If you asked me to choose a favorite cookie on this site, I’d find it nearly impossible. I’m horribly indecisive anyway, but especially so when it comes to recipes. Shane’s a different story though. For almost this blog’s entire existence the cookie he’s loved (and requested) more than any other was the chocolate crinkle cookie. I didn’t think anything would ever displace that recipe as his favorite, but when I asked him recently he mentioned the chocolate truffle cookies I made last month were a serious competitor. One of these days we’ll have to do a cookie showdown to decide for sure π
I’ve always liked the chocolate crinkle cookie too, but it was never in contention for the top spot on my list. A few months ago I started seeing a lemon version of the crinkle cookie floating around Pinterest, and immediately put it on my to-do list. As crazy as it sounds, I’d put lemon right up there with chocolate on a list of flavors I find completely irresistible. Chocolate would probably still win, but not by much!
Because I’ve been swimming in Meyer lemons this winter, 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 π I did though, and I definitely enjoyed every bite!
Meyer Lemon Crinkle Cookies
adapted from Cooking Channel
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
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
It’s so hard to pick a favorite cookie. I don’t know if I could ever do it! But I’d definitely love to try these. Lemon desserts are always some of the best.
I love crinkle cookies too…and have some Meyer lemons now. I can’t wait to try these. I love lemon desserts!
The more we bake and post, the harder it’ll be to ever pic absolute favorites of anything. But these sound so perfect for spring!
I have several cookies that I always enjoy eating. My favorite is definitely chocolate chip cookies, but I still can’t find a recipe that makes me want to stop searching.
These look really great! My sister asked me to make lemon crinkle cookies for her, but I never got the chance. Do you know if these would ship well? I was thinking probably not because the powdered sugar would probably disintegrate over time, but I guess it never hurts to ask.
I cannot recall the last time I had a crinkle cookie in any flavor. And now I’m regretting not snagging some Meyer lemons from Trader Joe’s while I was in Nashville. I wonder if my Fresh Market still has any.
I love all the lemon recipes I see this time of year. This cookie looks plain delicious. Given that I’m more of a lemon fan than chocolate fan, it might beat out chocolate crinkles in my book.
I can’t wait to try these. What a fabulous cookie!
I love crinkle cookies and this lemon version is perfect for Spring!
Tracey, these are beautiful! I can’t wait to make them – because I HAVE to make them! I love lemon desserts and so does my mom – she would love these for her birthday. I’ll let you know how they go. π
I was so meyer lemon crazy at the beginning of the season and now I’ve totally neglected them! maybe some meyer lemon baking needs to happen this weekend…and these cookies would be the perfect thing to cook up!
Your cookies look gorgeous, I absolutely love the sound of meyer lemon crinkle cookies!
Oh yum! I wish my store still had meyer lemons! π I guess I’ll have to use regular ones. They look amazing!
This sounds good and very spring-like. I’ve never seen a crinkle cookie that wasn’t chocolate.
Thanks for the recipe. I love all things with citrus.
Martha in KS
This sounds amazing! Now I know what to do with the lemons in my kitchen π
These look fantastic! I wanted to bake cookies last night but felt uninspired, then I saw these in my reader this morning, and I’m making them now.
I was so surprised there was no lemon juice in them. They look wonderful. I love lemon, but my hubby doesn’t sooo if I made them I would eat them all.
@Becca – I think these would be fine actually as long as they’d arrive to the destination within a few days. I kept mine in an airtight container for several days and the confectioners’ sugar looked no worse for the wear π If you try, let me know how it goes!
I ship Choc Crinkles at Christmas…would think the lemon variety would work as well especially if it isn’t hot and humid yet where you live/shipping to. Ellen Renee
@Ellen Renee – Thanks for chiming in, that’s good to know!
These look really yummy and delicious!
Paige
http://thehappyflammily.blogpspot.com
Oh my gosh, you naughty girl! I am suppose to be making less desserts for the family (diets and all that jazz) and then you post these cookies. They are beautiful and SO springy! Guess what I am going to make? π
These are beautiful and sound so refreshing! I want one now!! You’re totally tempting me!
I too am swimming in Meyer lemons. I’m having a serious debate over making these or the Meyer lemon buttermilk bundt cake you posted recently. I might have to do both. And I’ve really been wanting to do the truffle cookie too…with Shane on the verge of unseating his favorite chocolate crinkle, seems like it has to be done! Definitely think you should do the taste test. π
Yum! I love lemon, maybe even more than chocolate. This is such a great idea.
I’m so excited about all the lemony-ness that’s been happening lately. These cookies make me happy.
Made these yesterday. OMG THEY ARE TO DIE FOR!
Had 2 people ask for the recipe ( i would only share two, lol).
LEMON!!! Where’s Kayte, she would jump all over these!! These look so yummy!!!
Made these tonight and WOW! Glad I doubled the recipe because several went MIA before getting to the cooling rack.
I have to post on this!!! I have made a double batch of these two times now. They are so good. Huge, huge hit with everyone and have been asked the recipe. My first batch didn’t have enough lemon. It definitely was a disappointment because I’d doubled it. So, to help give it a boost I made an icing with powdered sugar and lemon juice and drizzled the icing on the cookies. Oh my word. You must try them that way!!! The icing firmed up nicely, they weren’t gooey, but it was a perfect compliment to the soft cookie.
Thanks for posting these!!
I am a graphic design student and I am creating a lemon recipe book for a school project.
I wanted to ask if you would be okay with me using a few of your images for my book.
adjeffry@gmail.com