Candied Meyer lemon cookies are a beautiful way to celebrate seasonal Meyer lemons! Ginger-spiced sugar cookies are topped with rich cream cheese frosting and decorated with a thin slice of candied lemon.
Hi, I’m Lori from Foxes Love Lemons, and I am so excited to be the new lemon fanatic! My blog is all about simple yet special recipes that encourage people to enjoy the act of cooking at home.
As I’m sure you could guess, lemons show up in quite a few of my recipes, whether it’s something really lemon-centric like the dessert I’m sharing today, or just a splash of lemon juice to brighten up a sauce or salad dressing.
Let’s just dive right into this with something VERY lemon-centric. These candied Meyer lemon cookies highlight my favorite type of citrus. Meyer lemons are thought to be a cross between a regular lemon and an orange.
They are slightly smaller than standard lemons, and have a sweeter, less tart taste. While some grocery stores now carry them all year ‘round, I prefer to use them when they’re most in season (January through April).
For this recipe, I started with my family’s favorite holiday recipe for sour cream nutmeg sugar cookies, but got rid of the holiday-ish nutmeg in the dough and added ground ginger instead. I also whipped up a simple cream cheese frosting, but the true star of the show is the candied Meyer lemon.
Candying citrus is actually a very simple process. The trickiest part is getting the seeds out of each slice of lemon, but even that isn’t too bad. It’s kind of fun.
After your lemon slices are de-seeded and ready to go, you give them a very quick cook in boiling water to soften them up a touch. Then you dump a bunch of sugar and water in a skillet, throw in your lemon slices, and let them simmer for an hour.
It’s tempting to go binge-watch something on Netflix like I did, but you DO need to check on the lemons every 10 minutes or so, to make sure they’re not simmering too rapidly and that the sugar syrup isn’t getting brown. Because then you’ll end up with caramelized lemons, which are delicious, but not really what we’re going for here.
While each component here (cookies, frosting and candied lemons) can be made in advance, these cookies are best eaten the day they are frosted and decorated. I think these candied Meyer lemon cookies would be perfect for a spring bridal or baby shower, or just to give yourself a little treat to beat the mid-winter blues. And if you happen to have extra Meyer lemons after making these guys, make sure to try Jamie's Meyer lemon cookies made with zest and fresh juice too. Enjoy!