Lemon Crinkle Cookies

Soft melt-in-your-mouth crinkle cookies exploding with real lemon flavor!

Happy Sunday! I hope you all had a fabulous weekend, and enjoyed some fam-jam time. I can’t believe its already Monday tomorrow, blah, back to work, school, real life. Who needs reality anyways, right?! You should make these easy lemon cookies, they’ll brighten your Monday right up! If you made my Monster Crinkle Cookies around Halloween, you’ll know how easy these are to make, and even easier to eat. They’re a great recipe to have on hand for a quick, easy to make cookie that is sure to please everyone. There is no chilling needed – yep, cookies right then and there, no waiting around, just instant goodness. These cookies are full of real deal lemon, you get both lemon zest and fresh lemon juice. Plus, before they’re baked you roll each cookie in powdered sugar, giving it a slightly crispy edge that will melt right in your mouth. Get ready to make the best lemon cookies around!

Lemon Crinkle Cookies

Lemon Crinkle Cookies
Prep time
Cook time
Total time
Serves: 28 cookies
  • 1/2 cup Butter, Softened
  • 1 cup Granulated Sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 Egg
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Baking Powder
  • 1/8 teaspoon Baking Soda
  • 1 1/2 cups All-purpose Flour
  • 1/2 cup Powdered Sugar
  1. Preheat your oven to 350 degrees and line your baking sheet with a silpat or parchment paper - set aside.
  2. In your medium bowl combine the flour, baking soda, baking powder and salt - set aside. (leave the powdered sugar out)
  3. Using a stand or hand mixer cream the butter and the granulated sugar together until light and fluffy.
  4. Add the egg, lemon zest, and fresh lemon juice until well mixed.
  5. Slowly add the dry ingredients to the wet ingredients until just mixed.
  6. Scoop about 1 tablespoon of dough and roll into a ball.
  7. Roll the ball of dough onto the plate of powdered sugar - being sure to completely cover the dough ball of dough.
  8. Place on baking sheet and repeat with the rest of the dough.
  9. Bake for 10 minutes - until the edges look slightly golden.
  10. Let completely cool on a wire rack.
  11. Store in an air tight container for up to a week, or freeze up to three months


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