« Recipe: Meyer Lemon Crinkle Cookies »

Meyer Lemon Crinkle Cookies

Adapted from White on Rice Couple

Yield: 24-36 cookies

Ingredients

1 1/2 c all-purpose flour

1/2 t sea salt or kosher salt

1/4 t baking powder

1/8 t baking soda

1/2 c unsalted butter, softened

1/2 c packed brown sugar

1/2 c sugar

1/2 t vanilla extract

1 egg

1 t meyer lemon zest (from one meyer lemon)

2 Tbsp fresh meyer lemon juice

1/4 c confectioners sugar

Instructions

Preheat oven to 350 degrees F. Line several cookie sheets with parchment paper

In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.

In a standing mixer, beat together the butter, brown sugar and sugar until light and fluffy. Beat in the vanilla, egg, meyer lemon zest and meyer lemon juice until well combined. Scrape down the sides of the bowl and mix again to make sure everything is incorporated.

Stir in the flour mixture until just combined, making sure to scrape the bottom to get all of the flour incorporated.

Sift the confectioners sugar onto a large plate. Form the dough into 1 inch sized balls. Roll the balls in confectioners sugar then place 2 inches apart on the lined sheet pans.

Bake for 9-11 minutes or until the bottoms of the cookies just begin to turn light golden and the tops of the cookies look matte (no longer shiny or wet looking). Remove from oven and allow to cool for a few minutes before transferring to a wire rack to finish cooling.