Comments on: Lemon Crinkle Cookies

By: maria from philly

maria from philly — Mon, 12 Sep 2022 20:11:13 +0000

pretty tasty! would add more lemon next time – i like them a bit zestier. also needed to nearly double the baking time. first batch came out very raw, doubled the time for the second batch and they were still soft and chewy.

By: Teresa

Teresa — Thu, 18 Aug 2022 19:09:17 +0000

These cookies are Wonderful! I have made them a couple times now. The lemon flavor really comes though. My “other half ” can’t stop eating them. They are perfect with a cup of tea

By: Marta

Marta — Wed, 17 Aug 2022 22:19:02 +0000

In reply to Erica.

To Erica,
Tthis cookie dough is very soft, by design. That’s what makes the cookies spread and have a soft chewy texture. Once you roll the blob in icing sugar it should stay together in a very soft ball. I think you may have been on the right track just lost faith in the process?

By: Lucy Sim Conway

Lucy Sim Conway — Sat, 13 Aug 2022 01:09:47 +0000

Good cookies. The cookies weren’t as tart as I had wanted. Is it because I used Meyer lemons?

Can the cookies be made crispy instead of soft and chewy? I like my cookies crispy and crunchy. Will these cookies crisp up if baked longer?

Overall, it was a good recipe.

By: Nyk

Nyk — Sun, 31 Jul 2022 04:04:29 +0000

The cookies turned out soft, subtly sweet, and just the right amount of tangy. Instead of measuring it out i just used one large lemon for the zest and the juice. The cookies are great baked right away but even better after the dough is refrigerated overnight.

By: Christin

Christin — Sun, 24 Jul 2022 02:31:07 +0000

This recipe needs a lot of work. I used twice the amount of lemon and they still mostly taste like flour. They also look nothing like the picture. They don’t spread at all and it says if your cookies don’t spread its bc you used too much flour but using the amount listed makes a sticky mess very similar to peanut butter. They did not crinkle and I had to cook them for 15 minutes on a dark cookie sheet to get the center from being raw. A lemon glaze will be necessary to salvage these.

By: Julie

Julie — Sat, 11 Jun 2022 14:36:44 +0000

Love this recipe. Grandkids love them too. I used this recipe, pressed into a pie plate. 350 for 20 minutes. Topped with a lemon glaze and fresh blueberries.

By: gf Bear

gf Bear — Sat, 23 Apr 2022 14:52:23 +0000

Like this recipe. for the gluten free version do you use anthem gum in the flour or can you use it without? I’m thinking yes because the cookies would just crumble, right?

By: Ed

Ed — Sun, 03 Apr 2022 19:56:48 +0000

Love these cookies and they always great raves. I only change one thing. Instead of rolling in the icing sugar I bake them plain. Then once cookies have cooled. Mix 1 cup of icing sugar and 2 tablespoons of lemon juice mix and put in small sandwich bag. Snip off a small corner of the bag and drizzle on. Let them set and enjoy.

By: Stan Bradford

Stan Bradford — Mon, 21 Mar 2022 07:17:39 +0000

Recipe was easy to do and the finished cookies were amazing. I doubled the recipe and added 1/2 tsp of lemon extract to the cookie dough and 1 tsp of lemon zest to the confectioner’s sugar. The recipe is a keeper