As much of a chocolate lover I am, I really enjoy a good lemon recipe. I’ve only seen chocolate crinkle cookie recipes, so when I saw this I knew I had to try them out.
Whenever I do anything with meyer lemons it reminds me of my grandma. She always loved everything about lemons, the color, the smell, and the flavor. Every time she cut open a lemon she would smell it and just be so happy. And happy is what these cookies make me. They are soft and airy, sweet lemony with just the right tartness. She would have loved them!
- 1¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 meyer lemons, zested
- ½ cup powdered sugar
- ½ cup (8 Tablespoons) unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 2 Tablespoons fresh meyer lemon juice
- ¾ teaspoon vanilla extract
- Pre-heat oven to 350 degrees.
- Whisk to combine the flour, baking powder, salt, and lemon zest in a bowl and set aside.
- Sift the powdered sugar into another bowl to ensure there are no lumps and set aside.
- Cream the butter for about a minute and then slowly stream in the granulated sugar. Cream the butter and sugar on medium speed for about 3 minutes.
- Scrape down the bowl
- Add the eggs one at a time, and mix on medium until incorporated.
- Add the lemon juice and vanilla and beat until blended.
- Slowly add the flour mixture until it disappears.
- Scoop out about 1 tablespoon of batter, and roll in the powdered sugar.
- Place on parchment lined, or silicone mat lined baking sheet about 1½- 2 inches apart.
- Bake the cookies for 10-12 minutes, until the surface of the cookies have cracked and puffed up. Cool the cookies on a wire rack and serve.
She enjoys fresh pasta, creamy cheesy risotto, fresh churned gelato right out of the machine, and peanut butter cups. She absolutely despises cilantro and walnuts. Her favorite kitchen utensils are whisks and offset spatulas.
When she is not in the kitchen you can find her being lazy with her cats and polishing her nails.