This post may contain affiliate links. For more information, see our privacy policy.
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
-
Preheat the oven to 375˚F. Line two sheet pans with parchment paper. Set aside.
-
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.
-
Sprinkle the cream of tartar, baking powder, baking soda and salt over the butter mixture and whisk until well combined.
-
Add the flour and mix just until all of the flour is incorporated. Cover and refrigerate for 20 minutes.
-
Place ¼ cup of sugar in a small shallow bowl for rolling. Set aside.
-
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.
-
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.
Tammy says
Ooh, I cannot wait to try these! Would love the pdf for the labels and gift box suggestions as well! Thanks so much for all the wonderful recipes Chris!
Chris Scheuer says
Sure, Tammy!
Rondi says
Exactly as promised - crunchy on the outside & soft on the inside and oh-so-good! I used lemon extract instead of vanilla to bump up the flavour and they were fantastic! Another winner from your ever-expanding list of fabulous recipes. Thank you!
Chris Scheuer says
Awesome! Thanks for letting us know, Rondi!
Eloyd Ray says
Yes, I would like a PDF of labels.
Chris Scheuer says
Sure, Eloyd!
Susan Anderson says
All your recipes AMAZINGLY DELICIOUS!!!
Would love the PDF for the Lemon cookies…thank you.
Enjoy your Bible verses.
Chris Scheuer says
Thank you, Susan! We will send the labels your way!
Chris Scheuer says
Susan, the email could not be delivered. Could there be a type in your email address?
Ria says
Hi Chris, would love your gift label (in pdf) ! thanks beforehand, sweet regards 🙂 from Antwerp, Belgium
Chris Scheuer says
Sure, Ria!
Ria says
these cookies are never to forget ! delicious... friends keep asking for more 🙂 Keep on inspiring us, even in Belgium!
Chris Scheuer says
Thanks so much, Ria!
Jana Shryock says
Cookies are absolutely delicious. Could you please send your labels.
Chris Scheuer says
Thanks, Jana! Sending the labels your way!
Sandra bolden says
Cookies were great. Loved loved them. Even my pocket mom. Can you please send me the labels so I can give out as gifts.
Chris Scheuer says
Sure, Sandra!
Mimi says
I have been looking for the perfect cookie recipe for my son’s birthday and I think this is it. I would be delighted and grateful to have the labels . Thank you!
Chris Scheuer says
Sure, Mimi! Enjoy!
Carol says
I'm not usually one to comment, but these cookies are AMAZING! The flavor and texture are absolutely perfect and have gotten rave reviews from everyone who has tried them! (My only complaint is the learning curve with using a citrus zester . . . ouch!)
Chris Scheuer says
Yay! Thanks for letting us know, Carol! And be careful with that citrus zester!
Arleen says
Wow! So easy and delicious!!! I just made a batch for an event tonight and I’m sure they will be a big hit. I wish I could attach a photo because they look picture perfect.
Please send me your printable label for these as I will be baking them often.
Chris Scheuer says
Thanks, Arleen! We will send the labels your way 🙂
Susan says
Delicious! My husband loved them.
Chris Scheuer says
Awesome! Thanks for letting us know, Susan!
Gayle Humann says
Chris,
I made these amazingly delicious cookies and gave them to my daughter-in-law to take to work and share with her co-workers. They are working so hard and exhausted from taking care of Covid patients.
The response: The cookies were a HUGE hit! "Wow! These are soo good, they're not too soft and not too crunchy!" "Holy cow these are delicious! The lemon is perfect, I love all things lemon"
That says it all!!!
Chris Scheuer says
Awesome! Thank you for letting us know, Gayle!
kristi says
excellent, please send me labels. Also some of the cookies didn't crackle, how to you get them to make sure they crackle, i noticed the ones on lower rack cracked more. Thank you.
Chris Scheuer says
Hi Kristi, so happy you enjoyed them. It's hard to say why your cookies didn't crackle. Since the lower ones did, it might just be your oven.
MJ Peters says
Hi, Chris--
I'm looking forward to making these later today. I'd love to have the PDF for the labels. Thank you so much! MJ
Chris Scheuer says
Sure, MJ!
Sharleen Miller says
I love everything lemon, can’t wait to try these. Please send labels for gifting to friends .
Chris Scheuer says
Sure, Sharleen! Enjoy!
Lynn Cheesbrough says
Without a doubt the best cookies ever! May I please have the labels. Am going to make for all my friends.
Chris Scheuer says
Awesome! Thanks for letting us know, Lynn! We will send the labels.
Catherine Van Langen says
made these delicious cookies last night,and was asked if I can make more today. W hat a winner. Would you kindly send me your pretty labels so I can gift them. Thank you.
Catherine
Chris Scheuer says
Awesome! Thanks for letting us know, Catherine. We will send the labels.
Cara says
These look so good! Would love to have the PDF and share a little sunshine During this cold winter. Thank you.
Chris Scheuer says
Sure, Cara!
Kathleen says
May I please have these labels.
Friends and neighbours have enjoyed the previous recipes I have gifted them with. The labels add an extra fancy touch.
Thanks
Chris Scheuer says
Sure, Kathleen! I'm happy to hear that 🙂
Nicole Horvath says
Just made these with my two year old son and they were a good "beginner" recipe for his age. He enjoyed whisking everything. We baked the first batch at 375 for 13 minutes and they were dark brown in the bottom and very crispy. Turned the oven down to 350 and baked for 11 minutes and the second batch was just right for us. We did add an additional teaspoon of lemon extract and enjoyed the flavor. Any thoughts on intensifying the flavor with lemon juice?
Chris Scheuer says
Hi Nicole, Sounds like you had fun making them! What a great legacy you're leaving for your son. Regarding the timing, every oven is a little different so I'm glad you got it right for your oven. I wouldn't go with lemon juice as it would alter the texture of the cookies. You could add more zest or more extract for an intense lemon flavor.
Gayle says
Thank you for another great recipe!❤️ I’m going to make these for again today! Would love the pdf too!
Chris Scheuer says
Sure, Gayle! Glad you are enjoying them!
Nancy says
Would love the labels - Thank you! All of your recipes are excellent, so very excited to try these cookies - lemon and cookies in the same sentence - got to be good!
Chris Scheuer says
Thanks, Nancy! We will send the labels your way!
Gayle Humann says
Hi Chris,
Another wonderful recipe and love the lemon! Made these so my daughter-in-law can take to the hospital and share with her fellow nurses. With the high Omicron cases, the medical staff is reaching their limit after over two years. These cookies will be a welcome treat. Can you also send me the labels!
Thanks so much!
Gayle Humann
Chris Scheuer says
Great idea, Gayle! We will send the labels your way.
Pamela Hostetler says
Would love the pdf. Cookies sound delish!
Chris Scheuer says
Sure, Pamela!
Linda says
Would love to get the PDF for the labels . Lemon cookies are a sunny treat on a cold winter day. Thanks
Chris Scheuer says
Sure, Linda! Enjoy!