Meyer Lemon Crinkle Cookies Recipes

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl.
• Beat 1 cup of the granulated sugar and the butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
• Add the egg and beat until incorporated. Add the lemon zest, lemon juice and food coloring if using and beat until incorporated. Reduce the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
• Line 2 baking sheets with parchment. Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the granulated sugar, then in the confectioners' sugar, coating it generously and thoroughly. Arrange the balls about 1 inch apart on the prepared baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
• Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.

Steps:

• Preheat the oven to 350 degrees F. Set out 2 sheet pans. Whisk to combine the flour, cardamom, baking powder, 1/2 teaspoon salt, and lemon zest in a large bowl and set aside.
• Sift the powdered sugar into another bowl to ensure there are no lumps and 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.
• (We are cutting little holes in the butter with the abrasive sugar, and those little holes will expand from the leavening properties of the baking powder during baking so we can get that soft cakey texture for the cookies.)
• Scrape down the bowl with a spatula, add the eggs one at a time, and mix on medium until incorporated. Add the vanilla and beat until blended.
• Turn off the mixer and add the flour mixture. Mix on low speed until the flour disappears.
• Use a number 40 (1 1/2 tablespoons) scoop to portion out your cookies, then roll the portioned dough into small balls. 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.
• Creaming the butter and sugar together is such an important step. This method ensures that the cakey tender texture characteristic of this cookie is achieved.