I LOVE sweet lemon recipes! Only recently I shared a delicious Lemon Drizzle Cake with Drizzle Topping. That recipe used regular lemons but this time I want to share a Meyer lemon recipe. We’ve got a dwarf Meyer lemon tree in a pot and it is such a great producer. Every year we get about 20 lemons from it! We also have a Eureka lemon tree so there will never be a shortage of lemons around here!
I have wanted to have a go at making crinkle cookies for a while now. They always look so pretty with the patches of sugar on top. I found this lemon crinkle cookie recipe at Fresh April Flours and I thought that I would give it a go using Meyer lemons.
I was so pleased with the recipe because these Meyer Lemon Crinkle Cookies turned out perfect. The cookies are soft and sweet with a lovely amount of lemon tang! Even though Meyer lemons are not as tart as regular lemons these still have a great amount of lemon flavour.
I’ve made these a couple of times now and I’ve found them very easy to make. I prefer to make the dough up the day before I want to bake these cookies. That way the dough has had plenty of chilling time and all you have to do is roll the cookies in some icing sugar and then bake!
You can even freeze the dough in a block and then thaw it when you need it. Or you could make up the balls of dough and freeze them. Then all you have to do is roll the frozen dough in the icing sugar and bake from frozen. They would just require an extra minute or two when baking!
These Meyer lemon crinkle cookies would go down great when you need something sweet to share. They are so soft, sweet, and delicious. I don’t think that they would last long in a crowded room!
The baked cookies can be frozen for six to eight weeks, although I have never been able to keep mine in the freezer for any more than a week! They are just so delicious! Thankfully they’re only 118 calories per cookie so I can get away with eating two!
- 1½ cups (225g) of plain flour
- ¼ teaspoon of salt
- ¼ teaspoon of baking powder
- ⅛ teaspoon of baking soda
- 1 cup (225g) sugar
- ½ cup (125g) of softened butter
- 1 egg at room temperature
- 1 teaspoon of vanilla extract
- 2 tablespoon of Meyer Lemon Juice
- zest of one Meyer Lemon
- ⅓ cup (60g) of icing/powdered sugar
- Using a medium sized bowl mix together the flour, salt, baking powder, and baking sugar then set aside.
- Using a stand mixer with large bowl cream the butter and sugar until light and fluffy.
- Add the egg, vanilla, lemon juice, and zest and beat to combine; scraping down the sides of the bowl occasionally.
- Using a reduced speed, add the flour mixture slowly and beat until all of the ingredients are combined.
- Cover the bowl with cling film (or transfer to airtight container) and refrigerate for at least 2 hours and up to 3 days.*
- When you wish to bake the cookies preheat the oven to 180 °C (350 °F) and line a baking tray with baking paper.
- Add half the icing sugar to a plate and have the remaining icing sugar nearby so that you can add more to the plate as required.**
- Roll tablespoonfuls of mixture in your hands to make 3cm balls (just over an inch) and then roll the balls in the icing sugar so that they are thoroughly coated in sugar.
- Place balls of dough onto prepared baking tray leaving 5cm (2 inches) between them to allow for spreading.
- Bake for 13 – 15 minutes or until the edges of the cookies are slightly browned.
- Allow to cool on tray for 5 – 10 minutes before removing to a wire rack to cool completely.
** I don’t add all of the icing sugar to the plate because sometimes there will be some over. Once you have rolled the raw dough in the sugar any leftover sugar cannot be reused and must be discarded.