Lemon Crinkle Cookies won the LDS Living Best Cookie Recipe Contest in 2011.
If you are baking for a lemon lover, they’ll love this treat. Some people say you either are a chocolate or lemon lover. I am both.
I adapted this recipe because the cookie was not quite right with the called-for 1 1/2 cups of flour. I switched to cake flour and upped the amount for the perfect lemon crinkle cookie!
Lemon Crinkle Cookies
Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- 1 whole egg
- 1 tablespoon lemon zest
- 1-2 tablespoons fresh lemon juice
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- 1 3/4 cup cake flour
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350 degrees (I use the convection setting).
- Grease light colored baking sheets lightly with non-stick cooking spray and set aside. Or use parchment lined baking sheets.
- In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again.
- Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly.
- Pour powdered sugar into a bowl.
- Roll a heaping teaspoon of dough (I use a 1 ½ inch cookie scoop) into a ball and roll in powdered sugar.
- Place on baking sheet and repeat with remaining dough.
- Bake for 8-9 minutes* or until bottoms begin to barely brown and cookies are set.
- Remove from oven and let cookies cool completely.
Did you make this recipe?
Be sure to leave a comment and rate this recipe! I’d love to see a photo, tag @abountifulkitchen on Instagram!
Tips:
-The original recipe calls for 1 ½ cups all pupose flour. I baked these several times and found the cookies were not as puffy as I would like. We live at about 4400 ft above sea level and have to add additional flour to achieve a cookie that is not completely flat after baking. I tried adding additional all purpose flour, but found using a total of 1 ¾ cups of cake flour produced the result I wanted- a cookie that was still chewy and moist, but not flat.
-If you are baking in an oven that is a professional model (Wolf, Viking, etc) made for home use, bake at 325 convection, 6-7 minutes.
Karina Calderwood
These cookies are my fav spring treat! They are soft and chewy but also somehow melt in your mouth!
Kelly
I can’t wait to make these this week for our cookie collection. Do you know if/how they’ll freeze after being baked to keep them fresh until we serve? Or how long have you found they’ll stay fresh for at room temp?
Si Foster
Hi Kelly,
I have not frozen these cookies before or after baking. My guess is they will freeze well if not over baked! The top may need to be dusted with powdered sugar again after thawing. If you make the dough, freeze and bake later, just follow as directed. Pull out of freezer and let thaw for about 30 minutes on countertop before baking. Hope this helps!
xo
Si
MarGee Carlen
These were so light and chewy! I love the powdered sugar outside. They reminded me a lot like a lemon bar but in cookie form. I’ve made these a lot. I love that they don’t make a ton either, we can’t stay out of them.
Alexis
Very good cookies! I had some cake flour I wanted to use up and stumbled upon this recipe. They we’re a hit at the family Christmas gahthering last year and I’m planning to make a double batch for this year.
Si Foster
Hi Alexis, these cookies are perfect for Christmas gatherings. I’m glad you found them and thanks for sharing!
xo
Si