I’m not kidding. 😉 And once you’ve become hooked on these lemon cookies, try these other delicious cookies: best ever chocolate chip cookies, snickerdoodle cookies, funfetti cookies. If you’re looking for another lemon dessert that’s not cookies you’ll have to make this dangerously delicious moist lemon pound cake! These cookies really live up to everything you want in a lemon cookie. The granulated sugar creates something magical; a lightly crisp edge while the inside stays nice and warm, chewy and soft. It’s truly a dreamy treat! One of my favorite parts of these lemon crinkle cookies is that there is no need to chill the dough! I purposefully create my cookie recipes with no chill time because I’m an impatient kind of girl, haha!
Cake Flour: (spooned and leveled): If you know me and my cookies, you know I love adding cake flour with all-purpose flour to make the perfect cookie! Corn Starch: key ingredient to making thick, big cookies. Fresh Lemon Juice: if you have bottled it’s OK, but try to use fresh when you can for ultimate flavor. Lemon Zest Lemon Extract (for extra lemon flavor): some people have made without and just added a little more zest and have had great results. Vanilla Extract Yellow Food Coloring (optional)
(For the full recipe, scroll down to the recipe card below)
Tips for making the best lemon crinkle cookies:
If your cookies are turning out flat, try adding a little extra flour. Be sure you preheat the oven to 400°F first. Get the oven nice and hot while you prep the cookies. Use cold butter, not room temperature. Ungreased cookie sheets are key. If you bake your cookies on a greased cookie sheet they can spread like pancakes! Don’t flatten the cookies prior to baking, keep them in a ball. Be sure to not over bake the cookies. Slightly under baked is the way to go, and they will be dry if you over bake. Cool completely before freezing. Let the cookies rest: If your cookies are turning out too gooey, let them rest longer. I recommend at least 15 minutes on the cookie sheet and then transfer to a cooling rack to cool completely. They are even better if you let them sit and enjoy the next day. Your cookies aren’t ruined, just let them rest!
