Meyer Lemon Crinkle Cookies

Name: Meyer Lemon Crinkle Cookies
Prep time: PT2 hoursM
Cook time: PT14 minutesM
Total time: 1 h
Yield: 15 cookies
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; ½ cup (1 stick) unsalted butter, at room temperature; Florida Crystals® Organic Raw Cane Sugar¾ cup; 2 large eggs; 3 tablespoons Meyer lemon zest; 1 tablespoon milk; 2 teaspoons freshly squeezed Meyer lemon juice; 1 teaspoon pure vanilla extract; Florida Crystals® Organic Powdered Raw Cane Sugar½ cup

Categories:

Chill Time

2 hours

Bake Time

14 minutes

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Servings

2 cups all-purpose flour 2 cups all-purpose flour
1 teaspoon baking powder 1 teaspoon baking powder
¼ teaspoon baking soda ¼ teaspoon baking soda
½ teaspoon salt ½ teaspoon salt
½ cup (1 stick) unsalted butter, at room temperature ½ cup (1 stick) unsalted butter, at room temperature
Florida Crystals® Organic Raw Cane Sugar ¾ cup ¾ cup Florida Crystals® Organic Raw Cane Sugar
2 large eggs 2 large eggs
3 tablespoons Meyer lemon zest 3 tablespoons Meyer lemon zest
1 tablespoon milk 1 tablespoon milk
2 teaspoons freshly squeezed Meyer lemon juice 2 teaspoons freshly squeezed Meyer lemon juice
1 teaspoon pure vanilla extract 1 teaspoon pure vanilla extract
Florida Crystals® Organic Powdered Raw Cane Sugar ½ cup ½ cup Florida Crystals® Organic Powdered Raw Cane Sugar

Instructions

Step 1

Whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 2

In a large bowl, at medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, and mix until well combined. Scrape bowl as needed. Add lemon zest, lemon juice, milk, and vanilla mix until combined.

Step 3

Carefully add flour mixture, beat until just incorporated. Cover dough with plastic wrap and refrigerate for at least 2 hours or overnight.

Step 4

Preheat oven to 350°F. Prepare two half baking sheets with parchment paper.

Step 5

Place powdered raw cane sugar in a shallow dish. Using a medium cookie dough scoop, form 15 balls of dough. Roll the dough in the sugar. Place the balls of dough in the prepared baking sheets. Bake for 12-14 minutes until the cookies are puffed and cracked. Allow cookies to rest for 5 minutes on the baking sheets, then transfer to a cooling rack.