Lemon Crinkle Cookies

I stumbled upon this recipe right here and, with some tiny tweaks, I think they’re a new springtime favorite around here!  Chocolate Crinkles were one of my favorite cookies as a child, so I wasn’t surprised that I adore the texture of these little drops of yumminess…


Lemon Crinkles

  • 1/2 cup softened butter
  • 1 cup white sugar
  • 1/2 teaspoon vanilla
  • 1 egg
  • zest of two lemons*
  • juice of 1/2 lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda (if you have tiny measuring spoons, this is often called a “dash”)
  • 1 1/2 cups unbleached all-purpose flour
  • 1/4 cup powdered sugar, in a bowl


Cream butter and sugar. Add vanilla, egg, lemon zest, and lemon juice. Mix thoroughly. Add salt, baking powder, baking soda, and flour; stir until combined. Cover and chill for an hour or so. (<– This is where I take a departure from the original recipe. I firmly believe you will make your life MUCH easier if you do this step.) Scoop dough by mounded teaspoonful and roll into balls. Roll balls in powdered sugar and place on baking sheet. Bake at 350 for about ten minutes. (I do 5 on the bottom rack, followed by 5 on the top rack. This ensures even baking.)  Cool on racks or brown paper.  Yields: about 2 dozen cookies

*As long as you leave the pith (the white part) intact, which you should while zesting, the rest of the lemon will keep just fine in your fridge.


linked to:
Tempt My Tummy Tuesday
Tasty Tuesday
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4 comments to Lemon Crinkle Cookies

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