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Lemon Crinkles

Lemon Crinkles

My daughter just sold Girl Scout cookies for her troop and she wanted to try to re-create the new lemon cookie they sold this year.  I found this recipe for Lemon Crinkles on Tasty Kitchen that looked great.  We decided to add more lemon juice and lemon zest to make these cookies extra lemony and delicious.  My daughter and I had a fun time baking these tasty treats together and they turned out amazing!  A perfect combination of lemon tartness with a soft & moist cookie covered in sweet powdered sugar.  They were a huge hit with the whole family.

Lemon Crinkles

How to Make Lemon Crinkles

Preheat the oven to 350 degrees.  Line a baking sheet with a silpat mat.

In a large bowl, beat the butter and sugar together with a mixer until creamy.  Add the vanilla, egg, lemon juice, and lemon zest and beat until smooth and well mixed.  Combine the flour, salt, baking powder, and baking soda together until well combined.

Slowly add the flour mixture to the lemon mixture until mixed.  The dough will be very sticky.  Place into the refrigerator for 10-15 minutes or until firm enough to roll into balls.

Roll the dough into small balls then toss in the bowl of powdered sugar until evenly coated.  Place the balls on the baking sheet about 2 inches apart.  Place into the oven and bake for 9-11 minutes.

Lemon Crinkles

Remove the cookies from the oven and let them cool on a wire rack for at least 5-7 minutes to set and cool.

Lemon Crinkles

Serve the cookies immediately with a tall glass of ice-cold milk.   Enjoy!

Lemon Crinkles

Lemon Crinkles

Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes
Course: Dessert
Cuisine: American
Servings: 18 cookies
Author: Pam / For the Love of Cooking

Equipment

Ingredients

  • ½ cup of unsalted butter softened
  • 1 cup of white sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 3 tbsp fresh lemon juice
  • 1 tbsp fresh lemon zest
  • 1 ½ cups of flour
  • ¼ tsp salt
  • ¼ tsp baking powder
  • tsp baking soda
  • ½ cup of powdered sugar

Instructions

  • Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.
  • In a large bowl, beat the butter and sugar together with a mixer until creamy. Add the vanilla, egg, lemon juice, and lemon zest and beat until smooth and well mixed.
  • Combine the flour, salt, baking powder, and baking soda together until well combined. Slowly add the flour mixture to the lemon mixture until mixed.
  • The dough will be very sticky. Place into the refrigerator for 10-15 minutes or until firm enough to roll into balls.
  • Roll the dough into small balls then toss in the bowl of powdered sugar until evenly coated. Place the balls on the baking sheet about 2 inches apart. Place into the oven and bake for 9-11 minutes.
  • Remove the cookies from the oven and let them cool on a wire rack for at least 7 minutes to set.
  • Serve the cookies immediately with a tall glass of ice-cold milk. Enjoy!
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49 Comments

  1. Those look fantastic! I’ve seen a bunch of recipes around lately for lemon crinkles that are made with a cake mix. I have nothing against mixes every now and then, but much prefer to do things by scratch if I can, so these sound great!

  2. These look tart and sweet at the same time. My husband loves lemon bars so I am sure he would love this cookie.
    I sold girl scout cookies when I was little as well as my daughter. I wonder if our granddaughters will be still selling them? It’s fun to see the girl scout traditions carry on. My favorites were and still are the thin mints and the samoas.

  3. I love any dessert with lemon in it and these look amazing! I’ve been seeing a bunch of recipes around lately for homemade versions of girl scout cookies. This is the first one that I’ve been tempted to make though. It sounds simple and oh so lemony. These are definitely on my list to make.

  4. I love lemon cookies. I love crinkles. Put the two together… uhmm.. yea, a bit o’ heaven is what you should have called them!!
    By the way, can I borrow your daughter – I could use some good help in the kitchen from time to time!! 🙂

  5. I laughed as soon as I saw this post, Pam. I have butter on the counter right now, waiting to make almost exactly this recipe. I’ve had it pinned to try for months! They sound SO good!

  6. I love lemon in just abut everything, so these are the cookies for me. I am very tempted to make some tonight, even though I just finished making mini cupcakes.

  7. yum, lemon! I just realized how I’ve never really had lemon cookies!
    These look delicious, can’t wait to try them 🙂 These will be great for the
    spring and summer! 🙂

  8. I have a mini Meyer Lemon tree growing in my living room, due to the cold, I cannot have any outdoors…I have been looking for a lemon-y recipe to use the lemons that just ripened, and I tried this one this morning. These cookies were perfect. Yum! Thanks for the great new addition to my recipe box 🙂

  9. I am on a mission to try baking a new cookie recipe every week 🙂 I have never tried making a lemon cookie but these really looked great! I didn’t have trouble with the dough…I left it in the fridge for about 1/2 hour while I did other things, and it was quite easy to handle them. My cookies don’t look like yours though, lol! They are not flat, but puffy. (Not sure why?) The texture is nice and very lemony. My kids enjoyed making these tonight and thought they were very tasty.

    1. Rachel- I just made these, and my first pan of cookies were also in a “mound” shape. So the 2nd pan I put in I pressed the tops down on the dough balls and they were a bit more flat, but not like the photo. On the final pan, I did a “thumbprint” on top of each cookie and that helped. They came out uniformly flat, but not quite as nice as the photo, but definitely not a mound. Does anyone know of the real reason ours are “rising”/being puffy? Is it too much lemon juice or baking powder? I know that they both contribute to rise. Regardless of shape, these were the best lemon cookies I’ve made yet, and I’ve tried a bunch. Lemon is my favorite baking flavor and most cookie recipes disappoint, but this one did not. Thanks for sharing!

    2. Okay, I just did some extensive research (internet, lol), and this is from a chef about the very topic we were wondering about:

      “You may be mixing your ingredients too long, you may be using too much baking soda, or baking powder. I think you are whipping your butter too much when creaming. I see this all the time. You are creaming your butter and sugar, reading the recipe, and whipping too much air into the butter.”

      The same chef also said there may be too many “acids” in the dough (lemon juice!). Of course, we can’t leave the lemon juice out of the lemon cookie recipes, I will be more careful next time to not overdo it (I admit I was a little generous with it today).

  10. I agree, this is a very nice lemony cookie. The texture was very light too. Even my husband ans 8 year old son (who usually complain and bemoan when I make anything other than chocolate chip cookies) liked these a lot, so that is high praise!

  11. These are fabulous!!! Exactly what I was hoping for. My husband and coworkers are very pleased that I found this gem of a recipe. Thanks for sharing! 🙂

  12. These are so yummy! I used the dipping method for measuring the flour and they came out perfectly. Thanks. Ü