Community Pick
Lemon Crinkle Cookies
photo by HeatherFeather
- Ready In:
- 27mins
- Ingredients:
- 10
- Yields:
-
3.5 dozen
ingredients
- 118.29 ml shortening
- 236.59 ml firmly packed brown sugar
- 1 egg
- 14.79 ml grated fresh lemon rind
- 354.88 ml all-purpose flour
- 2.46 ml baking soda
- 2.46 ml cream of tartar
- 1.23 ml ground ginger
- 0.25 ml salt
- 29.58 ml sugar
directions
- Cream shortening and brown sugar until fluffy; add egg and lemon rind, beating well.
- Combine flour, baking soda, cream of tartar, ginger, and salt; stir into creamed mixture.
- Roll dough into 1-inch balls; roll each in sugar.
- Place 2 inches apart on ungreased cookie sheet.
- Bake at 350 degrees for 10-12 minutes.
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Reviews
-
I baked these for my latest catering gig...a pig roast.... and served them with fresh strawberries.....after I watched 12 dozen cookies disappear, I knew I had a winner. I used half shortening and half real butter. It made a chewy/crisp on the outside cookie. I also added 3/4 tsp of lemon extract. They are STILL talking about the cookies.....and there were lots of other wonderful dishes there!
-
Delicious! This makes for a lovely tea/coffee cookie. I didn't have a lemon in the house, so I used 2 tsp of lemon extract and 2 tbsp of lemon juice....such a great lemon flavor! I also opted to coat them in powdered sugar afterwards instead of granulated sugar beforehand. I will definitely make these again!
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