meyer lemon crinkle cookies


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.

Meyer Lemon Crinkle Cookies

Rolled in powdered sugar and perfumed with sweet citrus notes, these are the perfect cookie for any lemon dessert lover!

Meyer Lemon Crinkle Cookies

Meyer Lemon Crinkle Cookies

Meyer Lemon Crinkle Cookies



  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp cornstarch
  • 1/2 tsp salt
  • 1 cup sugar
  • 2 Tbsp Meyer lemon zest
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 Tbsp fresh Meyer lemon juice
  • 1/2 tsp vanilla extract

For Rolling

  • 1/2 cup powdered sugar


  1. Whisk together flour, baking powder, baking soda, 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.
  2. Preheat oven to 350Β°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.
  3. Bake, rotating pans halfway through, for 12 to 15 minutes, until edges are set and tops are matte (not shiny). Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.


  • Calories: 135
  • Carbohydrates: 21

Keywords: Meyer Lemon, Crinkle Cookies, Cookies

Meyer Lemon Crinkle Cookies

More Meyer lemon recipes you’ll love:

Meyer Lemon Ricotta Muffins
Meyer Lemon Meringue Pie
Meyer Lemon Sheet Cake

  1. Laura, I love seeing all the beautiful and bright meyer lemon recipes from my friends in CA!!! It’s been super crazy cold and snowing here in the Midwest so I have not ventured out to my fave grocery store (that’s like 20-25 away) to see if they have any. . in the meantime, I’ll enjoy these cookies!!! beautiful!!!

  2. I didn’t know it until I saw it but this is exactly what I’m craving right now. My sister and I are sitting in her bed right now, she catching up on emails and I on blog things, and both oggling at these beauties!

  3. Meyer lemon cookies sound so wonderful! Your shots are looking beautiful Laura! I love the powdered look! They would be so good with espresso! very yum! πŸ™‚

  4. Made these a couple of days ago and they got rave reviews! Lemony, sweet, and lovely! Thank you for another great recipe!

  5. Just baked them and they are lemony-licious! However when my cookies came out of the oven the powder sugar seemed to disappear into cookie so I sifted some on post baking. What do you do to keep that nice coating of PSugar on? Thanks! -L

    1. Thanks Lisa! If the powdered sugar is disappearing, another trick I’ve learned is to roll crinkles first in granulated sugar, and then roll them in powdered sugar. The double roll promotes the “crinkle” and helps the powdered sugar coating remain intact.

  6. Hi Laura, I love lemon sweets!!! I was wondering, how much sugar can I reduce without affecting the cookies much?? Or increased the lemon juice amount? I don’t like my desserts too sweet. Thanks.

    1. Hi Thao, the sugar here affects both the flavor and texture of the cookies, so I wouldn’t reduce it by more than 1/4 cup. There’s plenty of lemon flavor from the lemon zest pulsed with the sugar as well. I think your best bet would be to bump up the salt a bit, and see how that works.

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