Meyer Lemon Crinkle Cookie

Meyer Lemon Crinkle Cookies Tutti Dolci Baking Recipes

WEBJan 21, 2021 · Line two baking sheets with parchment paper. Place granulated sugar and powdered sugar in separate shallow bowls. Use a …

1. Whisk together flour, baking powder, baking soda, cornstarch, and salt in a medium bowl. Place sugar and Meyer lemon zest in a food processor and pulse for one minute. Beat butter and Meyer lemon-sugar in a large mixer bowl at medium speed until creamy; beat in egg, lemon juice, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Cover dough and chill in the refrigerator for 3 to 4 hours or overnight.
2. Preheat oven to 350°F (if cookie dough has chilled overnight, let stand at room temperature for 30 minutes before baking). Line two baking sheets with parchment paper.
3. Place granulated sugar and powdered sugar in separate shallow bowls. Use a cookie scoop coated with nonstick spray to scoop 1 1/2-inch balls of dough. Drop the balls of dough in granulated sugar and roll to coat, then coat generously in powdered sugar. Place two inches apart on prepared baking sheets.
4. Bake, rotating pans halfway through, for 14 to 15 minutes, until edges are set and tops are matte (not shiny). Cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.

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Meyer Lemon Crinkle Cookies A Classic Twist

WEBMar 8, 2021 · Instructions. In a large bowl, whisk together 1 cup of sugar, melted butter, vanilla extract, egg, and egg yolk. Whisk until well …

1. In a large bowl, whisk together 1 cup of sugar, melted butter, vanilla extract, egg, and egg yolk. Whisk until well combined. Add in the lemon zest and lemon juice.
2. In a medium bowl, whisk the flour, salt, and baking soda. Add the flour mixture into the wet ingredients in two additions. Mix until combined after each addition. Refrigerate the cookie dough for at least 2 hours.
3. Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
4. Place the confectioner’s sugar in a small bowl. Place the remaining 1/3 cup granulated sugar into another small bowl.

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