Lemon Crinkle Cookies.
[This lemon crinkle cookies post is sponsored by Barnes & Noble! I’m so excited to partner with them to share My Cookie Story!]
Today we are finally talking lemon crinkle cookies!!
Watch the video on exactly how I make my lemon crinkle cookies!
You guys. It has been a YEAR since I first shared on Instagram that I was making lemon crinkle cookies. An entire year! I had just had Emilia, was doing some holiday baking and knew that a lemony cookie had to make the cut for our cookie trays. You guys freaked and I sent the recipe to many of you through DMs, but at that point, already had my content done through February and couldn’t add it to the list since Emilia was a newborn.
I considered posting it in January since it was peak citrus season, but cookies in January? I couldn’t get into it.
So here I am. Posting it a year later for you, finally!
I promise it is worth the wait. I mean – lemon crinkle cookies!
First, can we talk about how I am SO SO SO excited to be partnering with Barnes & Noble for this post?! As a huge book lover, my heart is overwhelmed. You’ve probably heard me talk over the years about how I am THAT person when I walk into a bookstore: the smell of books, the sight of books, the feeling I get when I walk into a bookstore is dreamy. Like I could stay there forever.
One of the other reasons I always get lost in Barnes & Noble is because of the adorable gifts, stationary and JOURNALS and… the toys! The pen and paper freak that I am just tends to go crazy. I usually get something for my mom every year and get my dad a B&N gift card – like clockwork.
But the toys? The toy section is fantastic. I find the most unique yet classic toys for the kids – things I can’t find other places.
It’s always a stop for my holiday shopping because you can get everything!
We’re chatting about cookies for a super fun reason. It’s so true that every cookie has a story – and Barnes & Noble is (literally!) full of stories. This year, Barnes & Noble is asking you to share your favorite cookie recipe and the story behind it. You can enter the My Cookie Story Contest until December 17th and win $5000, along with having a version of your cookie (!!!) sold at Barnes & Noble in the 2019 holiday season! How fun, right?! You can enter here.
Can we talk about how there is always a place for chocolate AND lemon? I need both in my life during the holiday season.
I need both in my life during the holiday season.
When I would do my big baking days with Mother Lovett, we actually didn’t make any lemon desserts, but we did make orange cookies. She was famous for her orange cookies and those were such a staple of her cookie boxes that I don’t think there was room for any other citrus.
And back then, it wasn’t like I wanted to eat citrus. Remember what a baby I was up until, oh, eight years ago? I didn’t have much interest in lemon desserts, but as I’ve gotten older, they are all I crave. They are super refreshing.
What Mother Lovett DID make was a killer lemon meringue pie – it was like she infused her love of lemon desserts in places other than cookies. But cookie baking was my THING with her. It was OUR thing. I wanted to take some of that lemon love and infuse it in my own lemon crinkle cookies!
As a kid, it wasn’t difficult for me to get over to her house for our baking day. My mom would drop me off and I’d help her the entire day. In high school, I’d go over after school or even on a Saturday to help. And after college, even when I worked, I would often take a half day or head over later after work (Mother Lovett was the original night owl) and we’d bake for hours. I loved that day, but didn’t realize how much I loved it until after she was gone, you know?
Most of you know that I took Mother Lovett’s chocolate crinkle recipe and used it for the Chocolate Sprinkle Cookies in The Pretty Dish. While those will always be in my cookie boxes every holiday season, these now will be too. I love that both cookies have a little piece of her story built in. They add the memory and fantastic flavor to the cookie tray.
Something different, unexpected, light and refreshing. Oh and DELICIOUS.
Here’s how it went down! I used my chewy lemon cookie as the base. While I’ve used Mother Lovett’s chocolate crinkle recipe for years, it’s not like chocolate can easily be transformed to lemon! You know? So I took matters into my own hands and used this classic that you guys have flipped over for years. The end result is SO good.
I highly suggest using the combo of lemon zest, extract and fresh juice if you can. It gives the perfect amount of lemon flavor. And when that lemon is paired with sugar, it is a TREAT. Oh my gosh yes it is. These have consistently been one of the biggest hits of the cookie box the last few years, and I’m so excited to share!
So remember! You can enter the contest here and they also have forms in store. Go go, get it, get it!
Lemon Crinkle Cookies
Lemon Crinkle Cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted and cooled
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tablespoons freshly squeezed lemon juice
- 3 teaspoons freshly grated lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- powdered sugar for coating
Instructions
- Mix together the flour, baking soda and salt and set aside.
- In a large bowl, add the melted butter and whisk in the sugar until smooth. Add in the egg and egg yolk, mixing to combine, then whisk in vanilla and lemon extracts, lemon juice and lemon zest. Stir in dry ingredients, mixing until a dough forms. If needed, use your hands to bring together the dough. Refrigerate for 2 to 4 hours.
- Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper. Fill a bowl with powdered sugar.
- Roll the dough into 1-inch balls and roll it in the powdered sugar, coating completely. Place the balls on the baking sheet 2 inches apart. Bake for 10 to 12 minutes, or until the edges are just set and the center isn’t jiggling. Let cool completely for serving!
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
Lemon crinkle loves.
136 Comments on “Lemon Crinkle Cookies.”
Pingback: 2019 Cookie Round Up! - Farm Girl Next Door
Looks great, but you might want to include the 2-4 hour chill time for the dough in the prep time. I would have started this recipe hours ago had I known that.
Best to pre read recipe to make sure you have the ingredients and time to make them!
I adore these. I made the dough last night and baked them this morning. I didn’t have lemon extract but will try that next time. I used an extra tablespoon of lemon juice and they were heavenly. My powdered sugar didn’t stay on some of them; next time I’ll try granulated sugar first to see if that helps. I already plan to organize a cookie swap next year and I am making THESE!
Love these!! They do need the lemon extract though, it enhances the natural lemon flavor. I tried it without because I was using fresh lemons, and the cookie has a bitter taste. They also take closer to 14 minutes to bake for me.
Very good. I did no powder sugar because I didn’t have any. I used white chocolate chips, about 1/2 cup. Used small ice cream scooper, so all are same size. Makes 28 cookies.
Pingback: The Ultimate Lemon Crinkle Cookies – My baking space
How many cookies does one recipe yield? Can you double the recipe?
have you ever tried replacing the lemon extract with limoncello? I don’t have the extract.
Pingback: Recettes de Noël – 60 recettes à préparer pour la période des fêtes – freek News
These have made it to my family’s Must Have cookie list. They’re a particular favorite of my mom. Thanks for this recipe!
Can you make and freeze the dough in balls ahead of time?
I did – and they baked up nicely from frozen. I rolled them in powdered sugar just before baking.
Can one freeze these? I usually make a different cookie a day then freeze. I hand deliver to neighbors right before Christmas
Just concerned with the powdered sugar coating?!? Please and thanks!
These are so good that I made 2 batches.I also added a handful of craisins that I rehydrated in water and I raised the oven temp to 350 and baked for 10 mins.
Made these for cookie giveaways – really good. Chewy and super flavorful. I might try them without the lemon extract to see if they are more subtle/natural tasting, but either way they were really good. Definitely will make again – thanks for the great recipe!
Are these supposed to be REALLY chewy, almost like a gooey bar? I baked mine for 12 minutes. The edges are set and they’re not jiggly.
My family loved these and I made them with soy margarine because my son is allergic to dairy.
How long can I refrigerate the dough before using it? My oven broke before baking and it will be about three days before I will have a working one. Will they be safe to bake? These cookies are truly amazing and I love using Meyer lemons in them and highly recommend them oven conventional lemons.
Can these cookies be frozen for a couple weeks to use for a wedding reception?
These cookies are INCREDIBLE! So soft, fresh and zingy and perfectly sweet! An instant family and friend favourite! 😍
Can I use King Arthur lemon powder along with lemon juice, zest, and extract? Would non melting powdered sugar be better?
I made Lemon Curd yesterday. Can I use it instead of the butter, eggs, lemons and lemon zest in this recipe?
These dough for these cookies was super easy to make and the lengthy chill time allowed me to put together two other recipes since I was headed to a cookie exchange party. The cookies are soft and yummy even on day 2, which are definite bonuses. Unfortunately, despite having *plenty* of lemon ingredients and *smelling* faintly of lemon, I can’t taste the lemon in the cookie at all! Strange, but true. Also, most of the powdered sugar cooked off in the oven so they didn’t have that classic crinkle cookie look quite as nicely as I’d hoped based on the pictures in the recipe post. Will probably try them again and maybe add more lemon!
Cookies came out incredibly flat and no crinkle at all. I chilled the dough over night. Although the taste of the lemon came out quote well. I added extra zest.
I tried these cookies out and they tasted delicious. I loved them! Thanks for the recipe! =)
Fantastic cookies. Mine didn’t crinkle that much, or spread out like in the photos. I think mine were actually a bit too cold from the fridge! But honestly still so cute in their pert, round final form.
Totally delicious! I didn’t have icing sugar so I just rolled them in normal sugar and they’re super cute and tasty.
These lemon crinkle cookies are simply amazing. Kids love them. Making my third batch today.
325 temp? I was sceptical but tried baking at this low a temp for only 10-12 minutes. Needless to say it took them for ever to bake closer to a half an hour. For my second batch I upped the temp to 350, you know like the temp for most cookie recipes, and baked for 12 min. Guess what? Perfect. They are a wonderful, delicious, lemon cookie.
Very good-used 1/8 t. lemon oil since I didn’t have lemon extract, but otherwise followed the recipe exactly. These were softer than I expected-crucnhy edge, but very soft in the middle. Also, as others mentioned, all of the “crackle” sugar baked off, so I sprinkled powdered sugar over them after they had cooled a bit to get that look. Will probably make again. Nice lemon flavor.
Delicious! We tried these today and loved them! Thank you for such a refreshing cookie recipe!
Tried this tonight. I do love lemon cookies. Since my son has a dairy issue I tried to sub in plant based butted. They melted into little puddles. So take my advice and go for real butter. The batter was super lovely spelling and the taste was great. Just not the result one hopes for in a crinkle cookie.
I just made these and my family loved them. Thank you for the recipe. 💜
We loved these cookies and appreciate there is no artificial food coloring. Followed it exactly the first batch and found the temperature of
325° F and the time of 12 mins did not cook them to preference–they seemed underdone and not a hint of golden tone. Our oven is 2 years old and we don’t have a thermometer calibration device to test it yet. 2nd batch we changed the minutes….put in for 16 mins. We are at 5000 feet elevation btw and didn’t adjust for it as mostly we read it isn’t necessary for cookies. The 16 mins helped a great deal. They had a crispy outside and chewy middle but they were cooked. Next time we may try some coconut addition with some powdered ginger in the batter. A lemon “tropic” cookie. Loved this!
Thank you for the recipe. I weigh my ingredients for consistency. I’m assuming you might as well. If so, how many grams of flour do you measure per cup in this recipe?
TIP: Roll them in regular sugar before the powdered sugar. That’s what will give them the crinkle look you see in the pictures. I also adding more lemon zest to really make them pop. And my personal favorite is throwing in some dried blueberries in the mix before putting it in the fridge.
They come highly requested from my friends!
These were great!
Added 2 teaspoons of poppyseed in a batch. Even better. Will substitute lemon extract for a lemoncello next time around.
In the process of making another batch, and substituting all lemon ingredients for equivalent orange ingredients. With Grand Marnier instead of orange extract. Should be good.
Curious if the orange came out well?
The orange is a favorite among everyone that tries them.
Same with the lemon poppyseed.
I tossed the lemon extract though. Too chemically tasting. Grand Marnier or Lemoncello FTW
This lemon crinkle has become my favorite cookie.
I would like to make a peppermint crinkle cookie, can you recommend what to use to make a rich peppermint flavor?
This is my absolute favorite recipe! I roll them in granular sugar before powdered, and they don’t lose their coating when baking. I also do an extra 4 tablespoons of lemon juice rather than the teaspoon of lemon extract, as it gives a more natural taste. It doesn’t mess with the consistency at all either! I have shared this recipe with so many people by request and am going to try a lemon curd center today!
Why do you have to let the dough rest for 2 to 4 hours?
It really helps with the flavor. Plus you get a softer dough.
I like to let it go overnight
Mixed these up last night, refrigerated the dough overnight and baked them this morning. Followed recipe. Rolled in granulated sugar then powdered sugar. They turned out perfect and tasty.
Gah dang these are so good. Could’ve ate all 18 in one go! I “massaged” the zest into the sugar and creamed it into softened butter (rather than melted). And did 2 tsp vanilla bean paste. The lemon flavor is very much there and I love it. You need to make these right now.
These cookies are delicious. I did add more lemon juice than called for since I love anything with lemon. I learned that the texture of the cookie changes over a day or two. They become more soft and pillowy on the 2nd day which I love even more. That is a good thing since I usually do eat 2 or 3 days old cookies. This gives me more flexibility when giving cookies as gifts knowing that get better the longer they sit. Sometimes I don’t have time to bake cookies the same day I give them out to family and friends. These cookies are a welcome addition to my repertoire! Thanks!
I have a question? Do you think these cookies would freeze well? Just wondering if I can bake these ahead for christmas
yes, i freeze these every year!
I added more fresh squeezed lemon juice instead of extract, they have a light lemony taste, however mine stayed more ball shaped instead of spreading out flat like the photo shown.
I dyed the dough green and added a single heart sprinkle after baking to make Christmas ‘Grinch’ cookies. Cute and delicious.
These are our new favorite cookie!!
These are sooo delicious!!! Make sure to roll them in granulated sugar before the icing sugar as this helps it to stick. I also baked them at 175 Celsius (347 F) for 12 minutes and they were perfect.
Made these for the first time for xmas cookie exchange at the last minute. I’m not much of a baker, but these came out perfectly. Soft in the middle and crunchy on the outside with a great lemon flavor , which is what I wanted.
Thank you. Great Recipe, a keeper.
This recipe is amazing! A friend dropped off a huge bag of lemons from her tree. I often make chocolate crinkle cookies around the holidays so ai immediately thought, why not lemon ones? Your recipe was easy to follow and yielded perfectly sweet and tart cookies. They were a hit with the hubby and kids. It will definitely be in rotation for cookie exchanges and personal consumption!
They are ok cookies. I bake cookies every Wednesday for Bible study at church and I was excited to make and take these tonight. After they cooled I tested one. To my disappointment they aren’t that lemony. I added extra fresh lemon juice and zest, as lemon is one of my favorite flavors. They also take about 14-15 minutes to bake. I did allow the dough to chill 5 hours as suggested. I will continue my search for the perfect lemon crinkle cookie.