Lemon Crinkle Cookies.
[This lemon crinkle cookies post is sponsored by Barnes & Noble! I’m so excited to partner with them to share My Cookie Story!]
Today we are finally talking lemon crinkle cookies!!
Watch the video on exactly how I make my lemon crinkle cookies!
You guys. It has been a YEAR since I first shared on Instagram that I was making lemon crinkle cookies. An entire year! I had just had Emilia, was doing some holiday baking and knew that a lemony cookie had to make the cut for our cookie trays. You guys freaked and I sent the recipe to many of you through DMs, but at that point, already had my content done through February and couldn’t add it to the list since Emilia was a newborn.
I considered posting it in January since it was peak citrus season, but cookies in January? I couldn’t get into it.
So here I am. Posting it a year later for you, finally!
I promise it is worth the wait. I mean – lemon crinkle cookies!
First, can we talk about how I am SO SO SO excited to be partnering with Barnes & Noble for this post?! As a huge book lover, my heart is overwhelmed. You’ve probably heard me talk over the years about how I am THAT person when I walk into a bookstore: the smell of books, the sight of books, the feeling I get when I walk into a bookstore is dreamy. Like I could stay there forever.
One of the other reasons I always get lost in Barnes & Noble is because of the adorable gifts, stationary and JOURNALS and… the toys! The pen and paper freak that I am just tends to go crazy. I usually get something for my mom every year and get my dad a B&N gift card – like clockwork.
But the toys? The toy section is fantastic. I find the most unique yet classic toys for the kids – things I can’t find other places.
It’s always a stop for my holiday shopping because you can get everything!
We’re chatting about cookies for a super fun reason. It’s so true that every cookie has a story – and Barnes & Noble is (literally!) full of stories. This year, Barnes & Noble is asking you to share your favorite cookie recipe and the story behind it. You can enter the My Cookie Story Contest until December 17th and win $5000, along with having a version of your cookie (!!!) sold at Barnes & Noble in the 2019 holiday season! How fun, right?! You can enter here.
Can we talk about how there is always a place for chocolate AND lemon? I need both in my life during the holiday season.
I need both in my life during the holiday season.
When I would do my big baking days with Mother Lovett, we actually didn’t make any lemon desserts, but we did make orange cookies. She was famous for her orange cookies and those were such a staple of her cookie boxes that I don’t think there was room for any other citrus.
And back then, it wasn’t like I wanted to eat citrus. Remember what a baby I was up until, oh, eight years ago? I didn’t have much interest in lemon desserts, but as I’ve gotten older, they are all I crave. They are super refreshing.
What Mother Lovett DID make was a killer lemon meringue pie – it was like she infused her love of lemon desserts in places other than cookies. But cookie baking was my THING with her. It was OUR thing. I wanted to take some of that lemon love and infuse it in my own lemon crinkle cookies!
As a kid, it wasn’t difficult for me to get over to her house for our baking day. My mom would drop me off and I’d help her the entire day. In high school, I’d go over after school or even on a Saturday to help. And after college, even when I worked, I would often take a half day or head over later after work (Mother Lovett was the original night owl) and we’d bake for hours. I loved that day, but didn’t realize how much I loved it until after she was gone, you know?
Most of you know that I took Mother Lovett’s chocolate crinkle recipe and used it for the Chocolate Sprinkle Cookies in The Pretty Dish. While those will always be in my cookie boxes every holiday season, these now will be too. I love that both cookies have a little piece of her story built in. They add the memory and fantastic flavor to the cookie tray.
Something different, unexpected, light and refreshing. Oh and DELICIOUS.
Here’s how it went down! I used my chewy lemon cookie as the base. While I’ve used Mother Lovett’s chocolate crinkle recipe for years, it’s not like chocolate can easily be transformed to lemon! You know? So I took matters into my own hands and used this classic that you guys have flipped over for years. The end result is SO good.
I highly suggest using the combo of lemon zest, extract and fresh juice if you can. It gives the perfect amount of lemon flavor. And when that lemon is paired with sugar, it is a TREAT. Oh my gosh yes it is. These have consistently been one of the biggest hits of the cookie box the last few years, and I’m so excited to share!
So remember! You can enter the contest here and they also have forms in store. Go go, get it, get it!
Lemon Crinkle Cookies
Lemon Crinkle Cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted and cooled
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tablespoons freshly squeezed lemon juice
- 3 teaspoons freshly grated lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- powdered sugar for coating
Instructions
- Mix together the flour, baking soda and salt and set aside.
- In a large bowl, add the melted butter and whisk in the sugar until smooth. Add in the egg and egg yolk, mixing to combine, then whisk in vanilla and lemon extracts, lemon juice and lemon zest. Stir in dry ingredients, mixing until a dough forms. If needed, use your hands to bring together the dough. Refrigerate for 2 to 4 hours.
- Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper. Fill a bowl with powdered sugar.
- Roll the dough into 1-inch balls and roll it in the powdered sugar, coating completely. Place the balls on the baking sheet 2 inches apart. Bake for 10 to 12 minutes, or until the edges are just set and the center isn’t jiggling. Let cool completely for serving!
Did you make this recipe?
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I appreciate you so much!
Lemon crinkle loves.
161 Comments on “Lemon Crinkle Cookies.”
I added 1/2 cup of fresh blueberries and 1 heaping TBSP of blueberry preserves to the dough… WOW. I highly recommend.
Do you have a metric version of this recipe?
Followed recipe but initially only cooked 4 cookies at recommended temp and time. The texture and taste was under cooked. Tried one more cookie but cooked for 20 minutes at same temp and it was much better. Bottom of cookie was lightly brown crunchy but interior was cooked and had soft texture. Taste is wonderfully lemony.
Thanks for sharing your recipe! Quick question: can I freeze the dough once freshly made? And if I can, how long max should I keep it in the freezer? Thanks!
I received the recipe from a friend but she didn’t tell me about refrigerating. When I removed them from the oven the center was a little soft. Definitely brown on the bottom. Will they harden up?
I thought that these had a delicious flavour, but was a bit dissapointed in the texture… While the inside of the cookie was soft, it was also very dry (however, I may have overcooked them at bit, as I has them in the oven for 20 minutes as opposed to 10-12 minutes as the recipe states).
Hmm. So you left the cookies in the oven for double the amount of time that you were supposed to, and yet, for some reason, they came out dry. Do you think maybe those two facts may somehow be related, genius?
So it’s your fault, but you gave the recipe 3 stars? That makes absolutely no sense.
The cookies turned out great! Sweet and soft with a nice lemony flavor. Hopefully I don’t end up eating them all!
I have tried this yesterday and it was a huge hit. the cookies were demolished in seconds.!!!
I have substituted gluten free flour with regular AP flour and added an extra tbsp of butter. and the cookies came out perfect.
they didn’t spread too much , nor were hard. !!!
I have some balls in the freezer for later too.
Amazing post! I’ve been loving the vibrant flavors of fruitbae vape juice lately.
Berry Drop Vape Juice
I made these gluten free, using King Arthur Measure-For-Measure.
They are WONDERFUL! Very moist, delicious, and an attractive cookie!
I doubled the lemon extract, and while I am glad I did due to my preferences, I would recommend following the recipe as written the first time.
Fantastic flavor but mine came out completely flat :(((
If I do not have lemln extract, can I add more lemon juice and zest? If so, how much.
flavor is very good but the cooking time is way off, as others have said. I baked 5 minutes longer than recommended and still they came out floury and too soft.
I haven’t cooked these yet but I was wondering how much they spread and if i should roll them into balls to cook or to flatten them a bit
I used lemon essence and a touch of rose essence and these taste just like frooty loop cereal. It’s great!
Made 15 instead of 18 cookies and baked initially for 16m (they clearly weren’t done at 12m) but the inside was still completely raw / gooey / uncooked / inedible. Threw them back in for 10 more minutes at 350 and they finally baked all the way through. They’re good!
These cookies are delicious and turn out perfectly everytime I make them. My friends say they are addictive! Only suggestion is to roll the balls in caster sugar and then roll in confectionary sugar.
have you ever substituted orange juice/zest in this recipe?
1st time I made them they were great. I didn’t look at temp and cooking time and did my usual 350 for 12-14. Followed recipe for temp and cooking time for 2nd batch and they were flat and undercooked. 3rd batch back to standard 350 and 12-14 as I always do and they came out great. Every oven is different, I’m sure.
These are so good!
I’ve had a question on the metric measurements and can you freeze them. I’ve seen these questions in the reviews but I don’t see any answers. Does she reply? I need to make several batches but I use metric and I have to freeze them.