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These one-bowl, no-mixer, lemon sugar cookies have a melt-in-your-mouth texture, lots of crinkly cracks, super-crisp, sugar-coated exteriors and moist, chewy insides! There's also a burst of sunshiny lemon flavor with every bite!
Oh my goodness, if you enjoy the bright sunny flavor of lemon and you don't mind incredibly delicious cookies with a crisp melt-in-your-mouth texture, you're going to LOVE these Crinkly Crackly Lemon Sugar Cookies! Pair that with a super easy recipe that requires just one bowl, no mixer and calls for ingredients you most likely have right now in your pantry, and you've got a WINNER!
It seems that recipes that feature lemons are fashionable and popular all year long, unlike many other seasonal ingredients. Although lemons are generally harvested in the winter months, I love that they're readily available any time of year.
Butter and oil
The first time I ever made a cookie recipe that called for both butter and oil, I was a little skeptical. It was actually 40 years ago (the original version of this recipe), WAY before I got the crazy idea of starting a food blog. I had been gifted a plate of cookies from an older woman and loved them so much, I requested the recipe.
But, as I said, when I saw that it called for butter AND oil, I thought perhaps there had been a mistake. I went ahead and tried it though and... WOW, they were so good! Since then I've found a few other cookie recipes that call for both ingredients and each one has resulted in incredibly delicious cookies with a super light (haha, not in calories), tender texture, crisp exteriors and nice chewy insides. I've become a believer!
Testimonies
Speaking of a huge hit, we shared little gift bags full of these Lemon Sugar Cookies with some neighbors. One of them called that evening, after discovering them in the mailbox, and reported that they were the best cookies he had ever tasted. He said:
"These are amazing, my search is done for the perfect cookie!"
Another recipient texted:
Woah! So delicious! Thanks so much! Nicole (his wife) is not eating sugar in January so they’re all mine!
Gift them away (or not)!
I think you'll have the same response when you taste or share these Lemon Sugar Cookies. Everyone who's tried them has loved them. They make such a lovely gift that we've created a pretty label to add to your plates, bags or boxes of gift cookies.
If you'd like to receive a free printable PDF for these gift labels, just let us know by scrolling to the bottom of the comment section beneath this post and leaving a comment letting us know you'd like to receive the labels. We'll email you the PDF along with instructions on how to use it and links for the ribbon and gift boxes shown in the photos.
I've got grandkids coming to spend the afternoon so I'm going to run. I just made another batch of these delicious cookies to share with them. What's a visit to Gigi's (that's me) house without some yummy cookies, right?
Make a batch soon! Hide a few for yourself as I'm pretty sure yours will disappear as quickly as mine will today... faster than you or I can say Crinkly Crackly Lemon Sugar Cookies!
Café Tips for making these Crinkly Crackly Lemon Sugar Cookies
- You'll need a microwave-safe bowl to make the dough for this recipe. What is a microwave-safe bowl? It's a bowl made from glass or material that won't melt, get too hot, cause damage to the microwave or release chemicals when exposed to microwave rays. If you look at the bottom of a bowl, it should say "microwave-safe" or have the microwave symbol.
- I love this large microwave-sage measuring bowl with a handle that never gets hot, no matter how long you're cooking something in the microwave. This one is particularly nice because it comes with a lid.
- This recipe calls for cream of tartar. It's part of what makes the crinkles and crackles in these cookies. We recently shared another delicious recipe for these Snickerdoodle Scones that calls for cream of tartar. It's not a super common ingredient but it's one that is super easy to find in the spice section of just about any grocery store. Don't worry about buying it and it going bad as cream of tartar has a shelf life of at 5 years unless it's been left open and exposed to moisture.
- When making one-bowl, no-mixer cookies, I like to start with a whisk. A good whisk will last forever and is an indispensable kitchen tool. Once everything except the flour has been whisked together, I switch to a sturdy spatula to mix in the flour. I love these silicone spatulas with wooden handles and use them ALL the time. Mine have been through the dishwasher a zillion times and still look like new.
- Another wonderful tool to have when making cookies is a retractable cookie scoop. I use a two-tablespoon scoop for the medium-large cookies pictured in the post. A scoop like this makes portioning out cookie dough super easy and produces consistent sized cookies.
- These cookies are rolled into balls before baking and then rolled in sugar. You can use regular granulated sugar,
- These cookies have a nice burst of lemon flavor. If you want a more intense lemon taste, add 1 teaspoon of lemon extract along with the vanilla extract.
- I use salted butter for these Lemon Sugar Cookies. In fact, in contrast to conventional baking wisdom, I use salted butter for all of my baking. I know that most baking recipes call for unsalted butter but I agree with Christopher Kimbal, the founder of both Cook's Illustrated and, more recently, Milk Street. You can read his thoughts on it in this article.
- If you like cookies with soft interiors, don't bake these cookies too long. Remove them from the oven when they're light golden brown. If you bake them longer, they will still be delicious but will be crips all the way through.
- The flour measurement for these Lemon Sugar Cookies is 2 cups plus 3 tablespoons which might seem a little odd. When testing these cookies, I found that 2 cups was not enough but 2¼ cups was a little too much.
Thought for the day:
For God, who said,
“Let light shine out of darkness,”
has shone in our hearts
to give the light of the knowledge
of the glory of God in the face of Jesus Christ.
2 Corinthians 4:6
What we're listening to for inspiration:
If you enjoy any of these recipes, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
These one-bowl, no-mixer, lemon sugar cookies have a melt-in-your-mouth texture, lots of crinkly cracks, super-crisp, sugar-coated exteriors and moist, chewy insides! There's also a burst of sunshiny lemon flavor with every bite!
- 6 tablespoons butter I use salted butter
- ½ cup neutral flavored oil ie canola or grapeseed
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- finely grated lemon zest from 2 large lemons
- 1 teaspoon cream of tartar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups plus 3 tablespoons all purpose flour
- sugar for rolling You can use regular granulated sugar or a coarse sugar like sanding sugar or Turbinado sugar
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Preheat the oven to 375˚F. Line two sheet pans with parchment paper. Set aside.
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Place butter in a medium size, microwave-safe bowl and microwave on high power for 40-50 seconds or until most of the butter is melted. Add the oil and sugar and whisk well to combine. Add the egg, vanilla and lemon zest and whisk again.
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Sprinkle the cream of tartar, baking powder, baking soda and salt over the butter mixture and whisk until well combined.
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Add the flour and mix just until all of the flour is incorporated. Cover and refrigerate for 20 minutes.
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Place ¼ cup of sugar in a small shallow bowl for rolling. Set aside.
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For consistent size cookies, use a retractable cookie scoop to portion out the dough into 2-3 tablespoon portions. Roll each portion into a ball in the palm of your hands then roll each ball in the sugar bowl to coat. Place the sugar coated balls on the cookie sheets, leaving 2 inches between.
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Bake for 13-15 minutes OR until cookies are a light golden brown. Don’t overtake if you like soft chewy interiors. Transfer to a cooling rack to cool. Repeat baking for 2nd sheet. Store in an airtight container or freeze. Thaw before serving.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Recipe makes 16 large cookies or 24 medium-size cookies.
Sandy says
I would love to receive your free printable labels for these delicious cookies. Thank you!
Lindsay @ The Café Sucre Farine says
Sending them your way, Sandy!
Barbara T says
These are delicious and easy to make. Thank you and I would like a link to the labels.
Lindsay @ The Café Sucre Farine says
Thanks, Barbara! We will send the labels your way.
Debbie says
I am going to participate in a fundraiser for which I will be offering 6 gourmet cookies in exchange for a donation to the organization. So I’m researching which recipes I want to use. I’ve had this lemon cookie recipe filed away in Paprika for awhile, but never made it. Today I gave it a try, and it definitely made the cut to be one of my six special cookie offerings, the crisp/chewy ratio and tangy lemon flavor are just perfect. I added a little lemon oil to the sugar that I rolled the cookies in. It worked beautifully. Thank you so much for a great recipe.
Lindsay @ The Café Sucre Farine says
Thanks for your review, Debbie! So glad you enjoyed these.
Connie Duncombe says
I so enjoy your recipes. Thank you for sharing with all of us! I'd love to have the labels for the Crinkly, Crackly Lemon Cookies. Again, Thank you.
Lindsay @ The Café Sucre Farine says
Thanks, Connie! We will send the labels your way.
Izzy Griffith says
Woke up at 6am thinking, “I’m supposed to bring cookies to BSF!” Quickly scanned your ridiculously easy recipes & made these - arrived only 5 min late with a plate full of deliciousness that everyone loved! Thank you!
Chris Scheuer says
Haha! I love it! Thanks for taking the time to leave your review, Izzy!
Debbie says
Could you please send me labels for the crinkly lemon cookies.
Lindsay @ The Café Sucre Farine says
Sure, Debbie!
J C says
Going to make these tomorrow!
They'll be wonderful Spring treats for work!
Would like to have the labels please.
Thank you.
Lindsay @ The Café Sucre Farine says
Sure, JC!
Sandy Martin says
Thank you so much for another outstanding recipe Chris! I baked these wonderful cookies today for my family. They are just deliciously over the top, I have been asked to bake more this week for my family members. You and your talented wife never disappoint!
Chris Scheuer says
So happy you enjoyed them, Sandy.
Marian Hoot says
I just bought lemons yesterday! Can’t wait to try these lemon cookies. Please send the crinkly cookie labels. Thank you!
Lindsay @ The Café Sucre Farine says
Sure, Marian!
Bear says
It's sort of ridiculous that in 2023 that recipe ingredients are still being described by volume. "2 cups plus 3 tablespoons" of flour can be wildly imprecise. Give the weight, not volume; grams preferably. Or, at least, include the weights.
Chris Scheuer says
Hi Bear, thanks for your kind comment. Kindness does make the world a better place.
Regarding your comment, the majority of our readers are here in the US and use US Customary measurements that include cups, tablespoons, etc. However we are very aware that we have followers all over the world, so if you look at any of our recipes, right under the word "Instructions", there is an option to convert to Metric measurements.
Sieglinde Nix says
Can't wait to try this crinkly crackly sugar cookie! If I want to decorate them, do you think I could leave the cream of Tarar out? Also please send your Free Printable Labels. Thank you so much!
Chris Scheuer says
Hi Sieglinde, I think if I was going to decorate cookies, I would go with a different recipe, like this one: https://thecafesucrefarine.com/lemon-glazed-french-sable-cookies/
Judy says
Hi Chris, can't wait to make these lemon sugar cookies. Australian so always weigh ingredients, just wondering if the metric flour measurement is 266grams or 266g plus 3 tablespoons? Would love the labels please. Thanks for sharing, Judy
Chris Scheuer says
Hi Judy, I just put it through the conversion again and the 2 cups plus 3 tablespoons comes out to 273g. Not sure why it converted to 266 the first time. But I hope that helps. I have corrected that in the recipe.
Penelope Wardle says
Thanks for the recipe for the CRINKLY CRACKLY LEMON SUGAR COOKIES. They remind me of biscuits (cookies), yes, I am in Australia, that my grandmother used to make! I would love to have the labels for giving as gifts. Thank You! Thanks again for your 'Thought of the Day' and what you are listening to!!!
Chris Scheuer says
I'm so glad, Penelope! We will send the labels your way.
Michelle Whitcombe says
These cookies deserve a 5 star rating. Kindly send a label for the Crinkly Crackly Lemon Sugar Cookies.
Tx
Chris Scheuer says
Thanks, Michelle! Sending the labels your way.
Joan Drzewiecki says
These were sooo easy to put together and make. I can see a lot of these in my future! Love all your recipes, especially how easy it is to make Lemon Curd!
Would appreciate receiving labels, thank you and
God bless,
Joan
Chris Scheuer says
Thank you, Joan! We will send the labels.
CJ Fiegener says
Love lemon! Would like the labels as well as would be lovely as gifts this spring!
Chris Scheuer says
Sure, CJ!
Pam Tidwell says
Lemon!!! One of my favorites! I’d love a copy of the labels please.
Pam
Chris Scheuer says
Sure, Pam!
Kathryn Gearheard says
I’ve made these cookies more times now than I recall. My family loves lemon anything so the crinkles are top on their request list. I love putting them together so easily! Thanks so much. But I don’t think I ever requested the labels which will be so nice to share with friends so please send. . I don’t need them for my household because the cookies disappear too fast.
Chris Scheuer says
I'm so glad, Kathryn! We will send the labels.
Debbie Black says
I am looking forward to making these. They look yummy! Please send the label for these. Thank you!
Chris Scheuer says
Sure, Debbie!