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Sunny Meyer lemon cookies are here to brighten your winter day!
When I saw this recipe on Tutti Dolci, I knew I had to make them (not to mention, I just want to make all the recipes from Laura’s blog.) I love lemon in just about everything, but I especially love lemon desserts. I have a major sweet tooth, so combining one of my favorite flavors (lemon) with anything sweet (desserts) is sure to satiate my need for sugar. I love to add that magical ingredient, Fiori di Sicilia, that I rave about so often because it amplifies the citrus flavor ever so slightly. It’s totally optional, but I highly recommend purchasing some to try out!
The dough is simple to make, but does require chilling so make sure to plan ahead. I love to rub the Meyer lemon zest into the sugar with my hands because it really spreads the citrus flavor throughout the entire cookie. Plus the sugar turns this beautiful yellow color and makes the cookies extra bright! Roll in some confectioners’ sugar flavored with more zest. I leave out on a plate to dry for a few hours so it mixes in well with the confectioners’ sugar and doesn’t add too much moisture. The cookies will spread quite a bit, so I like to dust with more powdered sugar when the cookies have cooled. I definitely recommend underbaking the cookies a bit so they stay soft and buttery. Not that they’ll last long!
Meyer Lemon Crinkle Cookies
- Yield: 12 to 16 cookies 1x
Description
Buttery, soft, and citrusy Meyer lemon crinkle cookies dusted with plenty of lemon-flavored powdered sugar are the exactly what your winter needs!
Ingredients
- 1–1/2 cups (180 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cornstarch
- Pinch of kosher salt
- 1 cup (198 grams) granulated sugar
- Zest of 3 Meyer lemons
- 1 stick (113 grams) butter, at room temperature
- 1 large egg
- 1 tablespoon fresh Meyer lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon Fiori di Sicilia, optional
FOR ROLLING:
- 1/2 cup (114 grams) confectioners’ sugar
- Zest of 2 Meyer lemons, left to dry uncovered for several hours
Instructions
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cornstarch and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the granulated sugar and Meyer lemon zest. Using your fingers, rub the sugar and zest together until highly fragrant and the sugar is pale yellow in color. Add the stick of butter and cream together on medium speed for 3 to 4 minutes, until light and creamy. Add the egg, lemon juice, vanilla and Fiori di Sicilia (if using) and mix on medium speed until combined. On low speed, slowly add the flour mixture and mix just until combined. Cover the dough and transfer to the refrigerator for at least 4 hours, and up to overnight.
- When ready to bake, preheat the oven to 350° and line two large baking sheet with parchment paper. Combine the confectioners’ sugar and dried lemon zest in a shallow bowl and rub together to mix. Scoop the dough into 1-1/2-inch balls and roll in the lemon confectioners’ sugar. Reserve any remaining sugar to sprinkle on top after baking. Place on the prepared baking sheet at least 2 inches apart (they will spread quite a bit). Transfer to the oven and bake, rotating the pans halfway through, for 11 to 13 minutes. Do not overbake! You want them to look barely set. Remove from the oven and sprinkle with any remaining confectioners’ sugar over top all of the cookies. Transfer to wire racks to cool completely.
Notes
Inspiration: Meyer Lemon Crinkle Cookies on tuttidolci.com
- Category: Cookies
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