These Lemon Crinkles are a prize winning cookie. So much lemon goodness!!
I love lemon. Especially in the spring time. Easter, lemons and springtime just go together in my book and today’s Lemon Crinkle Cookies fit right in too!
A friend recently sent me a link to a recipe for Lemon Crinkle Cookies. It had won one first place in a cookie contest at LDS Living magazine.
Since I had a whole bag of lemons sitting on my kitchen counter, just waiting to be used, I decided to give the cookies a try – right then. I mean don’t you put everything on hold in life when a new lemon recipe is calling your name? Well, I do!
The cookies have a nice light lemon flavor to them, not too tart or overpowering. They also have a nice soft texture and the powdered sugar coating gives them a melt in your mouth quality. They would be quite lovely with a cup of tea.
Happy Springtime (even though it still looks and feels like winter her in Portland!)
- ½ C butter softened
- 1 C sugar
- ½ tsp vanilla extract
- 1 whole egg
- 1 tsp lemon zest
- 1 Tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp baking powder
- ⅛ tsp baking soda
- 1-½ C flour
- ½ C powdered sugar
- Preheat oven to 350 degrees.
- In a large bowl mix together the butter and sugar together until light and fluffy 3-5 minutes. Add in the vanilla, egg, lemon zest, and lemon juice. Add in flour, baking soda, baking powder and salt until just combined, excluding the powdered sugar. Pour powdered sugar onto a bowl. Form dough in a ball and roll in powdered sugar. Place on greased or parchment lined baking sheet. Bake for 9-11 minutes or until bottoms begin to barely brown Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
- Preheat oven to 350 degrees.
- In a large bowl, mix together the butter and sugar together until light and fluffy 3-5 minutes.
- Add in the vanilla, egg, lemon zest, and lemon juice.
- Add in flour, baking soda, baking powder and salt until just combined, excluding the powdered sugar.
- Pour powdered sugar onto a bowl. Form dough in a ball and roll in powdered sugar.
- Place on greased or parchment lined baking sheet.
- Bake for 9-11 minutes or until bottoms begin to barely brown
- Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
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Now you just made things harder! 🙂 I had just decided last night to make your oatmeal lemon cookies tonight to take to an activity Wednesday. Now with this post I am going to have to make my mind up, again!! 🙂 These look great.
Do I enjoy cookie. Can’t wait to try your Lemon Crinkle recipe. They look so good. Yummy.
Yes, they are pretty. Love this picture, the set up, the bokeh, the pretty yellow damask paper, and great photography;)
Thanks Kristen -your comment means a lot, coming from a professional photographer!!
I have made these cookies twice in two days. A great cookie has to be tasty and SOFT and for me these are both! It was so fun meeting you at BYU and hearing your words of wisdom. Thank you for your preparation and your thoughts. You are as sweet and beautiful in person!!
Your website is so fun! I’m excited to try a lot of these recipes. I posted about a few of them on my blog at http://www.mycrazybliss.com.