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