The Best Lemon Crinkle Cookies

Anyone who knows me, knows that I have an insatiable sweet tooth, that’s why I love to bake! If it’s sweet, there’s no question I will devour it…with a smile on my face. Throw in lemon and I’m as good as gone. The only time I could not have anything to do with lemon was when I was pregnant. Imagine… having a craving, a pregnancy craving no less, for just-out-of-the-oven lemon bars and then at that final moment the smell alone propels you to the throws of nausea. Yes, I remember that day vividly! Nine months of no lemon. Thankfully I rebounded and returned to my love of lemon unaffected and ever grateful.

Lemon is one of my all-time favorite flavors–in anything. From the moment I took my first bite of a Lemon Crinkle Cookie, I was obsessed with finding the recipe so that I could re-create the experience and flavors.

Enter Cooking Classy’s Lemon Crinkle Cookies recipe.

{The Best} Lemon Crinkle Cookies

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 10 Tbsp unsalted butter, softened
  • 1 cup + 2 Tbsp granulated sugar
  • 1 Tbsp lemon zest (from about 2 medium lemons)
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 Tbsp fresh lemon juice
  • 3/4 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 5 drops yellow food coloring (optional)
  • 1/2 cup powdered sugar
  • Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, sugar and lemon zest until pale and fluffy (occasionally scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl). Mix in egg then blend in egg yolk. Add lemon juice, lemon extract, vanilla extract and optional yellow food coloring and mix until combined. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
  • Pour powdered sugar into a small bowl. Scoop dough out about 1 1/2 Tbsp at a time (25g each) and shape into a ball, then drop in powdered sugar and roll to evenly coat. Transfer to a parchment paper or Silpat lined baking sheet, repeat with remaining dough and space cookies 2-inches apart on baking sheet. Bake in preheated oven 10 – 13 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool. Store in an airtight container.
  • Recipe Source: Cooking Classy

I followed her recipe as written and it delivered just as I had hoped and just as I had remembered. It’s a simple cookie with full-on lemon flavor that draws you in deeper with each bite. These cookies are fluffy with the perfect amount of crispiness in all the right places, all the while melting in your mouth. Genius! They are lemon through and through with a trifecta of lemon-zest, extract and juice-all brought together to create an unforgettable, one-of-a-kind cookie experience that lingers effortlessly on the palate and mind looong after you have savored the cookie itself.  Obviously.

Lemon Crinkle Cookies

Trust me, if you like lemon, you will L-O-V-E these Lemon Crinkle Cookies! With Summer winding down, now is the perfect time to try them. If you’re a busy momma like me, and I know you are, you’ve earned a little piece of heaven. Enjoy!!

Until next time,

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