Wednesday, January 21, 2015

Lemon Crinkle Cookies

Lemon Crinkle Cookies recipe by Barefeet In The Kitchen

Lemon Crinkle Cookies with crisp edges and a chewy center are one of my favorite lemon treats. Lemon desserts are always a great thing in my world, but these cookies are truly sublime. (I don't use that word lightly either!) Perfectly crisp around the edges, with a soft center, even three days later.

Just a heads up, these cookies are even better after a day or two. (Can you believe I managed to make them last that long, to test this?!) So, feel free to double the recipe, and trust me, these cookies will get eaten.

If you're looking for more lemon inspiration, check out these recipes:

COOK'S NOTE: These cookies freeze beautifully. I've made them at least a dozen times in the past 3 years and in all likelihood, many more times than that. They have turned out perfectly every single time.

Lemon Crinkle Cookies ~ Gluten Free recipe is posted HERE
recipe from Lauren's Latest
Yield: about 30 cookies
(printable recipe)

1/2 cup butter, softened
1 cup sugar
1/2 teaspoon vanilla extract
1 egg
1 teaspoon lemon zest*
1 tablespoon fresh lemon juice*
1/4 teaspoon sea salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cup all purpose flour
1/2 cup powdered sugar, reserved for rolling the cookies

Preheat oven to 350 degrees. Line baking sheets with silicone mats or parchment paper and set aside. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the vanilla, egg, lemon juice and lemon zest. Beat until well combined. Set aside.

In a separate bowl, whisk together the flour, salt, baking powder and baking soda. Add the dry ingredients to the wet ingredients and stir just until they are combined. Place the powdered sugar in a small bowl and set aside.

Scoop about a tablespoon of the cookie dough  and roll into a ball. Roll in the powdered sugar and then place on the cookie sheet. Repeat with the rest of the dough. Bake for about 10 minutes, or just until the bottoms of the cookies begin to brown and the cookies are no longer shiny. Remove from the oven and let rest for a minute or two before transferring to a wire rack. Store in an airtight container when completely cooled. Enjoy!

Lemon Crinkle Cookies recipe by Barefeet In The Kitchen

{originally posted 1-27-12 - recipe notes and photos updated 1-22-15}

ONE YEAR AGO: Hearty Mexican Beef and Vegetable Stew
TWO YEARS AGO: Sweet and Sour Chili Chicken with Rice
THREE YEARS AGO: Italian Chicken and Vegetable Soup

19 comments:

  1. Lemon cookies are the best! I've made freezer lemon cookies before and thought the soft, tart, sweet crispy cookie was perfect with a cup of tea. Have a lovely weekend and thanks for getting lemon stuck in my head! (lemon head - haha)

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  2. It's funny I bookmarked a version of this cookie a while ago, too, and haven't gotten around to them. I've recently discovered lemon extract and I think it has a great flavor. I might add a bit to these to bring out the lemon...the more lemon the better!

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  3. Oh, I LOVE lemon, and those sound amazing :)

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  4. I just saw another recipe for these same cookies.. must be a sign that I must make them this weekend!!!

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  5. I love this recipe for lemon cookies. Lemon is one of my favorite flavors also, I will be trying this recipe soon.

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  6. I could certainly use a little lemon to warm things up around here. They just look like sunshine!!

    Blessings, Debbie

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  7. I'll have to try these! Lemon is my husband's favorite flavor, and I've loved other recipes I tried from Lauren...your picture is beautiful!

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  8. I LOVE lemon cookies! This recipe looks fabulous. Can't wait to try! Thanks!

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  9. I love these..!!! I was lazy made them in to a bar cookie then made a lemon glaze.... super yummy!!!!

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  10. Is AP a brand of flour or a type?

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    Replies
    1. AP is just all-purpose flour. I use so many different flours, I write it that way just to keep them all straight! Hope that helps!

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  11. Made these using lime, instead of lemon, and rolled, while warm, in a mixture of powdered sugar and dehydrated lime juice (True Lime).
    Reminded me of the cookies from Florida.
    Fantastic!!

    Joan Fisher Demshock
    jcdmyrecipes@gmail.com

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  12. Sea Salt ? Is this course or fine sea salt?

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    Replies
    1. I used fine sea salt originally, but I've used kosher as well and it works fine. I'll make a note on the recipe. Thank!

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  13. I had many compliments on these cookies. Thanks

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  14. I have made these cookies several times since you first posted the recipe. They are easy and fun to make and everyone loves them, they will be made a lot in my house

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  15. Lemon cookies are a favorite of mine! Pinned this! Thank you!

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  16. I made these today for the cookie of the week. Made with Earth Balance, so they would be lactose free. They are so good! The dough is quite soft, at least with Earth Balance, but still workable. Thanks so much!

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