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
Scale
- 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