I absolutely love this recipe because the Meyer lemon zest and juice give these cookies a refreshing, tangy twist that sets my taste buds dancing with joy. Plus, there’s something so satisfying and nostalgic about making these soft, delicious cookies from scratch, feeling like a pastry chef in my own kitchen!
Meyer lemon cookies have a bright, citrusy flavor that I love. The base of these cookies is 1 cup of unsalted butter and 1 cup of granulated sugar, which makes for a soft, delightful dough.
In this recipe, the usual amount of lemon zest (2 tablespoons) and juice (3 tablespoons) is boosted. The Meyer lemon’s sweetness is complemented by a hint of vanilla extract and a dash of salt, making these cookies perfect for a sunny California kind of day.
Ingredients
Meyer Lemon Zest:
Vibrant, fresh citrus scent, lifts taste, replete with bioessential compounds.
Granulated Sugar:
Adds sweetness, texture, and is essential for the structure of cookies.
All-Purpose Flour:
Gives structure, molds cookie base, abundant in carbohydrates.
Unsalted Butter:
Enhances depth, taste, and leads to a soft mouthfeel.
Baking Soda and Baking Powder:
The Levellers guarantee that cookies will rise to perfection and create a soft texture.
Meyer Lemon Juice:
Lends acidity, a distinct flavor profile, citrus flavor rich in vitamins C and E.
Ingredient Quantities
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 tablespoons Meyer lemon zest
- 1 tablespoon vanilla extract
- 1 egg
- 3 tablespoons Meyer lemon juice
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered sugar (optional, for coating)
Instructions
1. Set your oven to 350°F (175°C) and prepare your baking sheets by laying parchment paper on them.
2. In a large mixing bowl, combine the softened butter and granulated sugar. Beat them together until the mixture is light and fluffy.
3. Add to the creamed mixture the zest of Meyer lemons and the vanilla extract, mixing them until they are incorporated well.
4. Add the egg and Meyer lemon juice, and beat until smooth and creamy.
5. In another bowl, combine the all-purpose flour, baking soda, baking powder, and salt. Then whisk together until well-blended and uniform.
6. Slowly incorporate the dry ingredients into the wet ingredients, mixing them together until a soft dough comes together.
7. Take tablespoon-sized portions of the dough and roll them into balls.
8. If you wish, roll each ball in powdered sugar to coat it lightly.
9. Position the dough balls on the baking sheets you prepared, leaving about 2 inches between them and the other dough balls.
10. In the preheated oven, bake for 10-12 minutes or until the edges are a light brown. Allow them to cool on the baking sheet for a few minutes before moving them to a wire rack.
Equipment Needed
1. Oven
2. Baking sheets
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Electric mixer or hand whisk
7. Zester
8. Measuring cups
9. Measuring spoons
10. Wire rack
FAQ
- Q: Can I use regular lemons instead of Meyer lemons?You can, of course, use regular lemons, but they will yield a flavor that is more tart when pitted against the sweet and floral taste of Meyer lemons.
- Q: How do I ensure my cookies don’t spread too much during baking?Chill the dough for at least 30 minutes before baking. This helps the cookies maintain their shape.
- Q: Can I make the dough ahead of time?A: Without a doubt! The refrigerated dough can sit around for up to 48 hours. You can freeze it if you want to store it for longer. Just know that it can only stay frozen for up to 3 months.
- Q: What’s the best way to zest a Meyer lemon?A: Using a microplane or fine grater, carefully remove only the yellow outer layer from the fruit—nothing but the zest, please! Removing just the zest avoids a later encounter with the pith, the bitter-tasting part that wraps around the fruit and the bitter taste that can ruin a dish.
- Q: Do I need to use powdered sugar for coating?A: The cookies have a nice sweetness and a beautiful finish, but the powdered sugar is not necessary.
- Q: What if I don’t have unsalted butter?You can use salted butter, but you need to omit the 1/4 teaspoon of salt from the recipe to make sure the flavors are balanced.
- Q: Can these cookies be made gluten-free?Yes, you can use any gluten-free all-purpose flour. Just ensure that the blend you use contains xanthan gum, for that will produce the best results.
Substitutions and Variations
Use 1 cup of margarine or coconut oil (coconut oil should be in solid form) in place of unsalted butter.
If zest from Meyer lemons isn’t available, use lemon zest or a combination of equal parts lemon and orange zest.
Replace vanilla extract with almond extract for a different flavor profile.
1 cup light brown sugar, instead of granulated, gives texture and flavor a different facet.
You can substitute regular lemon juice or a combination of lemon and lime juice for Meyer lemon juice.
Pro Tips
1. Chill the Dough: After mixing the dough, refrigerate it for about 30 minutes. This helps the dough firm up, making it easier to handle and reducing the spread of the cookies during baking.
2. Room Temperature Ingredients: Make sure the butter, egg, and any other refrigerated ingredients are at room temperature before mixing. This ensures a smoother, more uniform dough.
3. Fresh Zest and Juice: Use fresh Meyer lemons for both the zest and juice to maximize flavor and fragrance. The freshness enhances the citrus notes in the cookies.
4. Measure Flour Correctly: To avoid dense cookies, spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag, which can compact the flour and result in using too much.
5. Baking Time Caution: Keep an eye on the cookies towards the end of the baking time, as the edges should just start to brown. Overbaking can lead to a firmer texture instead of the desired soft and chewy consistency.
Meyer Lemon Cookies Recipe
My favorite Meyer Lemon Cookies Recipe
Equipment Needed:
1. Oven
2. Baking sheets
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Electric mixer or hand whisk
7. Zester
8. Measuring cups
9. Measuring spoons
10. Wire rack
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 tablespoons Meyer lemon zest
- 1 tablespoon vanilla extract
- 1 egg
- 3 tablespoons Meyer lemon juice
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered sugar (optional, for coating)
Instructions:
1. Set your oven to 350°F (175°C) and prepare your baking sheets by laying parchment paper on them.
2. In a large mixing bowl, combine the softened butter and granulated sugar. Beat them together until the mixture is light and fluffy.
3. Add to the creamed mixture the zest of Meyer lemons and the vanilla extract, mixing them until they are incorporated well.
4. Add the egg and Meyer lemon juice, and beat until smooth and creamy.
5. In another bowl, combine the all-purpose flour, baking soda, baking powder, and salt. Then whisk together until well-blended and uniform.
6. Slowly incorporate the dry ingredients into the wet ingredients, mixing them together until a soft dough comes together.
7. Take tablespoon-sized portions of the dough and roll them into balls.
8. If you wish, roll each ball in powdered sugar to coat it lightly.
9. Position the dough balls on the baking sheets you prepared, leaving about 2 inches between them and the other dough balls.
10. In the preheated oven, bake for 10-12 minutes or until the edges are a light brown. Allow them to cool on the baking sheet for a few minutes before moving them to a wire rack.
