Can I use regular lemons instead of Meyer lemons?

Yes, you can substitute regular lemons, but expect a tangier, more acidic flavor. To mimic the sweetness of Meyer lemons, add a small amount of orange zest or juice to balance the sharpness of standard lemons. While the flavor will still be delicious, the unique floral-citrus notes of Meyer lemons are what truly elevate this recipe.

Why do I need to chill the dough for this recipe?

Chilling the dough is essential for several reasons. It prevents the cookies from spreading too much during baking, which preserves the crinkle texture and round shape. It also allows the flavors—especially the citrus zest and juice—to meld deeply into the dough, resulting in a more flavorful and chewier cookie.

How should I store these cookies, and can they be frozen?

Store Meyer Lemon Crinkle Cookies in an airtight container at room temperature for up to 5 days. If you want to freeze them, place them in a freezer-safe bag or container for up to 2 months. To enjoy, thaw at room temperature or gently warm in the oven for a fresh-baked texture.

Meyer Lemon Crinkle Cookies – Best Citrus Treat

Name: Meyer Lemon Crinkle Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 1⅓ cups granulated sugar, divided; ½ cup unsalted butter, melted and cooled; ½ teaspoon pure vanilla extract; 1 large egg, room temperature; 1 large egg yolk, room temperature; 2 tablespoons, packed Meyer lemon zest; 2 tablespoons, fresh Meyer lemon juice; 2 cups all-purpose flour; ¾ teaspoon kosher salt; ½ teaspoon baking soda; ½ cup confectioners’ sugar, sifted

Description

These Meyer Lemon Crinkle Cookies are soft, chewy, and full of vibrant citrus flavor. Made with fresh Meyer lemon zest and juice, then rolled in powdered sugar for a crackled finish, these cookies are perfect for spring or any time you crave a bright and tangy treat.

Ingredients

Scale

1⅓ cups granulated sugar, divided
½ cup unsalted butter, melted and cooled
½ teaspoon pure vanilla extract
1 large egg, room temperature
1 large egg yolk, room temperature
2 tablespoons, packed Meyer lemon zest
2 tablespoons, fresh Meyer lemon juice
2 cups all-purpose flour
¾ teaspoon kosher salt
½ teaspoon baking soda
½ cup confectioners’ sugar, sifted

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Instructions

In a large bowl, whisk together 1 cup of granulated sugar, melted butter, vanilla extract, egg, and egg yolk until fully combined.
Add the Meyer lemon zest and juice to the wet ingredients and whisk to incorporate.
In a separate bowl, whisk together the flour, salt, and baking soda.
Add the dry ingredients to the wet ingredients in two additions, mixing just until combined.
Cover and refrigerate the dough for at least 2 hours.
Preheat the oven to 325°F (160°C) and line two baking sheets with parchment paper.
Place the remaining 1/3 cup of granulated sugar in a small bowl, and the powdered sugar in a separate bowl.
Using a cookie scoop or tablespoon, form dough balls. Roll each ball in granulated sugar first, then in powdered sugar.
Arrange dough balls 2 inches apart on the prepared baking sheets.
Bake for 8–10 minutes, or until edges are set and cracks appear.
Cool completely on the baking sheet before transferring to a storage container.

Notes

Do not skip chilling the dough — it helps control spread and enhances flavor.
Roll in both sugars for the best crinkle effect.
Store in an airtight container at room temperature for up to 5 days.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 10g
Sodium: 80mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 1g
Cholesterol: 15mg