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Lemon Crinkle Cookies-1

I hope you all aren’t cookied out yet. It’s the Christmas season after all, so everyone must endure endless amounts of cookies! I posted a holiday dessert roundup this week that included several crowd-pleasing recipes… These lemon crinkle cookies can definitely fit that description as well!

Lemon Cookies-2

Lemon Cookies-3

I made these two summers ago for our family’s reunion at Kentucky Lake, and they went fast. These cookies have the best lemon flavor and aren’t overly sweet. They also last a pretty long time! I decided to make them again this year, and they were as good as I remembered. Even after a week and a half in a zip lock bag they were still delicious! Now THAT is a good cookie recipe!

Lemon Cookies-4

Another great thing about this recipe is that it really only requires one mixing bowl (besides the bowl for the powdered sugar). Easy clean up! There ya go. It’s a perfect cookie for the holiday season.

Lemon Cookies -5

It really should be called cookie season from now on.

Lemon Crinkle Cookies (recipe from here!)


1/2 cup butter, softened
1 cup granulated sugar
1/2 tsp. vanilla extract
1 egg
1 tsp. lemon zest
1 Tbsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. baking powder
1/8 tsp. baking soda
1 1/2 cups all-purpose flour
1/2 cup powdered sugar


Preheat oven to 350 degrees and grease baking sheets with cooking spray. Set aside.

In a large electric mixer, cream the butter and sugar together until light and fluffy. Add vanilla, egg, lemon zest, and lemon juice. Mix until combined. Scrape sides of bowl and mix again. Add the salt, baking powder, baking soda, and flour to the electric mixer (leaving out the powdered sugar!) and mix until combined. Scrape the sides of the bowl and mix again.

Pour the powdered sugar in a large bowl. Roll a heaping teaspoon of the dough into a ball and then roll it in the powdered sugar. Place on the baking sheet and repeat for the remaining dough.

Bake for 9-11 minutes or until the cookies are slightly brown on the bottom and have a matte appearance to them (“not melty or shiny”). Once done, cool the cookies on the baking sheet for 3 minutes then transfer to a wire rack.