March 29th, 2012

Award Winning Lemon Crinkle Cookies

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First, I should say that I did not receive an award for these Award Winning Lemon Crinkle Cookies cookies, but someone did, and I can definitely see why!


These cheerful cookies, with their fresh lemon flavor, have Spring written all over them. Of course, that shouldn’t stop you from making them any time of year, because they’re absolutely delicious.

I have a lemon cookie recipe that uses a cake mix, but these are so much better!  And it really doesn’t take much more time to make them from scratch.

I’m a soft and chewy cookie person, so I love that these cookies stay soft for several days.

This is one of the easiest, tastiest cookie recipes I’ve tried, and a nice change from the chocolate and chocolate chips varieties I usually make.  You really should bake up a batch right away!

Just don’t skip the step of rolling the cookies in powdered sugar. It helps create that crackly top you’re looking for.

Award Winning Lemon Crinkle Cookies

Preparation 10 mins Cook Time 10 mins Total Time 20 mins


  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 cups flour
  • 1/2 cup powdered sugar


  1. Preheat oven to 350 degrees. Spray baking sheets with non-stick cooking spray and set aside.
  2. In a large bowl, cream butter and sugar together until light and fluffy. Mix in vanilla, egg, lemon zest, and juice. Scrape sides and mix again.
  3. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Refrigerate dough for one hour.
  4. 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.
  5. Bake for 9-11 minutes or until cookies are cracked on top. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
2 reviews

Who Dished It Up First: This cookie won first place in the Best Cookie Contest at LDS Living Magazine.



  1. The sound wonderful and perfect for spring! Thanks!

  2. Mmmmm….they look delish! Happy Spring!

  3. Looks yummy! :o)


  4. I was recently given some lemons from a friend’s garden and didn’t know what to make with them. So I started looking up some recipes on Pinterest and came across this recipe. Tonight, I made them and they are absolutely fabulous! Can’t wait to share them with friends! Thanks for sharing the recipe!!

  5. i have a request for a lemon dessert for a wedding…think these would freeze well?

  6. Made these for a cookie bake off at work. They were a great hit. I drizzled lemon icing over them. Delicious!!!!

  7. Hello, i’m writing from Italy. I tasted your lemon crinkle cookies, and they are delicious! I then made a little change to your recipe and got these…Simo LoveCooking – Lemon crinkle cookies


  8. Just made them and I love them! It is a welcome change from the chocolate ones or the ginger ones I usually make, and the zest gives them a lot of lemon flavour, mmm. They are soft but I can’t tell if they stay soft for days: they were gone too fast 😉

  9. Delicious. Make certain to use cool baking sheet for each batch.

  10. Hermain Saleem says:

    I had a bit of a lemon craving and I found your recipe.I’ve just prepared the dough but mine was too sticky to roll properly so I decided to refrigerate it for about half an hour.Will let you know how they turned out once I bake em
    Yours look incredibly mouth- watering 😀

  11. Hi,
    I’m was looking for a Lemon Crinkel Cookie Recipe and found this site. I’m wondering if the dough needs to be kept in the fridge for a few hours before make the cookies? I assume not because it was written in the post, But I’m asking because other crinkel recipes I have tell you to chill the dough before baking?

  12. Isabel Thomas says:

    These cookies are amazing! I cooked them for 12 minutes and they came out perfectly. These are definitely part of my cookie repertoire from now on. These cookies are bursting with flavour and have a distint hint of tartness still there!
    Yay! 🙂

  13. I have baked cookies for 55 years and I have never experienced such a disappointing failure. The dough was too dry and I had to add a little water to get them to roll in a ball. Then the dough was too sticky I had to chill them, but it didn’t help enough. The cookies ran together while baking and they didn’t hold their shape. The taste was wonderful, but the texture and shape were terrible. Would never make these again. Still looking for a crisper lemony cookie.

  14. Jacqueline says:

    Made these tonight, not much of a lemon taste at all and I added an extra tablespoon of lemon, they are way too sweet too

  15. I just made these for my father’s birthday, he loves anything lemon! They were absolutely delicious and now his favorite. Thank you for the recipe!

  16. I have made these and they are so delicious!! I plan to make them again this week.

  17. Made these cookies & are wonderful. Drizzled icing on top, so GOOD! Chewy savory & easily made…and I’m not a great cook. Thanks so much for recipe. It’s a keeper!


  1. […] should give you plenty of time to try them all before you plan your Christmas cookie baking! {Award Winning Lemon Crinkle Cookies} {Four Spice Crackles} {Hot Cocoa Cookies} {Best Soft Chocolate Chip Cookies} […]


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