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    Home » Dessert

    Chewy Lemon Crinkle Cookies

    Published: Mar 10, 2012 · Modified: Aug 2, 2023 by thekitchenprep · This post may contain affiliate links ·

    Jump to Recipe Print Recipe

    Chewy Lemon Crinkle Cookies! These chewy cookies are infused with fresh lemon zest and rolled in powdered sugar before baking, resulting in an irresistible crinkle top. A lemon-lover's delight!

    These days have been slipping by way too quickly... at least quickly enough to ruin my plans of posting several times per week. And while I'm happy the weekend is here once again, I hang my head in shame when I see my backlogged task list including plans to share several delicious recipes.

    I'm glad I managed to get around to posting the Linguine with Avocado & Arugula Pesto {as were my other avocado loving friends out there. The excitement was palpable!}, but you know that no week is complete {for me} without a sweet little somethin'.

    Last week I posted a status update on TKP's Facebook page asking everyone out there {you are out there, aren't you??} to give me some ideas for using up the excessive amount of lemons in my kitchen.

    See, Steve and I have recently started shopping at this little local produce store where the fruits and veggies are dirt cheap, so we've been stocking up on even more wholesome goodies than usual. {Something happens to a girl when, what is normally "forbidden fruit" - or veggie - is suddenly offered to her for pennies.}

    So, a few weeks ago I bought a bag of lemons. And then last weekend I bought another bag, forgetting completely that I was already fully stocked in the citrus department. Oh, well. Worse things have happened.

    The lemons have been staring at my from my fruit bowl begging to be used up. And I do use lots of lemons. Whisked into vinaigrette. Squirted over fish. As a complement to pasta. In a refreshing glass of ice water. Still, loads of lemons.

    When my Facebook friends left their suggestions on my wall, I noticed a theme: dessert. Pudding, pie, bars, curd... looks like I'm not the only one with a sweet tooth! 😉

    I remembered having pinned a recipe on Pinterest a while back for some Lemon Crinkle Cookies that looked divine and simple. {And simply divine!} So with only an hour before having to head to work {I always get the urge to bake right before I have somewhere to be. Sigh.}, I whipped up a batch of these.

    I'm so glad this recipe won the lemon lottery.

    Chewy cookie lovers, these are the perfect cookie for you. Warm out of the oven, they elicit audible "Mmmmm's".   If you happen find yourself with an excess of lemons {or really, if you just want delicious chewy cookies}, give these a try.

    Chewy Lemon Crinkle Cookies

    Dianna Muscari | The Kitchen Prep
    Chewy Lemon Crinkle Cookies! These chewy cookies are infused with fresh lemon zest and rolled in powdered sugar before baking, resulting in an irresistible crinkle top. A lemon-lover's delight!
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 11 minutes mins
    Course Dessert
    Cuisine American
    Servings 30 cookies

    Ingredients
      

    • 8 tablespoons unsalted butter softened
    • 1 cup granulated sugar
    • 1 teaspoon vanilla extract
    • ⅛ teaspoon almond extract
    • 1 whole egg
    • 1 teaspoon lemon zest
    • 1 tablespoon fresh lemon juice
    • ¼ teaspoon sea salt
    • ¼ teaspoon baking powder
    • ⅛ teaspoon baking soda
    • 1½ cup all-purpose flour
    • ½ cup powdered sugar

    Instructions
     

    • Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
    • In a large bowl, cream together butter and sugar until light and fluffy. Add vanilla, almond extract, egg, lemon zest, and juice. Scrape down the sides of the bowl and mix again until everything is well-incorporated.
    • Stir in all dry ingredients (except for powdered sugar) slowly until just combined. Scrape the sides of bowl and mix again briefly.
    • Pour powdered sugar onto a large plate or in a bowl. Using a spring-loaded cookie scoop to scoop dough; roll into balls & toss in powdered sugar. Place on baking sheet and repeat with remaining dough.
    • Bake for 9-11 minutes or until the edges/bottom are lightly golden and the cookies are crinkly but not wet looking. (Be careful not to over bake or they won't be chewy.)
    • Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

    Chewy Lemon Crinkle Cookies
    Ever so slightly adapted from LDS Living

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    Reader Interactions

    Comments

    1. Michael says

      June 21, 2013 at 3:06 pm

      Going to have to make these !!! Just wanted to make one brief comment about unused lemons and limes. I use old fashioned ice cube trays and freeze exactly 1 TBS of lemons and lime juice then layer them in freezer bags. I do a lot of Thai cooking and one lump of frozen lime is the perfect amount to add to scampi or Tom Yum Goong bowl !! Thanks for sharing your site with another foodie!

      Reply
    2. thekitchenprep says

      June 21, 2013 at 3:15 pm

      @Michael - Great tip! I am always looking for good shortcuts, time savers, and ways to reduce food waste in the kitchen. I'll have to give this a try! I do hope you'll make these cookies, they are addictive! Hope you enjoy them. 🙂

      Reply

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    I'm Dianna and I've been creating & sharing easy recipes with a fresh twist for 14 years!

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