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 lemon crinkle cookies are the perfect cookie for any lemon dessert lover!

Meyer Lemon Crinkle Cookies

Perfect Crinkle Cookies

Rolling the cookie dough in granulated sugar before coating in powdered sugar helps the cookies crackle as they bake, and helps keep 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: 20 cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

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 3/4 cups flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cornstarch
  • 1 tsp salt
  • 1 cup sugar
  • 3 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 sugar
  • 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 3 to 4 hours or overnight.
  2. Preheat oven to 350°F (if cookie dough has chilled overnight, let stand at room temperature for 30 minutes before baking). Line two baking sheets with parchment paper.
  3. Place granulated sugar and powdered sugar in separate shallow bowls. Use a cookie scoop coated with nonstick spray to scoop 1 1/2-inch balls of dough. Drop the balls of dough in granulated sugar and roll to coat, then coat generously in powdered sugar. Place two inches apart on prepared baking sheets.
  4. Bake, rotating pans halfway through, for 14 to 15 minutes, until edges are set and tops are matte (not shiny). Cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.


Notes

The equipment section above contains affiliate links to products I use and love!

Keywords: Meyer Lemon, 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

28 comments
  1. 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! 🙂

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

  3. 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.

  4. Hi Laura, These cookies are calling my name! I’m a Canadian living in The Netherlands and we don’t have Meyer lemons here, and I’ve never tasted a Meyer lemon in my life, so, if I use regular lemons in your recipe, will they be as good, or too acidic? I love everything lemon, I am thus willing to try it!

    Hoping to hear from you shortly,
    Thanks!

  5. Love this recipe! Thank you so much for sharing it! My sister-in-law in California ships a box of Meyer Lemons from her tree every year and they arrived a week ago. I made the dough yesterday and let it sit overnight. I baked 4 today and they are simply delicious! My sugar also baked in even though I rolled in granulated followed by a heavy coating of confectioners sugars. It’s ok; as one other baker recommended, I sifted more confectioners sugar on top as they cooled and they are luscious! I substituted King Arthur’s Measure for Measure gluten-free flour for the all purpose and you’d never know the difference, I’m going to try freezing a few as you’ve instructed and will bake more in a couple of days to bring to family. Thanks again! This recipe is a keeper- can’t wait to share it with my sister-in-law!

  6. I didn’t have Meyer lemons so I used regular lemons and the cookies still came out delicious!

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