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Lemon Crinkle Cookies

IMG_0072 This original post was from March 2, 2011!! Whoa.

Talk about blast from the past.

ANYWAYS, I thought since this is definitely one of my most popular recipes on my entire blog, I’d update the photos! So, below is the original recipe, just with additional newer pictures that I snapped last week.

As mentioned below, I made these cookies for a recipe contest and won! They are approved by all and are relatively easy to throw together. You do have to take a minute or two to roll the cookie dough in some powdered sugar, but besides that, this recipe is made for the novice chef.

A lot of commenters said that they’d prefer more lemon flavor, so feel free to add in more zest. Also, a lot of you have mentioned to me that these cookies don’t spread. This is 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.

Besides those two things, you should be good to go!

Enjoy!!

xoxo

-Lauren

****Original Post Published March 2, 2011****

I went to the gym yesterday evening. Anyone else ever done that before? Worst decision EVER. If you follow me on Twitter or Facebook, then you know I usually go in the mornings. Well, we had some snow fall and apparently everything in this little town shuts down because no one knows how to plow. {It’s kind of a pet peeve of mine–cities that are clueless when it comes to snow removal. It started in Idaho and just snowballed from there. Hahaha…..get it? Snowballed? I’m so witty.} Anyways, I couldn’t get to the gym in the morning, so I went to the gym last night. And then I got home and was starving. Like when you’re 4 months pregnant and you just got your appetite back starving. And so I ate cookies. And then I ate some more cookies. And then took some vitamins for good measure. And some water. And then everything was right in the world.

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.

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Lemon Crinkles

Won a fun little contest with these babies! They are simple and so so yummy!

Yield: 2-3 dozen Prep Time: 20 min Cook Time: 10 min Total Time: 30 min

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.

Lauren's Latest original recipe! You saw it here first, folks!!

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184 Comments

  1. Oh yum! They are so cute too with their little wrinkles on top.

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  2. 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?

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  3. I love lemon and can’t wait to try these…they look soooo good!

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  4. 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.

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  5. These cookies sound so tasty. I love finding new recipes that use lemon. Thanks!

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  6. 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 :)

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  7. 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

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  8. 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!!!

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  9. 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!

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  10. Hi, I’ve just made these cookies and reviewed them on my blog. I thought you might be interested :)

    Thanks !

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  11. These were an instant favorite!! Thanks for sharing. These are now at the top of the request list at work.

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  12. 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. : )

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  13. I just made these & they were so good…YUMMY! Thanks for sharing this :-)

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  14. 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???

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  15. 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?

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    • Wyandotte — December 17th, 2013 @ 8:37 am

      Mine are also like little half domes. Tasty, though.

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      • Lauren — December 19th, 2013 @ 3:14 pm

        Try reducing the flour a touch. That should do the trick :)

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  16. 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……

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  17. 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!

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    • Lauren — January 19th, 2012 @ 4:42 pm

      YES! That has to be the problem!! I used/typically always use real butter. So, try them again with the real stuff!

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      • Alyssa — February 25th, 2012 @ 3:37 am

        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 :)

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  18. 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!

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    • Lauren — January 24th, 2012 @ 1:43 am

      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

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    • Marla — December 19th, 2012 @ 4:19 am

      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!!

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  19. These cookies are amazing! I love most anything sweet and lemony, but these cookies are a new fave.

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  20. 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..

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  21. 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!

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  22. These have quickly become my go to cookies. I’ve made them for several occasions and they’re always a hit!

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  23. 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?

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  24. I made these and they are delicious…but mine don’t look as pretty as yours. Mine are puffier any idea why?

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    • Lauren — March 7th, 2012 @ 4:37 am

      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.

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  25. 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! =)

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  26. 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. :)

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  27. 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!

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  28. I really like these, thanks for the recipe! These would be delightful at a baby shower or a tea party.

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  29. AWESOME recipe! Loved the cookies!! Thank you :)

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  30. 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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  31. 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!

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  32. OMG, these cookies are melt in your mouth delicious! I love them!

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  33. 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?

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    • Lauren — June 3rd, 2012 @ 2:45 pm

      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!

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  34. 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!

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  35. 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?

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    • Lauren — June 14th, 2012 @ 8:16 am

      I’d try reducing the flour! Sorry they aren’t working out!

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    • elle — August 9th, 2012 @ 3:13 pm

      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!

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      • Lauren — August 9th, 2012 @ 5:32 pm

        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….

        • elle — August 9th, 2012 @ 8:09 pm

          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.

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  36. 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!

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  37. is it one ½ cup of flour or 1½ cups ? Thanks,

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  38. 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!

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  39. 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 :)

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