Ginger Cardamom Meyer Lemon Crinkle Cookies


  • 2 C plus 2 Tbsp all purpose flour
  • 1 1/2 tsp ground ginger
  • 1 1/2 tsp ground cardamom
  • 2 tsp baking powder
  • 3/4 tsp kosher salt
  • 1 C sugar
  • 4 Tbsp Meyer lemon zest
  • 10 Tbsp unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 Tbsp Meyer lemon juice
  • Natural yellow food coloring - OPTIONAL


  • 1 C granulated Sugar
  • 1 C powdered ( confectioners sugar)


In a medium bowl whisk together the flour, ginger, cardamom, baking powder and salt

In a separate bowl combine the granulated sugar with the lemon zest and rub between fingers until the zest is fully mixed with the sugar. This releases more lemon oil into the sugar for a stronger lemon flavor and color

Cream butter and sugar mixed with lemon zest in a stand mixer on medium speed, or in a large bowl with a hand mixer, until soft and fluffy, about 3-4 minutes. Add in the eggs one at a time, mixing well between each, scrape down sides of bowl after mixing in each egg. Add in the vanilla extract and lemon juice and mix again.

4. Add in the flour mixture and mix slowly until combined. Do not over mix

5. Chill dough 3-4 hours

6. Preheat oven to 350ยบ F and line baking sheets with parchment paper

7. . Place granulated sugar in one bowl, powdered ( confectioners sugar in a separate bowl)
Take chilled dough and roll into 1 1/2 tablespoon sized balls. Roll in granulated sugar, then in the powdered sugar making sure they are completely covered.

8. Place dough balls on prepared baking sheets about two inches apart. Bake for 9-11 minutes or until starting to turn slightly golden. Cool on cookie sheets for a few minutes then transfer to wire cooling racks to cool completely.


Recipe Notes

Cookies will keep in an airtight container at room temperature for a few days, frozen for a few months.

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