Meyer Lemon Crinkle Cookies

Prep Time: 20 minutes (plus 1 hour chilling)

Cook Time: 10–12 minutes per batch

Total Time: About 1 hour 40 minutes

Servings: About 24 cookies

Ingredients:

All-purpose flour – 2 1/4 cups (280 g)

Baking powder – 1 1/2 teaspoons

Fine sea salt – 1/2 teaspoon

Unsalted butter, softened – 1/2 cup (113 g)

Granulated sugar – 1 cup (200 g)

Meyer lemon zest – 2 tablespoons

Large eggs – 2

Fresh Meyer lemon juice – 1/4 cup (60 ml)

Vanilla extract – 1 teaspoon

Optional: lemon extract – 1/4 teaspoon

Granulated sugar (for rolling) – 1/3 cup (65 g)

Powdered sugar (for rolling) – 1 cup (120 g)

Instructions:

Whisk flour, baking powder, and salt together; line baking sheets with parchment.

Cream butter, sugar, and Meyer lemon zest until light and fluffy.

Beat in eggs one at a time, then add Meyer lemon juice, vanilla, and lemon extract.

Mix in dry ingredients just until a sticky dough forms; cover and chill at least 1 hour.

Preheat oven to 350°F (175°C). Roll chilled dough into balls, coat in granulated sugar, then in powdered sugar, and place on prepared sheets.

Bake 10–12 minutes until puffed and crackled but still soft in the center; cool on the sheet briefly, then transfer to a rack to cool completely.

Nutrition (Calories)Approximately 130 calories per medium cookie. Best For: citrus dessert lovers, spring gatherings, cookie platters, and holiday baking. More: values are estimates and will vary with cookie size and ingredient brands.

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Prep Time 20

Cook Time 12

Total Time 1 40

Servings: 24

Course: Dessert

Cuisine: American

Calories: 130

Notes

Pro Tip:
Chill the dough well and coat each ball generously in powdered sugar for the most dramatic crinkles and soft, tender centers.