Bright and zesty Meyer lemon cookies are a perfect treat for citrus lovers. The combination of fresh lemon juice and zest gives these cookies a burst of flavor that's both tangy and sweet. With a soft texture and a light dusting of powdered sugar, these cookies are a delightful treat for any occasion.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 large egg. 2 tablespoons Meyer lemon zest. 2 tablespoons fresh Meyer lemon juice. 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. Powdered sugar, for dusting.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, Meyer lemon zest, and Meyer lemon juice until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Scoop spoonfuls of dough and roll them into balls. Place them on the prepared baking sheet, leaving some space between each. Gently flatten each dough ball with the bottom of a glass or your palm. Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are cooled, dust them with powdered sugar. Enjoy these delightful Meyer lemon cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

Delightful and tangy Meyer lemon crinkle cookies with a soft interior and a crinkled powdered sugar exterior. Perfect for a refreshing treat!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon Meyer lemon zest. 2 tablespoons fresh Meyer lemon juice. 1/2 teaspoon vanilla extract. 1/2 cup powdered sugar.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix flour, baking powder, and salt together in a bowl with a whisk. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. Add the egg, lemon juice, Meyer lemon zest, and vanilla extract and beat until everything is well mixed. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Put the dough in the fridge for about 30 minutes to cool it down. Put some sugar powder in a small bowl. Make 1-inch balls out of the chilled dough, then roll them in the powdered sugar to cover them all. Spread the dough balls out on the baking sheet that has been prepared, leaving a few inches between each one. Once the oven is hot, bake the scones for 10 to 12 minutes, or until the edges are set and the tops are wrinkly. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Enjoy these tasty Meyer Lemon Crinkle Cookies after they have cooled down!

Prep Time: 15 minutes

Cook Time: 10 minutes