This post may contain affiliate links. Lemon lovers will appreciate that the zingy flavor comes from real fresh lemon, not lemon cookies. Lemon lovers will appreciate the zingy flavor that comes from using real fresh lemon, not extract or artificial flavorings.

This recipe is part of my annual holiday cookie countdown called Sally’s Cookie Palooza. Every year since 2013, I work on a handful of new cookie recipes and publish the 10 best ones for readers to enjoy! You can browse dozens of recipes on the Sally’s Cookie Palooza page. Why is it called a crinkle? Salt: Brings out the flavors and balances the sweet. Butter: You need proper room temperature butter for this cookie dough, so it will cream nicely with the sugar.

Sugar: Just the right amount to balance the tangy lemon. Lemon Juice: I recommend fresh lemon juice for the best flavor, but you can use bottled lemon juice in a pinch. Here is a wonderful juicer if you don’t have one and need a recommendation. And make sure you have a zester. Lemon Zest: Zest the lemon first, before you cut it and juice it.