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Meyer Lemon Crinkle Cookies

  • Author: Steph Guinnane
  • Total Time: 4 hours 35 minutes
  • Yield: 18 Cookies 1x


These cookies are the perfect balance of sweet and citrus. The distinctive sweetness, low acidity, and floral flavors of Meyer Lemons combined with a soft, chewy cookie make these irresistible to put down. 


  • 3 1/2 cup (455g) All-Purpose Flour
  • 1 1/2 teaspoon Baking Powder
  • 1 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt, Kosher
  • 3/4 cup (170g) Granulated Sugar
  • 1/3 cup (56g) Light Brown Sugar, packed
  • 4 teaspoons Meyer lemon zest
  • 1 cup (226g) Unsalted Butter, softened
  • 1 Egg, large
  • 1/4 teaspoon Almond Extract
  • 3 tablespoons (44 ml) Meyer Lemon Juice
  • 1/2 cup (100g) Granulated Sugar, for rolling
  • 1 1/2 cup (187g) Powdered Sugar, for rolling


  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. 
  • In the bowl of a stand mixer with a paddle attachment, cream together softened butter, sugars, and lemon zest on medium speed for 3 minutes or until the mixture looks light, fluffy, and pale in color. Add in the egg, lemon juice, and almond extract and continue to mix on medium speed for another 1-2 minutes, until mixture is well combined and fluffy. Scrape down the sides of the bowl. 
  • On low speed, mix in the flour mixture until just combined. Scraping down the sides of the bowl to make sure all the flour is incorporated.
  • Evenly portion out cookie dough using a cookie scoop (I used a 2” cookie scoop) — cover and place dough in the refrigerator for a minimum of 4 hours*.
  • Preheat the oven to 350°. 
  • Pour granulated sugar and powder sugar reserved for rolling into two separate bowls. Roll chilled cookie dough in a layer of granulated sugar, followed by a thick layer of powdered sugar. Don’t be afraid to have a heavy hand while rolling in the powder sugar. This is what gives the cookie its crinkle look.  
  • Once coated in both sugars, spread cookie dough on a cookie sheet about 2-3 inches apart to allow the cookie to spread slightly. 
  • Bake one sheet at a time for 13-15 minutes. When done, the bottom of the edges of the cookies should be slightly golden brown. 
  • Allow cookies to cool on the pan for 5 minutes before transferring to a cooling rack to completely cool.


  • Measuring: For the most accurate results, I recommend using a scale to weigh out ingredients. However, if you don’t have access to one, use the fluff, scoop, and level method when measuring out flour. 
  • Salt: The recipe uses kosher salt; cut the salt in half if using table salt. 
  • Subbing for standard lemons: If you don’t have access to Meyer lemons standard lemons (Eureka or Lisbon variety), work as well. They will have a slightly more acidic flavor but are still delicious. 
  • Bake one sheet at a time: This helps to ensure that all the cookies are exposed to the heat of the oven and able to dry the tops of the cookies evenly. 
  • Storing: Well-covered cookies at room temperature will last 2-3 days and up to a week in the refrigerator.
  • Freezing: Follow the recipe as normal, chill the portioned dough (do not roll in sugars) for an hour, then place in an air-tight freezer-safe container and freeze up to 2 months. When ready to bake, let them thaw on the counter for 30 minutes and follow the regular baking instructions.
  • Prep Time: 20 minutes
  • Chill Time: 4 hours
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Meyer lemons, crinkle cookies, lemon crinkle cookies, citrus