Lemon Crinkle Cookies

photo 2 (1)YESSSS Anything lemon related just makes my mouth water and my tummy rumble. I’ve made lemon bars, lemon curd, lemon cake which all made me super happy. But today’s recipe is Lemon Crinkle Cookies! They’re certainly a good Christmas time cookie, but I experimented with them and could not wait to share this recipe! The unique aspect of a crinkle cookie is the cracked texture of the shell. The powdered sugar on top cracks open, revealing the true color of the cookie. I have to say, a lemon crinkle cookies does not look as good as a chocolate crinkle cookies because the light beige/yellow color of the cookie is too similar to the white powdered sugar as compared to a dark chocolate crinkle cookies where the black and white contrasts obviously. Nonetheless, the crinkle effect on the lemon cookie is still visible and absolutely delicious!


  • 1 egg
  • 3/4 c granulated sugar
  • 2 tsp lemon zest
  • 2 tbsp. lemon juice
  • 1 stick butter, softened
  • 1/4 tsp vanilla extract
  • 1 2/3 c all purpose flour
  • pinch of salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 c powdered sugar
Place cookies onto baking sheet

Place cookies onto baking sheet

  1. In a bowl, whisk granulated sugar and butter until creamy. Add egg, vanilla extract, lemon zest and juice and whisk.
  2. In another bowl, combine dry ingredients and then pour into wet mixture in 3 batches, slowly using a spatula to combine the mixture.
  3. Once all combined, place powdered sugar in a shallow bowl. Using a spoon or mini ice cream scoop, scoop up balls and place into the powdered sugar coating every side. Place onto a baking sheet sprayed with non-stick spray or parchment paper. Bake in preheated oven a 350 degrees for 9 minutes.
  4. Remove cookies with spatula and cool.


Categories: food

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