Spiced Meyer Lemon Crinkle Sandwich Cookies

Boasting a double dose of Meyer lemon zest and juice, these chewy crinkle sandwich cookies are the ultimate citrusy indulgence. A touch of cardamom and ginger rounds out this crinkle sandwich cookies with sweet heat, and a tangy Cream Cheese Frosting plays up the Meyer lemon’s sweetness.

For more epic ways to bake with Meyer lemons, pick up a copy of our January/February 2020 issue!

Spiced Meyer Lemon Crinkle Sandwich Cookies
Makes about 16 sandwich cookies
  • 1⅓ cups (267 grams) granulated sugar, divided
  • ½ cup (113 grams) unsalted butter, melted and cooled
  • ½ teaspoon (2 grams) vanilla extract
  • 1 large egg (50 grams), room temperature
  • 1 large egg yolk (19 grams), room temperature
  • 2 tablespoons (9 grams) packed Meyer lemon zest
  • 2 tablespoons (30 grams) fresh Meyer lemon juice
  • 2 cups (250 grams) all-purpose flour
  • ¾ teaspoon (2.25 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking soda
  • ½ teaspoon (1 gram) ground cardamom
  • ¼ teaspoon ground ginger
  • ½ cup (60 grams) confectioners’ sugar, sifted
  • Cream Cheese Frosting (recipe follows)
  1. In a large bowl, whisk together 1 cup (200 grams) granulated sugar, melted butter, and vanilla until well combined. Add egg and egg yolk, whisking until well combined. Whisk in lemon zest and juice.
  2. In a medium bowl, whisk together flour, salt, baking soda, cardamom, and ginger. Add flour mixture to sugar mixture in two additions, folding until well combined after each addition. Cover and refrigerate for at least 2 hours.
  3. Preheat oven to 325°F (170°C). Line 2 rimmed baking sheets with parchment paper.
  4. In a small bowl, place confectioners’ sugar. In another small bowl, place remaining ⅓ cup (67 grams) granulated sugar.
  5. Working in batches and using a 1-tablesoon spring-loaded scoop, scoop dough, and shape into balls. Roll in granulated sugar; roll in confectioners’ sugar. Place 1½ to 2 inches apart on prepared pans.
  6. Bake until edges are set and cracks have formed, 8 to 10 minutes. Let cool completely on pans.
  7. Using a medium open star tip (Wilton 1M), pipe Cream Cheese Frosting onto flat sides of half of cookies. Place remaining cookies, flat side down, on top of frosting. Serve immediately.
Note: If dough begins to get too soft, refrigerate until firm, 10 to 15 minutes.

Cream Cheese Frosting
Makes about 1½ cups
  • 4 ounces (113 grams) cream cheese, softened
  • ¼ cup (57 grams) unsalted butter, softened
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (2 grams) vanilla extract
  • 2½ cups (300 grams) confectioners’ sugar, sifted
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium speed until smooth and well combined, 1 to 2 minutes, stopping to scrape sides of bowl. Beat in salt and vanilla. With mixer on low speed, gradually add confectioners’ sugar, beating just until combined. Increase mixer speed to medium; beat until fluffy, 1 to 2 minutes, stopping to scrape sides of bowl. Use immediately.



    • Hey Lorelei,

      We did not test with almond flour but we would not recommend using all almond flour for this recipe. It’ll affect the texture, bake time, and appearance of the dough. If you’re trying to substitute this flour for dietary restrictions, start with a gluten-free cup for cup flour first. While we haven’t tested with that and it will change the recipe slightly, it should still work. Hope this helps!

  1. Would this recipe work as an unfilled regular sized cookie? I don’t have the size cookie scope or a medium open star tip. LOL!


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