Lemon Crinkle Cookies


Let me tell you about a funny little website that is changing the way I get inspired to get creative in the kitchen, my closet, and around the house. You’ve probably already sick of hearing how freakin awesome this site is, but it’s about time I addressed it- I love Pinterest.

My coworker Bec and I often compete with each other to see who can get the most repins on delicious/beautiful things we find around the web, and I have to admit, with the following cookies, Bec got the best of me. To be more specific, within 24 hours of pinning these gorgeous and unbelievably yummy cookies, she had over 300 repins! The most repins I’ve ever gotten is like… 8. But I’m not bitter!

Anyway you pin it, these cookies are the bomb. I intended to make the recipe, bake about 6 cookies, and freeze the rest of the dough for later. What ended up happening was I made those 6 cookies, ate 3 of them within 20 minutes, gave the other half to my boyfriend, and made the rest of the dough right then and there. I brought the rest in for my coworkers the next day, and they were GONE within an hour!

These babies embody everything that is perfect about a cookie: soft, slightly dense but still-light texture, and unbeatable flavor. You gotta make these!


Lemon Crinkle Cookies

Makes 2-3 dozen
From LDS Living


  • ½ cups butter, softened
  • 1 cup granulated sugar
  • ½ teaspoons vanilla extract
  • 1 whole egg
  • 1 teaspoon lemon zest
  • 1 Tablespoon fresh lemon juice
  • ¼ teaspoons salt
  • ¼ teaspoons baking powder
  • ⅛ teaspoons baking soda
  • 1-½ cup all-purpose flour
  • ½ cups powdered sugar


Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. 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.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Hope you enjoy these! And please follow me on Pinterest to keep up with what I find delicious!

Happy Eating 🙂

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