Meyer Lemon Crinkle Cookies
It’s Cookie Season: Meyer Lemon Crinkle Cookies
A plate of golden, powdered sugar-dusted Meyer Lemon Crinkle Cookies with their signature crackled tops, surrounded by fresh lemon wedges for a bright, citrusy touch.
The holidays are here, and that means it’s officially cookie season! These Meyer Lemon Crinkle Cookies are the perfect mix of festive and unexpected. The sweet, citrusy flavor of Meyer lemons adds a bright twist, while a touch of white chocolate makes them extra indulgent. Plus, a pinch of turmeric gives them a beautiful golden hue—perfect for your holiday cookie platter.
The secret to their signature crackled tops? Rolling the dough generously in powdered sugar before baking. Don’t skip chilling the dough—it keeps the cookies soft, chewy, and just the right shape.
Whether you’re baking for a swap, a party, or just yourself (no judgment!), these cookies are easy to make and guaranteed to impress. Happy baking and happy holidays! 🍋🍪✨
Meyer Lemon Crinkle Cookies
Yield: ~20 cookies
Prep Time: 15 minutes (plus chilling)
Cook Time: 10–12 minutes
Total Time: ~55 minutes to 1 hour 30 minutes
Ingredients
1 and 1/4 cups (157g) all-purpose flour (spooned & leveled)
1/2 teaspoon cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon turmeric (for color)
6 tablespoons (85g) unsalted butter, softened to room temperature
1/4 cup (50g) brown sugar
1/4 cup + 2 tablespoons (78g) granulated sugar
1 large egg yolk, at room temperature
2 tablespoons (30ml) fresh Meyer lemon juice, at room temperature
Zest of 1 Meyer lemon
1/2 of a shaved tonka bean (optional)
1/4 teaspoon vanilla extract
3 tablespoons white chocolate chips
Instructions
Make the Dough:
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, salt, and turmeric. Set aside.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy (about 2 minutes).
Add the egg yolk, Meyer lemon juice, zest of 1 Meyer lemon, shaved tonka bean (if using), and vanilla extract. Beat until smooth and combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Gently fold in the white chocolate chips.
Chill the Dough:
Cover the dough tightly and refrigerate for 30 minutes to 1 hour.
Important: Chilling the dough ensures the cookies maintain their shape while baking and develop the soft, chewy texture that makes them irresistible.
Preheat the Oven:
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Shape and Roll the Cookies:
Scoop the dough (about 1 tablespoon per cookie) and roll it into balls.
Roll each ball first in granulated sugar to create a slight crunch on the surface.
Then roll the balls generously in powdered sugar, ensuring a thick, even coating.
Key to the Crackle Effect: Use plenty of powdered sugar so that the cookies develop their signature crinkle appearance as they bake.
Bake the Cookies:
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are set, and the tops have crinkled.
Cool the Cookies:
Allow the cookies to cool on the baking sheet for 2–3 minutes before transferring them to a wire rack to cool completely.
Notes:
Zest of 1 Meyer Lemon: Provides vibrant citrus flavor without overpowering the sweetness of the cookies.
Turmeric for Color: Even 1/8 teaspoon provides a subtle yellow hue without impacting flavor.
Tonka Bean (Optional): Adds a warm, vanilla-like flavor with hints of almond and spice but is optional if not available.
Chilling the Dough: A shorter chill time (30 minutes) works well if you're in a hurry, but chilling for up to 1 hour ensures even better texture and less spreading.
Powdered Sugar Coating: Generous coating ensures the crackle effect as the cookies expand in the oven. Don’t skimp!
