There’s no better antidote to winter’s chill than a bright burst of citrus. These Meyer lemon crinkle cookies are the answer to freezing days and nights, a welcome ray of warmth against the icy backdrop of the season. Pillowy soft and buttery, each bite tastes like sunshine.
Rolled in powdered sugar with sweet citrus notes, these cookies will convert even the most staunch chocoholic into a lemon lover.
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1 tsp cornstarch
- 1/2 tsp salt
- 1 cup sugar
- 1 Tbsp Meyer lemon zest (zest of 2 lemons)
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 Tbsp fresh Meyer lemon juice
- 1/2 tsp vanilla extract
- 1/3 cup powdered sugar
- Whisk together flour, baking powder, cornstarch, and salt in a medium bowl. Place sugar and Meyer lemon zest in a food processor and pulse for one minute. Beat butter and Meyer lemon-sugar in a large mixer bowl at medium speed until creamy; beat in egg, lemon juice, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Cover dough and chill in the refrigerator for at least 4 hours or overnight.
- Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 20 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Place powdered sugar in a shallow bowl. Scoop 1 1/2-inch balls of dough and roll in powdered sugar to coat; place two inches apart on prepared baking sheets.
- Bake, rotating pans halfway through, for 10 to 11 minutes, until edges are set and tops are matte (not shiny). Cool for 3 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.