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)
I'd recommend using a Silicone Baking Mat on top of a Half Baking Sheet to make these.
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
Ingredients
- 3 tablespoon butter
- 2 tablespoon sugar
- ⅓ cup all purpose flour 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 (½ tablespoon is approx ½ a Meyer lemon)
- ½ tablespoon Meyer lemon juice
For glaze/icing
- 2 tablespoon confectioners sugar icing sugar
- 1 teaspoon Meyer lemon juice plus a few gratings of zest
Instructions
- 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.
Video
Notes
Nutrition
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
Remember to pin for later!
Roseann Monroe
Hi, I’m a little confused. Is it only 1/4 c. flour
Caroline's Cooking
So it's 1/4 cup plus 1tbsp (so 5tbsp in total is another way to think about it) or 45g if you are weighing. Yes, it's a small amount as this makes a small batch. You can easily double everything for more if you want more.
Patricia Cole
I plan to make these for a memorial reception. Can I freeze them ahead of time?
Caroline's Cooking
I haven't tried it but I imagine they should work. But I'd recommend you don't put the glaze on until after they have defrosted as otherwise it won't be as good and may well separate.
Patricia Cole
Thank you. Good idea.
Jann
How many cookies does this recipe make and what is the diameter of the log? I adore lemon cookies and can’t wait to try them.
Caroline's Cooking
This makes a small batch of eight cookies. I think the log is around 2 inches diameter, possibly a bit bigger. Hope you enjoy!
Sarah
Can't wait to try these! My meyer lemon tree went crazy this year and it's still putting out blossoms INSIDE! Have three big juicy ones staring at me right now, waiting to be used!
Caroline's Cooking
Hope you enjoy, and how wonderful to have your own tree!
Steve P
The recipe is great, but I find the picture that accompanies it very confusing. There is only Meyer Lemons in the recipe. But there are no Lemons in the picture. The picture shows an Orange?
Caroline's Cooking
Glad you like the cookies, we certainly think they are delicious. That's actually a Meyer lemon in the photo - since they are a cross-bread fruit they can vary in color a bit and the ones I had when I took these photos were more of an orange color.
Nancy
I'm looking to try the meyer recipe, my question is if I cant get the meyer lemons, will regular taste the same?
Caroline's Cooking
Meyer lemons are a cross-breed and so are a little less tart than regular lemons. As a result, the flavor will be a little different, but I still think these would be great with regular lemons.
Holly Owens
These cookies are fantastic. I doubled the recipe and I'm ashamed to say that my husband and I ate the entire batch in less than an hour. I've tried several lemon cookie recipes and this is by far the best. They are not cake like but have the texture of a shortbread cookie.
Caroline's Cooking
Thanks Holly, so glad you enjoyed them. And no judgement on eating the batch 🙂 Yes, it is very much a shortbread-type cookie which personally I love and great to hear you did too!
Raja
Excited to try these. I was a bit confused on one of the ingredients. Should I use corn starch or corn meal? I have a log in the fridge that is made with corn starch, but wanted to clarify before I put them in the oven.
Caroline's Cooking
Hope you enjoy them Raya - so to clarify, it's corn starch in US English, corn flour in UK English ie the powdery stuff, not corn meal. Being British based in the US, I try to put both versions in the recipes to help readers in different locations, but I understand it can be confusing at times.
Raja
Thanks! Also I've made these 4 times now. They are my go to egg-free cookie. Delicious.
Caroline's Cooking
That's great! Thanks for letting me know, glad you enjoy them (and reminds me I need to make them again soon myself!)
Cindys Recipes and Writings
I absolutely love Meyer lemons. What a great idea for a cookie!
Caroline's Cooking
Thanks Cindy, they have such a great flavor that works so well in cookies.
Jhuls | The Not So Creative Cook
Yay! These look so good, Caroline! I love anything citrus! Thanks for sharing these yummy cookies to us! Happy FF!
Caroline's Cooking
Thanks Jhuls, I am with you on loving anything citrus! Happy FF to you too.
Michelle
These sound really delicious!
I love Meyer lemons!
Thanks for the recipe
Michelle
Caroline's Cooking
Thanks Michelle, they're so good!
Teri@The Freshman Cook
I love Meyer Lemons, and I can't wait to use them to make your cookies!
Caroline's Cooking
Hope you enjoy them Teri, they have such a lovely flavor.
Christie
I LOVE citrus desserts! Cookies included. These are definitely going on the menu. I can't wait to make them.
Caroline's Cooking
Thanks Christie, hope you enjoy them as much as we did.
Sue Lau
Great use for Meyer lemons! I love citrus cookies.
Caroline's Cooking
Thanks Sue, I agree citrus in cookies is delicious.
Wendy Klik
Great minds Caroline...who says lemon isn't Christmasy LOL
Caroline's Cooking
Definitely not me, Wendy! Thanks
Ellen
I LOVE Meyer lemon anything! These look so yummy. We used to have a Meyer lemon tree and I loved it. I need to get my husband to plant another!
Caroline's Cooking
Thanks Ellen, how wonderful to have had your own tree - one disadvantage of living here, I guess, there's no chance of that! But glad I still get to enjoy their lovely flavor, as in these cookies.