meyer lemon crinkle cookies

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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!

Perfect Crinkle Cookies

Rolling the cookie dough in granulated sugar before coating in powdered sugar helps the cookies crackle as they bake, and keeps the powdered sugar coating in place, for perfect crinkles with every batch!

Make Ahead Crinkle Cookies

Make the dough in advance, roll into balls and freeze on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. Just before baking, roll the cookie dough in granulated sugar, coat in powered sugar, and bake as directed, adding 1-2 minutes to baking time.

Freeze Crinkle Cookies

To freeze baked cookies, allow them to cool completely on a wire rack. Freeze flat on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months.

Meyer Lemon Crinkle Cookies

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Meyer Lemon Crinkle Cookies

Meyer Lemon Crinkle Cookies

  • Author: Laura | Tutti Dolci
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hr 35 minutes (includes chilling)
  • Yield: 18 cookies

Description

Rolled in powdered sugar and flavored with sweet Meyer lemon zest and juice, you’ll love these soft and buttery Meyer lemon crinkle cookies!


Ingredients

  • 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

Instructions

  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 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.
  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.


Nutrition

  • Calories: 135
  • Carbohydrates: 21

Keywords: Meyer Lemon, Crinkle Cookies, Cookies

Meyer Lemon Crinkle Cookies

More Meyer lemon recipes you’ll love:

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

34 comments
  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! 🙂

  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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