Best Lemon Crinkle Cookies Recipes

LEMON CRINKLE COOKIES

Steps:

• Sift flour, baking powder, salt, and baking soda together in a medium bowl. Set aside.
• Beat sugar and butter together in a large bowl using a handheld electric mixer or a stand mixer with the paddle attachment until creamy. Beat in egg, vanilla extract, lemon extract, lemon zest and juice, and yellow food coloring. Scrape down the sides of the bowl and mix once more, making sure everything is combined. Add flour mixture and mix until just combined.
• Cover bowl and refrigerate cookie dough for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Scoop dough using a cookie scoop or spoon into roughly 1 1/2-inch rounds. Slightly flatten cookies to 1/2-inch thickness.
• Pour powdered sugar into a shallow bowl. Place flattened rounds in powdered sugar and cover until well coated. Remove with a fork or spoon and place on the prepared baking sheet.
• Bake in the preheated oven until cookies are no longer glossy and have a matte look, 12 to 15 minutes. Remove from the oven and let cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack to cool completely.

LEMON CRINKLE CAKE MIX COOKIES RECIPE BY TASTY

Steps:

• Combine cake mix, oil, and eggs in a mixing bowl.
• Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a bowl of powdered sugar.
• Cover dough ball in powdered sugar and transfer to a parchment paper-lined baking sheet.
• Bake at 350°F (180°C) for 10-12 minutes.
• Enjoy!

LEMON CRINKLE COOKIES WITH COOL WHIP

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES
• 2. IN LARGE BOWL, COMBINE CAKE MIX, EGG, COOL WHIP (THE BATTER WILL BE STICKY)
• 3. FORM DOUGH INTO TABLESPOONS & ROLL IN POWDERED SUGAR BAKE 8-10 MINS UNTIL EDGES ARE GOLDEN ALLOW TO COOL 1 MIN. ON BAKING SHEET THEN REMOVE TO WIRE RACK. COOL COMPLETELY
• 4. MAKES 24 COOKIES

LEMON CRINKLE COOKIES

Steps:

• Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.
• In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
• Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
• *If using a non-stick darker baking tray, reduce baking time by about 2 minutes. Don't overbake!

LOW FAT LEMON CRINKLE COOKIES

Steps:

• 1. Mix the first three ingredients in large bowl. Batter will be sticky and thick. I have also squeezed a wedge of lemon or two into this for more lemony flavor.
• 2. Form dough and take by teaspoonfuls and roll in powdered sugar. Place on cookie sheet. (I sprayed with oil, but recipe didn't call for it) Leave a good space between them, they really grow when they are baked!
• 3. Bake in 350 degree oven till edges get golden. Recipe she gave said 8-10 minutes but I thought it needed to bake longer than that. Try about 15 minutes.
• 4. Let rest for about a minute in the pan, then put on wire rack to cool. Enjoy!

LEMON CRINKLE COOKIES

Steps:

• 1. Preheat oven to 350. In a large bowl, combine cake mix, egg and thawed Cool Whip to form a very sticky batter
• 2. Using a tablespoon, form dough and roll in the powdered sugar.
• 3. Bake 8-10 minutes until the edges are golden brown. Cool on wire rack after allowing the cookies to rest for 1 minute.

LEMON CRINKLE COOKIES RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 F. In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky. Form dough into tablespoonfuls and roll in powdered sugar. Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove to wire rack to cool completely.

LEMON CRINKLE COOKIES

Steps:

• Cream shortening and brown sugar until fluffy; add egg and lemon rind, beating well.
• Combine flour, baking soda, cream of tartar, ginger, and salt; stir into creamed mixture.
• Roll dough into 1-inch balls; roll each in sugar.
• Place 2 inches apart on ungreased cookie sheet.
• Bake at 350 degrees for 10-12 minutes.

LEMON CRINKLE COOKIES

Steps:

• 1. Preheat oven to 350 degrees. Greast light colored baking sheet with non-stick cooking spray and set aside.
• 2. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again. Stir in all dry ingredients -- EXCEPT FOR POWDERED SUGAR -- slowly until just combined. Scrape side of bowl and mix again briefly.
• 3. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
• 4. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte (not melted or shiny). Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

LEMON CRINKLE COOKIES RECIPE - (4.6/5)

Steps:

• 1. Preheat oven to 350 degrees. 2. Blend the lemon cake mix and egg in a bowl until well combined, then add the whipped cream 3. Take small spoonfuls of the dough and drop it into a bowl with the powdered sugar. Roll each spoonful of dough in the powdered sugar, and place onto a cookie sheet. Press them down with your fingers. 5. Place in the oven and bake for 10-12 minutes. Let cool completely.

LEMON CRINKLE COOKIES

Steps:

• Preheat oven 350 degrees, cover baking sheet with parchment paper
• In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again.
• In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again.
• Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on the baking sheet and repeat with remaining dough.
• * Bake for 12 - 15 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to a cooling rack.

LEMON ALMOND CRINKLE COOKIES

Steps:

• preheat oven to 350. prepare baking sheets with parchment paper. set aside.
• in the stand of a mixer or a electric mixer combine sugar and lemon zest with your fingertips (by pinching the two together) until sugar is thoroughly coated in lemon.
• add butter, cream until light and fluffy, 3-5minutes. add in almond extract and eggs. mix until combined.
• scrape sides down as needed. add salt, baking powder, baking soda and flour. mix until combined. scrape sides of bowl as necessary.
• pour powdered sugar onto a large plate. scoop 1 tablespoon portions of dough and roll into a ball. roll in powdered sugar until coated.
• place on baking sheet and repeat with remaining dough. i make 12 per sheet, but you could easily fit 18.
• bake for 9-11 minutes or until bottoms begin to barely brown and cookie look matte.
• remove from oven and cool cookies about 3 minutes before transferring to cooling rack.