Delightful and tangy Meyer lemon crinkle cookies with a soft interior and a crinkled powdered sugar exterior. Perfect for a refreshing treat!
Ingredients: 1 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon Meyer lemon zest. 2 tablespoons fresh Meyer lemon juice. 1/2 teaspoon vanilla extract. 1/2 cup powdered sugar.
Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix flour, baking powder, and salt together in a bowl with a whisk. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. Add the egg, lemon juice, Meyer lemon zest, and vanilla extract and beat until everything is well mixed. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Put the dough in the fridge for about 30 minutes to cool it down. Put some sugar powder in a small bowl. Make 1-inch balls out of the chilled dough, then roll them in the powdered sugar to cover them all. Spread the dough balls out on the baking sheet that has been prepared, leaving a few inches between each one. Once the oven is hot, bake the scones for 10 to 12 minutes, or until the edges are set and the tops are wrinkly. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Enjoy these tasty Meyer Lemon Crinkle Cookies after they have cooled down!
Prep Time: 15 minutes
Cook Time: 10 minutes
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