Lemon Burst Crinkle Cookies

I have been baking up a storm during this quarantine and I see no stop at the end…

So far I’ve baked 2 banana bread loafs, cheese-it’s, and lemon crinkle cookies which were a HUGE HIT! They’re simple, sweet, and absolutely bursting with flavor.


I always know I have a winner when my brother tries a new cookie recipe and and say’s their good. Ha. We have two ratings – good and ok – these lemon burst crinkle cookies are good and approved by the brother.

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.

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!


Lemon Burst Crinkle Cookies
Servings 12 cookies

1 cup granulated sugar
1/4 cup vegetable oil
1 egg + 1 egg yolk
1 lemon zest and 2 tablespoons of juice
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup powdered sugar


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.

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

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.