Meyer Lemon Cardamom Crinkle Cookies

I just picked up a huge box of Meyer lemons at Costco and was looking for a way to use them up. So I searched the internet and this recipe popped up over on The Cooking Channel’s website.

After I read the ingredients and drooled over the picture, I knew I just had to make these. They did not disappoint and I won’t be sharing how many I ate on my own before my kids got home from school. You’d judge me.

Ingredients

1 3/4 cups flour
2 teaspoons ground cardamom
1 1/2 teaspoons baking powder
Sea salt
Zest of 4 Meyer lemons
1/2 cup powdered sugar
8 tablespoons unsalted butter,softened
1 cup granulated sugar
2  eggs
3/4 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees F.  Line 2 baking sheets with silpats and set aside.

Whisk the flour, cardamom, baking powder, 1/2 teaspoon salt, and lemon zest in a large mixing bowl and set aside.

Sift the powdered sugar on to a plate so there are no lumps and set aside.

In a stand mixer fitted with a paddle attachment, beat the butter for about 20 seconds. Increase speed to medium low, and slowly pour in the sugar. Cream the butter and sugar on medium speed for about 2 minutes.

Scrape down the sides of the bowl with a spatula then add the eggs one at a time, mixing until incorporated. Add the vanilla and beat until blended.

With the mixer off, pour in the flour mixture and mix on low until combined.

Roll 1.5 tablespoon-size balls of dough and then roll the balls in the powdered sugar. Place 2 inches apart on the prepared cookie sheets and bake for 13 to 14 minutes, or until the cookies have puffed and the outsides have cracked. Cool completely before serving. Enjoy.

Looking to get your cookie fix? Check out more Cookie Recipes.