Lemon Crinkles

These cookies were delicious! My thirteen-year-old made them and she used butter instead of shortening and added 2 tablespoons lemon juice at the very end before shaping the cookies. They turned out soft and lemony with just a hint of ginger.

I was hesitant to make this recipe with only one review but I am glad that I did. I really liked this cookie. It was light tasting and soft. I don't like hard cookies. I used McCormack Gourmet California Lemon Peel for the lemon zest and followed the recipe. The lemon taste was light and when I make them again I will increase the peel and the ginger. Thanks for sharing.

If you like lemon, you will love these delicious lemon cookies. The baking time was a little longer for me than the time listed in the recipe.

Very good cookies. I made a glaze for the top with confectioners sugar, lemon juice, and a little cream.

These are delicious, i used lemon juice instead of cream of tartar and i mixed crushed hazelnuts with sugar and put it on the cookies with the help of a spoon.

Yummy! Love the combination of ginger and lemon. I will be making these again. No substitutions here.

I've made them twice. Once using coconut oil and once with crisco. They were just okay. I would like more lemon flavor. I used zest of 2 lemons

Holy biscuits n gravy! Yum. I made these and they didn’t last 2 days. They turned out perfect. Crispy around the edge and soft on the inside. I had candied ginger too. This recipe is now in my book permanently. These are pick me up treats!

I put some green or red sugar to give a festive feel might add more zest next time.

These are quick and easy and yummy. However, if you have lemon you have a lemon, why not use real lemon juice instead of cream of tartar? I didn’t have tartar so I used lemon juice. I will make these again, probably tomorrow because I want to try them with sherbet in a cookie sandwich and I think the kids will have eaten them all.