Brown Sugar Lemon Crinkles
Prep time
Cook time
Total time
Recipe type: Cookies - Drop Cookies
Serves: 60 cookies
  • 8 ounces butter [2 sticks]
  • 1¾ cups dark brown sugar, firmly packed
  • 1 egg
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons freshly grated lemon zest
  • 2½ cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • raw or coarse sugar for rolling
  1. Preheat the oven to 350ยบ and line heavy baking sheets with parchment paper.
  2. Melt the butter and add to the bowl of your stand mixer - or if using a hand mixer, add to a mixing bowl.
  3. Beat in the dark brown sugar, then the egg, then the vanilla and lemon zest.
  4. In a smaller bowl, whisk together the flour, salt, baking powder and baking soda.
  5. Beat the flour mixture into the butter mixture until completely incorporated - a minute or so should do it.
  6. Place ½ cup or so of the sugar in a small bowl.
  7. Portion the dough with a small cookie scoop - tablespoon size.
  8. Roll each cookie into a round ball between the palms of your hands, and then roll in the sugar until coated and place on the baking sheet, leaving 2 inches between each cookie.
  9. Bake for 10 to 11 minutes. Cookies will still be on the pale side and very soft. Cooking them longer will result in a crunchy, rather than chewy cookie.
  10. Allow the cookies to cool on the baking sheet for a 4 or 5 minutes so that they have time to set. Remove to a cooling rack and cool completely before storing in a tightly sealed container.
  11. They will keep at room temperature for up to a week.
Recipe by The Creekside Cook at