This is a really good lemon cookie that’s crinkly on the outside yet light and chewy in the center. The Meyer lemons add a bright pop of lemon that can’t be beat – Meyer lemons are not your regular garden lemons. These lemon cookies are wonderful year round, but I love them during the holidays and share with family and friends.
LET’S MAKE SOME COOKIES
Whisk together in a Pyrex bowl all-purpose flour*, baking powder, baking soda, cornstarch and salt. Set aside. Place sugar and lemon zest in a food processor and pulse a few times to break up the lemon zest into the sugar. Basically, you’re making lemon sugar and this helps distribute tiny lemon bits throughout the cookie.
* Note: Fluff up the flour, spoon it onto the measuring cup and level it off with the back of a knife. Sift after measuring to break up the flour. Excess flour will cause these cookies to spread.
In a stand alone mixer fitted with a paddle attachment cream the butter until light and fluffy, about three minutes. Add the Meyer lemon sugar and mix until creamy. Add egg, fresh lemon juice and vanilla extract and mix to combine. Gradually add the dry ingredients with the mixer on low speed and beat just until incorporated.
Dump the dough onto the bench and wrap in plastic wrap. Chill dough for at least 2 hours, best overnight.
Preheat oven to 350°F and line two baking sheets with parchment paper. Set aside. Unwrap the dough and scoop a heaping teaspoon at a time into 1-inch balls and roll them in powdered sugar. You could also use a 1-inch ice cream scoop.
Set rolled dough balls on a parchment lined baking sheet and bake for 9-11 minutes or until the edges are set and tops are matte, not shiny. Remove from oven and cool on baking sheet for 3-4 minutes before transferring to a cooling wire rack.
Once completely cooled, sprinkle with powdered sugar. These cookies are light, lemony and delicious. I hope you enjoy them!
FREEZING THE COOKIES
These cookies freeze well. Shape the dough into 1-inch balls and roll in powdered sugar. Flash freeze on a baking sheet for an hour, then transfer to a freezer safe plastic bag or container. They should keep well up to two months, but I would bake after a month. Transfer from freezer to oven and bake at 350°F for a few extra minutes.
Meyer Lemon Crinkle Cookies
Delicious lemon cookies that are soft, chewy and bursting with lemon flavor.
Ingredients
COOKIE DOUGH INGREDIENTS
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 cup granulated sugar
- 2 Tablespoons Meyer Lemon zest or 3 Tbsp of regular lemons
- 1 stick (½ cup) unsalted butter, softened at room temperature
- 1 extra large egg, room temperature
- 1 Tablespoon Meyer lemon juice, fresh squeezed
- ½ teaspoon vanilla extract
FOR ROLLING AND TOPPING
- ½ – ¾ cup powdered sugar
Instructions
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Whisk or sift together all-purpose flour*, baking powder, baking soda, cornstarch and salt in a mixing bowl. Set aside.
* Excess flour will make the cookies spread. Fluff up the flour, spoon it into the measuring cup and level off with the back of a knife.
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Place granulated sugar and lemon zest in a food processor and pulse a few times to make lemon sugar.
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In a stand alone mixer fitted with a paddle attachment, cream the softened butter until light and fluffy, 3 minutes.
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Add the lemon sugar you pulsed in the food processor and mix until well combined and creamy.
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Mix in egg, fresh Meyer lemon juice and vanilla extract just to combined. Scrape the sides half way through.
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With the mixer on low speed, gradually add the dry ingredients just to combined.
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Dump dough onto bench and wrap in plastic wrap. Refrigerate at least 2 hours, best overnight.
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Preheat oven to 350°F and line two baking sheets with parchment paper. Set aside.
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Unwrap the dough and scoop a heaping teaspoon* at a time into 1-inch balls. Roll the balls in powdered sugar. Set rolled dough balls on a parchment lined baking sheet two inches apart.
* you could also use a 1-inch ice cream scoop
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Bake for 9-11 minutes or until the edges are set and tops are matte, not shiny. Remove from oven and cool on baking sheet for 3-4 minutes before transferring to a cooling wire rack.
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Dust with powdered sugar and enjoy. Yield 24 1-inch cookies.
Recipe Notes
Adapted from Laura’s Latest
