Delicious, chewy cookies with loads of lemon flavor and a crinkle effect.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift flour, baking powder, salt, and baking soda together in a medium bowl. Set aside.

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  • Beat sugar and butter together in a large bowl using a handheld electric mixer or a stand mixer with the paddle attachment until creamy. Beat in egg, vanilla extract, lemon extract, lemon zest and juice, and yellow food coloring. Scrape down the sides of the bowl and mix once more, making sure everything is combined. Add flour mixture and mix until just combined.

  • Cover bowl and refrigerate cookie dough for 1 hour.

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

  • Scoop dough using a cookie scoop or spoon into roughly 1 1/2-inch rounds. Slightly flatten cookies to 1/2-inch thickness.

  • Pour powdered sugar into a shallow bowl. Place flattened rounds in powdered sugar and cover until well coated. Remove with a fork or spoon and place on the prepared baking sheet.

  • Bake in the preheated oven until cookies are no longer glossy and have a matte look, 12 to 15 minutes. Remove from the oven and let cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

114 calories; 4.1 g total fat; 17 mg cholesterol; 66 mg sodium. 18.8 g carbohydrates; 1.1 g protein; Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/29/2019
Just a word of caution, as the amount of lemon juice that 1 lemon will yield will depend on the size of the lemon, and how juicy of a lemon that you are using. In hindsight, I'd use 1-1/2 tablespoons of lemon juice. My lemon was pretty big, and yielded probably close to 1/3 cup of juice, which was too much. I did end up adding a bit more flour, so the dough wasn't so wet (probably 1/4 cup more). Also, if your dough is sticky, when you coat them in the powdered sugar, the sugar will absorb, and you won't get a pretty "crackled" look. On my second tray, I had to re-dip them in the powdered sugar because while the first tray was baking, the second tray ones had absorbed quite a bit of the powdered sugar. These are a tasty cookie, more cakey than chewy though. Read More
(13)

Most helpful critical review

Rating: 1 stars
03/01/2020
Followed the recipe and the comment about 1.5 tbsp of lemon juice. My cookies melted! Came out flat as pancakes. So disappointed since I love making chocolate and even ube crinkles. Read More
19 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
05/29/2019
Just a word of caution, as the amount of lemon juice that 1 lemon will yield will depend on the size of the lemon, and how juicy of a lemon that you are using. In hindsight, I'd use 1-1/2 tablespoons of lemon juice. My lemon was pretty big, and yielded probably close to 1/3 cup of juice, which was too much. I did end up adding a bit more flour, so the dough wasn't so wet (probably 1/4 cup more). Also, if your dough is sticky, when you coat them in the powdered sugar, the sugar will absorb, and you won't get a pretty "crackled" look. On my second tray, I had to re-dip them in the powdered sugar because while the first tray was baking, the second tray ones had absorbed quite a bit of the powdered sugar. These are a tasty cookie, more cakey than chewy though. Read More
(13)
Rating: 4 stars
05/29/2019
Just a word of caution, as the amount of lemon juice that 1 lemon will yield will depend on the size of the lemon, and how juicy of a lemon that you are using. In hindsight, I'd use 1-1/2 tablespoons of lemon juice. My lemon was pretty big, and yielded probably close to 1/3 cup of juice, which was too much. I did end up adding a bit more flour, so the dough wasn't so wet (probably 1/4 cup more). Also, if your dough is sticky, when you coat them in the powdered sugar, the sugar will absorb, and you won't get a pretty "crackled" look. On my second tray, I had to re-dip them in the powdered sugar because while the first tray was baking, the second tray ones had absorbed quite a bit of the powdered sugar. These are a tasty cookie, more cakey than chewy though. Read More
(13)
Rating: 5 stars
03/31/2020
Absolutely "wicked good". Wish I could leave them alone! I almost made them entirely as written. I like lemon extremely lemon so I added may be 1/4 teaspoon citric acid to the batter. I made a 5 dozen batch and was also worried about the volume of lemon juice, but since I always make a test cookie I figured I would just adjust it then. Low and behold I did not need to! I imagine that the people who said they turned out caky are the ones who added less lemon juice or more flour. Mine turned out crispy chewy. A new favorite recipe! Read More
(2)
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Rating: 5 stars
12/17/2019
Delicious! I subbed all purpose gluten free flour and they turned out great! Read More
(1)
Rating: 4 stars
12/20/2019
Crinkle was inconsistent but so yummy. Read More
Rating: 5 stars
12/21/2019
Made it and loved it. New addition to my holiday cookie list Read More
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Rating: 5 stars
05/25/2020
These are excellent! Only thing I would say is that if you have a really large and juicy lemon, it may may your cookies spread out more. I didn’t use food colouring/lemon extract (so they weren’t as yellow) but the taste is exquisite without either. Read More
Rating: 5 stars
06/28/2019
Almost anything lemon is on the top of my grandson's must eat all the time list. We made these and he and I agree these are awesome. Read More
Rating: 4 stars
12/31/2019
Very good but I do not understand the point of the lemon and vanilla extracts...it's a lemon cookie and you have a wonderful lemon! (And um didn't have it anyway). Several reviewers mentioned using 2 Tbsp of lemon juice. I upped it to 1/4 cup and took out the extracts. Don't try to skip out on chilling the dough! I didn't smash mine down but just rolled balls of dough in the sugar and they still ended up perfect crinkle puffed up lemon cookies. Delicious! Read More
Rating: 5 stars
06/27/2019
This is a very cakey soft cookie. I used 2 TBSP of fresh lemon juice as my lemon was huge and I was concerned the batter would be too thin. That seemed to be the perfect amount. It took my oven 15 minutes on convection set to 350f. (325) Read More
Rating: 1 stars
03/01/2020
Followed the recipe and the comment about 1.5 tbsp of lemon juice. My cookies melted! Came out flat as pancakes. So disappointed since I love making chocolate and even ube crinkles. Read More