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Award Winning Lemon Crinkle Cookies Recipe.

Award Winning Meyer Lemon Crinkle Cookies Recipe

Oooh these are dangerous! They taste so lemony and light that you almost think you should eat the whole batch in one sitting. I made it for the first time earlier this month, and I couldn’t resist making another batch this week. Luckily, I have group on Thursdays and they help me out – meaning we’re all gonna gain some holiday weight together! But oh so worth it!

I have a love hate relationship when it comes to finding recipes on pinterest. I love to pin, but it can also be information overload with all the recipes on there. I periodically go through my pins every month and clean out the ones I’m no longer interested in, and lately I came across a recipe I pinned almost a year ago and couldn’t ignore the caption “Award winning meyer lemon crinkle cookies recipe. You’re going to be sorry if you lose this recipe.” I’ve already tried a handful of other baking recipes for my 14 in 2014, but this is the first one I wanted to blog about in a while.

I’m so glad I finally dug this one out of the boards. It’s our fave recipe we’ve tried from pinterest so far.
Award Winning Lemon Crinkle Cookies Recipe >> How to Make Homemade Cookies From Scratch.Pin



  • ½ cups butter, softened
  • 1 cup granulated sugar
  • ½ teaspoons vanilla extract
  • 1 egg
  • 2 teaspoon lemon zest
  • 1 ½ Tablespoon fresh lemon juice
  • ¼ teaspoons salt
  • ¼ teaspoons baking powder
  • ⅛ teaspoons baking soda
  • 1-½ cup all-purpose flour
  • ½ cups powdered sugar


  1. Preheat oven to 350 degrees.
  2. Cover cookie sheets with baking sheets or foil and lightly grease.
  3. In a large bowl, mix the butter and sugar together until light and fluffy like mashed potatoes.
  4. Mix in the egg, vanilla, lemon zest, and lemon juice.
  5. Stir in the salt, baking powder, baking soda, flour slowly until all mixed in.
  6. Roll your ball of cookie dough in powdered sugar (in a plate or bowl).
  7. Bake for 9-11 minutes or until bottoms begin to turn slightly brown.
  8. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Baker’s notes:

  1. This was adapted from Lauren’s Latest. I made mine more lemony.
  2. I usually just use the wrapper of the butter to grease my cookie sheets.
  3. I made my cookie dough balls about the size of 2 Tablespoons, and the recipe made 16 cookies.
  4. Our oven is on the hotter side, but we took them out at 10 minutes while they were really soft and slightly gooey on the inside, and let it sit on the pan outside the oven until it cooked some more. I didn’t wait for it to brown on the bottom, and it was the perfect consistency for me. You can leave it in longer if you like them slightly crunchy on the outside.
  5. I know I already have it pretty easy using a kitchen aid mixer, but have you seen the side swipe spatula mixer blade? Never have to scrape down the sides of the bowls again. It’s a recent discovery, and I think I need this in my kitchen. :)
  6. I made them once where it came out too gooey to make into balls, and I just put them in the fridge for a few hours.

Award Winning Meyer Lemon Crinkle Cookies Recipe.Pin
Award Winning Cookie Recipes >> Meyer Lemon Crinkle Cookies Recipe.Pin
Award Winning Cookies >> Meyer Lemon Crinkle Cookies Recipe.PinAward Winning Lemon Cookie Recipe >> How to Make Homemade Cookies from Scratch.Pin

What’s your all time favorite cookie recipe?
Have you found any on pinterest you’ve liked lately?

xoxo estherJacob

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