I am struggling really hard to hold off until it is actually fall to start making pumpkin themed recipes. So, in an attempt to enjoy the last bit of summer I decided to make lemon crinkle cookies. Because, as you all know, lemon is to summer as pumpkin is to fall. And although, I have to admit, fall ranks as my number 1 favorite summer is a very close runner-up. And…nothing brings back summer memories like a big glass of lemonade, or strawberry lemonade cupcakes, or Meyer Lemon Crinkle Cookies!
So celebrate the last little bit of summer with a quick batch of Meyer lemon crinkle cookies. They are quick to make, and really hit the spot when you’re in the mood for a refreshing dessert.
- 2 cups flour
- 1 1/2 tsp baking powder
- pinch salt
- zest of 2 Meyer lemons
- 1/2 cup powdered sugar
- 1/2 cup butter, room temperature
- 1 cup sugar, granulated
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 tsp lemon extract
- 4 drops yellow food coloring (optional)
- Preheat oven to 350 degrees.
- In a medium bowl, combine flour, baking powder, salt and lemon zest. Set aside.
- In a separate bowl, with an electric mixer set to medium speed, beat butter until it becomes light and fluffy, about one minute. Slowly add in sugar, 1/4 cup at a time. Cream the butter and sugar for about 2 minutes, or until light and fluffy.
- Scrope down the sides of bowl and add egg one at a time, mixing until incorporated. Add in vanilla and lemon extract and mix until blended.
- Add the flour mixture in small amounts at a time and mix on slow until completely incorporated.
- Scoop out 1/4 cup portions of dough and roll into small balls. Cover the rolled dough in powdered sugar and place on a lined baking pan. Make sure to place at least 2 inches apart.
- Bake for 12-14 minutes, until the cookies have puffed up and their surfaces have cracked.
- Remove from the oven and cool on a wire rack.
- Serve and enjoy!