Meyer lemon cookies
User Reviews
5
Meyer lemon cookies
Description
The Meyer lemon cookies recipe includes butter, sugar, and a mixture of all-purpose flour and corn starch for a tender crumb. Fresh Meyer lemon zest and juice provide a distinctive citrus note that sets these cookies apart from standard lemon cookies. The dough is creamed lightly, then combined with the dry ingredients and lemon elements without overworking, preserving a delicate texture. After chilling the dough in a log shape, it is sliced and baked until edges begin to brown, ensuring a slight crispness around a soft center.
The cookies are finished with a glaze made by blending confectioners sugar with Meyer lemon juice and zest, adding a glossy, sweet, and tangy layer. This glaze enhances the lemon flavor and adds a smooth contrast to the cookie’s texture. These cookies offer a balanced flavor profile and are suitable for serving alongside tea or coffee, or as a light dessert.
In case fresh Meyer lemons are unavailable, regular lemon zest and juice can be used as a substitute, although the flavor will become more tart rather than gently sweet. The recipe produces a small batch, which is ideal for a small household or modest baking needs.
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 ½ tablespoon is approx ½ a Meyer lemon, zest
- ½ tablespoon Meyer lemon juice
For glaze/icing
- 2 tablespoon confectioners sugar icing sugar
- 1 teaspoon Meyer lemon plus a few gratings of zest, juice
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.
Notes
- If Meyer lemons are unavailable, regular lemons can be used but will give a more tart flavor.
- This recipe yields a small batch of cookies; adjust ingredient quantities if a larger batch is desired.
- Use whole wheat pastry flour as a substitute for all-purpose flour to create a darker cookie with a similar taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cookies
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Calories | 86kcal | 4% |
| Carbohydrates | 11g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 38mg | 2% |
| Potassium | 6mg | 0% |
| Sugar | 5g | 10% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 1mg | 0% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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