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
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 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