![](http://www.elizabethcooks.com/wp-content/uploads/2024/04/Lemon-Crinkles_1.jpeg)
1 cup shortening
2 cup brown sugar (packed)
2 egg
scant 2 Tablespoon grated lemon rind (from 2 lemons)
3 cups flour
1 teaspoon soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon powdered ginger
granulated sugar
Heat oven to 350 degrees.
![](http://www.elizabethcooks.com/wp-content/uploads/2024/04/Lemon-Crinkles_2.jpeg)
Cream shortening and sugar together until blended. Add egg and mix until incorporated. Add in lemon rind.
Combine dry ingredients; stir into sugar mixture.
Roll into 1-1/2″ balls, then roll in granulated sugar. Bake on parchment-covered baking sheet 12-13 minutes.
![](http://www.elizabethcooks.com/wp-content/uploads/2024/04/Lemon-Crinkles_4.jpeg)
When finished, let cool on cookie sheet for a minute, then drag the parchment paper over to the cooling rack to let cookies cool completely.
Yield: 3 dozen cookies
![](http://www.elizabethcooks.com/wp-content/uploads/2024/04/Lemon-Crinkles_3.jpeg)