Lemon Crinkle Cookies

"Wonderful lemon flavor."
 
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photo by HeatherFeather photo by HeatherFeather
photo by HeatherFeather
photo by Debloves2cook photo by Debloves2cook
photo by love4culinary photo by love4culinary
photo by SaraFish photo by SaraFish
Ready In:
27mins
Ingredients:
10
Yields:
3.5 dozen
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ingredients

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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

  1. 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!
     
  2. Awesome recipe! These cookies have a wonderful chewy texture that I love! (I did replace the shortening with butter, and it seemed to work just fine! :))
     
  3. I used store bought lemon peel, about a tablespoon plus a little lemon juice. They are really very pretty cookies.
     
  4. 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!
     
  5. This is a feel good cookie. Nice subtle blend of flavours, something like you would imagine your grandmother would have made. I did have to add extra flour (about 1/2 cup) as it was too soft to roll into balls.
     
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Tweaks

  1. Wonderful! I used all the lemon zest from one lemon and all the juice too (for a double batch) and they could have been lemony-er but were still good. And instead of rolling in regular granulated sugar I used some special large crystal sugar - made the sugar coating a little crunchier.
     
  2. Awesome recipe! These cookies have a wonderful chewy texture that I love! (I did replace the shortening with butter, and it seemed to work just fine! :))
     

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