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    You are in: Home / Recipes / Lemon Crinkle Cookies Recipe
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    Lemon Crinkle Cookies

    Lemon Crinkle Cookies. Photo by BakinBaby

    1/2 Photos of Lemon Crinkle Cookies

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Chef SuzyQ's Note:

    If you like lemon and you like cookies, this recipe is for you! I discovered it on Pinterest and it won the "Top Cookie Award" on an LDS food blog. I've been baking and making cookies for 40 years and haven't stumbled upon a better cookie than this one. It's very refreshing and light, but the texture is what really makes this cookie stand out. Crunchy on the outside and just the right chewy softness on the inside. Wonderful!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.
    2. 2
      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 onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
    3. 3
      Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
    4. 4
      *If using a non-stick darker baking tray, reduce baking time by about 2 minutes. Don't overbake!

    Browse Our Top Hand-Formed Cookies Recipes

    Ratings & Reviews:

    • on June 22, 2012

      45

      A nice, light cookie for summer! I rolled mine in granulated sugar rather than powdered for a little extra crunch. Next time will add some zest to the sugar before rolling for more lemon flavor.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 23, 2012

      45

      Great recipe, but I wanted it a little more lemony. I doubled the lemon juice to 2T and put the zest of 2 full lemons in the batter. I added some extra flour to absorb the extra lemon juice, but I think I will add more next time because most of the powdered sugar was absorbed in the oven. I'll definitely make these again!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 10, 2013

      55

      I usually make #342635 as a Christmas cookie, but did not have all of the ingredients on hand to make it this year (holiday's come too quick). So I found this recipe, which is very similar, & had every ingredient on hand. I used bottled lemon juice & dehydrated lemon peel. After reading the other reviews, I decided to triple the amount of lemon juice & peel. I just finished baking my first pan & had to try one, very good with a very good lemon flavor. Thank you so much for posting & helping me out this holiday season ;)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Lemon Crinkle Cookies

    Serving Size: 1 (35 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 143.6
     
    Calories from Fat 49
    34%
    Total Fat 5.4 g
    8%
    Saturated Fat 3.3 g
    16%
    Cholesterol 23.8 mg
    7%
    Sodium 95.4 mg
    3%
    Total Carbohydrate 22.5 g
    7%
    Dietary Fiber 0.3 g
    1%
    Sugars 14.4 g
    57%
    Protein 1.4 g
    2%

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