Meyer Lemon Cookies Recipe
Jamie Lothridge | My Baking AddictionMeyer lemon cookies are bright and bold with citrus flavor. This sweet treat is perfect with a cup of tea.
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.
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.
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Meyer Lemon Cookies Recipe
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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
- 1/2 cup Granulated Sugar
Directions
- Preheat oven to 350°F. Line cookie sheets with parchment paper or a silicone baking mat.
- In a medium bowl, sift together the flour, baking soda, baking powder and salt. Set aside.
- Using an electric mixer, cream together the butter and sugar until light and very fluffy; about; 4 minutes.
- Beat in egg, vanilla extract, Meyer Lemon zest and juice.
- Slowly incorporate the dry ingredients and toasted coconut into the butter and sugar mixture.
- Roll rounded tablespoons of dough into balls and roll in sugar. Place on prepared cookie sheet about 1 1/2 inches apart.
- Bake in preheated oven for 8-10 minutes, or until very lightly browned.
- Allow cookies to cool on cookie sheet for a few minutes before removing to cool on wire racks.
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- Published:
- Modified:
- Author:
- Jamie Lothridge
- Cooking Method:
- Baked
- Category:
- Desserts
- Tags:
- Cookies, Lemons, Desserts, Party Food, Spring, Baked, Snacks, Family Meals and Snacks
- Related Recipes:
- Cookie Recipes, Lemon Recipes, Dessert Recipes, Party Food Recipes, Spring Recipes, Baked Recipes, Snack Recipes, Family Meals and Snack Recipes
- Recipe Yields:
- 3 dozen cookies
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
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Published:
Author: Jamie Lothridge
Recipe Yields: 3 dozen cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Nutrition Facts
Amount Per Serving
