Lemon Burst Crinkle Cookies

Lemon Burst Crinkle Cookies

Here’s something you should know about me: I am lemon obsessed. Truly! I drink a cup of ginger tea with turmeric and lemon every morning, followed up with a HUGE glass of water that I squeeze the rest of that tea lemon into. So it’s probably no surprise that as I’ve been in the mood to experiment in the kitchen, I baked these lemon burst crinkle cookies. Simple, sweet, and absolutely bursting with flavor.

I always know when I have a winner when my husband tries a new cookie recipe and gives me a thumbs up. Ha. These lemon burst crinkle cookies are thumbs up-from-the-husband approved. 🙂

You make the dough and then chill it for an hour (up to overnight), so these are fun to make ahead if you already know you’ll be in the mood for cookies tomorrow.

I also love the process of dividing up the dough, rolling into balls, and then rolling in a small bowl of powdered sugar. It’s like a fun little Play-Doh project before baking a batch of cookies. So this could be a fun one to do with kiddos too.

These are soft on the inside with a little crinkle crunch on the outside. If you like lemon even half as much as me, give these a try! Happy baking, Emma

Lemon Burst Crinkle Cookies

  • 1 cup granulated sugar
  • 1/4 cup vegetable or canola oil
  • 1 egg + 1 egg yolk
  • 1 lemon (zest and 2 tablespoons of juice)
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup powdered sugar
  1. In a large bowl, stir together the granulated sugar, oil, and eggs. Use a box grater to zest as much of the lemon peel as you can, and then reserve 2 tablespoons of lemon juice (or as much as you can). Stir the zest and juice into the bowl.

  2. Then, stir in the flour, baking powder, and salt until a dough ball forms. Cover and chill for at least one hour and up to overnight.

  3. Divide into 12 balls and roll in powdered sugar. Place on a prepared baking sheet and bake at 350°F for 12-14 minutes until the edges just begin to brown. Remove to a cooling rack and allow to cool.

You can use olive oil or other oils you may have on hand. Just keep in mind if you use an oil with a heavy taste or color, it may slightly change the final color and taste of your cookies. These cookies will naturally turn out yellow mostly from the egg yolks and lemon zest, but if you want to bump up the yellow color more you can add a little food dye to the wet ingredients (before stirring in the flour, baking powder, and salt).

Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.

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