Meyer Lemon Sugar Cookies Recipe

If you love lemon sugar cookies then this is the recipe you have been searching for. These delicious cookies are topped with a tangy but sweet lemon glaze. So good, you will find yourself reaching for another, and another.

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Meyer Lemon Sugar Cookies Recipe

Can I Freeze Meyer Lemon Cookies?

I love freezing cookies. This Meyer Lemon Cookies dough can be frozen as dough or you can freeze the baked cookies. If you are freezing this as dough you can freeze the dough as a whole batch, or you can get the cookies to the point they are ready to go into the oven. If you choose to have the cookie dough already cut into shapes, be sure

Do I Need Cookie Cutters?

When you are making these cookies, you can make them as drop cookies. I have seen this often. I prefer to roll them out and use a 2 inch circle cookie cutter. I use one with a scalloped edge because I like the design it makes on the edge of the cookies. You can cut them into whatever shape you like. If you do not have a cookie cutter on hand, you can also use a jar or a lid. Anything that you can press into the cookie dough and create a uniformed shape.

How to Store These Lemon Sugar Cookies

You will want to store these cookies in an airtight container. After the lemon glaze has set, you can layer the cookies in the container and add a layer of wax paper or parchment paper between each layer. This will help to keep the cookies from sticking to each other.

How Long Do Meyer Lemon Cookies Last

When stored properly, these cookies should last about 5 days before they become stale and unappetizing. Make sure they are protected from the air because the air will try them out and cause the cookies to become stale sooner.

Ingredients for Lemon Cookies

• Flour
• Cornstarch
• Salt
• Baking Powder
• Baking Soda
• Unsalted Butter
• Sugar
• Meyer Lemon Juice
• Meyer Lemon Zest
• Egg
• Powdered Sugar

How to Make Lemon Sugar Cookies

Prep a cookie sheet with parchment paper.

Preheat oven to 350 degrees.

In a medium sized bowl whisk together the flour, cornstarch, salt, baking powder and baking soda.

Using an electric mixer (set on medium-high) beat the butter and sugar until it turns pale and fluffy, about 3 minutes.

Add in the lemon juice, lemon zest, and egg yolk beating until combined.

Lower the mixer speed from medium-high to low.

Divide the flour mixture into thirds and begin slowly adding in the first third of the flour, scraping the sides as needed. Repeat this process until all the flour is mixed in.

(Note: Check the dough to make sure that it can hold together. It should not be sticky when touched. If the dough is still sticky slowly add in small amounts of flour until dough is no longer sticky.)

Start cutting out cookies using a 2 inch round cookie cutter.

Put the cookies on the cookie sheets leaving 1 inch between each cookie.

Bake for 12-14 minutes, or until the edges are slightly brown.

Allow the baked cookies to cool on the cookie sheets for 5 minutes.

Transfer the cookies to a wire rack to cool completely.

How to Make Lemon Glaze for Cookies

Mix the powdered sugar and lemon juice in a mixing bowl.

Then mix in the lemon zest.

Ice each cookie.

Set aside each completed cookie until they are fully set.

Enjoy!

Now, remember to save this yummy lemon cookies on Pinterest for later 🙂

Iced Meyer Lemon Cookies

Prep Time: 20 minutes minutes

Cook Time: 14 minutes minutes

Total Time: 34 minutes minutes

If you love lemon sugar cookies then this is the recipe you have been searching for. These delicious cookies are topped with a tangy but sweet lemon glaze. So good, you will find yourself reaching for another, and another.

4.67 from 3 votes

Review Recipe

Ingredients 

Cookies Ingredients:

• 1 3/4 -2 C Flour
• 1 TBSP Cornstarch
• 1/4 TSP Salt
• 1/4 TSP Baking Powder
• 1/4 TSP Baking Soda
• 1 Stick Unsalted Butter, Softened
• 1/2 C Sugar
• 3 TBSP Lemon Juice, Meyer Lemon
• 1 TBSP Lemon Zest, Meyer Lemon
• 1 Large Egg Yolk

Glaze Ingredients:

• 2 C Powdered Sugar
• 2-3 TBSP Lemon Juice, Meyer Lemon
• 1 TBSP Lemon Zest, Meyer Lemon

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Instructions

• Prep a cookie sheet with parchment paper.
• Preheat oven to 350 degrees.
• In a medium sized bowl whisk together the flour, cornstarch, salt, baking powder and baking soda.
• Using an electric mixer (set on medium-high) beat the butter and sugar until it turns pale and fluffy, about 3 minutes.
• Add in the lemon juice, lemon zest, and egg yolk beating until combined.
• Lower the mixer speed from medium-high to low.
• Divide the flour mixture into thirds and begin slowly adding in the first third of the flour, scraping the sides as needed. Repeat this process until all the flour is mixed in.
• (Note: Check the dough to make sure that it can hold together. It should not be sticky when touched. If the dough is still sticky slowly add in small amounts of flour until dough is no longer sticky.)
• Start cutting out cookies using a 2 inch round cookie cutter.
• Put the cookies on the cookie sheets leaving 1 inch between each cookie.
• Bake for 12-14 minutes, or until the edges are slightly brown.
• Allow the baked cookies to cool on the cookie sheets for 5 minutes.
• Transfer the cookies to a wire rack to cool completely.

Glaze Directions:

• Mix the powdered sugar and lemon juice in a mixing bowl.
• Then mix in the lemon zest.
• Ice each cookie.
• Set aside each completed cookie until they are fully set.
• Enjoy!

Author: Laura

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