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LDS Living Lemon Crinkle Cookie

LDS Living staff - April 14, 2011

Introducing the winner of our first ever best cookie recipe contest: Lemon Crinkle Cookies. They're probably the best cookie we've ever tasted - absolutely delicious.

If you're coming to us from Pinterest, welcome! Make sure to check out some of our other contest-winning recipes:

Best Dessert Bar: Super Yummy Raspberry Cheesecake Bars

Best Casserole: Verde Chicken Mexican Lasagna

Best Jell-O Recipe: Orange Creamsicle Cheesecake

Best Party Food: Mango-Bacon Guacamole

Best Soup: Chicken Poblano Soup


This was a tough decision, but with the help of our colleagues at Deseret Book Corporate and our celebrity judges, including Lion House head baker Brenda Hopkin, we narrowed down the field and we have a winner for the best cookie recipe.

We are pleased to announce the winner of best cookie is the Lemon Crinkle Cookie by Lauren Brennan from Hood River, Oregon. Congratulations!

We loved how they tasted both fresh and sweet, had the right amount of chewiness, and we couldn't help going back for seconds and thirds.

Lemon Crinkle Cookies
Makes 2-3 dozen

½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 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

Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Lauren Brennan;

3rd Runner Up: Tiger's Blood Bites
2nd Runner Up: Truffled Bird Nest Cookies
1st Runner Up: Quadruple Chip Cookies

So, that's the end of our first-ever Best Cookie Contest! We hope you had fun following the process. And a BIG thank you to everyone who participated!

To see results from our dessert bar contest, check our our winning recipes for Butterscotch Nutella Bars, Chocolate Orange Bars, and Strawberry Limeade Bars.

FEATURED SPONSOR DB Summer Clearance banner

© LDS Living 2011.
Comments 23 comments

riseandgrind said...

03:36 PM
on Apr 18, 2012

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I've made these cookies for the 3rd or 4th time today. These are absolutely THE best lemon cookies I have ever made before. I like to take them out of the oven about 8-9 minutes in, a little under-cooked, so they come out just perfect. If you cook them until they are 100% done, they will be a little crunchy on the outside, but perfectly tender and moist on the inside. I found that 1 tbsp. of lemon juice wasn't quite enough for my tastes, so I added probably 11/4 tbsp or 1.5 tbsp. If you just add the 1 tbsp, it will be mostly like a sugar cookie with a tantalizing lemon flavor afterwards. Either way -- absolutely, incredibly divine. I am INSANELY picky about my cookies...but THESE are worth the time to make these from scratch....they're also worth the calories. HANDS DOWN 5 stars. Hands down. BRAVO!

julieds said...

11:51 AM
on Jun 08, 2012

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The batter was super doughy and lemon-y so I was a little worried at first. Then I rolled the ball in the powdered sugar and was okay with the consistency. I put the cookies in for 10 minutes, cooled them for three, and they turned out PERFECT! The cookies are not quite as lemon-y as I thought they would be, which surprised me because of how the batter tasted. So maybe I would put in more lemon juice next time. But they weren't hard, or anything, just perfect. Very nice!

momcat1211 said...

09:54 AM
on Jun 18, 2012

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I am a diabetic and I am wonder if you think I could sub out the sugar with stevia and I am thinking it would be a 1/2 of a cup.

jesst8 said...

01:18 PM
on Jul 09, 2012

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I love these cookies, I had them with ice cream, and a lemon frosting, amazing.

knitpurlgirl said...

09:03 AM
on Jul 20, 2012

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Love the flavor of these cookies. Mine didn't flatten out at all like the photo but remained a nice, rounded bite. Any suggestions on getting them to flatten out?

lovestobake said...

10:35 AM
on Aug 31, 2012

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I have made these cookies for a 2nd time because they disappeared so quickly between my husband and my 2 grandsons. I too had to add a little more lemon juice for husbands request. For knitpurgirl my first batch didn't flatten either. My 2nd batch I made a double batch I placed the cookie dough on parchment paper and the cookies flattened out on their own.

christinaalyss said...

05:03 PM
on Oct 07, 2012

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I found this recipe on Pinterst and just made these! Mine didn't turn out so well like everyone elses. Mine are paper thin. Very good..but very very thin. Not sure what happened!

nlroth said...

01:49 PM
on Oct 10, 2012

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I found this recipe on Pinterest this morning and made these cookies this afternoon. They are really, really good! Soft & chewy & very easy to make. I did increase the amount of lemon juice to 2T & wished that I would've added a bit more zest to give them more of a lemon flavor. I also dusted the palm of my hand in a little flour because the dough was gooey and was almost smearing in my hand. Overall, this is a great recipe :)

cookiesyum said...

04:56 AM
on Oct 21, 2012

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I have always found that if you chill your dough first in the fridge for a few hours then form into balls the dough is not sticky and much better to handle. My dough is chilling right now, can't wait to bake, eat and enjoy!

oldnavy3684 said...

08:58 AM
on Oct 23, 2012

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These cookies are very good....but they taste nothing like lemon. I read the comments before making them so I added an extra tablespoon but that wasn't enough. The recipe needs to be adjusted

kcijones001 said...

02:21 PM
on Nov 01, 2012

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I made these last night. AMAZING flavor, but I tweeked them. a) they look nothing like the picture. Mine came out more like balls than cholate chip cookies (that's what they look like to me in the pic above) and b) like everyone said, they were't lemony, so I added a lemon icing(highly reccomended; i brushed the frosting on shortly after taking them out of the oven). I was told my many people they tasted more like mini donuts....anyway, they are awesome. ICING 1 tablespoon butter 3 cups powdered sugar, sifted 2 tablespoons (or more) water 2 tablespoons lemon juice 1 teaspoon vanilla extract Melt butter, add the additional incredients. Add water if friosting is too thick to spread.

jacqui said...

10:50 AM
on Nov 04, 2012

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I made these yesterday with a couple of tweaks. I added 2Tablespoons lemon zest and 2 tablespoons lemon juice! Yes, I like lemon and have found I other lemon recipes to add more! After these additions these cookies were very, very good! My husband really liked them too!

mamakt said...

01:38 PM
on Dec 15, 2012

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I made these last night for my Dad's birthday. He is a lemon lover through and through. I made some adjustments after reading previous comments. I used the zest of a whole lemon, juiced 1/2 of a lemon( roughly 2 1/2 TBS) instead of 1 TBS,and used lemon extract in place of vanilla. I found the dough gummy so I decided to just drop teaspoon fulls onto the plate of powder sugar and nudge them around into the powder. Once coated, I rolled them into balls. These were so very good! I am making more today for party!

lifeontheranch said...

01:26 PM
on Dec 16, 2012

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I wish I had read the comments before making this recipe. As is the recipe is very sweet and not very lemony. Next time I will add more zest and more juice.

lizzylovej said...

01:59 PM
on Jan 18, 2013

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Just baked these cookies, and by reading earlier comments I did up the lemon zest and lemon juice to twice what the recipe calls for, and they are delicious.

edawgg59 said...

05:32 PM
on Feb 26, 2013

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I ended up using an entire lemons zest and about 3/4 of that lemons juice. I'm currently sick with the stomach bug so I haven't ate any... but they smell delicious. Also I don't understand how people had problems with their cookies because mine flattened out but had some puff to them. I did push down on them a little though before baking. Just lightly. Happy baking :)

futuremrshinkens said...

08:21 PM
on Feb 27, 2013

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We gobbled these cookies up! I made them with the zest of one whole lemon, about 3/4 of the juice of that lemon and left out the egg. I chilled the dough for about 30 min and then rolled them into balls and then rolled them in powdered sugar. I cooked them for 10 min. They were perfectly round, flat, lemony, slightly soft in the middle and chewy on the edges. Amazing!

homemadecook said...

10:52 PM
on Mar 04, 2013

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omg i just made these cookies and they were AWESOME!!!! I did increase the lemon zest to 1 1/2 tbsp and lemon juice to 3tbsp. and they were perfect! slightly crisp around the edges and nice and chewy in the center. we are all lemonheads in this household so the more lemony sweetness the better : ) i had some leftover cream cheese frosting (from whoopie pies) and i made a lemom cream cheese glaze and it just made them that much more better...yumm-oh!

sprov said...

12:49 AM
on Apr 04, 2013

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I just made these, and they turned out very light and lemony. (I put in about 1 1/2 tsp of lemon zest and 2 tbsp of lemon juice) They became VERY thin so I was a bit surprised. Very good for a light snack... Mmm...

guetzy said...

03:20 PM
on Jul 11, 2013

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I want to add more lemon zest and 2.5 tbspblemon juice but do you add more flour?because there is more liquid

misflapmaster said...

06:01 PM
on Dec 15, 2013

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I added albeit 2-3tablespoons zest &2tablespoons juice then I added half the vanilla & lemon extract in place of the other half .... We love lemony taste! In fridge chilling because too sticky to roll hoping it will be ready in about an hour or two

smgolsen said...

06:53 AM
on Aug 22, 2014

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these are a yummy, light, and fresh cookie. I stuck with the original amount of lemon zest and lemon juice called for in the recipe, but altered the flour to just under 1 2/3 cup and 1 whole tsp of baking powder(omitted the baking soda completely). I live at about 10,000 feet, so i needed to make those adjustments for the altitude. They turned out immaculate! Will definitely be storing this as a go-to recipe for the future!

zspencer said...

01:52 PM
on Oct 17, 2014

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These are my favourite cookies in the whole world! I've just written a blog post about them. Please check it out!
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