Meyer Lemon Crinkles

When life gives you lemons, what do you do? Make cookies! These are light and fluffy, add a refreshing splash of sunshine to the table and go perfectly with a hot cup of tea at the end of a long day.

By / Photography By Amy Robb | December 12, 2015


Combine the flour, baking powder, salt and zest, then set aside.

On medium speed, beat butter and sugar until light and creamy. Add eggs, one at a time, beating well after each addition. Scrape sides of bowl, then add lemon juice.

Reduce mixer to low, then gradually add flour mixture until just combined. Chill dough for 30-45 minutes. While dough chills, preheat over to 350° and line cookie sheets with parchment paper. Sift powdered sugar in separate bowl.

Scoop dough by tablespoon and shape into small balls, then roll each ball in powdered sugar, coating all sides. Place each ball on cookie sheet about two inches apart. Bake 15 minutes or until lightly browned. Cool on pan a few minutes, then transfer to wire rack to finish cooling.




  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons Meyer lemon zest
  • 1/2 cup unsalted butter, softened
  • 1-1/4 cups granulated sugar
  • 2 eggs
  • 3 tablespoons Meyer lemon juice
  • 1/2 cup powdered sugar
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