I was so excited when I saw Meyer lemons at a local grocery few days ago. I have read so many things about them and I have seen some good recipes that make used of them. Compared to the regular lemons, Meyer lemons are soft-skinned, deep golden in color and sweeter. I bought a whole bag of them and used them as I would use a regular lemon. I love lemons and I love to start my day with a drink of warm water with a squeeze of lemon juice and raw honey. I also like to squeeze lemon juice on my chicken macaroni soup. Another good use of Meyer lemons is in baking. Their zest was used to flavor these lemon crinkle cookies. Lemon extract may also be used instead of vanilla. I love the smell of the lemon as I was mixing the dough. After 13 minutes in the oven, the lemon cookies came out soft, chewy and bursting with lemony taste. Furthermore, some bites have a bit of a salty taste to it. It was the sea salt that was incorporated in the dough. Yummy!
Cooking Tips for Perfect Meyer Lemon Crinkle Cookies
To ensure your Meyer lemon crinkle cookies turn out perfectly, start with room temperature ingredients. This includes your butter and eggs, as they will blend more easily into the dough. When zesting the lemons, make sure to only get the yellow part of the skin. The white pith underneath can add bitterness to your cookies. Consider using a microplane for a fine zest, which will distribute the flavor evenly throughout the batter. Don’t skip the chilling step for the dough. Chilling it for at least an hour helps the cookies maintain their shape while baking, preventing them from spreading too much. Also, keep an eye on them in the oven. Every oven is different, so check for that slight golden edge and soft center around the 10-minute mark. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling.
Serving Suggestions and Variations
Meyer lemon crinkle cookies are delightful on their own, but they can also be served in a variety of ways. For a fun twist, try pairing them with a scoop of vanilla ice cream for a refreshing dessert. The citrusy flavor complements the creaminess perfectly. If you want to get a bit fancy, dust the cookies with powdered sugar just before serving for that classic crinkle cookie look. You can also add a touch of creativity by incorporating other flavors. Consider mixing in some finely chopped fresh herbs like thyme or rosemary, which pair surprisingly well with lemon. For a more tropical vibe, swap out some of the flour for coconut flour, adding a subtle coconut flavor to the cookies. Remember to adjust the baking time slightly if you make any significant changes to the ingredients.
Frequently Asked Questions
Can I substitute regular lemons for Meyer lemons?
Yes, you can use regular lemons instead of Meyer lemons. Just keep in mind that regular lemons are more tart, so you might want to adjust the sugar a bit to balance the flavor.
How should I store leftover cookies?
Store the cookies in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze them for up to three months.
Can I make the dough ahead of time?
Making the dough ahead of time is a great idea. Just chill it in the fridge for up to 24 hours, then scoop and bake when you’re ready for some fresh cookies.
What should I serve with these cookies?
These cookies pair wonderfully with a cup of tea or coffee. They also make a delightful addition to a dessert platter if you’re entertaining guests.
What are common mistakes when making these cookies?
One common mistake is not chilling the dough long enough, which can affect the texture. Also, be careful not to zest too much of the white pith, as it can make your cookies taste bitter.
Meyer Lemon Crinkle Cookies
Ingredients
- 1 ¾ cups all-purpose flour sifted
- 1 1/2 tsp baking powder
- Sea salt
- Zest of 4 Meyer lemons or regular lemons
- 8 tbsp unsalted butter at room temperature
- 1 cup granulated sugar
- 2 eggs
- ½ tsp lemon extract or ¾ tsp vanilla extract
- 1/2 cup powdered sugar sifted
Instructions
- Preheat the oven to 350 degrees F. Line baking sheet with parchment paper. Set aside.
- Whisk together flour, baking powder, 1/2 teaspoon sea salt and lemon zest in a large bowl. Set aside.
- In an electric standing mixer fitted with the paddle attachment, spread the butter around the bowl by mixing on low for about 20 seconds. Bump the speed up to medium low, and slowly stream in the granulated sugar. Cream the butter and sugar on medium speed for about 2 minutes.
- Scrape down the bowl with a spatula then add the eggs one at a time, and mix on medium until incorporated. Add lemon or vanilla extract and beat until blended.
- Turn off the mixer and add the flour mixture. Mix on low speed until the flour disappears.
- Scoop heaping tablespoonfuls of dough into plates. Form each dough into a ball. Roll the balls in the sifted powdered sugar, and place on the sheet pan at least 2-inches apart.
- Bake for 13 to14 minutes, until the surface of the cookies have cracked and puffed up. The cookies will not be browned. Cool the cookies on a wire rack and serve.
Notes
Nutrition
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