Lemon Crinkle Cookies

Lemon Crinkle Cookies -Made from scratch lemon cookies that are sweet and slightly tart.  Super soft on the inside with slightly crispy edges.

There is just something about spring that makes me want all the lemon desserts!  It can be as basic as lemon bars. I really just want all the lemon!  Creamy lemon mousse is a great one to make ahead of time and have for entertaining.

Chocolate Crinkle cookies are a classic around Christmas time, so why not have a lemon version for spring and summer.  Soft and tender cookies that are slightly sweet and a little bit tart.  They are coated in powder sugar and baked up to thick and chewy perfection!

Click HERE to get the full printable recipe for these Lemon Crinkle Cookies.

I have seen a million version of these lemon cookies made with a cake mix.  They are bright yellow in color and only have a couple of ingredients.  Well this lemon cookie recipe is made from scratch.  And they are super simple to make!  Plus lots of natural lemon flavor!

Because these lemon crinkle cookies don’t use a cake mix they are not bright yellow.  You can fix that easily enough by adding food coloring, but totally not necessary! Just because they aren’t bright yellow, doesn’t mean they aren’t full of lemon flavor.

In the spring citrus comes back in season and is on sale everywhere.  So you can make lemon ricotta pound cake  or even homemade lemon curd. Seriously, I can’t get enough of all the lemon desserts. These cookies have both lemon juice and lemon zest, so you get tons of bright flavor.

If you are a fan of lemon desserts these lemon cookies are a must make. They disappear so fast and get rave reviews with everyone who has tried them. They are soft and chewy and everything that you want in a cookie.  Be sure to check out my other favorite Lemon Recipes if you want more than just dessert ideas too!

I am sharing this recipe today over at Imperial Sugar.  Click on Lemon Crackle Cookies to get the full printable recipe.

 

**I have an ongoing relationship for recipe development with Imperial Sugar.  I was compensated for my time to create this recipe.  All thoughts and opinions are 100% my own.