe or this recipe. I like lemon more than chocolate. Pretty sure I’m in the […]
[…] Lemon Crinkle Cookies {award winning!} […]
Family loves when I make these!
I make a batch then half of the cookies I make a thumb imprint and fill it with seedless raspberry jam which my half my family loves too, gives the cookies a great flavour combo!!
[…] just the other day, one of these sisters sent me a message saying that her Mom adapted my Lemon Crinkle Cookie recipe, except she replaced the lemon with candy canes. Umm….what? I’m […]
I have been making these for several years now, with fresh lemons from my meyer tree. They are so so wonderful. Thank you for the recipe.
Dear Lauren,
I have been following your blog for quite some time now… Back then when you only had little Brooke I think. I’m from Mexico and we don’t often have these type of lemon, or it is very expensive and hard to find. Today I could finally get some and I immediately made these cookies I had been wanting to make for years. They’re incredibly delicious, my family loved them. I made two batches because I knew they’d taste awesome and they would also be gone in a blink. I like many of your recipes and they’ve actually made me somewhat popular among cousins who think I’m a good cook.
Thanks for sharing your talent with other people, may the Lord bless you.
[…] post for today, I have some fun news! I was notified yesterday that I won a cookie contest with my Lemon Crinkles. If you haven’t made them, I would urge you to head to your kitchen. They really are tasty! […]
[…] my act together. But in the mean time, these are my cookies of choice. As lemony and sweet as my Lemon Crinkle Cookies, but more cakey with a sugary and tangy glaze. This is my Mom’s recipe that she’s made […]
My cookie got all puffed up and looks nothing like yours also I found it quite dry to taste I do live the flavour though
Could I be doing something wrong with these
How did you measure your flour? And do you fluff your flour before you measure it?
[…] are a festive version of my famous Lemon Crinkle Cookies, just jazzed up with orange and cranberry. Super simple to throw together in only 1 bowl and they […]
[…] and making cookies. Specifically crinkle cookies. My originals are the Lemon Crinkles. Those won a little contest and put me on the map. Then I did some Christmas Candy Cane Crinkles. […]
I’ve had this recipe pinned forever. I still need to try it. It looks so great!
I love. love. love. these cookies. When I’ve made them before I’ve been asked for the recipe almost immediately. I sometimes like to sub in lemon extract or add a few drops of food-grade lemon oil to increase the lemon flavor. Great recipe as is, though!
I’m obsessed with these cookies! Can’t wait to make them this weekend for Father’s Day. They are a family favorite.
Look Great
I absolutely love this recipe! So easy and so delicious!
Elora and I made these to go with some other Christmas treats we gave our neighbors and they were a huge hit! Thanks for all of the amazing recipes. I honestly have not tried any of yours that I did not love.
These are my son eddies favorite cookies. He’s 8 🙂
We are making a double batch tonight.
These are so good!
Still one of my all time favorite recipes of yours!
Hey Lauren!
This Lemon Crinkle Cookie is one of the cookies (in my arsenal of christmas cookies) that I made again this year! Love it! Thank you.
This has to be one of my favorite cookie recipes of all time. I make these all the time and they always get gobbled up so fast, thanks for the awesome recipe 🙂
I apologize if someone has already asked this, but can this dough be frozen for use later? Say, in about a week?
Can these be made ahead of time and frozen?
Yes, but they won’t be as good as fresh! I’ve never had much luck with freezing cookies. I’d recommend freezing the dough and then baking when you want them.
[…] her blog! I ate them before I took a picture so I borrowed the picture from the original source at Lauren’s Latest. Thanks […]
funny how the pictures are different–i was hoping for the outcome of the glossy ‘collapsed-looking cookie. i measured accurately…. a floury-looking domed unattractive cookie!! but they taste okay..yes-more lemon zest!!
[…] through the storm in order to appreciate the sunshine. Speaking of the sun, I am going to these make lemon cookies for all of the girls this weekend. I came across this recipe on Pinterest & […]
[…] lemon flavor. The juice, the zest… I wanted it all! And I found it in a recipe from Lauren’s Latest. It seemed it was going to fit the lemon bill, but I amped up the lemon flavor a bit more, because […]
Yummy! Ivan see why they were winners! Thanks for the recipe.
Just delcious. Amything lemon, one of my faves this. Thanks .
Simon
Stunning biscuits – or so I was told! I gave some to my Mother and best friend who loved them. As for the rest – my grown up son called and demolished every last one. He is now pestering for the next batch.
Do these freeze well?
Why is your webpage pictures so huge. Makes the scrolling extremely slow and jerky?
[…] Crinkle Cookies ~ Gluten Free recipe is posted HERE recipe from Lauren’s Latest Yield: about 30 cookies (printable […]
[…] biscuits, which make a perfect appetizer (because it doesn’t have to be all about desert!) and Lemon Crackle Cookies. These light lemony bites are seriously addictive, and a nice alternative to all the chocolate and […]
Hi, I’ve just seen your receipt shared by Sweet Paul and had s little read. In regard to people using too much flour, do you think you could provide a weight measurement for how much flour you use and then I know when I make them they’ll be as delicious as yours!
This was my very first time baking from scratch – I’ve always been intimidated with so many rules with baking (must be precise with measuring, don’t over mix, etc) but our meyer lemon tree finally bore some fruit, so we had to take advantage of them and after making limoncello with the rinds, we froze all the lemon juice in ice cube trays and I wanted to do more than just use the lemon juice for tea so I stumbled on this recipe and it sounded simple enough. And it sure was!!! and so yummy!!! Between hubby and I, we ate everything in one sitting! Our Weight Watchers leader will be soo disappointed with us. Oh well. So, next time (this weekend!), I will be sure to share them with the next door neighbor immediately!
Btw, I also made Giada’s lemon ricotta cookies and while it was yum, they were not as YUM as your lemon crinkle cookies! Those, I definitely shared with the neighbors.
Thank you for sharing!!!
I’m so glad you enjoyed them!!
Ungreased silicone lined sheets work just fine. Just got done testing it.
Is it ok to just use an ungreased silicone lined baking sheet instead of a greased baking sheet? Thanks!
yes, that’s fine!
Will definitely give these a try.
Your instructions are for greased pan. Pics are with parchment paper (the only way I bake). You might want to annotate instructions for others.
[…] adapted fromLaurenslatest.com 3.5.3208 […]
I love anything lemon and they came out beautiful! I did some modifications – added 1/2tsp lemon extract, reduced the granulated sugar to 3/4cup, only sprinkled the powdered sugar on top but they are still too sweet for my taste. I will leave out vanilla and powder sugar next time.Thank you for the recipe!
Your picture shows the cookies on parchment paper but your instructions say to grease a cookie sheet which is it?
I put the cookies onto parchment paper and wax paper after they were done baking on a greased cookie sheet. Though, it doesn’t really matter whether or not you bake the cookies on parchment paper or a greased cookie sheet, you’ll yield very similar results.
Thank you so much for this delicious recipe, Lauren! I am a huge baker and decided on Christmas morning to make just one more sweet- aIthough I have a library of cookbooks, I googled lemon cookies to see what was out there and your lemon crinkle cookies came up. They looked so soft and yummy….and because it had won a big cookie contest, I knew it would be amazing…. AND IT WAS! I try not to test new recipes for the first time when giving them way but boy were these a winner. Not only do I love lemon but I love simple recipes that I can whip up and these are definitely a keeper. I’ve never thought to crinkle light colored cookies but these are tasty and darling! Now that I’ve found you, I will be checking out some other recipes like the blueberry lemon coffee cake muffins…. Happy Holidays to you and your beautiful family!
These are my go to cookies for any event. They are perfection! My question is, can you omit lemon and put in a different flavor? Or just make sugar cookies out of them? The texture of these is amazing and I don’t even want to TRY other cookies! Peppermint? Chocolate? Peanut butter? Not that the lemon isn’t absolutely perfect. I just want to see what else I can do with them!
I’ve made these before and they turned out great!! But I was wondering if it would be okay if I added Rosemary in them?
Thank you for following up with parchment paper questions.
I baked the cookies and they were a hit at the cookie swap and at my work.
Happy Holidays!!!
Kimberly
I made these cookies and they were a hit. I put my own spin on it like I do for all the recipes I make. My coworkers, kids classmates, and my physical therapist loved them. I am thinking about selling some of my desserts for the holiday. If I do, this will definitely be one of my major items.
I’m getting ready to bake these now, so excited to try them!
In one of your pics, I see parchment paper, do you spray the sheet, then put the paper on, or is it, use one or the other?
I baked these on a lightly greased cookie sheet and then transferred them to parchment paper. Confusing I know. You can bake them on parchment paper too! Either is fine 🙂
Could you substitute one of the gluten free flours?
Thanks – they look yummy
Made some just now. Very Good! I had no problems.
These cookies are wonderful. I did put about 3 drops of young living jade lemon oil in the cookies , but they are just right for this type of cookie. Much flavor.
These are amazing. They disappear quickly everywhere I take them. So soft and chewy and tasty. A big hit with everyone! Thanks.
I “over softened” the butter in the microwave once, so some was liquified. Cookies still came out super good.
Hi Laura! I am from Chile, and found this recipe on Pinterest. I wanted to thank for sharing it, I made these cookies a few days ago and they were a total hit! 🙂
Made these today and they are amazing! Thanks for sharing!
I just made these, they are fantastic. Really trying not to eat them before they get to who they were meant for. Next time I will add a sprinkle of granulated sugar on the top before baking to give them some sparkle!
I usually make chocolate goodies, bit I love these and will make them again.
Made these according to recipe. Not enough lemon flavor and a bit tough.
My absolute all time favorite cookie recipe! My goodness, these things are amazing! Light, bright, Super lemony, Crisp, Chewy, Airy…. I didn’t even know one cookie could be all those things! Thank you!!!!
I’ve made these delectable cookies twice now. The first batch went so fast that the next time, I doubled the recipe to take to a ladies meeting. They were a BIG HIT!! 😀
I made these today and they were delicious. I had to keep them in the oven for 15 minutes though. Keeper recipe!
I, too, LOVE anything LEMON! Thanks.
trying these tomorrow… looking for ideas for a baby shower in June. I may have to make them MANY times…. You know… You gotta be sure they are good!!
Taste great! Mine did not crinkle. Could it be because I softened butter in the microwave?
Just made these; tweaked it a little and YUMMO! I used organic flour; only a 1/2 cup sugar; 1 TBS lemon extract in place of the 1 TBS lemon zest; did not roll in powdered sugar; also used my Earth Balance soy free spread instead of butter!! These are so good! Thxs for the recipe!
[…] Why did Lemon Crinkle Cookies win the best cookie […]
Lauren…you write so well! I decided to follow you because of that…AND because of the lemon cookie recipe. Can’t wait to try it!
i made these cookies today and….they are amazing!!
[…] Brown explanation for the process but all I care is that it works! Last night I made these yummy lemon cookies and before I sealed up (what was left of them, they’re pretty addictive) for the evening, I […]
Just finished making these lovely cookies! They came out perfectly. I thank you so much for the recipe. I will be making all of your recipes,for sure. Greetings from Vicenza, Italy.
Thank you for sharing. It looks so yummy. I will make it when having time. Best, Thuy
I made these last night on a whim and they came out perfectly! Delicious flavour and texture, I will definitely be putting these into regular rotation.
Hi Lauren,
This is one of the best cookie recipes I have ever baked. In fact, I baked the recipe for the first time and delivered a batch to my friend Megan who’s 2 1/2 yr old son was just diagnosed with stage 3 Kidney cancer, they were in the Doernbecher Children’s Hospital in Portland, OR over Christmas. She said they are “stupid addicting” (LOL), and they put a huge smile on her face (her parents too). I have delivered her several batches and will continue to do so over the next few months while her sweet son Ryder goes through chemo, Kidney removal surgery and radiation. So, Thank you for posting such amazing recipes that help me make others happy (makes me happy too). I am good at a couple of things, being a Mommy, and baking! 🙂 Happy New Year!
Hi Lauren,,
i used margarine,omitted vanilla and added lemon extract. As others found,they came out nicely domed and crinkly and delicious.Have testtasted 2 larger ones,still slightly underbaked in the middle ,but still scrumptious!i will decrease the flour a tad next batch.Thanks for the great recipe,Lauren
Just made these and they’re wonderful. It made 34 cookies. Did not have any powdered sugar so I made a 2 parts flour/ 1 part sugar mix to roll the dough balls. I also had a jar of Dickinson’s Lemon Curd and added 1 tsp. to the mix. Yum!
These were lovely. Very good and different from the typical Christmas cookie offering. I added about a 1/4 T lemon emulsion but otherwise followed exactly. I was a little disappointed though that they didn’t look like the picture. They really didn’t spread much at all and the one above look like they spread quite a bit for a cookie with a nice chewy middle. I even tried flattening them! Any idea what I need to do differently?
Thanks for a great recipe!
Can these be made without the zest? I want to make these, but have no lemon & I am under the weather & don’t want to go to the store! If it’s necessary I certainly will, though. 😉
Zest is totally necessary for this recipe…unless you don’t want your cookies tasting like lemon 😉
What would happen if I use melted butter? I don’t have time to let the butter soften
Made these delish cookies tonight. I ended up adding an extra 1/2 cup of flour and extending the baking time to 14 min. Not sure if it’s the difference in altitude, but they turned out perfect! I’ll be adding this to my recipe box. 🙂
For people who are having issues with the recipe… I wonder if they are using melted butter instead of softened butter. That can mess things up sometimes. Recipe came out perfectly when I tried it today! Yum!
these are CRAZY good. thank you!
Made two trays of these ABSOLUTELY delicious cookies. Didn’t last long – unfortunately ☺! I will definitively bake them again – maybe as an orange version. Thank you so much for this recipe!
Made them with gluten free flour blend (same amount as recipe says) & they turned out just fine. Maybe not quite as flat as Lauren’s but chewy & tasty!
Can you use parchment paper to bake these? I love lemon also especially around holiday time when there is so much chocolate around.
Yes! Most definitely!
you crack me up! =D
Has anyone tried making these with gluten free all purpose flour? If so how did they work out?
Yes, I just finished making them with a gluten free flour blend that I always use. They turned out very tasty. I used bottled lemon juice, flavor was still great. Make sure you grease the pans real well since my first panful stuck. Will make these again. Can serve them & not tell others they’re gluten free cause they don’t taste “different”.
Just wanted to chech is the temperature listed in farenhiet or celcius (unlikely to be kelvin as that would convert to less than 100 c which isnt very good for cooking anything) [sorry im a scientist]. I really want to give these a go but just a bit confused as it isnt specified as to which temperature scale is used. Ta
All of my oven temperatures are is Fahrenheit.
Yummy, Yummy, Yummy! So easy. Great recipe. Thank you! I enjoyed reading the comments and learned a lot. I am a slap-dash baker so I guess it was just dumb luck that they turned out for me. They were a little domed so I shall buckle down and sift and measure more carefully next batch. And there WILL be many more batches of these. Did I say thank you?
I made these cookies following your exact recipe, using butter, and they looked nothing like the ones that you had in the photo. I cooked them to where they were lightly browned on the bottom and the cookies never flattened out. In size, they looked like they came out of an easy bake oven even though I rolled them in the powdered sugar by heaping teaspoonfuls. Needless to say, I will not be making these again because the recipe did not work for me.
Hi Lauren,
I’ve been making these for a while now and my family and I love them! Thank you for the recipe. I forgot where I found it and was about to put it on my blog when I realized that would be wrong. Googled “Lemon Crinkle Cookies” and found that it is YOUR recipe! 🙂 Could I link to your page on my blog? Or is there some way for me to share this that is agreeable to you?
I’m kind of a newbie blogger.
Thank you! Kim
You are welcome to link to the recipe or anything on my site. Copying and pasting the directions would be a copyright violation, but the ingredients list is fair game. So if you wanted to publish the recipe to your site, just re-write the directions in your own words and add your source at the bottom with a link to my page 🙂 Or if you don’t want to type anything out, just say ‘get the recipe here’ and add the link in.
In my experience, when cookies don’t flatten out or flatten too much, it has to do with how the butter was softened – too soft and the cookies will run together, too hard and the cookies will stay in round balls.
was wandering if these cookies can be frozen after they are cooled down?
As long as you wrap them well, they should freeze and thaw just fine.
Great cookies! Made the first batch as written. Terrific, but I’m a real lemon freak, so I doubled the lemon zest, extract, and juice for the second batch. Ka-zing!! Now we’re talkin’!! Hahaha.
Lauren I’m making your Lemon Crinkle Cookies for church this Sunday, I have made one cookie sheet full but they are real puffy and a little dry, I think I used too much flour, can I do anything to the rest of the dough so it doesn’t go to waste? I made 4x recipe lots of people at church.
You can try mixing in 2-3 tablespoons melted butter into the room temperature dough to see if that helps. If all else fails, just flatten the cookies before baking.
This is the best recipe i have every had the pleasure of making. However, as I began I realized I did not have any powdered sugar; went ahead anyway. while i may have misread something as my cookies, came out, well flat and iffy,i did find that if you prepare a lemon-and-a-dash-of-lime glaze, they were incredible! Will totally bring these out for every occasion!
[…] Leftover Cashew Chicken and Lemon Crinkle Cookies […]
Hi – I found your recipe and had try it – they are delicious! I didn’t think it was possible but I found a way to make them even more tasty: ice cream sandwiches. Thanks again for the recipe!
Do you absolutely need zest and powdered sugar?
If you want them to turn out like the picture and actually taste like lemon, then yes. The powdered sugar turns them crinkly and the zest makes them taste lemony.
I made these today for a baby shower tomorrow. They are so good! I didn’t have fresh lemon juice or zest, so I used store-bought juice and added a couple extra squirts — they were great. I did what you said and used a “heaping teaspoon” (which looked so small) and the first dozen came out more like lemon crinkle balls than cookies (but still delicious!). For the rest (I got 3 dozen plus another 10) I used a small spatula to squish them down a bit and that worked great. When I did that, my oven only needed 8 minutes plus a few seconds.
Great recipe, I’m going to try freezing them next time for when my baby comes in November. For anyone interested in freezing cookies — I usually roll them into balls (and in this case, I would do the powdered sugar, too) and flash-freeze on a parchment paper-lined plate. After an hour or so, I stick all the dough balls in a freezer Ziploc bag. You can just put them directly on the cookie sheet to bake — sometimes you need to add an extra minute or 2, but it works like a charm. I’ve done this with many kinds of cookies and they always turn out great, so I hope yours do as well!
[…] sounded good in theory. However, I did come across a luscious lemon cookie recipe by Lauren Brennan and they are […]
Oh my gosh, THESE COOKIES. These cookies are so good, that the second tray is still in the oven and I’m already planning when I will bake them again. Thank you for sharing this recipe!!
Just made these yesterday. I am a rank amateur cook, but these came out perfectly following your recipe to the letter. Great recipe!
Not sure if my question posted so will do again, can you use splenda with this?
I’ve never baked with splenda, so I have no idea. You can give it a whirl and let me know!
Can you make these with splenda?
Great recipe. Thanks!
I just made these and they turned out great. I did triple or quadruple the lemon zest though. One teaspoon? Why even bother. I put in a whole lemon’s worth, and they still aren’t overpoweringly lemony.
Lauren, what lemon is to you orange is to me! I make these exact same cookies, although I use zest from 2 oranges and orange juice. I roll mine into a ball, then with a glass dipped in sugar, I press them almost flat…Very good!
These were incredible! I’ve been searching for a recipe from scratch. I did make one change. To add a little extra lemon burst, I finished by drizzling a lemon glaze (lemon juice and powdered sugar) over the cookies! Yummy! These are my family’s new favorite cookie! Thanks so much for sharing!
[…] LDS Magazine. The winner of best cookie recipe was the Lemon Crinkle Cookie by Lauren Brennan from Lauren’s Latest. The cookies turned out fine, but if I make it again next time, I would add a little bit more […]
I cannot wait to make these!! I’m a big lemon lover too!! 🙂
Has anyone figured out the mystery of the non-flattening cookies? I’ve double checked measurements, I’ve checked oven temps, I’ve sifted the flour and yet…still not flattening out and just remaining balls…Still delicious though so I guess I have that going for me 🙂
Are you sifting before or after measuring? If they’re still not flattening, I’d reduce the flour by 1/4 cup.
I have tried making these twice now. Both times the cookie dough has been too thin to roll into balls. I have had to add extra flour and then they don’t bake out thin and chewy. They still taste good but I am disappointed with the recipe. I was very careful to follow instructions exactly and I’m not new to baking.
[…] Lauren’s Latest: Lemon Crinkle Cookies […]
I just made these and they are AMAZING!
I’ve made this recipe several times since I stumbled upon it over a year ago. These cookies are absolutely delicious! Thank you for posting the recipe.
Glad you like then Joyce!
Ah, just made these and when they came out of the oven the pan was one giant cookie, all spread together. What happened?
You probably didn’t add enough flour. Did you sift it first?
[…] and making cookies. Specifically crinkle cookies. My originals are the Lemon Crinkles. Those won a little contest and put me on the map. Then I did some Christmas Candy Cane Crinkles. […]
The lemon crinkles dough was very soft and hard to roll in a ball,so I refrigerated the dough and then rolled.Much easier that way!
I made these for an open house an they were a huge hit! Not one left. Need to make another batch.
These cookies are wonderful. They turned out perfect! Gave some away as a gift and the recipient repeatedly lamented how much she loved then and could not stop eating them, even though she feared weight gain. You know they are good when they are eaten with wild abandonment!! Will definitely make again. Thank you!
Hi Lauren! I was delighted to find a great lemon cookie recipe because I have a beautiful, abundant lemon tree and not enough recipes to use all those gorgeous lemons. Thanks for the delicious recipe!
If you can use a load of ORGANIC beautiful lemons, PLEASE feel free to allow me to send them to you, or to a P.O. box. I hate having to let them rot because I cannot use all of them. I have given away so many lemons, no one I know is interested any longer. Seriously, if you can pay for the shipping, I will send you at least 3 dozen or more…depending on what you would prefer.
Thanks again for the gorgeous recipes…I enjoy them all!
I made this on the 27th as part of a Christmas gift for my step-mother and they were amazing! The perfect amount of sweetness in contrast to the tartness of the lemon. I am getting ready to make another (double) batch right now. Thank you so much for the recipe! My only question is, did you flatten the cookies down a little after putting the rolled balls on the tray? Mine didn’t flatten out like the ones in the picture while i was baking them.
No, I didn’t flatten mine. How do you measure your flour? I fluff mine up before measuring…that might have something to do with it.
Thanks for your reply. After I posted this comment, I actually read an above comment about lessening the flour a bit. I did that and, VOILA! They flattened out like in the picture and look and taste just as amazing. Thanks again for this recipe. It will be used quite frequently in my home 🙂
I made these. Sadly they did not turn out for me I followed the recipe. I wonder what I did wrong… They were flat. The taste was good though. 🙂
Try adding in a little more flour. Flat cookies usually mean too much butter–that can be corrected with a little more flour. How do you measure your flour? Did you sift it? I fluff mine up a little before measuring.
The recipe makes 2 dozen and leaves 1 dozen for anyone who isn’t the cook! Yummy!
Oh my goodness… these are absolutely the best lemon cookies I have ever made! Made these last night and almost the entire first batch was gone by the time the second batch came out of the oven! Thank you so much for sharing this recipe! Will definitely be making these again!!!! 🙂
[…] Original recipe from Lauren’s Latest. […]
I tested 3 different recipes and this was the one my family liked best. I’ll be making these for the annual Christmas Cookie contest this weekend. I followed the suggestions of some of the other people who have left comments; zest of whole lemon and I used juice of half a lemon (it was a really juicy lemon). They came out with an incredible zingy flavor!
[…] Lemon Crinkle Cookies at Lauren’s Latest […]
These sound yummy! Does anyone know how long they keep or if they can be frozen?
[…] off this recipe by Lauren’s […]
[…] from Lauren’s Latest and Lahatchita […]
[…] stand. Needless to say, we came home with them….We opened some bubbly and started on the Lemon Crinkle Cookies….yes, I know, I make these ALL THE TIME (they’re just too […]
[…] second time I visited Connor, I made the infamous Lemon Crinkle Cookies. Lemon was requested, so I had to make these yummy cookies! I use at least 50% more lemon juice […]
[…] and I forgot to mention, I also made LOTS of Lemon Crinkle Cookies – my […]
[…] von hier […]
So good! I appreciate the comments and your responses to those that didn’t work, because I might have used margerine and didn’t since it appeared that might mess things up. The cookies came out exactly as described and are super yummy – thank you!
Yummy!!!! These are soo delicious :). Great recipe!
OMG!!!! Love these cookies! They are simply delicious 🙂
[…] A successful recipe from the kitchen of Lauren’s Latest (https://laurenslatest.com/lemon-crinkle-cookies/) […]
ummm the dough is VERY sticky and it won’t stop sticking to my fingers it’s horrible thx for this terrible recipe!!!!!!!!!!
Just put the dough in the fridge for 30 minutes, it won’t be sticky.
My lemon was huge so I had to add about 1/2 extra cup of flour and 1/3 extra cup sugar but they still came out perfect! I didn’t have baking powder but I mixed baking soda and cream of tartar
[…] I got the recipe from a great looking site: https://laurenslatest.com/lemon-crinkle-cookies/ […]
I actually hate baking.. but i had lemons and an urge to make these after reading. They turned out to be AMAZING. Thanks for the recipe!
Glad to hear it!
Just made these- they turned out great! I got away with using a bit less butter than was called for and still got delicious Subway-textured cookies.
[…] two criteria and is a delightful morsel where you just can’t help having more than one. The recipe is by Lauren Brennan but I actually found her recipe on a different site for having won a cookie […]
Hey Lauren,
Loved the recipe! Can’t wait to try it out!!
Could you please mention the exact measurements of the ingredients.. in grams maybe?
Thanks a ton!
is it 1 1/2 cups butter or 1/2 cup butter?
1/2 cup.
[…] just the other day, one of these sisters sent me a message saying that her Mom adapted my Lemon Crinkle Cookie recipe, except she replaced the lemon with candy canes. Umm….what? I’m […]
I made these for our daughter’s graduation party so there’d be an alternative to chocolate cake. They were a big hit! Thanks for the recipe, as it is seemingly unique!
[…] original recipe came from Lauren’s Latest, but I’ve added more lemon and vanilla and cut back on some sugar. If you want a milder […]
Hi Lauren! I found your recipe and HAD to try them! I’m gluten intolerant, so decided to take a leap and try these with gluten-free flour (I use the King Arthur gluten-free flour mix recipe on their website). Halfway into the whole thing, I realized I’d used all of my white granulated sugar for hummingbird food a few days ago! Refusing to heat the oven again in this heat, I used packed light brown sugar. They turned out really well, despite all of my “tweaks”! I would definitely use the white sugar next time, though, as I’m a bit of a purist when it comes to sugar. 😉 I added a 1/4 teaspoon of xanthan gum to the flour mix. I also put the powdered sugar in a bowl and dropped the dough into it, as gluten-free doughs tend to be really sticky. I will be making these again (this time with the proper sugar)! Thanks for an awesome, solid recipe!
Just made these and my lemon-loving family was impressed! I added two drops of doTERRA lemon essential oil for an extra hit of lemon! Thank you for sharing, definitely deserved the win from LDS Living!
[…] Adapted slightly from Lauren’s Latest […]
[…] found this recipe on Pinterest from the blog Lauren’s Latest. The cookies looked divine and perfect, but I couldn’t help wondering if they wouldn’t […]
[…] you love lemon cookies as much as I do, you will want a copy of the recipe for Lemon Crinkle Cookies from Lauren’s Latest. They remind me of Snickerdoodles because of their appearance and […]
These came out of the oven about 5 minutes ago. One word: YUM! I only had small lemons on hand (not sure if they are Meyer Lemons) so I used the zest and juice of three. My family really likes their lemon desserts tangy, and this was perfect. Thank you so much Lauren-this recipe is a keeper!
Made your lemon crinkle cookies today!! LOVE them!! My husband and kids (11 & 12 yr.) love them too!! I had to hide them b/c they were eating them all!! 😉
[…] I moved on to lemon crinkle cookies. They were light, crunchy and with a chewy center. I even rolled a few in coconut for an extra […]
[…] Notes Adapted from these Lemon Crinkle Cookies […]
I just tried these and they are yummy. Two notes:
1. Make sure to loosen them before they cool and sit on the cookie sheet too long. If you don’t, they are difficult to remove and break apart.
2. I didn’t use anywhere near 1/2 c confectioner’s sugar for the coating, so I decided to coat them a second time after they cooled. Tasty!
[…] Yet again, perusing Pinterest I stumbled across an easy lemon crinkle cookie that I had every ingredient for except for two lemons. So I bought a few and decided to try them last night because I LOVE anything lemon (Also lemon reminds me a spring and I am so ready for no more snow)! I am so glad that I tried them because they are so easy, so pretty, and so delicious. They are just the right amount of lemon, they aren’t tangy but just subtle lemon so you can eat twenty cookies at once. I found this recipe on Pinterest but it comes from this blog. […]
Absolutely delicious! Made them with grapefruit instead of lemon and in mini form with grapefruit icing in between. We keep them in the refrigerator because they are so good chilled. Blogged about it here: http://bit.ly/grapefruitcrinklecookies
Hi!
I’ve tried twice making these cookies- I read all the comments, made sure I follow the recipe to a tee- but they still came out in ball shape and did not flatten out like shown in the picture. They taste great though, but they are crunchy… How do they suppose to taste like texture-wise? soft and chewy?
Thanks!
Try reducing the flour by 2 or 3 tablespoons.
Thanks Lauren. I just wanted to know how they are supposed to taste like in terms of texture (soft and chewy or light and crunchy- mine came out latter) so that I get an idea when I play with the amount of flour.
A teeny bit crunchy around the edges with a chewy and soft center. Hope that helps!
Just wanted to let you know that these are my family’s new favorite and most requested cookies! Thank you so much!!
These cookies are just epic!!!Saw the recipe through pinterest and just made them!!!They look just like yours and taste devine!I reduced the sugar a bit and added white chocolate drops!!!Thanks thanks thanks!!!
Found these yummy cookies on Pinterest! Made them yesterday, and they were so goood! They were gone in a flash! 🙂 Thank you for sharing! Donika
[…] Adapted from Lauren’s Latest […]
[…] Source: Lauren’s Latest […]
[…] Source: Lauren’s Latest […]
[…] Lemon Crinkle Cookies {award winning!} […]
I made these for a cookie swap with my Supper Club, and they turned out fantastic! These are definitely going to be made again and again in my house. I posted it with a link back to your blog over on mine. Thanks for sharing!! 🙂
[…] my act together. But in the mean time, these are my cookies of choice. As lemony and sweet as my Lemon Crinkle Cookies, but more cakey with a sugary and tangy glaze. This is my Mom’s recipe that she’s made […]
[…] from Lauren’s Latest […]
I was intrigued when I read about this recipe in LDS Living Magazine’s cookie bake-off. I finally had a chance to make them, only I swapped lime for lemon (and doubled both the zest and juice called for in the recipe–when I go for citrus flavor, I like it to come across loud and clear!). Delicious Lime Crinkles! You’re right that the key is to not overbake–take them out of the oven just as soon as they’re cooked enough that they won’t fall apart.
Got the link to this from Fervent Foodie’s mention. THESE ARE SO GOOD- I should’ve read the recipe (I bought a bag of lemons when it needed one lemon).
My boyfriend and I loved them.
Thanks for an awesome recipe. I like the yield amount also- not a ton but just enough.
Have you ever made these with lemon extract in addition to or instead of vanilla? If so, how were they?
I made these tonight and they were delicious —- my husband often prefers raw cookie dough (I know, I know…) to the baked cookie, but not this time. {grin} I made per the instructions, but added 1/2 tsp. real lemon extract in addition to the zest and lemon juice. I love the freshness of lemon!!
What a great idea, using the lemon extract! When I made these…they turned out perfect (just like the picture) but I would prefer them a tad bit more lemony. I will try what you did on my next batch…which should be very soon… 😉
I literally read this recipe, stopped doing my hw, and made these cookies. And let me tell you, my tummy and my familie’s tummies were very grateful. Very simple and easy to make. Totally worth pushing the homework off! They came out so cute and little. Perfect for a tea party! Thank you for the recipe (:
Lauren, I just want to tell you how absolutely in love I am with these lemon crinckles. I made a batch of them Saturday night, and this morning on Monday amy cookie jar only had 2 left. Needless to sayhter does know not to leave the cookie jar empty when I have just made a new batch of cookies. I also want you to know that instead of making the single batch as it showed I doubled the recipe how glad I am that I did. I went back to 1 of my lady friends Facebook to find out the post to go back to another website to find the recipe so I wrote it down just a few minutes ago. I want you to know how pleased I am with this recipe and how glad I know that I am NOT the only 1 that ate half a dozen of them coming out of the oven warm
[…] (PINK) LEMON CRINKLE COOKIES (Recipe Source: As seen at Lauren’s Latest) […]
Can these be frozen successfully?
I am so making these for the upcoming holidays! I’m going to add some white chocolate chips to them, I think the mix of acidic and sweet will do wonders together… Mmmmmmmmm!
I was already hungry when I found this recipe, so I made it right away. They’re fantastic! Could eat them all!
Absolutely delicious! I found my batter was a bit dry, and my cookies also didn’t flatten, so next time I will decrease the flour. But still absolutely de-lish! Thanks for sharing!
[…] cookies are delicious! I got the idea for this recipe from Lauren’s Latest blog. These cookies have taken Pinterest by storm. I altered the ingredients a bit to suit our […]
I don’t have any lemon zest on hand, do you think they’d still be good?
the recipe is correct as written. one and one half cups flour. the people having problems with the cookies staying in balls are either adding too much flour (packing it into the measuing cup or using a liquid measuring cup will give you a stiff dough), using shortening or margarine instead of butter or using too much baking soda or baking powder.
this dough is very soft, use a spoon to scoop a tablespoon or so of dough and drop it into the dish of powdered sugar, the push the dough around in the sugar until it’s coated and gently form it into a ball between your hands. if it’s too soft, chill it for 15-30minutes instead of adding more flour.
nice little refreshing cookies Lauren 🙂
Found this recipe through Pinterest and since I looove lemons, I just had to make them (today). They look very different to yours but they sure are tasty 🙂
Made these today. Delicious, but really sweet… I was expecting a little more of a lemony zing. I think when I make them again, I will add more zest and lemon juice and either not roll them in the powdered sugar or just very lightly dust them. Thanks for the recipe!
[…] Pinterest recipe that has been floating about for quite some time. The original is from Lauren’s Latest, an amazing food blog that has me drooling. It’s dropped off my Pinterest front page, but it has not dropped out of my mind! I think about […]
[…] Recipe: Click here to check out Lauren’s Latest and her fabulous recipe for Lemon Crinkle Cookies […]
is it one ½ cup of flour or 1½ cups ? Thanks,
[…] However, using Meyer lemons, you can make anything tasty. These Lemon Crinkle Cookies, inspired by Lauren’s Latest, are perfectly moist and choice, with that refreshing flavor of lemon. Perfect for […]
I NEVER leave comments about recipes I’ve tried. I had to leave a comment on this one. I LOVE these cookies. Thank you for coming up with the recipe! They are the best I have ever made!
Hello! I found these amazing cookies on Pinterest and made them this weekend. I posted about it on my blog – and I was sure to give you credit and link back. 🙂 In case you are interested: http://cookingmisadventures.com/2012/06/25/lemon-crackle-cookies/
Thank you!
[…] Lemon Crackle Cookies, adapted from Lauren’s Latest […]
[…] I found these cookies on pinterest as well! They came from Laurenslatest.com. […]
I made these cookies last night and they didn’t resemble yours one bit. The first batch came out like balls (truffle shaped). The second batch i squished down by hand before baking but they didn’t spread out like yours did. Am i doing something wrong?
I’d try reducing the flour! Sorry they aren’t working out!
I have had the SAME issue and reducing the flour does not change anything. I am so frustrated! I wonder what type of flour the recipe author used. I have been using Gold Medal all-purpose. I have also measured out a teaspoon exactly and then added a small amount to create the heaping teaspoon and that was also a fail. The wording for the ingredients has me thinking now. Maybe it is 0.5 cup of flour and not 1.5 cupS – the recipe says 1-1/2 cup (singular). Maybe that’s the problem. Would be nice to have them turn out the way the photo looks!
The recipe is correct! 1 & 1/2 cups all purpose flour. Try reducing the flour by 1/4 cup. I’m puzzled why your cookies aren’t flattening out! I’ve made these time after time and they never fail. There’s gotta be a reason….
I am sure there is a reason but I just cannot figure it out. In my forty years of baking, I’ve never had a recipe fail like this. Now, I am wondering about my oven….thanks for clarifying the 1.5 cups of flour which I will reduce to 1.25.
Elle, I know its way late for this but for anyone else who may care: Gold Medal Flour has 10.5% of protein whereas say, King Arthur has 11.7%. When water interacts with the proteins in flour, it forms elastic sheets of gluten, giving baked goods the ability to rise and the stability to stay that way. So, more protein means more gluten will be formed, and the amount of structure and chew you’re after will affect what flour you use.
These cookies are amazing!!! I made them a couple weeks ago and am addicted. I was apprehensive about rolling them in the powdered sugar, but I think that is what makes the cookies- definitely add a lot of the powdered sugar 🙂 Making them again today!
[…] Barefoot in the Kitchen, who in turn referenced Lauren’s Latest. Share this:FacebookTwitterPrintStumbleUponMoreRedditEmailLinkedInDiggLike this:LikeOne blogger […]
Hi! These cookies look great!
I plan to make these over the weekend but would you know if the dough would keep well in the freezer and still taste great if i bake them a couple of days after?
I’ve never tried freezing the dough, but I don’t see why it wouldn’t work. Give it a whirl and let me know!
OMG, these cookies are melt in your mouth delicious! I love them!
I made these cookies tonight and we love them. We love strong lemon taste so the only difference I did was I used the whole large lemon for zest and they were perfect for our taste.
Thanks for such a yummy recipe!
Just made these at 9:00 on a Thursday night, I just had that itch to bake. YUM! Great recipe 🙂 Thanks!
AWESOME recipe! Loved the cookies!! Thank you 🙂
I really like these, thanks for the recipe! These would be delightful at a baby shower or a tea party.
[…] Adapted from Lauren’s Latest. […]
[…] Adapted from Lauren’s Latest. […]
I just baked these cookies and they are so very delicious! They turned out perfectly. I am taking them to a reception and know they will be gone in a flash. This is a recipe I will make over and over. Thank you, Lauren!
SO very delicious! Thanks for a great recipe! I shared my results on my blog: http://butyoucancallmecrazy.blogspot.com/2012/04/lemon-crinkle-cookies.html. Thanks again!
[…] Recipe via Lauren’s Lastest. […]
Made these today. I have only baked one dozen so far. They are delicious but I can never seem to get crackle cookies to crack. So I have some rolled and sugared and sitting in my refrigerator for 30 minutes and then I will pop them in the oven and see how they work then
[…] The recipe is below – enjoy!Photography by Floridian WeddingsOrange Crinkle Cookies(Adapted from this recipe from Lauren's Latest)Yield: 2-3 dozen small cookiesIngredients: 1/2 cups butter, softened 1 cup […]
Let us know!!!
These are AMAZING. Lauren, you are a lifesaver. I needed a tasty springtime cookie to make for a bake sale and these turned out perfectly! I am adding them to my collection of recipes. 🙂
Made these today…I made a lemon glaze to put on the top of them. Powdered sugar, lemon juice and zest…they were delish and the glaze added that little extra zing! =)
I made these and they are delicious…but mine don’t look as pretty as yours. Mine are puffier any idea why?
Maybe a touch too much flour. Mine get pouffy in the oven but once I pull them out and cool them on the baking sheet first, they shrink right down.
[…] Source: adapted from Lauren’s Latest […]
Great recipe! I have never been able to make lemon cookies, until this receipe.
I followed the recipe, but I was scared that the butter and sugar wouldn’t blend since that’s a common issue for me.
I allowed the butter to get to room temp, then I stuck it in the fridge for 5 mins so it would become “cool”.
I beat the butter in the mixer till it came apart. Then I slowly added sugar and left it alone till it came together evenly.
Then I continued her recipe.
I added the egg and beat it on 1 (kitchen aide mixer)
I zested an entire lemon (a hard lemon!! Since it makes the zest fast. Then I squeezed it and set it aside.
I slowly added the liquid ingredients then the powder ingredients.
I baked it for 12-14 mins at 350.
Just tried making these cookies and the batter was really runny, I couldn’t roll them into balls at all. I tripled checked my measurements, too. Any idea what went wrong?
To Erica,
Tthis cookie dough is very soft, by design. That’s what makes the cookies spread and have a soft chewy texture. Once you roll the blob in icing sugar it should stay together in a very soft ball. I think you may have been on the right track just lost faith in the process?
These cookies are awesome! I added some lemon frosting for good measure, because why not 🙂 I blogged about them here: http://thefoodcharlatan.wordpress.com/2012/02/08/lemon-crinkle-cookies-with-lemon-frosting/
[…] Source: Lauren’s Latest […]
[…] Source: Lauren’s Latest […]
These have quickly become my go to cookies. I’ve made them for several occasions and they’re always a hit!
I came across these on Pinterest, I’ve made Chocolate Crinkle Cookies before, but not lemon, so I tried them. So good! I’m so happy to have an easy non-chocolate cookie to add to my repertoire! Thanks for posting!
Also, I will also be posting this recipe on my blog. Of course with a link here!
I made this cookies and they were very yummy. I hope that you don’t mind that I posted on my blog giving you total credit for these delights and links to your fabulous blog..
[…] Baking…Lemon Crinkle Cookies […]
Should I chill the dough before baking? This recipe doesn’t say to although other recipes tell me to do this.
No need to chill the dough.
These cookies are amazing! I love most anything sweet and lemony, but these cookies are a new fave.
Hi, I made these cookies and they did not flatten out like the picture shows they still look like balls. 🙂 Did I do something wrong. I followed the recipe exactly as printed. Did I need to flatten before baking and should I shake off excess powdered sugar? The balls taste good just very doughy.
THANKS!
The only thing I can think of is the flour. Sometimes if you don’t fluff your flour first you can pack it in too tight, therefore adding too much. That is so strange! Sorry they didn’t work! :S
I suggest you check your oven temperature with an oven thermometer. My SIL always asks for my cookie recipes and swears she does everything correctly, yet EVERY SINGLE BATCH comes out looking almost like raw dough, still in the shape they were when she dropped them on the sheet, no matter what kind of cookie she tries. After a few years of this, I came across someone with similar woes and she found out her oven was about 20 degrees (F) off (too cool). I told my SIL and when she checked hers it was 45 (FORTY FIVE!!!!) degrees (F) too cool. This means that the chemistry of the butters, sugars and other ingredients are not reaching critical temperatures to make them react correctly. Now her cookies are beautiful!!
[…] mas essa receita eu descobri no site Lauren’s Latest fiz e amei. Como ela mesmo diz foi o melhor cookies de limão que já comi. Eu, como amei a […]
So I just made these tonight, and they didn’t turn out quite right. 🙁 Do you use real butter? I always use margarine, Blue Bonnet to be exact, and did with these as well. The dough was really soft and even after freezing until able to make a ball and roll in the sugar, they just flattened out and all connected together. They also baked all the way through, so there was no “mock lemon bar experience”. Again… 🙁 the butter/margarine thing is the only thing I can think of that might have caused this, but I wanted to ask first.
On the bright side, they were still really good (aka I still ate them to the point of a tummy ache), and I couldn’t stay out of the dough!
YES! That has to be the problem!! I used/typically always use real butter. So, try them again with the real stuff!
I’ve finally gotten the chance to make them again with real butter, and that was definitely the problem! They came out perfect and are so good! …and the dough is… Well, after making the last cookie and scraping the remaining dough in my scooper, I realized that the exact amount I had already eaten would have made it a full cookie’s worth of dough. I couldn’t have a mini cookie, nor could I waste it, so… Admittedly I ate a whole cookie in the form of dough. I don’t regret it 🙂
[…] Lemon Crinkle Cookies (via Lauren’s Latest) This entry was posted in biscuits by Sarah. Bookmark the permalink. […]
I baked a double batch of these extraordinary cookies tonight and tho I am not a cookie freak…..these could make me a cookie freak!! Major cudos for the recipe and congrats on the award for them,,,,it:s well deserved. My daughter in law will really love doing these little beauties as she is the cookie queen in our family.
Thanks for sharing……
I am in a baking contest to make lemon blueberry cookies. Can I just fold in blueberries to these cookies? I’ve tried 4 different recipes for lemon blueberry cookies and none are lemony enough
I’ve never tried this recipe with blueberries, but you are welcome to try!
I just made these and they aren’t nearly as beautiful as yours. Mine never flattened. They are still little half domes. Maybe because I don’t have an electric mixer? I might have overworked the dough?
Mine are also like little half domes. Tasty, though.
Try reducing the flour a touch. That should do the trick 🙂
I do have an electric mixer and mine did not go flat either. Also I used parchment paper, middle rack, 350 degree new oven and could smell them burning after 8 minutes when I pulled them out. Bottoms are charred.
I think your oven might be too hot?! They shouldn’t be charred after 8 minutes.
[…] a resounding YES! in my case), then you have to make these cookies. I knew when I first saw the Lemon Crinkle Cookies (from Lauren’s Latest) on Pinterest that I would have to give them a try, and they […]
I just tried these cookies and although they were still very good they dis not have that yellow look to them and they were a lot smaller than your picture. Maybe I messed something up but I followed to a t. They did not make too many either. What happened???
I just made these & they were so good…YUMMY! Thanks for sharing this 🙂
I just made these cookies–yum!
Made these last week, they are my new obsession. I love anything lemon and these are definately top of the list, thanks again for sharing….having an awesome time exploring your blog. : )
These were an instant favorite!! Thanks for sharing. These are now at the top of the request list at work.
Hi, I’ve just made these cookies and reviewed them on my blog. I thought you might be interested 🙂
Thanks !
I think I’m in LOVE!!
Oh my gosh. I don’t usually leave comments but, oh my gosh, I stumbled across your site yesterday and found this recipe, made them when I got home from work and WOW! I made them small – 40 cookies – brought 30 of them to work and it’s just past 9:30 am and they are almost gone!! And there are only 8 people here today, and I haven’t had any….
I used all the zest off of one lemon which was more than 1 teaspoon and about 2 tablespoons of fresh lemon juice. I will definitely add these to my list of favorite recipes.
Thanks!
I am so glad you commented because I wanted to add more but I was afraid it wouldnt work. So lemony!!
Agree…good cookie…I had Limes and they were great! Next time I will double the juice and the zest. Being we were in lockdown and without a mixer…I made these old school with a wooden spoon and a bowl. Dough was a bit denser so I made the balls…rolled in regular sugar (no powder in store) and smashed down with the bottom of a glass. They turned out great…baked 12 minutes in the Pacific NW. They had a crisp bottom and chewy center….big hit!
you can make powdered sugar super easily by blending sugar and corn starch!
This is THE lockdown cookie recipe. I am making them once a week in New York City. My daughter in Santa Fe is making them. My daughter in Boston is also making them. They are an East/West coast delight!
[…] post for today, I have some fun news! I was notified yesterday that I won a cookie contest with my Lemon Crinkles. If you haven’t made them, I would urge you to head to your kitchen. They really are tasty! […]
How can this recipe be adjusted for high altitude?
I haven’t really baked at a high altitude since I live at about 600 ft above sea level. Here’s a good link with lots of info on baking cookies and adjusting the recipe: http://www.kingarthurflour.com/recipe/high-altitude-baking.html . Hope that helps!
Hmmm, not sure what happened. The dough was the perfect consistency, and I added three times the zest and three times the juice..but they still taste dull with little lemon flavor! The texture is nice-soft and chewy and they look good with the crinkles. Just wished they tasted lemony! I will salvage with a lemon glaze 🙁
That was my experience too – I put in a lot of lemon zest (3 tsp? 1.5 lemons’ worth) and the cookies are nice but not that lemony. I’m hoping a lemon glaze won’t ruin their texture. :-/
Can I use Earth Balance (vegan) for these?
I’ve never tried them with Earth Balance so I can’t say one way or another how these would be, but I assume it would be fine?!
If only I had a lemon, I would be making these right now. What a cruel cruel world to be reading this on a Sunday, inaccessible to any lemons. These look divine!!!
I have a tree brimming with lemons. If you lived near me you could have as many as you want! But alas, I see you’re in Chicago.
Lauren, I tried the Lemon Crinkle cookies and they turned out tasty. I did not think I was going to add the vanilla, for I thought it would take away from the lemonie taste, but it worked out very well. I also had not came across a recipe that put powder sugar on before cooking, so I tried a few cookies without and the favorites were with the powdered sugar. I think my husband ate a dozen even before the 2nd batch came out of the over :).. Thanks for sharing
A heaping teaspoon of dough or tablespoon of dough? A teaspoon seems awfully small. In the picture there’s a cookie scoop which would be more like a tablespoon of dough.
OMG, one bite into the sweetness followed by the tart taste of lemon and I’m hooked! I used a heaping teaspoon of the dough and cookies are perfect. Doubled the recipe and got 6 1/2 dozen nice sized cookies! This recipe is a keeper. Thank you for sharing!
Love the flavor of these cookies, but mine didn’t “crinkle.” ? I’m sure it was “user error,” but can anyone suggest what I might have done wrong?
Arghhh, going to the gym late is awful for so many reasons.
These lemony cookies look wonderful. We are both on the same page – just whipped up a few batches over here too. Think it might be one of my favorites ever 🙂
These cookies sound so tasty. I love finding new recipes that use lemon. Thanks!
OOOH LEMON! I’ve got to try these!
Oh those cookies are stunning and looks so tasty!
Fantastic recipe!
I know what you mean by those insatiable cravings after an evening workout. These cookies look like they’d spark a craving at any time of day.
I LOVE these cookies! ? These are the best lemon cookies EVER. Anytime I hang out with my dad he will ask if I brought any Lemon Crinkles. Lol.
my cookie dough got too sticky, is there a reason why?
How did you measure your flour? Sounds like you could have used a little more flour.
Same thing happened to me and I measure the flour properly. I even added more flour per this comment but still sticky and gooey. Not sure how you make balls with a sticky batter. Seriously confused how all these other people were able to make it work. Sucks because I was making these for a cookie swap and now I don’t even know how i can make balls out of this. mess. 🙁
I was looking for a simple recipe, this one is too simple for me. My coworkers will be the judge of this. While I thought I would get the measurement wrong, flour sugar, and egg.. I got the powder sugar part wrong. Drop the dough in there and cover it.
They look delicious!
[…] Lemon Crinkle Cookies – Lauren's Latest […]
I love lemon and can’t wait to try these…they look soooo good!
Shouldn’t it be 3 cups flour for 2 times the recipe? It says 2-1 cups.
ooh I don’t make enough lemon baked goods! these look perfect for spring!
I’m a lemon lover too and these do sound incredible!
Oh, I am definitely making these. I have to get lemon, I am out, but I do have fresh lime. hmmm, maybe I will try that flavor as well?
So good! I made these with better batter gluten free flour and added 1/2 tsp of lemon essential oil. With my smallest cookie scoop I got 18 huge cookies. Absolutely love this recipe and it will be my only lemon crinkle cookie now. Love the texture so much!! Thanks so much!
Oh and for people struggling to measure correctly,, I always do the math for the grams conversion to bake by weight. This works so well. And it always works out perfectly
mmm, tart, bright, happy sunshini-ness!!!
I made these already and they were delicious . I put a little twist to mine, after I get the dough rolled in powdered sugar, i push down the center of the cookie, making a well, and added a dash of fresh lemon juice!! (not to muchmaybe1/8 tsp) The Results were great . It added an extra zesty bite the cookie!
These sound amazing and I am going to make them for a benefit so I’m making several dozen , could I switch it up and use lime ?
Ooh, yes! That sounds delicious!
Oh yum! They are so cute too with their little wrinkles on top.
So far so good.
My main issue though with the recipe is it was not clear how to measure the flour – scoop or spoon?
My main issue with your site is all the videos. Like one video just followed me around everywhere, preventing me from even reading the recipe until I figured out that I could move the screen just a bit and find the close button. Too many ads, too much fluff.
If you let the site load for 5 seconds and press the close button on the video, it won’t follow you around. Also, the ads help me offer all of my recipes for free online. The annoyance of ads is a small price to pay to get everything for free.
I had no problems with the site and understand how ads on free sites help pay to offer free content. So I don’t complain, instead I say THANK YOU for this recipe that takes me back to when I lived in Santa Cruz, CA. There is a cookie store there that sells these lemon cookies of the devil LOL Now I can make them here now that I live in France!!!
I rent a house on beach st in aptos for a week every year are you talking about Gails bakery? My son lives in Croatia and he likes the chocolate crinkles I just love the seaside there so beautiful you are lucky to live in such a beautiful place!
I was looking for a simple cookie this one was too simple for me.
To measure the flour, spoon it into the measuring cup. So you’re measuring it with the cup but instead of digging that into the flour, you use a spoon to gently place the flour into the cup
Hey, thank you for sharing this recipe. My only problem was that it was too sweet, is it possible if i lowered the amount of sugar??
This is my favorite cookie recipe! I used a whole lemon zest and juice, the cookies are so good! Thank you for the recipe!
I disliked this recipe. I try many different recipes to the word and number. the cookies do best when baked for 13 minutes. I have a thermometer inside the oven in addition to the oven thermometer, and they were so soft and raw after waiting 30 minutes for them to cool. these cookies are also unnecessarily sweet.
I had the same problem with the ads! Then when you “jump to recipe” it won’t go anywhere but vibrate in place as I try to scroll.
THE best cookies ever!!!!
These were so good! I added the juice and zest of a whole lemon and they were nice and lemony but not too strong. I will definitely be saving this recipe to make again in the future. So soft but a but chewy and I baked mine on a dark grey sheet on parchment paper for 10 mins and they were perfect. Thank you for the recipe.
Love the taste but mine were a little higher or I should say rounder on top so not many crinkles.
These are so yummy and easy to do.. Love lemon and they are soft inside.