These Meyer Lemon Cookies are slightly chewy with nice, crisp edges. They are perfectly sweet with just the right amount of tart, zest and fresh citrus flavors! You won’t be able to have just one!
Get ready for these Meyer Lemon Cookies to rock your world! I’ve gotta be honest, I used to not be too excited about lemon recipes. I was never much for fruit in my desserts anyways, and aren’t lemons SUPER tart and sour?
But, when used right, that fresh, citrus flavor can be a taste bud sensation with each bite! And we’ve made some seriously awesome lemon dessert recipes on our site.
From our version of the famous Starbucks Lemon Loaf or these Breakfast Lemon Muffins, to Mini Lemon Strawberry Tarts or Lemon Blueberry Muffins, we’ve had some really great adventures in the kitchen with that zesty, yellow citrus fruit!
What Is A Meyer Lemon?
So, I’ve already told you that we are going to be making Meyer Lemon Cookies. But what IS a Meyer Lemon? How is a Meyer Lemon different than a regular Lemon?
A Meyer Lemon is a cross between a Lemon and a Mandarin Orange. So, while regular lemons are usually larger, more acidic and tart, Meyer Lemons are smaller and sweeter. This makes them GREAT t0 bake with.
They are available in your grocery store in late Winter-Spring. So it’s a great recipe to make during this time of year, when the weather is still cold and cloudy, but you want a small taste of sunshine!
Meyer Lemon Cookies
This recipe for Meyer Lemon Cookies is super easy and straight-forward. Here is what you will need to get started:
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- 1 cup butter, room temperature
- 2 cups sugar
- 2 eggs
- 1 teaspoon lemon extract
- 1 tablespoon Meyer lemon juice
- 1 teaspoon Meyer lemon zest
Do You Have To Use Meyer Lemons?
I you are in a serious pinch, you can try using regular lemons for this recipe. Just be aware that regular lemons are not as sweet. You may want to add a little more sugar to the recipe to balance it all out.
You may also want to be mindful that the zest from the rind of a Meyer Lemon has a much more complex, nuanced flavor than that of a regular Lemon, which is pretty bitter.
Can You Make Meyer Lemon Cookies Ahead of Time?
Yes! Go ahead and make the dough and it will keep in your fridge for up to 3 days until you are ready to bake it. I would make sure to put it in an airtight container if you are doing this.
You can also freeze the dough in a freezer bag or freezer wrap. It will keep for about 3 months. Thaw before baking by putting in the refrigerator overnight!
I hope you enjoy this recipe for Meyer Lemon Cookies! They are sweet, zesty and delicious! Let me know how they work out for you in the comments section!
Meyer Lemon Cookies
Ingredients
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- 1 cup butter room temperature
- 2 cups sugar
- 2 eggs
- 1 teaspoon lemon extract
- 1 tablespoon Meyer lemon juice
- 1 teaspoon Meyer lemon zest
Instructions
- In a medium bowl, whisk together the flour, baking powder, cream of tartar, and salt. Set aside.
- In a large bowl, beat the butter and sugar until creamy.
- Add the eggs, lemon extract, lemon juice, and lemon zest. Beat to combine.
- Add the flour mixture and mix until combined.
- Cover the bowl and chill in the refrigerator for at least one hour. When ready to bake, preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Use a cookie scoop to scoop out dough and place the balls on the lined baking sheet. Bake in the preheated oven for 12 to 15 minutes, until the edges of the cookies are golden brown but the center is still soft.
- Allow the cookies to cool on the baking sheet for five minutes, then transfer to a wire cooling rack to cool completely.
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