Meyer Lemon Cardamom Crinkle Cookies

1. 1

   Preheat the oven to 350 degrees F. Set out 2 sheet pans. Whisk to combine the flour, cardamom, baking powder, 1/2 teaspoon salt, and lemon zest in a large bowl and set aside.

2. 2

   Sift the powdered sugar into another bowl to ensure there are no lumps and set aside.

3. 3

   In an electric standing mixer fitted with the paddle attachment, spread the butter around the bowl by mixing on low for about 20 seconds. Bump the speed up to medium low, and slowly stream in the granulated sugar. Cream the butter and sugar on medium speed for about 2 minutes.

4. 4

   Scrape down the bowl with a spatula, add the eggs one at a time, and mix on medium until incorporated. Add the vanilla and beat until blended. Add the flour mixture and mix on low speed until blended.

5. 5

   Use a tablespoon scoop to portion out your cookies, then roll the portioned dough into small balls. Roll the balls in the sifted powdered sugar, and place on the sheet pan at least 2-inches apart.

6. 6

   Bake for 13 to14 minutes, until the surface of the cookies have cracked and puffed up. The cookies will not be browned. Cool the cookies on a wire rack and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.