Meyer Lemon Crinkle Cookies

We have a Meyer Lemon tree with at least 100 lemons on it. Meyer Lemons are less tart than regular lemons and they have a hint of orange. I have heard that they are a cross between Mandarin Oranges and Lemons. One of my favorite ways to use the lemons is to make these Meyer Lemon Crinkle Cookies. This lemon crinkle cookie recipe is absolutely delicious and a nice break (I can’t believe I said that) from chocolate!

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Meyer Lemon Crinkle Cookies


  • Author: cwisdom@scandalsandsweets.com

Description

These are delicious lemony buttery cookies.  Good all time of the year!


Ingredients

Scale

1 1/2 C  all purpose flour

1/2 tsp baking powder

1/2 tsp backing soda

1 C granulated sugar

1-2 Tbsp Meyer lemon zest

1/2 Cup unsalted butter, room temperature

1 large egg

1 tsp vanilla extract

2 Tbsp Meyer lemon juice

Confectioners/Powdered Sugar to roll the cookies


Instructions

Preheat Oven to 350.

Cream together the butter and sugar until fluffy. 
Add the vanilla and the egg and blend thoroughly.  
Add the zest and the lemon juice.
Add the dry ingredients and mix thoroughly.

Chill the dough for at least one hour.

Using a medium scoop, scoop the dough and roll the balls into the powdered sugar.

Place the sugared balls on a well greased baking sheet about 2 inches apart.

Bake for 9 – 11 minutes until the cookies are cracked.

Let cool about 3 minutes before moving to cooling rack.

Notes

These are pretty sweet cookies with the sugar and powdered sugar but the tartness of the lemon cuts some of the sweetness

I used a silpat instead of greasing the cookie sheet.  Easier cleanup and they slide right off!  It’s a great investment if you see a lot of cookie baking in your future!

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