Chewy Lemon Butter Crinkles (Cookies)

Prep Time
Cook Time
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"Oh boy, lemon lovers get ready for a big MMMMMMMM! These are SOOOO good, soft with a bit of chew at the edge, these lemony cookies are like a citrus version of the popular chocolate crinkle. You need one large lemon for this, no bottled stuff! For extra lemon flavor, you can zest another lemon, just use the zest not the juice"

Original is 35-40 servings


  • Serving Size: 1 (24.3 g)
  • Calories 88.4
  • Total Fat - 5.4 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 19.9 mg
  • Sodium - 123.2 mg
  • Total Carbohydrate - 10.1 g
  • Dietary Fiber - 0.2 g
  • Sugars - 8.7 g
  • Protein - 0.5 g
  • Calcium - 9.2 mg
  • Iron - 0.1 mg
  • Vitamin C - 3.2 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat the oven to 350 degrees F). Set oven rack to second-lowest position.

Step 2

Line a cookie sheet/baking sheet with parchment paper.

Step 3

In a medium bowl, mix together the flour, baking soda, baking powder, salt and lemon zest (use all the zest from one lemon).

Step 4

In the bowl of a stand mixer, fitted with the paddle attachment, beat together the butter with 1 1/2 cups sugar until pale and fluffy, scraping down the side as necessary (about 3 minutes).

Step 5

With the mixer on medium speed, add the egg, then the lemon juice, beating until incorporated.

Step 6

Add the flour mixture and mix on low speed until just combined.

Step 7

Using a spoon, scoop out about 1 heaping tablespoon/s of dough, then gently shape in a even ball. Coat the dough ball/s in granulated sugar.

Step 8

Space the dough balls about 2-inches apart on the cookie sheet.

Step 9

Bake until the edges are cooked but the tops are still puffy, about 8 to 10 minutes (the cookies will be barely golden at the edges and still look ever so slightly uncooked on top, be careful not to overbake, as they scorch easily!).

Step 10

Cool on the cookie sheet for a few minutes, until the tops have fallen and crinkled. Remove to a cooling rack.


No special items needed.

2 Reviews


These tasted Marvelous and my husband and kids were ooing and aawing. They did spread quite a bit, so I think with an adjustment of either the butter or flour, they will look like the ones on Kittencal’s pic. Because of this, they need to be further spaced from one another on the cookie sheet . I also refrigerated the batter overnight. However, my family loved the texture as-is. They came out thin with chewy and crispy edges and they told me to not change a thing. So you know, that these will hit my Christmas cookie tray this year! Delicious, with a capital “D”. Thank you, Kittencal, for sharing. Made it for Pick Me tag game.


review by:
(14 Nov 2021)


The batter tasted good, so there's that. I had to refrigerate it for well over an hour before it would allow me to roll it, and even then it stuck to my hands more than it rolled. I finally ended up just dropping dollops in sugar and pouring more sugar over the top. While baking, the cookies spread out to make a solid mass on my cookie sheet, and while they were still raw at 8 minutes, they were hopelessly burned (but only on the edges of the pan, the center was still raw) at 10. They also never puffed, or even hinted they might. Instead, they spread to a very thin layer that was, indeed, chewy. And tasted like lemon. But they came out nothing like the photo, nor do they look like cookies.


review by:
(17 Apr 2019)

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