Lemon Crinkle Cookies

06.26.2014

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!

Lemon Crinkle Cookies | Cooking Classy

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.

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Lemon Crinkle Cookies | Cooking Classy

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

Lemon Crinkle Cookies | Cooking Classy

Print

Lemon Crinkle Cookies

4.7 from 20 votes

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

Instructions

  1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt.
  2. 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.
  3. 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.
  4. Recipe Source: Cooking Classy

 

170 comments

  • Lisa: This recipe was absolutely AWESOME! I loved making them, but most of all eating them. July 8, 2018 at 1:51pm Reply

    • Jaclyn: So glad it was enjoyed! Thanks for commenting! July 9, 2018 at 10:54am Reply

  • Jan: I plan to make these for a wedding- I can’t find the yield anywhere. How many cookies does one batch make? Thanks July 3, 2018 at 9:17am Reply

    • Jaclyn: Sorry I forgot to add that and I can’t remember. Does anyone else have a count? July 9, 2018 at 8:50pm Reply

  • Juanita Darrigo: My stepson absolutely LOVES these cookies. He can’t stop talking about them. They are so lemony and bright and chewy. Perfect, in a word! June 14, 2018 at 2:41pm Reply

    • Jaclyn: Thanks for the 5 star feedback! June 18, 2018 at 2:43pm Reply

  • Karen: Wow this is an awesome recipe! I accidentally put 2 whole eggs and not enough flour so they may not be as crinkly as they should. Also I didn’t have lemon extract…added extra juice. No colouring either. They still turned out so good! Soft and crunchy. They don’t look great but taste perfect…fool proof recipe. June 8, 2018 at 1:34pm Reply

    • Jaclyn: I’m so glad you liked these cookies Karen! Thanks for the 5 stars! June 9, 2018 at 1:24pm Reply

  • Pop: Don’t need another lemon cookie recipe if you have this one. A simpler powdered sugar lemon glaze would also work. Biggest problem was waiting for the glaze to dry. Too tasty, too impatient April 20, 2018 at 12:30pm Reply

    • Jaclyn: LOL – so glad you love them! April 24, 2018 at 11:51am Reply

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