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Meyer Lemon Cardamom Crinkle Cookies

Although it is not currently Meyer lemon season, we were so enthralled with the idea of this cookie that we would not be denied: we used 3 lemons and 1 small orange to achieve the same flavor — clever us! Lemon and cardamom are a classic combination, and here they marry with the help of a little butter and sugar . . . and we think there’s certainly nothing wrong about that! These cookies are divine, being crisp on the edges, but soft and cakey in the center. Enjoy!

Meyer Lemon Cardamom Crinkle Cookies

9 oz. all-purpose flour, sifted (1¾ cup)
2 tsp. ground cardamom
1½ tsp. baking powder
½ tsp. sea salt
½ cup confectioner’s sugar, plus more for rolling
2 extra-large eggs
¾ tsp. vanilla extract
zest of 4 Meyer lemons

Heat the oven to 350°F and line two baking sheets with parchment paper.

Whisk the flour, cardamom, baking powder, salt, and lemon zest in a large bowl and set aside.

Sift the confectioner’s sugar into another bowl and set aside.

In an electric mixer fitted with paddle attachment, spread the butter around by mixing for about 20 seconds. Bump the speed up to medium-low and slowly add the sugar. Cream on medium speed for 2 minutes. (This puts little holes into the butter and those little holes will expand from the leavening properties of the baking powder during baking to achieve the soft, cakey texture of the cookie.)

Scrape down the bowl with a spatula, add the eggs one at a time, and mix until incorporated. Add the vanilla and beat until blended. Gradually add the flour mixture, beating until it disappears.

Use a 1½-inch scoop to portion out your cookies, then drop them in some confectioner’s sugar and roll into a ball. Place on the baking sheets 2 inches apart and bake for 13 minutes, until crackled and puffed up. The cookie will not be browned. Cool the cookies on wire racks then serve.


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