Rolled in powdered sugar and flavored with sweet Meyer lemon zest and juice, you’ll love these soft and buttery Meyer lemon crinkle cookies!
- 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
- 1/2 cup sugar
- 1/2 cup powdered sugar
- 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, 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.
The equipment section above contains affiliate links to products I use and love!
Keywords: Meyer Lemon, Lemon, Crinkle Cookies, Cookies