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! For best results, be sure to cover and chill the cookie dough for 3 to 4 hours before baking. Recipe makes 20 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
- 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.
- 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.
- 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.
- Bake cookies for 14 to 15 minutes, rotating pans halfway through, 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
Lemons: Meyer lemons are a cross between regular lemons and mandarin oranges, and the zest and juice is sweet and aromatic. If you can’t find Meyer lemons, you can also use regular lemons. Regular lemons will add a slightly more tangy, zesty flavor to the cookies.
Make Ahead: Make the dough in advance, roll into balls, and freeze on a baking sheet for 1 hour. 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 powdered sugar, and place on a parchment-lined baking sheet. Bake cookies as directed, adding 1-2 minutes to baking time.