Oh, and just to clear things up, I’m not 4 months pregnant. I’m not pregnant at all. But I do enjoy most food like I should be pregnant. Namely, these cookies.
I think we all can agree that I am a lemon freak. I love love love lemon ridiculously. It’s in the genes. My Mom is the same way. {I also inherited a crazy addiction to mushrooms and a specific way to fold towels and bed sheets. But that’s another story.} Lemon and I are buddies, especially when it comes to desserts– my thighs can prove it. I recently made a Lemon Cream Pie–to die for. Blueberry Lemon Coffee Cake Muffins? Oh mama. But these cookies……ohmygoodgravy–they caught me at a moment of weakness and I ate them up. They are soft, but still slightly crunchy, tart, but still really sweet and basically just the essence of what a good cookie should be. Oh, and fresh out of the oven they tasted like lemon bars. Random but so delicious. If I owned a bake shop, I would make and sell these in a heart beat. Seriously.Good.Cookies. Whip up a batch right now. Call in sick to work and make them. I even bet you have all the ingredients too. Easy to make, simple ingredients, done in 30 minutes and they just walk right into your mouth! Pretty incredible.
Run, don’t walk to your kitchen.
Lemon Crinkle Cookies
yield: 2-3 dozen
Print This Recipe
Ingredients:
½ cups Butter, Softened
1 cup Granulated Sugar
½ teaspoons Vanilla Extract
1 whole Egg
1 teaspoon Lemon Zest
1 Tablespoon Fresh Lemon Juice
¼ teaspoons Salt
¼ teaspoons Baking Powder
⅛ teaspoons Baking Soda
1-½ cup All-purpose Flour
½ cups Powdered Sugar
Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray and set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake for 9-11 minutes or until 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 cooling rack.
*If using a non stick darker baking tray, reduce baking time by about 2 minutes.
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Oh yum! They are so cute too with their little wrinkles on top.
mmm, tart, bright, happy sunshini-ness!!!
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?
I’m a lemon lover too and these do sound incredible!
ooh I don’t make enough lemon baked goods! these look perfect for spring!
I love lemon and can’t wait to try these…they look soooo good!
They look delicious!
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.
Oh those cookies are stunning and looks so tasty!
Fantastic recipe!
OOOH LEMON! I’ve got to try these!
These cookies sound so tasty. I love finding new recipes that use lemon. Thanks!
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
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
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!!!
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!
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!
Hi, I’ve just made these cookies and reviewed them on my blog. I thought you might be interested
Thanks !
These were an instant favorite!! Thanks for sharing. These are now at the top of the request list at work.
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. : )
I just made these cookies–yum!
I just made these & they were so good…YUMMY! Thanks for sharing this
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 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?
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……
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
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
These cookies are amazing! I love most anything sweet and lemony, but these cookies are a new fave.
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..
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!
These have quickly become my go to cookies. I’ve made them for several occasions and they’re always a hit!
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/
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?
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.
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! =)
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.
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!
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!
I really like these, thanks for the recipe! These would be delightful at a baby shower or a tea party.
AWESOME recipe! Loved the cookies!! Thank you
Just made these at 9:00 on a Thursday night, I just had that itch to bake. YUM! Great recipe
Thanks!
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