Meyer Lemon Cookies: Cheerful & Bright

Jamie Lothridge | My Baking Addiction

Meyer lemon cookies that are full of cheerful citrus flavor and sweet coconut too. We know you'll adore them.

Meyer Lemon Cookies Photo

Spring has finally sprung! With warmer weather and more sunshine, comes one of my favorite things – Meyer Lemons. I swear I become a little more smitten with this citrus fruit every year. And while they once seemed a bit obscure, they’ve definitely become readily available in my local markets, which make me one happy girl. To me, they signify spring and sunshine, so I look forward to them every season.

If you’ve never heard of Meyer Lemons, allow me enlighten you a bit. They’re native to China and are a cross between a regular lemon and a mandarin orange. They’re sweeter, smaller and rounder than traditional lemons and have a more golden-yellow appearance.  I pretty much view them as a lemon’s cuter, tinier sister.

A few weeks ago, I snagged a gorgeous bag organic Meyer Lemons and I knew exactly what I wanted to create with them – Meyer Lemon Cake and Meyer Lemon Sugar Cookies. The cake was absolutely delicious, but these cookies - they are incredible.

Meyer Lemon Cookies Picture

The base recipe for Meyer Lemon Sugar Cookies is adapted from a recipe that I’ve been fond of for years. If you’re a lime lover, you simply must check out the Chewy Lime Coconut version on My Baking Addiction. I can pretty much guarantee they’ll quickly become your favorite spring cookie.

Speaking of cookies, while you’re baking up this recipe, you should totally just go ahead and have a full on cookie-a-thon because I don’t think you’ll be able to resist these Oatmeal Coconut Chocolate Chip Cookies or these Strawberry Shortcake Cookies – seriously does it get any better than strawberries and cookies? I think not.

Meyer Lemon Sugar Cookies are brimming with flavor thanks to loads of zest and the chewy texture puts them over the top. A bit of coconut makes them a little more complex and pumps up the spring flavor.

    36 Servings

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon pure vanilla extract
  • zest of 4 meyer lemons
  • 3 tablespoons meyer lemon juice
  • 1/2 cup sweetened shredded coconut
For Rolling:
  • 1/2 cup granulated sugar

Directions

  1. Preheat oven to 350°F. Line cookie sheets with parchment paper or a silicone baking mat.
  2. In a medium bowl, sift together the flour, baking soda, baking powder and salt. Set aside.
  3. Using an electric mixer, cream together the butter and sugar until light and very fluffy; about; 4 minutes.
  4. Beat in egg, vanilla extract, Meyer Lemon zest and juice.
  5. Slowly incorporate the dry ingredients and toasted coconut into the butter and sugar mixture.
  6. Roll rounded tablespoons of dough into balls and roll in sugar. Place on prepared cookie sheet about 1 1/2 inches apart.
  7. Bake in preheated oven for 8-10 minutes, or until very lightly browned.
  8. Allow cookies to cool on cookie sheet for a few minutes before removing to cool on wire racks.

Meyer lemon cookies photo

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Rating: 2.9 / 5.0 (77 Votes)
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Jamie lothridge

About Jamie

Jamie has an addiction to all things baking, as you'd guess from her blog, My Baking Addiction. She creates all things cookies just for us Food Fanatics, though.

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