These Meyer lemon cookies are a wonderful balance of fresh citrus, sweetness and melting crumbliness. So good, they're a delicious addition to any cookie plate.
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I don't remember exactly when I first came across Meyer lemons but it was certainly only since I moved to the US. Once I heard what they were, I was instantly intrigued and knew I wanted to cook with them at some point. As ever, that didn't happen quickly.
However, having now got round to making these, they have become a favorite. We instantly loved these buttery, citrusy bites of deliciousness. And by we, I mean all of us - even my husband who is not hugely sweet-toothed.
These Meyer lemon cookies are wonderfully fresh and citrusy without being overly tart or sweet. They're a delicious burst of flavor to brighten up the dark days of winter.
What are Meyer lemons?
Meyer lemons are thought to be a cross between regular lemons and tangerines or oranges. You can see in the picture below that they are also fairly in the middle between lemons and oranges size and color-wise.
Once you know this, the color and flavor are pretty much what you would expect. A bright, yellowy orange and a flavor that's zesty and tart but with a slightly sweet edge.
They have a pretty short season, but do pick some up when you see them. They're a great way to add a slight change to the flavor of things normally using lemons. Though that said, if you can't find them, you could also make these cookies with regular lemons.
How to make these Meyer lemon cookies
These cookies use a mixture of both Meyer lemon zest and juice in the dough. There's also a little more in the glaze so you really get the flavor.
I tried a couple of variations on the mix of ingredients before I got this one and while the dough is a little crumbly to work with at first, it is easier after cooling. And anyway, I think the end cookies come out well so it's worth any extra effort.
All you do is cream the butter and sugar together, add the remaining ingredients and mix. You'll probably need to press it together by hand to get it to come together, then press it into a log, wrap and chill. Then slice it up and bake.
These cookies do spread a little as they cook, and you might worry they are not ready as they are still a little soft to touch but don't. They firm up when they cool.
They're not too sweet which is perfect for our tastes and really shows off the Meyer lemon flavor. They are a little delicate, but they have a wonderful crispness to them that just melts in your mouth.
We instantly loved these Meyer lemon cookies and got through them in no time at all. A wonderful balance of fresh citrus, sweetness and melting crumbliness, they're so good.
Tools to make these cookies (affiliate links)
Try these other delicious cookies:
- Cranberry jam filled shortbread cookies
- Alfajores (dulce de leche sandwich cookies)
- German ginger cookies (ingwerplätchen)
- Chocolate orange shortbread cookies
- Plus get more snack recipes, sweet and savory, in the archives, along with Holiday recipes.
Meyer lemon cookies
- 3 tablespoon butter 45g
- 2 tablespoon sugar
- ¼ cup plus 1tbsp all purpose flour 45g plain flour (I have also made them with wholewheat pastry flour which comes out a little darker but still tastes great)
- 2 tablespoon corn starch cornflour
- ½ tablespoon Meyer lemon zest (approx ½ a Meyer lemon)
- ½ tablespoon Meyer lemon juice
- 2 tablespoon confectioners sugar icing sugar
- 1 teaspoon Meyer lemon juice plus a few gratings of zest
- Cream together the butter and sugar so they are well combined but not overly soft.
- Add the rest of the cookie ingredients (flour, corn starch, Meyer lemon zest and juice) and mix. You may need to press it together by hand to get it to stick, but also try not to over work the dough. Press it into a small log, wrap with cling wrap/film and chill for approx 20 minutes.
- Preheat the oven to 350F/175C and line a baking sheet/tray with parchment or a silicone baking mat.
- Remove the dough from the fridge and carefully cut into slices. Lay the slices on the lined baking sheet, with a bit of space between them, and carefully smooth off any rough edges/round off the shape.
- Bake for approx 12-15 minutes until they are just starting to brown a little around the edge. Remove from the oven and allow to cool completely before moving or glazing.
- For the glaze/icing, blend together the sugar and juice (you can also add zest or instead sprinkle a little on top after adding glaze). Either spread a little in the middle of each cookie, as I have, or you could pipe over them too in lines. Store in an airtight container.
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Try these other cookie recipe ideas:
Anginetti from A Day in the Life on the Farm
Candy Cane Cookies from The Freshman Cook
Christmas Sprinkle Cookies from Family Around the Table
Chocolate Coconut Layer Bars from Making the Most of Naptime
Cookie Butter Crisps from Palatable Pastime
Crispy and Chewy Chocolate Chip Cookies from A Kitchen Hoor's Adventures
Cuppa Cookies from Cooking With Carlee
Melting Snowmen from Cindy's Recipes and Writings
Pizelles from Hezzi-D's Books and Cooks
Red Velvet Snowballs from The Chef Next Door
Snowday Cookies from Jolene's Recipe Journal