Lemon Crinkle Cookies


Have you ever heard of Pinterest? Oh. My. Addicting. Wow. I LOVE pinning :). There are so many fun things you find and can “bookmark” for later reference. The site is pretty much amazing and you should sign up for it. Or leave a comment and ask me for an “invite”… it’s by invitation only and I can get you in ;). If you are on we need to connect so I can see what cool things you are pinning. Anyway, that’s where I found this ah-ma-zing recipe. Seriously? I’m officially naming this the summer of all things lemon! Love. These cookies will not disappoint. On top of the fact that they are so soft and melty and wonderful they are a cinch to throw together. We buy lemons at Costco and almost always have them on hand. I will be making these again. Soon.

Lemon Crinkle Cookies
Serves 18
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144 calories
23 g
24 g
5 g
1 g
3 g
35 g
108 g
14 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 144
Calories from Fat 48
% Daily Value *
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 24mg
Sodium 108mg
Total Carbohydrates 23g
Dietary Fiber 0g
Sugars 14g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. Source: Lauren's Latest
  2. ½ c butter, softened
  3. 1 c granulated sugar
  4. ½ tsp vanilla extract
  5. 1 whole egg
  6. 1 tsp lemon zest
  7. 1 tbsp fresh lemon juice
  8. ¼ tsp salt
  9. ¼ tsp baking powder
  10. ⅛ tsp baking soda
  11. 1-½ c all-purpose flour
  12. ½ c powdered sugar
  1. Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray and set aside.
  2. In a large bowl, cream butter and sugar together until light and fluffy.
  3. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again.
  4. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly.
  5. 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.
  6. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}.
  7. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack. If using a non stick darker baking tray, reduce baking time by about 2 minutes.
Adapted from Lauren's Latest
Adapted from Lauren's Latest
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5 comments about “Lemon Crinkle Cookies

  1. Stacy

    I love ALL things lemon!! This will surely make me break out my apron and get something going. Will let you know how they turn out. Can’t wait to try this!

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