Lemon Cardamom Crinkle Cookies

Chocolate Crinkle Cookies are a classic cookie for the holidays, but did you know you can make them in other flavors too? These Lemon Crinkle Cookies have lots of fresh lemon zest and a hint of cardamom for a bright and exotic flavor!

Lemon Cardamom Crinkle Cookies On Wooden Cutting Board And Blue Anthropologie Plate

It’s almost cookie season!! Are you ready for it?

Crinkle cookies are one of my absolute favorite treats for the holidays, and these Lemon Crinkles are one of my oldest recipes and most beloved cookies.

Crinkle cookies are very popular, especially chocolate ones, but I admit to liking this lemon version the most.

These cookies somehow manage to be both different and familiar at the same time.

The texture is still the same as other crinkles, with a slightly crisp edge and a delicate balance of chewy and soft in the middle.

But the flavor is different! The lemon and cardamom are magical together. I wish I could bake you some!

Three Lemon Crinkle Cookies On A Dark Wooden Cutting Board

Today’s cookie recipe is one of many that I’m sharing along with my food blogging friends. My friend Bridget and Imperial Sugar planned out this day as one to bring extra love and joy to the world with their #GiveAFriendACookie movement. There has been a lot of tragedy in the news lately, and there are many ways to help, whether it’s donating money, volunteering, or sending food or treats.

Baking treats for friends, family, and neighbors is one of my favorite ways to build community, nurture friendships, and offer comfort to others, so I share this recipe with the hope that you will be inspired to bake for others too this holiday season.

To make the cookies, start with the dry ingredients. Combine flour, baking powder, lemon zest, cardamom, and salt:

Dry Ingredients For Lemon Crinkle Cookies With Flour, Baking Powder, Cardamom, Sugar, Salt, Lemon Zest

Now for the wet ingredients, start by creaming butter and sugar together until fluffy:

Creamed Butter And Sugar In Duralex Glass Mixing Bowl With KitchenAid Hand Mixer Beaters

Add two eggs and a splash of vanilla, and mix until incorporated:

Wet Ingredients For Lemon Crinkle Cookies With Hand Mixer Beaters

Add the dry ingredients to the wet, and mix until a cookie dough forms:

Lemon Crinkle Cookie Dough In DUralex Glass Bowl With Pink GIR Spatula

Use a medium cookie scoop to portion out the cookie dough, roll into a ball, then roll the ball in powdered sugar:

Dipping Lemon Crinkle Cookie Dough Ball Into Sifted Powdered Sugar

If it looks like there’s an obscene amount of powdered sugar on the cookie dough ball, that’s perfect.

Most of it will get absorbed as the cookie bakes, so you want a lot on there.

Crinkle Cookie Dough Balls Rolled In Powdered Sugar On Silpat Silicone Mat

Bake for 13 minutes, until the cookies flatten out a little bit and the tops crinkle:

Lemon Crinkle Cookies On A Wooden Board With OXO Powdered Sugar Sprinkling Wand

If you like chocolate more than lemon, these Chocolate Crinkle Cookies are basically the same cookie, but in chocolate form. Enjoy!

Here are more cookie recipes that my food blogger friends have baked up to share:

Snickerdoodles from The Nifty Foodie
Fall Flower Cookies from The Decorated Cookie
Peanut Butter Cookies from The Bearfoot Baker
Spiced Chocolate Chip Cookie Bars from Baked Bree
Apple Pie Wedge Cookies from Munchkin Munchies
Peppermint Crunch Sugar Cookies from The Domestic Rebel
Pecan Chocolate Fudge Chunk Cookies from Country Cleaver
Everything Cookies from Confessions of a Cookbook Queen
Chocolate Chip Cookies from LilaLoa
Lemon Cardamom Crinkle Cookies from Fifteen Spatulas
Apple Cinnamon Cookies from Dine and Dish
Triple Chocolate Peanut Butter Cookies with Sea Salt from A Farmgirl’s Dabbles
Fall Wreath Sugar Cookie from Tikkido
Homemade Oatmeal Cream Pie Cookies from A Southern Fairytale
Chocolate Turtle Cookies from Bake at 350

For nearly 175 years, Imperial Sugar has been helping people communicate thanks, appreciation, love, and sympathy through home-baked treats. At the heart of baking for others is the very act of giving, and Imperial Sugar encourages everyone to bake and share, both in times of celebration and in times of crisis. Together we can make someone’s day just a little bit sweeter. If you are looking for cookie inspiration, visit the Imperial Sugar website for 350+ time-tested cookie recipes.

Let me know in the comments below what cookie recipes you plan to bake in the coming week, and also share your cookie recipes on social media with #GiveAFriendACookie and #fifteenspatulas so I can see and comment. Happy baking!

Lemon Cardamom Crinkle Cookies

Chocolate Crinkle Cookies are a classic cookie for the holidays, but did you know you can make them in other flavors too? These Lemon Crinkle Cookies have lots of fresh lemon zest and a hint of cardamom for a bright and exotic flavor!

Three Lemon Crinkle Cookies On A Dark Wooden Cutting Board

Ingredients

  • 10 ounces all-purpose flour (2 cups)
  • 1 tsp ground cardamom
  • 1.5 tsp baking powder
  • 1/2 tsp sea salt
  • Zest of 2 lemons
  • 8 tbsp unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup confectioner's sugar

Instructions

  1. Preheat the oven to 350 degrees F. Line two half sheet pans with parchment paper or silicone mats.
  2. In a large bowl, whisk to combine the flour, cardamom, baking powder, salt, and lemon zest. Set aside.
  3. Using a hand mixer, cream together the butter and granulated sugar on medium speed for about 2 minutes, until fluffy and combined.
  4. Mix in the eggs and vanilla extract until incorporated, about 30 seconds.
  5. Add the dry ingredients to the wet, and mix on low speed until the flour is incorporated. 
  6. Use a medium 1.5tbsp cookie scoop to portion out cookies, then roll the portioned dough into small balls.
  7. Place the confectioner's sugar in a bowl, and roll the cookie dough balls in the confectioner's sugar, coating generously. Place the balls on a sheet pan about 2 inches apart, 12 per half sheet pan.
  8. Bake the cookies for 13 minutes, until the surface of the cookies have crinkled and the cookies have flattened slightly. The cookies will not be browned. Cool the cookies on a wire rack and serve.

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Recipe Notes

Adapted from one of my old recipes for Meyer Lemon Crinkle Cookies. I increased the flour here and made a few other changes. If you want a flatter/thinner crinkle cookie here, you can use 1.75 cups of flour instead of 2. The bake time will be the same.

Nutrition Information Serves 18     adjust servings
Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 163kcal Calories from fat 52
% Daily Value
Total Fat 6g9%
Saturated Fat 3g15%
Transfat 0g
Cholesterol 34mg11%
Sodium 92mg4%
Carbohydrate 26g9%
Dietary Fiber 1g4%
Sugars 15g
Protein 2g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories2000
Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

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