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–+ servings
Candied Meyer Lemon Cookies Photo

Candied Meyer Lemon Cookies Recipe

Lori Yates
Candied Meyer Lemon Cookies give you a burst of sunshine on the dreariest of days. Gorgeous ginger cookies with cream cheese frosting and lemon.
4 from 11 votes
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Prep Time 1 hour 30 minutes
Cook Time 8 minutes
Chilling 1 minute
Total Time 1 hour 38 minutes
Cuisine Frosting
Servings 36 1 cookie
Calories 230 kcal

Ingredients
  

  • 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
  • 8 ounces Cream Cheese Room temperature
  • 1 stick Unsalted Butter Room temperature
  • 2 cups Powdered Sugar
  • 1/2 teaspoon Pure Vanilla Extract
  • 6 Meyer Lemons Cut into 1/4 inch thick slices, seeds removed (36 slices)
  • 4 cups Granulated Sugar
  • 4 cups Water

Instructions
 

  • In mixing bowl, beat butter, sugar, sour cream, egg and baking soda at medium speed until well combined.
  • Mix in ginger and vanilla.
  • Gradually beat in flour.
  • Cover and chill at least 1 hour, or overnight for best results.
  • 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).
  • Cut dough using 3-inch round cookie cutters.
  • Bake cookies 8 minutes or until they just begin to brown around the edges.
  • Carefully transfer to cooling rack and let cool completely before frosting.
  • Place cream cheese and butter in mixing bowl and mix on medium-high speed until light and fluffy.
  • Reduce mixer to low; gradually mix in powdered sugar, scraping sides of bowl occasionally.
  • Add vanilla; beat until well combined.
  • Heat large pot of water to boiling.
  • Fill large bowl with ice and water.
  • In batches, add lemon slices to boiling water and cook 1 minute.
  • Transfer lemon slices to ice water and let cool 2 minutes; drain.
  • Place 2 large skillets over medium heat.
  • Add 2 cups sugar and 2 cups water to each skillet; heat until sugar is dissolved, stirring occasionally.
  • Reduce heat to medium-low; divide lemon slices between skillets.
  • Simmer 1 hour or until rinds are translucent, stirring and turning lemons occasionally.
  • Check every 10 minutes to be sure sugar solution isn’t browning (reduce heat if necessary).
  • Transfer lemon slices to wire rack set over rimmed baking pan; cool completely.
  • 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.

Nutrition

Calories: 230kcalCarbohydrates: 39gProtein: 1gFat: 8gSaturated Fat: 5gSodium: 39mgSugar: 33g
Keyword Cookies, Desserts, Frosting, Ginger, Lemons, Party Food, Snacks
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