Lemon Crinkle Cookies

06.26.2014

Lemon Crinkle Cookies | Cooking Classy

If it’s lemon it’s all mine. So that must mean I get this entire batch of cookies to store away for myself. I used to hate pretty much anything lemon when I was younger but good thing tastes change as we get older and much wiser right? We grow up and realize spaghettios, boxed pop-tarts and playdough/superman ice cream  aren’t everything we thought them to be (I’m still totally a sucker for bubblegum ice cream  and applesauce with cream and cinnamon though, some childhood favorites will just never change). If I tried these as a kid though, they might have changed my mind about lemon!

Eat one of these cookies warm out of the oven and your life will basically change forever :). They melt in your mouth at that prime stage. I love the unique texture of these cookies, it’s a texture I haven’t really found in other cookies. They just seem to have a little bit of everything. The edges are lightly crisp while the centers are slightly fluffy and lightly cakey, yet they are still chewy and their softness is simply dreamy. Indeed it is the texture you’ll quickly fall in love with. And since I’m going to call these lemon cookies you’ll definitely find an abundance of lemon flavor. I just never could get enough of it! Which is why we could say I ate my fair share of these. With the fresh lemon zest, fresh lemon juice and a fair amount of lemon extract you’ll find in these cookies it ensures you’re not going to take a bite of this cookie without knowing right away what flavor they are.

It’s a good thing I can make these anytime or I would have a very hard time not hoarding them all away for myself. Just try them, you’ll see what I mean.

On a side note…Cooking Classy just joined Instagram! You can follow me here. Also, I have been on Bloglovin’ for awhile now but have yet to mention it on the page. You can follow me here.

Lemon Crinkle Cookies | Cooking Classy

Ah just look at that crinkle. So much texture going on here.

Lemon Crinkle Cookies | Cooking Classy

Lemon Crinkle Cookies

Lemon Crinkle Cookies

Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 10 Tbsp unsalted butter, softened
  • 1 cup + 2 Tbsp granulated sugar
  • 1 Tbsp lemon zest (from about 2 medium lemons)
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 Tbsp fresh lemon juice
  • 3/4 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 5 drops yellow food coloring (optional)
  • 1/2 cup powdered sugar

Directions

  • Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, sugar and lemon zest until pale and fluffy (occasionally scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl). Mix in egg then blend in egg yolk. Add lemon juice, lemon extract, vanilla extract and optional yellow food coloring and mix until combined. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
  • Pour powdered sugar into a small bowl. Scoop dough out about 1 1/2 Tbsp at a time (25g each) and shape into a ball, then drop in powdered sugar and roll to evenly coat. Transfer to a parchment paper or Silpat lined baking sheet, repeat with remaining dough and space cookies 2-inches apart on baking sheet. Bake in preheated oven 10 - 13 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool. Store in an airtight container.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2014/06/lemon-crinkle-cookies/

 

108 comments

  • Norma | Allspice and Nutmeg: Oh yum! These would be gone in 2 seconds flat at my house. Pinned! June 26, 2014 at 9:12am Reply

    • Jaclyn: Thanks for sharing Norma! June 26, 2014 at 9:56am Reply

      • Norma: I have a question–would it make a difference if I used salted butter rather than unsalted butter and just leave the salt out? October 30, 2014 at 11:34am Reply

        • Jaclyn: Yes salted would be fine, generally they say about 1/2 cup of butter has about 1/4 tsp of salt so I’d cut back accordingly. November 27, 2014 at 12:52am Reply

  • sonia: Wow. Just what I was looking for. They look so amazingly sophisticated. A great alternative to Chocolate crinkle cookies. Do you think key lime crinkle cookie would be a good idea? June 26, 2014 at 9:27am Reply

    • Jaclyn: I think you could definitely make these lime but I would still recommend using the extract too and lime extract is a little harder to find, they do have it online though. June 26, 2014 at 10:00am Reply

  • Averie @ Averie Cooks: You and your lemon desserts! Every time I think you can’t possibly top the last one or come up with another one, you do! :) These are gorgeous and love those crinkly nooks and crannies! pinned of course! June 26, 2014 at 9:27am Reply

  • Rachel @ Baked by Rachel: I’d be in heaven with a few of these! They look truly amazing! June 26, 2014 at 9:58am Reply

  • Tammy L.: Would love to make a try at making these gluten free. I used to make one similar to this. If you want to take it up a notch, get some citric acid (powder to be found usually during canning season or order on line) all it is is Vit. C. add a tiny bit at a time to the powdered sugar until you get the right amount of tart for you. Start small with less than an 1/8 tsp. It will be like the ones you buy in gourmet shops. Love it. June 26, 2014 at 1:04pm Reply

  • Michelle: I was lucky enough to get to try these last night! Let me just say…diet blown! I’ve been watching the calories in anticipation of my sister’s wedding next week, but after the first bite, I knew I was in trouble.

    They are about the softest, most delicate tasting, but full of lemony goodness I have ever put in my mouth. I, like Jaclyn grew into the lemon flavor as an adult. I can’t get enough. She sent some home with me last night, and well they were my breakfast!

    You won’t regret making these cookies. June 26, 2014 at 1:41pm Reply

    • Jaclyn: I’m so glad you liked them Michelle! Thanks for coming and thanks for leaving a comment on here :)!! June 26, 2014 at 1:57pm Reply

  • Laura (Tutti Dolci): That crinkle is perfection, love these cookies! June 26, 2014 at 1:51pm Reply

  • Janine: Hi These look so YUMMY.. just a question do you flatten with a fork slightly? or leave as a round ball on the baking tray?

    Thanks for your time June 26, 2014 at 3:50pm Reply

    • Jaclyn: I just left them in round balls and didn’t flatten at all. I hope you try them and love them Janine! June 26, 2014 at 6:55pm Reply

  • Chloe @ foodlikecake: I love crinkle cookies, these look awesome! June 27, 2014 at 5:10am Reply

  • Medeja: Anything baked with lemon is amazing :) I love everything with lemon :) June 27, 2014 at 5:18am Reply

  • Tracy | PeanutButter and Onion: I’ve made chocolate crinkle cookies, but never lemon. Can’t wait to try them out! June 27, 2014 at 6:20am Reply

  • Kathleen-Gonna Want Seconds: Love crinkle cookies. These sound delicious! Can’t wait to try these :) June 27, 2014 at 10:13am Reply

  • Nikole: I just tried the recipe !! Theyre delicious, but i think next time i will replace powdered sugar with cornstarch, since they came out too sweet June 27, 2014 at 10:25am Reply

    • Jaclyn: I’m glad you liked them Nikole! I probably wouldn’t recommend the cornstarch because it would probably give it an off taste, instead I’d probably just leave the powdered sugar off if you found them to be too sweet. June 27, 2014 at 1:06pm Reply

      • Nikole: Thanks for the tip! I thought too that maybe cornstarch would be “problematic”, but if i can bake them without the sugar, i will definitely try it! :) June 28, 2014 at 7:09am Reply

  • Renee @ Awesome on $20: When I was younger I used to eat Chef Boyardee ravioli all the time. Like once a week. I can’t even imagine putting that in my mouth now. These cookies I’d eat anytime, anywhere. July 6, 2014 at 10:47am Reply

  • Lisa: I saw this recipe linked on tumblr, and I HAD to try it. Lemon flavored goodies are my absolute favorite! The recipe was easy to follow, and the cookies came out DELICIOUS. Thank you for another recipe I will definitely add to my rotation of favorites! August 10, 2014 at 11:57pm Reply

    • Jaclyn: I’m glad you liked them enough to add them to your rotation! Thanks for your review Lisa! August 13, 2014 at 9:13pm Reply

  • Kendra: I love lemon cookies and you sold me on the texture! Do you think it would it be possible to use all lemon juice instead of the extract? August 26, 2014 at 9:28am Reply

    • Jaclyn: The juice isn’t as potent so I recommend using both. The extract packs of ton of flavor in such a small amount. I hope you try these and love them! August 26, 2014 at 2:29pm Reply

  • Katie: About how many cookies do you get from one batch? Thanks. August 28, 2014 at 1:09pm Reply

    • Jaclyn: I believe it was about 2 dozen. Sorry I forgot to add that! August 28, 2014 at 8:35pm Reply

  • kathy: hi, the recipe looks really good and the pictures are so yummy to look at…. can i make these ahead of time? like put in fridge then bake the following day? thanks September 1, 2014 at 1:03pm Reply

    • Jaclyn: I wouldn’t recommend making this batter ahead since they are kind of a cakey cookie. September 22, 2014 at 9:28pm Reply

  • Lemon Crinkle Cookies | Especially Edible: […] Recipe from Cooking Classy […] September 2, 2014 at 3:06pm Reply

  • Christine & Spencer» Blog Archive » Day 2: Spätzli & bratwurst with a mushroom cream sauce: […] also baked Lemon Crinkle Cookies which look quite plain (I didn’t add the food coloring), but taste very good.  Spencer and I […] September 4, 2014 at 12:17pm Reply

  • Mary Ann: Shoot, these did not come out for me. I am pretty sure I did everything right but the cookies were puffed and never flattened out nor did they crack and they didn’t even brown on the bottom. I ended up trying to bake a few minutes longer but still not good. So bummed – wonder what I could have done wrong. October 9, 2014 at 9:41pm Reply

  • Maria: How many cookies does this recipe make? December 10, 2014 at 11:54am Reply

  • Michele: Would you please tell me which of your cookie recipes can be made in advance? I like to make the dough, scoop it into balls, and then freeze it for future use. Thanks! December 11, 2014 at 9:14am Reply

  • Shasha: I am making these now…Wanted to give it to my sons teacher and friends for holidays… I’m very excited! December 16, 2014 at 1:16pm Reply

  • Rachael: What is the yield for this recipe? December 17, 2014 at 2:14pm Reply

  • Naughty To Nice | La Pêche Fraîche: […] Butter Cookies adapted from Cooking Classy makes 30 […] December 19, 2014 at 7:26pm Reply

  • Elisabeth: How many cookies does one batch make? December 20, 2014 at 10:21am Reply

  • Lisa: first they didn’t crinkle…. so maybe our batch which made 24 should have yielded more? December 21, 2014 at 8:02pm Reply

  • Karen: My son made these a couple of days ago and although the flavour and texture was nice he found they didn’t flatten out/crinkle either. I have just made a batch and mine didn’t either. We live at a high altitude. I am wondering if that could have anything at all to do with it. The other thing I was wondering about was the fact that there is baking powder in them and that usually causes a rising action. Would baking soda help them to flatten out instead? I am curious and would love some feed back. December 23, 2014 at 8:12pm Reply

  • Sephonnie: I meant to have chicken salad for dinner. But these came out of the oven at the same time and before I knew what had happened, Someone had eaten five of them.
    Yeah. They’re awesome. Thanks for this recipe. January 13, 2015 at 6:26pm Reply

  • Jenna: Just made these today! Amazing!! I love them and have always loved lemon anything. The only problem I had with them was that they didn’t crinkle? Was their something specific you did to make them do that? March 14, 2015 at 9:53pm Reply

    • Jaclyn: I’m not sure why that is happening with some people? It may have something to do with variation in altitude, or the way the flour is measured. I may try a little less flour next time and see if that helps. April 7, 2015 at 10:58pm Reply

  • Rachel: How much do these make approximately? I’d love to try them! March 16, 2015 at 9:02am Reply

  • Joanne Lawlor: I am going to try them but think I will use a glass to flatten them a bit. May not roll them in P/sugar but use the glass in powdered sugar much like granulated sugar. Will let you know how they turn out. Will use the yellow food coloring. March 16, 2015 at 2:35pm Reply

    • Joanne Lawlor: I live in Arizona. I am an oldie at baking. I bake either early in the morning or late at night due to the heat of the day. I made the cookie dough (double batch) but found it a bit to soft to roll. Could be my eggs were larger and I substituted Margarine for the butter. I did add about 1/2 cup of extra flour and 1 teaspoon of lemon juice (free lemons). I then placed the cookie dough in the refrigerator. The next morning I baked the cookies. I made one batch (6 cookies) (3) rolled in a ball cookies and (3) that I flattened with a glass (like peanut butter cookies). I liked the flattened cookies best so flattened them all. The dough was easy to roll as it had been in the refrigerator over night. I gave these cookies to many of my older neighbors in my neighborhood (they loved them). And of course to my family. March 18, 2015 at 9:57am Reply

      • Jaclyn: I’m so glad they were enjoyed! The margarine and warm temp are likely the reasons for the soft dough, next time I’d recommend butter if possible. March 18, 2015 at 11:57am Reply

  • Barbara: Made these lastnight and they were wonderful.
    A friend had given me a bag of frozen lemon rind yesterday and so I decided why not give the recipe a try. Oh! so glad I did. Wow. They are delicious.
    If you love the taste of lemon you’ll love these. March 21, 2015 at 9:38am Reply

    • Jaclyn: I’m so happy to hear you liked them Barbara! March 21, 2015 at 12:36pm Reply

  • quique: the recipe made 4 dozen and i used a tablespoon-sized cookie scoop so they came out about the same size. i also eliminated the lemon extract and used more lemon juice/zest instead. i’ve made these a couple of times for school and again for a function at a classmate’s mosque. according to my classmate, she set them down and they were gone in ten minutes. another lady at school fell in love with them and requested a batch for her birthday. needless to say, they’re delicious. March 27, 2015 at 8:15pm Reply

    • Jaclyn: I’m so glad they were enjoyed! March 27, 2015 at 10:42pm Reply

  • Rebekah: I made these for our Easter dinner. They look so good. I left out the food coloring and I think they look beautiful. April 3, 2015 at 2:47pm Reply

    • Jaclyn: I’m so glad you liked them Rebekah! April 4, 2015 at 12:56am Reply

  • Bruce H.: I have now made these a few times, but in much larger quantities (quadrupled batch each time) These cookies are amazing! Because of the amount I am making each time, I substituted the lemon zest with dried California lemon peel and they still taste great!. Thank you so much for the recipe. April 10, 2015 at 1:03pm Reply

  • jenn tan: Hi
    I have a question. I followed your recipe exactly as written but the cookies didnt work. It spread a lot after chilling the dough overnight in the fridge. I formed them.to a ball and rolled in powdered sugar just like a regular crinkle. It did not come out like yours in the picture.I worked in a bakery and I always do cookies. Qhat did you do thats different? I also tried your carrot cake cookies. They came out thin.

    Thanks
    Je.n April 11, 2015 at 2:00pm Reply

    • Jaclyn: It sounds like you may just need to add a little more flour. In general 1 cup of flour for me is 5 oz. Also I recommend an oven thermometer to make sure your oven is properly calibrated. Sorry they didn’t turn out though!! May 17, 2015 at 10:28am Reply

    • Joanne: Hi, I had the same problem. They tasted fine but more cake like. I made mini whoopie pies with cream cheese icing with the results. They were delish! July 30, 2016 at 4:04pm Reply

  • Monica: These cookies are delicious and exactly what I was looking for! I rolled them in granulated sugar instead of powdered sugar because that’s what my mom always did and I like the crunch it gives. Thank you! April 27, 2015 at 2:58am Reply

    • Jaclyn: I’m so glad you liked them Monica! Thanks for leaving a comment! April 27, 2015 at 9:47am Reply

  • Karen: Thanks for the recipe!! I love lemon in biscuits and cakes! A friend gave me some large lemons (bigger than your average orange) and Ive been enjoying creating yumminess with them. And these biscuits sure are yummy!!! May 3, 2015 at 12:37am Reply

    • Jaclyn: I am so glad you like them Karen. And please send me some of those lemons! :) May 11, 2015 at 4:00pm Reply

  • angulean: Thank you you saved me I had a school project and I had no recipes. Lemon is my favorite cookies and girl scout cookies taste jest like them PS i’m a girl scout! May 3, 2015 at 8:07pm Reply

  • Samantha: How many cookies does this recipe make and can the dough be made in advance?? Thanks. May 6, 2015 at 3:05pm Reply

  • Hollie: I’m from the U.S., living in Norway and I wanted to make some sort of lemon treat for my Norwegian in-laws/friends (as it’s not really a popular component of desserts here) and when I came across this recipe I HAD to try it!

    First time making them this morning and they came out perfectly (crinkle and all!)!! I just gave a few to my neighbor’s kids (in hopes not to eat the rest myself) and they seriously just rang the door bell to ask for more!! This recipe is definitely a keeper!!

    Huge thank you from Norway! May 14, 2015 at 2:11pm Reply

    • Jaclyn: I’m happy to hear they were enjoyed Hollie!! Thanks for the thanks :) and for your comment! May 17, 2015 at 10:34am Reply

  • Carley: These are perfect! I was worried about the lemon extract because I’ve never used it before and I noticed it was 80% alcohol (i can’t bring these to school), but I can’t even notice it after they were baked, unlike the dough, where it was obvious! This is my new go-to recipe when I have fresh lemons. Thanks for the recipe! May 18, 2015 at 1:37pm Reply

    • Jaclyn: I’m so glad you liked the recipe Carley! Thanks for leaving a comment! May 22, 2015 at 9:07pm Reply

  • Amanda: Could I clarify how much is 10 tbsp of butter? I’m not too familiar with this measurement as I’m more used to measurements by mass or cups.. May 28, 2015 at 11:41am Reply

  • Emma: Just made these, I made them a year ago and they were perfect but this time I added extra lemon juice, and it was way too runny to use.. The dough is currently cooling in the fridge, I’ll try cook it in about an hour :) Love this recipe though! June 14, 2015 at 6:20am Reply

  • Gen: Hi Jaclyn! I just tried your recipe today and the cookies taste like a dream!! I’m so delighted! May I ask how did you get those crinkle on the cookies? cos my cookies didn’t have the crinkles, but besides that, the taste was marvellous!! Thank you so much for the recipe! July 18, 2015 at 3:33am Reply

    • Jaclyn: I’m not sure why so many people aren’t getting the crinkle? It could be a number of factors like elevation, the way the flour was measured etc. Sorry I wish I could say for sure! I’m glad you thought they tasted good though :). July 21, 2015 at 10:55pm Reply

  • Bruna: I did this recipe and it was AMAZING! But, I didn’t add the lemon extract cause I didn’t have it, so I put 3 Tbsp of Lemon juice and no vanilla extract, cause it would take away a little bit of the lemon flavor. I’m not a fan of really sweet cookies, therefore, I also didn’t covered them with the powered sugar. It turned out great! It lasted only a day! July 31, 2015 at 12:53pm Reply

  • Eve: No, these cookies are not good. They are fantastic! 10 tablespoons of butter does equal 2/3 cups butter. Refrigerate dough for at least 15 minutes and use cookie scoop for an awesome cookie. I also used Limoncello liqueur instead of vanilla extract. This is a keeper recipe. August 10, 2015 at 12:18pm Reply

  • Alana: SOOO good! My new favorite cookie! Have made them thrice now :) August 17, 2015 at 7:53pm Reply

    • Jaclyn: I’m so glad you’ve enjoyed this cookie recipe Alana! Thanks for your comment! August 17, 2015 at 9:13pm Reply

  • Christine: Totally loved this recipe! The cookies were so delicious. One question though! My cookies were not as spread out as yours look in the photos, any idea to why this happened? They were really fluffy and delicious, but I like the look of yours…any ideas?? September 3, 2015 at 3:47pm Reply

  • elizabeth: How many cookies does.this recipe make? September 5, 2015 at 4:59pm Reply

  • Jennifer: Can I freeze this cookie dough? If so can i freeze it before or after I roll it in powder sugar.
    Thanks September 8, 2015 at 9:57am Reply

    • Jaclyn: I wouldn’t recommend freezing this dough, you’d probably be better off to just freeze after baking. September 8, 2015 at 11:33pm Reply

  • Anahit: Hi i tried this recipe but its not exactly the samething. I think you need to switch the baking powder with baking soda. But Instead Of 2 tsp powder you need to change 1 tsp soda September 11, 2015 at 1:52pm Reply

  • Cambria: Any tips on how to make these gluten free? Would I just use gluten free flour? September 26, 2015 at 9:31pm Reply

  • Cassie: Hi Jaclyn,
    I’ve made these cookies twice now and everyone loves them. Even the batter has a delicious buttery taste and I am not a fan of lemon flavored things! My cookies don’t crinkle though. They still look pretty and taste good but there are no crinkles. I do not roll them in powdered sugar – is that why they won’t crinkle? Thanks, Cassie September 27, 2015 at 10:43am Reply

  • Jenna: Hi! About how many cookies does this recipe make? Thx! September 28, 2015 at 7:09am Reply

  • cherich: How many cookies does each batch of lemon crinkles make? November 12, 2015 at 7:37pm Reply

  • Emmeline: I just made these today, one batch with powdered sugar and one batch without. The one without turned out better! There were more crinkles and it wasn’t overly sweet. My theory is that the powdered sugar melts into the dough, making it more moist and less dry, leading to fewer cracks.

    I’ll be making these again for the holidays but without the powdered sugar. Oh, I also didn’t have lemon extract so I added half a lemon’s worth of extra zest, and it still wasn’t lemony enough. So I’ll do 3 lemons worth of zest next time. :) November 17, 2015 at 9:36pm Reply

  • Denise: Just made these for the first time and they are FABULOUS! A huge (addictive) hit! Thank you for sharing! December 4, 2015 at 8:34pm Reply

    • Denise: I was able to get 22 (puffy) cookies from one batch and mine did crinkle! I stuck to the recipe exactly. December 4, 2015 at 8:40pm Reply

  • Claire: WOW. These are fabulous! My husband and I both love lemon, and we were looking to try something new. These are soft and sweet with just the right amount of lemon flavor…though I did add extra lemon zest. You definitely will not be disappointed if you make these! I baked mine for 11 minutes and they crinkled just fine. December 16, 2015 at 8:02pm Reply

  • cabnolen: The texture was beautiful, but it was very eggy for my taste, and way too much sugar, next time will add a lot more vanilla and cut down on the sugar by at least 25%, thanks for the recipe! Mine looked as beautiful as yours and the crispy outside and soft inside texture is spot on! December 19, 2015 at 10:34pm Reply

  • Carla J. Simmons: Found the answer to more cracks in the cookies. Roll in granulated sugar first and then roll in powered sugar. This pulls out more moisture and not only cracks better but keeps more of the powered sugar on the cookie after baking. Mine were a little puffed but crispy on the outside & softer/chewy on the inside. I am a baker and these ARE THE BEST Lemon Cookie I have ever made. BRAVO !!! December 21, 2015 at 9:23am Reply

  • D: Can you make these without a standing mixer? December 21, 2015 at 5:33pm Reply

  • Stephanie: I don’t know what I missed or added wrong but mine came out like pancakes. However, they were still super yummy. I can imagine how good they would be if I made them right. December 24, 2015 at 2:19pm Reply

  • Claire: Thanks for this recipe! I baked them with some friends today, we had a great time and they were delicious!! We were running out of butter so we used 3 tablespoons of butter and another three of vegetable oil but they ended amazingly anyway. March 25, 2016 at 4:35pm Reply

  • Kavita: My cookies didn’t crinkle as well as I hoped, but they were still delicious! I got about 3 dozen by following the recipe, and they were gone in 2 days! Thank you for this recipe! April 4, 2016 at 7:13pm Reply

    • Carla Simmons: Try rolling in granulated sugar before rolling in powered sugar. The granulated sugar pulls more moisture out and therefore you will have more crinkle in the cookie. April 26, 2016 at 12:31pm Reply

  • Susan Adams: These cookies are absolutely delicious. My grandkids devoured them. This recipe is a keeper. April 25, 2016 at 7:42pm Reply

    • Jaclyn: So glad to hear it Susan! April 26, 2016 at 9:42am Reply

  • martina: These cookies look amazing, I love the cracks…😍
    How many gram the flour and the butter? What ingredient that cause the cracks? I can not wait to make it. Thanks May 21, 2016 at 7:48am Reply

  • Jenny Hannan: Oh my Goodness, these are amazing! I made them this past Sunday evening while I was fasting for blood work (if you can believe that!).

    I told my husband he’d have to test them for me. He ate one and immediately went back for two more! I grabbed two the next morning to take to the lab with me so I could down them as soon as my blood was drawn! LOL!

    I did not deviate at all from the recipe. These are absolutely perfect, and the lemon zest makes all the difference.

    I will be making this recipe again using Cup4Cup brand gluten free flour, since my mother has Celiac Disease. She’l love them!

    Thanks for a fantastic recipe!
    Jenny May 26, 2016 at 1:40pm Reply

  • Samantha: Hi, I was just wondering how many cookies this will make? June 20, 2016 at 9:54am Reply

  • Jeanne: I am making these cookies for the second time and love them but it seems like the butter runs out on 1/3 of batch. I am as avid cookie baker. Never had this problem before. Last time I wrote it off as maybe butter was too soft but this time I was very careful that it wasn’t and that everything mixed well. Any advice as I love recipe June 28, 2016 at 6:11am Reply

  • Lisa: Love these cookies. I crave lemon when I don’t crave chocolate! I read through the comments but followed your recipe exactly as written & got 26 perfect cookies. I think the problem with the krinkle is solved if you just let them bake a little longer. Thanks Jaclyn. August 12, 2016 at 11:56am Reply

  • Madeline: I just made these and they are delicious. Definitely a keep. Mine looked just like yours. Thanks. August 15, 2016 at 12:24pm Reply

    • Jaclyn: So happy you loved them Madeline! August 15, 2016 at 2:35pm Reply

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