Candied Meyer Lemon Cookies Recipe

Lori Yates | Foxes Love Lemons Updated

Candied Meyer Lemon Cookies give you a burst of sunshine on the dreariest of days. Gorgeous ginger cookies with cream cheese frosting and 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.

Candied Meyer Lemon Cookies Photo

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.

Candied Meyer Lemon Cookies Picture

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).

Candied Meyer Lemon Cookies Image

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.

Candied Meyer Lemon Cookies Pic

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!

Are you tired of the dinner routine?

Stuck in a rut or looking for fun new recipes to try?

Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.

Facebook!

You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!

Candied Meyer Lemon Cookies Recipe

      36 Servings

Ingredients

For the Cookies:
  • 1 stick Unsalted Butter, Room temperature
  • 3/4 cup Granulated Sugar
  • 1/2 cup Sour Cream
  • 1 Egg
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Pure Vanilla Extract
  • 1 3/4 cups All-Purpose Flour
For the Cream Cheese Frosting:
  • 8 ounces Cream Cheese, Room temperature
  • 1 stick Unsalted Butter, Room temperature
  • 2 cups Powdered Sugar
  • 1/2 teaspoon Pure Vanilla Extract
For the Candied Meyer Lemons:
  • 6 Meyer Lemons, Cut into 1/4 inch thick slices, seeds removed (36 slices)
  • 4 cups Granulated Sugar
  • 4 cups Water

Directions

For the Cookies:

  1. In mixing bowl, beat butter, sugar, sour cream, egg and baking soda at medium speed until well combined.
  2. Mix in ginger and vanilla.
  3. Gradually beat in flour.
  4. Cover and chill at least 1 hour, or overnight for best results.
  5. Preheat oven to 375°F. In batches, roll chunks of dough to about 1/8-inch thickness (use well-floured surface and floured rolling pin).
  6. Cut dough using 3-inch round cookie cutters.
  7. Bake cookies 8 minutes or until they just begin to brown around the edges.
  8. Carefully transfer to cooling rack and let cool completely before frosting.

For the Cream Cheese Frosting:

  1. Place cream cheese and butter in mixing bowl and mix on medium-high speed until light and fluffy.
  2. Reduce mixer to low; gradually mix in powdered sugar, scraping sides of bowl occasionally.
  3. Add vanilla; beat until well combined.

For the Candied Meyer Lemons:

  1. Heat large pot of water to boiling.
  2. Fill large bowl with ice and water.
  3. In batches, add lemon slices to boiling water and cook 1 minute.
  4. Transfer lemon slices to ice water and let cool 2 minutes; drain.
  5. Place 2 large skillets over medium heat.
  6. Add 2 cups sugar and 2 cups water to each skillet; heat until sugar is dissolved, stirring occasionally.
  7. Reduce heat to medium-low; divide lemon slices between skillets.
  8. Simmer 1 hour or until rinds are translucent, stirring and turning lemons occasionally.
  9. Check every 10 minutes to be sure sugar solution isn’t browning (reduce heat if necessary).
  10. Transfer lemon slices to wire rack set over rimmed baking pan; cool completely.

To serve:

  1. Spread each cookie with about 1 tablespoon frosting and top with 1 candied lemon slice.

Notes

  • If making cookies in advance, store between layers of parchment in airtight container.
  • If making frosting in advance, cover and refrigerate. Bring to room temperature before using.
  • If making in advance, place on parchment-lined sheet pan and cover tightly with plastic wrap.
  • Cookies are best eaten the day they are frosted and served.

Recommended

Source: Candied Meyer Lemon adapted from She Wears Many Hats
Published:
Modified:
Author:
Source:
Candied Meyer Lemon adapted from She Wears Many Hats
Cuisine:
Frosting
Category:
Desserts
Tags:
, , , , , ,
Related Recipes:
Lemon Recipes, Cookie Recipes, Dessert Recipes, Snack Recipes, Party Food Recipes, Ginger Recipes, Frosting Recipes
Recipe Yields:
36 cookies
Prep Time:
Cook Time:
Chilling:
Total Time:
Related Post:
Published:
Author: Lori Yates
Source: Candied Meyer Lemon adapted from She Wears Many Hats
Recipe Yields: 36 cookies
Prep Time: 90 minutes
Cook Time: 8 minutes
Total Time: 98 minutes

Nutrition Facts

Serving Size 1 cookie
Servings Per Recipe 36

Amount Per Serving
Calories from Fat 65
Calories 230

% Daily Value*
13%
Total Fat 8g
25%
  Saturated Fat 5g
2%
Sodium 39mg
13%
Total Carbohydrate 39g
1%
  Dietary Fiber 0g
  Sugars 33g
3%
Protein 1g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Lori Yates

About Lori

Lori loves lemons, English muffins, and her puppy, Izzy. She writes about all three on Foxes Love Lemons. If you love lemon too, you're going to love all of Lori's posts, because she's our Lemon fanatic!