Lemon Crinkle Cookies

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Summer is officially here! With the change in season, I’ve made a 360 change in life plans. It’s been a whirlwind throughout these past few weeks, but I am excited to announce that I am settled and LOVING life in New York City! There is just so much to do, every hour of the day, and it’s been really fun to create my own little space in such a HUGE city. I will be here for the next 10 weeks working for Martha Stewart Living! {My grad school program requires an internship… I reached for the stars, and well, here I am!}

Onto the sweets… Lemon Bars are some of my absolute favorite. But, they have to be served chilly to really taste the goodness. Check here for the best lemon bar recipe you will ever taste {I might be a little bias :) } So, why not take a lemon bar and turn it into a cookie for the hot summer months? I did just that, and it worked! Randomly last week, I had been reflecting on my absolute favorite Christmas cookie – chocolate crinkles – and thought that texture combined with a lemon flavor would be melt in your mouth amazing. It is!

Lemon Crinkle Cookies
Recipe Type: Dessert
Ingredients
  • 1 c. sugar
  • 1/2 c. (1 stick) butter, softened
  • 1/2 tsp. vanilla extract
  • 1 tsp. lemon zest
  • 1 T fresh lemon juice
  • 1 egg
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 1/2 c. all purpose flour
  • 1 c. powdered sugar {for rolling}
Instructions
  1. Cream butter and sugar in a large mixing bowl until light and fluffy {4 minutes-ish}.
  2. Mix in vanilla, zest, juice, and egg until well combined and consistent in texture.
  3. Add baking powder, baking soda, and salt. Mix well.
  4. Stir in flour.
  5. Cover dough and chill in fridge for 4 hours {or overnight}.
  6. Preheat oven to 350 degrees.
  7. Put 1 c. powdered sugar in a small bowl.
  8. Form balls of dough in your hand {the dough will warm up from the heat of your hands} and completely coat in powdered sugar.
  9. On parchment or silpat lined baking sheets, place cookies 2 inches apart.
  10. Bake for 8-11 minutes {depending on size of cookies} until bottoms are just slightly browned.
  11. Cool for 3 minutes, then transfer to cooling rack.
  12. Enjoy!
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These are perfect for summertime picnics, play dates, camp care packages, hubby’s work lunches, even breakfast..! I hope you enjoy these as much as I do!

Happy Monday!

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14 Comments

  3. NYC is a fun place to live in. And so many places to eat at! I miss the accessibility to various cuisines! If you’d like suggestions of places to eat at (not super/fancy ones) I’d be more than happy to provide recommendations:) enjoy you’re stay and I’m sure the job will be fun!

    1. Hi Gilu! Thanks so much for your sweet comment! I’m sorry for the delay- I just realized I am able to directly reply to you :) I’d love restaurant suggestions – shoot me an email at hilari@besweetblog.comif you have time! I hope you’re having a wonderful weekend!

    1. Yes! 40 miles south of you!! Thanks so much for your sweet comment, CIndy! I hope you’ve found some cool ways to beat the heat this past week :)

  6. have fun at the martha internship! that will be so much fun! what type of program/classes are you taking?
    Enjoy NYC! I’m just an hour train ride away!

    1. Thank you so much Rachel! I hope you are finding ways to beat this crazy heat wave :) I’m finishing up my Master’s of Education degree at Vanderbilt University in Nashville, and will finish in December. I hope you will stop back tomorrow for another recipe!

  7. These are really good, but it would have been helpful to know how big to make the cookies and how many the recipe made. For what it’s worth, I doubled the recipe because I was making them for a family gathering, and a double batch made 5.5 dozen. The raw balls were a little over an inch in diameter.

    1. Thanks so much for the feedback, Kate! I should have been more clear in my directions – I will update my version of the recipe with this info! I hope you have had a wonderful weekend!

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