These Meyer Lemon Crinkle Cookies are the perfect blend of sweet, tangy, and buttery goodness, with a soft, chewy texture and a crackly powdered sugar coating. Meyer lemons are sweeter and more floral than regular lemons, making these cookies extra special!
The best part? They’re easy to make and stay deliciously soft for days. Whether you’re baking for a party, a springtime treat, or just to enjoy with tea or coffee, these cookies are light, refreshing, and totally irresistible.
Let’s get started!
What You’ll Need
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 tablespoon Meyer lemon zest (about 2 lemons)
- 2 tablespoons fresh Meyer lemon juice
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup powdered sugar (for rolling)
Tools:
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
Pro Tips
- Use fresh Meyer lemons. Their naturally sweeter and more floral taste enhances the cookies.
- Chill the dough for at least 30 minutes before baking—this helps prevent spreading and keeps the cookies thick and chewy.
- For extra crinkles, roll the dough twice in powdered sugar before baking.
- Sift the powdered sugar to avoid clumps and ensure an even coating.
- Don’t overbake! The cookies should be slightly underbaked in the center for a soft, chewy texture.
Substitutions and Variations
- No Meyer lemons? Use regular lemons, but add ½ teaspoon orange juice to mimic the sweeter Meyer lemon taste.
- Dairy-Free Option: Substitute butter with coconut oil or vegan butter.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend.
- Extra Flavor: Add ½ teaspoon almond extract for a subtle nutty twist.
How to Make It
1. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
2. Cream the Butter and Sugar
In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy (about 2 minutes).
3. Add Lemon and Wet Ingredients
Mix in the Meyer lemon zest, lemon juice, egg, and vanilla extract until fully incorporated.
4. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
5. Chill the Dough
Cover the dough and refrigerate for at least 30 minutes (or up to 2 hours). This helps the flavors develop and keeps the cookies from spreading too much.
6. Preheat and Prep
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Roll in Powdered Sugar
Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball generously in powdered sugar, ensuring a thick coating.
8. Bake to Perfection
Place the dough balls 2 inches apart on the prepared baking sheet. Bake for 10–12 minutes, or until the edges are set but the centers are still slightly soft.
9. Cool and Enjoy!
Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Serve and enjoy!
Leftovers and Storage
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze unbaked dough balls (without powdered sugar) for up to 3 months. Thaw, roll in powdered sugar, and bake when ready.
Conclusion
These Meyer Lemon Crinkle Cookies are light, soft, chewy, and bursting with fresh citrus flavor! The crinkled powdered sugar coating makes them as beautiful as they are delicious.
Try them out and let me know how they turned out! Happy baking! 
