Meyer Lemon Crinkle Cookies
These Meyer lemon crinkle cookies are made with fresh Meyer lemon juice and zest. They're perfectly sweet with a slightly crisp exterior and a moist but not cakey middle.
Ingredients
Meyer Lemon Crinkle Cookie:
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons Meyer lemon zest, about 1 lemon
- 1 cup granulated sugar
- ¾ cup unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- ¼ cup Meyer lemon juice, from 2 lemons
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
For Rolling:
- ¼ cup granulated sugar, optional
- ¾ cup powdered sugar
Directions
- In a mixing bowl, add 2 cups all-purpose flour, ½ teaspoon salt, 1 teaspoon baking soda, and 2 tablespoons of Meyer lemon zest. Whisk together and set aside.
- In the bowl of a stand mixer with the paddle attachment, or in a large mixing bowl with a hand mixer, add ¾ cup unsalted butter and 1 cup sugar. Mix at medium speed until light and fluffy, about 2-3 minutes. Add 1 teaspoon vanilla extract and a ¼ cup of freshly squeezed Meyer lemon juice and mix until combined.
- Add the egg and egg yolk, one at a time, mixing until fully incorporated and no visible streaks of egg remain. The mixture will look curdled, this is normal because of the lemon juice.
- Now add the dry mixture in 2-3 increments, mixing until just combined. The cookie dough will be very soft and a bit tacky. Cover and refrigerate for at least 2-3 hours or overnight.
- Preheat the oven to 350°F / 180°C and line a baking sheet with parchment paper or a silicone baking sheet. Let the cookie dough sit at room temperature while the oven heats. Add a ¼ cup granulated sugar to a bowl and ¾ cup of powdered sugar to another bowl.
- Scoop the dough out with a small cookie scoop (#60) or a tablespoon measuring spoon. Place 12 scoops on the cookie sheet. Working one at a time, roll the dough in your hands to form a smooth ball, then lightly coat it in the granulated sugar and then heavily coat it in the powdered sugar. Repeat until you have all 12 cookies rolled and placed about 2 inches apart.
- Bake on the center rack for 9-11 minutes. The cookies should just barely start to show browning and look a bit underdone. Remove and let cool on the cookie sheet for 3-5 minutes. This helps them finish baking and setting before trying to move them. Once cooled slightly, transfer to a cooling rack to finish cooling completely.
- Keep the dough refrigerated between batches and allow the pan to cool completely before making the next batch. Alternatively, you can use two baking sheets, but bake them one at a time for better air flow around the cookies. Repeat this process until you run out of dough and enjoy the cookies!
Equipment Used
Notes
1) Meyer Lemons – Typically only available in the winter until early spring, Meyer lemons can be a little more difficult to find. You can swap normal lemons for this recipe if Meyer lemons aren’t available. If you want a similar taste, substitute a ½ teaspoon of orange zest and 1 tablespoon orange juice in the recipe.
2) Crinkle Cookie Cracks – Getting perfectly pretty crinkle cookies can be frustrating. If they’re not cracking properly, this can be from several issues. If your oven is slightly off temperature, if you don’t chill the dough, or if your baking soda is expired. You can try rolling in granulated sugar first and roll heavily in the powdered sugar 2-3 times for a good coating. You can also take the baking sheet out of the oven around 6-7 minutes into cooking and bang it on the counter once or twice and continue baking.
Even if you do everything perfectly though, sometimes they just don’t come out looking as pretty as you’d hoped for. It can be anything from a difference in the brand of powdered sugar or even the moisture in the air in your kitchen while you baked them. If they taste good, that’s what matters the most.
Nutrition
Serving: 1 cookieCalories: 84kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 15mgSodium: 58mgPotassium: 11mgFiber: 0.2gSugar: 7gCalcium: 3mgIron: 0.3mg
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