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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.
Dorothy says
in my hometown our local bakery used to make a sugar cookie with the best lemony flavor Looking forward to making these to see if they rekindle a memory.
Chris Scheuer says
Enjoy, Dorothy!
Dana says
Looks delicious. No lemon juice, though? Only lemon zest?
Love your Bible verse. I look forward to see what you select.
Chris Scheuer says
Thanks, Dana! And yes, just lemon zest.
Corinne says
Could i get the label for lemon cookies please
Karen Lindsey says
Please forward the labels for the Crinkly Crackly Lemon Cookies- Thank you
Chris Scheuer says
Sure, Karen!
Chris Scheuer says
Sure, Corinne!
Alice says
These sound delucious. Will make them this afternoon. Would really appreciate receiving the labels. Thank you.
Chris Scheuer says
Sure, Alice!
Dotti says
May I have the labels please? Thanks
Chris Scheuer says
Sure, Dotti!
Helene says
We love lemon desserts !
Your coconut cookies were amazing so I’d like to make a double batch of this recipe and share them with family or friend.
Please send me your labels (and I’ll go shopping for the lovely box and ribbons). Thank you so much !
Take care
Chris Scheuer says
Sending them your way, Helene!
Holly Dahl says
Love these! Anything lemon is a treat for us.
Would love to have these darling labels.
Thank you!
Chris Scheuer says
Of course, Holly! Enjoy!
Cheryl Saylor says
I love receiving your recipes in my email! It's like a new adventure every time I click on the link. I have tried so many and they ALL are a hit at our house, thank you for all the information and tips that you share with us. I would like to receive the labels for these cookies. Thank you!
Chris Scheuer says
I'm so glad, Cheryl! We are happy to send the labels your way.
Ruby says
I look forward to receiving your emails. They are packed with joy, sunshine and scrumptious recipes. I can’t wait to get in the kitchen and whip up a batch of these Lemon Cookies. I think I’ll try both the soft version and crisp version. I would love to have a copy of the Labels. A beautiful cookies deserves a lovely package when sharing with neighbors and friends. Chris and Scott, Thank you for sharing!
Chris Scheuer says
Thank you for the kind words, Ruby! We will send the labels your way.
Nancy Byrge says
I'm making these this week for a gathering and would love to have the labels.
Chris Scheuer says
Sure, Nancy!
Bernice P says
Hi Chris, I made these awhile back and they were absolutely delicious. Would love to have the labels and the sources for the containers and ribbons etc....
Chris Scheuer says
Sending it your way, Bernice!
DoLee Spurgeon says
I must say, you must be one of the most talented label makers out there. They are just so pretty. May I have the pdf for the Crinkly Crackly Lemon Sugar cookies please..
Chris Scheuer says
Thank you, DoLee! We will send the labels.
Debra Smiley says
May I please have the darling, printable labels pdf?
Chris Scheuer says
Sure, Debra!
Karen Byrne says
Lovely recipe. Would love the labels.
Thank you,
Karen
Chris Scheuer says
Sure, Karen!
Janice marshall says
Hi could ypu please send me the lemon biscuit labels.
Thankyou Janice . Love your recipes
Chris Scheuer says
Sure, Janice!
Bernice says
Hello! So excited to bake these cookies. Would love labels for gift giving. Thank you for wonderful recipes & your “ baking & cooking” lessons! I love reading your comments.
Thank you!
Chris Scheuer says
I'm so glad, Bernice! We will send the labels 🙂
Pam James says
I'm making these! Would you send the labels? Thanks!
Chris Scheuer says
Sure, Pam!
Maria says
Oooh, I love lemon! These will make a great gift, can’t wait to get my labels.
Chris Scheuer says
Sending them now, Maria 🙂
Kathy says
I haven’t made these yet but am sure I’ll like them as I do so many of your recipes! Would love to have the label pdf at your convenience. Blessings to you.
Chris Scheuer says
Thank you, Kathy! Sending the labels your way.
Rose says
These are just beyond delicious. I would love the label pdf. Thank you so much.
Chris Scheuer says
Thanks, Rose! We will send the labels!
Rondi says
I first made these 3 weeks ago, using a medium-sized cookie scoop (3 tbsp) and rolling them in regular sugar. They came out delicious, although not crackled. They were domed, crunchy outside and soft inside, just as promised. I froze half so we didn't inhale them in one night but they were out of the freezer within the week.
I made them again today, using a smaller scoop (1.5 tbsp) and rolling them in Demerara sugar, reducing the baking time a little as the cookies were smaller. They flattened more, still were not crackled but were amazing... again.
This is now my favourite cookie. I use lemon extract to give them a little more of that lemony goodness. These are light, sweet, lemony & very very satisfying.
I just love your recipes!
Chris Scheuer says
Thanks for taking the time to leave a review, Rondi! So glad you enjoyed these cookies. It's so hard to say why they didn't crackle without having been in the kitchen with you. Did you use the creme of tarter?
Becky Myers says
Well I made these yesterday and they are over the top good. They will be the perfect recipe when I want to give a gift from my kitchen. I would love the label pdf and where to buy the little boxes. I enjoy your recipes and have 10 of them saved in my Paprika app on my computer. Thanks so much!!
Chris Scheuer says
I'm so glad, Becky! Thanks for letting us know! We will send the labels your way.
Chris Scheuer says
The labels were not able to be delivered. Could there be an error in your email address?
M. says
Thank you, Chris, for ANOTHER winning recipe. I made these two days ago and all I can say is, "YUM!!!" These are already a family favorite. ONE problem, though, these cookies put to the test the concept of sharing. Have a lovely day.
Chris Scheuer says
Ha! I love that, M!
M. says
Good evening, Chris. I'll be making these cookies later in the week. May I kindly ask for the pdf for the pretty labels for these cookies? Thank you for sharing your recipe and the labels.
Chris Scheuer says
Sure, M! Enjoy!
Debra J Holmes says
Hi Chris-
Love the Crinkly Crackle Sugar cookies. May I have your darling label?
Thank you,
Debra Holmes
Seaside, Oregon
Chris Scheuer says
Sure, Debra!
Sandy Sander says
I made these cookies yesterday to surprise my husband and they were a hit. My husband loved them and I shared with my Pilates instructor and she loved them too. I will make some more. They are delicious. Thank You. Please send me info to get gift boxes and the pdf as well. 🙂
Chris Scheuer says
Awesome! Thanks for letting us know, Sandy! We will send the labels your way.