Today, I decided to make a Meyer lemon version of the crinkle cookie, but this recipe would work just as well with regular lemons if you don’t have access to Meyers. I’ve baked quite a few slightly more involved cookie recipes lately, but this one is as easy as can be – you’ll throw the dough together in no time! With both lemon zest and lemon extract in the cookies, they’re full of lemon flavor and not overly sweet. The cookies are tender and cakey with characteristic snow-capped surfaces – almost too pretty to eat. I did though, and I definitely enjoyed every bite!
By Tracey
Meyer Lemon Crinkle Cookies
adapted from Cooking Channel
Ingredients:
- 9 oz (about 1 3/4 cups) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3 teaspoons Meyer lemon zest (from about 4 Meyer lemons)
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- 1/2 cup confectioners’ sugar, sifted
Directions:
Preheat oven to 350 F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar and the lemon zest. Rub them together with your fingertips until the sugar is moist and fragrant. Add the butter to the bowl, and beat the sugar/butter mixture on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition, then mix in the vanilla extract and the lemon extract. With the mixer on low speed, gradually add the dry ingredients, mixing until they are just incorporated.
Add the confectioners’ sugar to a wide, shallow bowl (I like to use a pie plate).
Using a small cookie scoop (mine is about 1 1/2 to 2 tablespoons), portion the dough into balls. Roll the balls so they’re uniform, then drop them in the confectioners’ sugar and toss to coat. Transfer to the prepared baking sheets, placing them about 2 inches apart. Bake for 10-12 minutes, or until the cookies have puffed and their surfaces have cracked. They’ll still be fairly light in color. Transfer the baking sheets to wire racks and let the cookies cool for a few minutes before removing them to the racks to cool completely.
Store in an airtight container at room temperature.
Makes 18-24 cookies.
