Lemon crinkle cookies are chewy sugar cookies featuring a citrusy lemon flavor and a crinkled appearance originally from a vintage recipe.
Lemon Crinkle Cookies
Lemon crinkle cookies are chewy sugar cookies featuring a citrusy lemon flavor and a crinkled appearance originally from a vintage recipe. The vintage recipe for these lemon crinkle cookies originated from a newspaper clipping that was found in my Grandma’s recipe collection and most likely dates to the 1960’s or 1970’s. The lemon flavor in these cookies comes from fresh lemon zest in the dough. The cookies get an additional boost of lemon flavor; prior to baking, the balls of dough are rolled in granulated sugar that is mixed with additional fresh lemon zest.
How to Make Lemon Crinkle Cookies
You can use all butter for the lemon crinkle cookies instead of the half shortening, half butter, although the cookies won’t have as much of a crinkle appearance. Be sure to read additional tips below.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening
- 1 1/2 cups granulated sugar, plus more for rolling
- 2 large eggs
- 3 teaspoons grated lemon zest, divided (about 1 lemon)
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
In a large mixing bowl or the bowl of a stand mixer, combine the ½ cup unsalted butter, ½ cup shortening
and 1 ½ cups granulated sugar. Cream until light, then add in 2 large eggs and 2 teaspoons lemon zest. Sift together the 2 ¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda and ¼ teaspoon salt. Add to wet ingredients and mix only until just combined.
Combine additional granulated sugar with the remaining 1 teaspoon of lemon zest. Shape dough into 1 ½ inch balls. Roll each ball of dough into the granulated sugar and place on a baking sheet. Bake at 375°F for 10-12 minutes. Cool on cookie sheet 1-2 minutes before moving to wire rack to cool completely.
Tips for Lemon Crinkle Cookies
- You can substitute the same amount of any citrus zest for the lemon zest
- Store cookies in an airtight container for up to 72 hours
- Cookies will keep well in freezer for 45 days
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Want more lemon recipes?
Lemon Crinkle Cookies
Equipment
- cookie sheets
- parchment paper or silicone baking mats
- mixing bowls of various sizes or stand mixer
- cookie scoop
- wire rack
Ingredients
- ½ cup unsalted butter softened
- ½ cup shortening
- 1 ½ cups granulated sugar plus more for rolling
- 2 large eggs
- 3 teaspoons grated lemon zest divided (about 1 lemon)
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
- In a large mixing bowl or the bowl of a stand mixer, combine the ½ cup unsalted butter½ cup shortening and 1 ½ cups granulated sugar. Cream until light, then add in 2 large eggs and 2 teaspoons lemon zest.
- Sift together the 2 ¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda and ¼ teaspoon salt. Add to wet ingredients and mix only until just combined.
- Combine additional granulated sugar with the remaining 1 teaspoon of lemon zest. Shape dough into 1 ½ inch balls. Roll each ball of dough into the granulated sugar and place on a baking sheet. Bake at 375°F for 10-12 minutes.
- Cool on cookie sheet 1-2 minutes before moving to wire rack to cool completely.
Notes
- You can substitute the same amount of any citrus zest for the lemon zest
- Store cookies in an airtight container for up to 72 hours
- Cookies will keep well in freezer for 45 days
Soft and chewy sugar cookies featuring a citrusy lemon flavor and a crinkled appearance originally from a vintage recipe.