If you’re looking for a cookie that’s sunshine in every bite, Meyer Lemon Crinkle Cookies are the one.
They’re soft, chewy, and bursting with that sweet-tart flavor that makes Meyer lemons so special.
Plus, they look gorgeous with their crackled powdered sugar tops—almost too pretty to eat (but trust me, you’ll eat them all).
These cookies are a huge hit with kids because they’re not overly tart, and adults love them for their elegance. Let’s make some lemony magic together!
What You’ll Need
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- 2 tbsp Meyer lemon zest (about 2 lemons)
- ½ cup unsalted butter (softened)
- 2 large eggs
- ¼ cup fresh Meyer lemon juice
- 1 tsp vanilla extract
- ½ cup powdered sugar (for rolling)
Pro Tips
- Zest first, juice after – It’s way easier to zest the lemons before cutting them. Meyer lemons have thinner skin, so be gentle!
- Chill the dough – If your dough feels sticky, chill it for 30 minutes. It’s easier to roll and helps the cookies hold their shape.
- Don’t skip the powdered sugar coating – It’s what gives these cookies their signature crinkle look. Coat them generously!
- Double up on lemons – Add a little extra zest if you really want to amp up the flavor.
- Bake one tray at a time – This ensures even baking and perfect crinkles on every cookie.
Tools You’ll Need
- Mixing bowls
- Hand or stand mixer
- Microplane zester
- Citrus juicer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire cooling rack
Substitutions and Variations
- No Meyer lemons? Use regular lemons and add a pinch of orange zest for sweetness.
- Dairy-free? Swap the butter for a plant-based alternative.
- Gluten-free? Use a 1:1 gluten-free flour blend.
- Extra flavor: A pinch of cardamom or a dash of almond extract can add a fun twist.
Make-Ahead Tips
- Prepare the dough: Store it in the fridge for up to 24 hours before baking.
- Freeze the dough: Scoop and roll the dough into balls, then freeze. Thaw slightly before rolling in powdered sugar and baking.
Instructions
1. Prep Your Ingredients
Preheat your oven to 350°F and line two baking sheets with parchment paper. Zest and juice the Meyer lemons.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter, Sugar, and Lemon Zest
In a large bowl, beat softened butter, sugar, and Meyer lemon zest until light and fluffy (2-3 minutes).
4. Add Wet Ingredients
Beat in eggs, one at a time, followed by Meyer lemon juice and vanilla extract.
5. Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet mixture until just combined.
6. Roll in Powdered Sugar
Scoop 1-tablespoon portions of dough, roll into balls, and generously coat each ball in powdered sugar.
7. Bake
Place balls on the prepared baking sheets, spaced 2 inches apart. Bake for 10-12 minutes until the tops crackle and edges are set.
8. Cool and Enjoy
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Leftovers and Storage
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies in a single layer for up to 3 months. Thaw at room temp before enjoying.
Conclusion
Meyer Lemon Crinkle Cookies are little bites of happiness that brighten any day. Whether you’re making them for your family, a party, or just because, these cookies are sure to impress. Try them out, and let me know how they turned out for you! Leave a comment—I’d love to hear your tweaks, tips, or questions! Happy baking! 💛
