Meyer Lemon Crinkle Cookies

You can almost taste the sunshine in every bite of these citrusy cookies. Sweetened with Florida Crystals® Organic Raw Cane Sugar, they’re gently crisp on the outside and pillowy soft inside. A coating of Florida Crystals® Organic Powdered Raw Cane Sugar provides the finishing touch.

Chill Time
2
hours
Bake Time
14
Image
cookie
vegan
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Ingredients
Servings
15 cookies
  • 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
  • ¾ cup Florida Crystals® Organic Raw Cane Sugar
  • 2 large eggs
  • 3 tablespoons Meyer lemon zest
  • 1 tablespoon milk
  • 2 teaspoons freshly squeezed Meyer lemon juice
  • 1 teaspoon pure vanilla extract
  • 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.

Additional Tips:

If you want to add a little yellow color to the dough, add 1/8 teaspoon of ground turmeric to the dough.