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Ginger Cardamom Meyer Lemon Crinkle Cookies

Shanna
Sweet and tangy lemon crinkle cookies with hints of ginger and cardamom. Makes 4 dozen cookies
4.67 from 3 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 4 hours
Total Time 4 hours 50 minutes
Servings 4 dozen

Ingredients
  

  • 278 g all purpose flour
  • 1 ½ teaspoon ground ginger
  • 1 ½ teaspoon ground cardamom
  • 1 teaspoons baking powder
  • ¾ teaspoon Kosher salt
  • 200 g sugar
  • 2 tablespoons Meyer lemon zest
  • 140 g unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons Meyer lemon juice
  • Natural yellow food coloring - OPTIONAL

For rolling pre-baking:

  • 200 6 granulated Sugar ( could also use yellow sanding sugar for half the granulated if you like)
  • 120 g powdered (confectioners sugar)

Instructions
 

  • 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. Add in the optional yellow food coloring now if you want a much more yellow cookie. Depending on the lemons you use the color of the cookies will range from pale yellow to a brighter yellow.
  • Add in the flour mixture and mix slowly until combined. Do not over mix
  • Chill dough 3-4 hours 
  • Preheat oven to 350º F and line baking sheets with parchment paper
  • Place granulated sugar in one bowl, powdered ( confectioners sugar in a separate bowl)
  • Take chilled dough and roll into 1 ½ tablespoon sized balls. Roll in granulated sugar, then in the powdered sugar making sure they are completely covered. 
  • 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. 

Notes

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