Here’s something you should know about me: I am lemon obsessed. Truly!
So, it’s probably no surprise that as I’ve been in the mood to experiment in the kitchen, I baked these lemon crinkle cookies. Simple, sweet, and absolutely bursting with flavor.
Related: Check out our cookie archive for more recipes.
I always know when I have a winner when my husband tries a new cookie recipe and gives me a thumbs up. Ha. These lemon crinkle cookies are thumbs up-from-the-husband approved. 🙂
You make the dough and then chill it for an hour (up to overnight), so these are fun to make ahead if you already know you’ll be in the mood for cookies tomorrow.
I also love the process of dividing up the dough, rolling into balls, and then rolling in a small bowl of powdered sugar. It’s like a fun little Play-Doh project before baking a batch of cookies. So this could be a fun one to do with kiddos too.
These are soft on the inside with a little crinkle crunch on the outside. If you like lemon even half as much as me, give these lemon crinkle cookies a try! Happy baking, Emma
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- 1 cup sugar (granulated)
- ¼ cup vegetable or canola oil
- 1 egg + 1 egg yolk
- 1 lemon (zest and 2 tablespoons of juice)
- 1 ½ cups flour (all purpose )
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup sugar (powdered)
- In a large bowl, stir together the granulated sugar, oil, and eggs. Use a box grater to zest as much of the lemon peel as you can, and then reserve 2 tablespoons of lemon juice (or as much as you can). Stir the zest and juice into the bowl.
- Then, stir in the flour, baking powder, and salt until a dough ball forms. Cover and chill for at least one hour or overnight.
- Divide into 12 balls and roll in powdered sugar. Place on a prepared baking sheet and bake at 350°F for 12-14 minutes until the edges just begin to brown. Remove to a cooling rack and allow to cool.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.