I love to bake with lemon in the Spring and Summer, there’s no doubt about it! Lemon is bright and citrusy and brings a pop of flavor that just makes people happy, plain and simple.
These Lemon Crinkle Cookies balance out that pop of tart lemon with a subtle sweetness. And those crinkles on top give these cookies a fun texture and chew that will have your friends and family reaching for more.
Making these Cookies Lemony
These cookies are bursting with lemon flavor! If you are as into lemon desserts as I am, these cookies are for you. They have two full tablespoons of fresh lemon juice and another tablespoon of lemon zest.
I used about two lemons total for this recipe. So, you don’t need a lot, but lemme tell ya, that’s enough to bring out a lot of lemon flavor.
But don’t worry, they’re not overly tart. There’s a full cup of sugar in the cookie dough which balances out the tartness. Plus, more powdered sugar on top.
Creating the Crinkles in Lemon Crinkle Cookies
Ah, the crinkles! That texture on top not only makes the cookies look fun and inviting, it also helps give the cookies a nice bite to them.
These lemon cookies retain a nice chew on the inside, too. I find these cookies make for the perfect dessert to bring to a Spring or Summer potluck or outdoor party as they hold up really well in heat and the flavor is quite refreshing!
Tips for Making this Recipe
- As I recommend in most of my recipes, use the freshest ingredients possible. For this recipe, that means buying your lemons as close to when you’ll be baking as possible. If you’re lucky enough to have a farmer’s market close by and open, buy them there the same day as you’ll be baking
- Zest the lemons first then juice them. This may seem pretty obvious, but I can’t tell you how many times I’ve cut into my lemons to start juicing them only to realize I needed to zest them first! Let my failures prevent you from making the same mistakes
- To extract the most juice from your lemons as possible, roll them on the counter before slicing them open. Put a little pressure on them while you’re rolling, too. I press down with my palm and sometimes, if the lemon has a particularly thick rind, I use my elbow to press down on it as I’m rolling. This will get the juices flowing, literally!
- Slice lemon in half and squeeze into a strainer set over a measuring cup so you can strain out any seeds or pieces of fruit and measure at the same time
- Bake these cookies just until they begin to brown and the tops get that crinkly look. You don’t want overly browned cookies here. Leave the cookies on the trays for at least 10 minutes after you remove them from the oven to allow them to continue cooking slightly without browning
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