Meyer Lemon Cardamom Crinkle Cookies Recipes

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MEYER LEMON CRINKLE COOKIES



Meyer Lemon Crinkle Cookies image

Rolled in powdered sugar and flavored with sweet Meyer lemon zest and juice, you'll love these soft and buttery Meyer lemon crinkle cookies!

Provided by Laura | Tutti Dolci

Categories     Dessert

Number Of Ingredients 13

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

Steps:

  • 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.

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