Meyer Iced Lemon Cookies Recipes

ICED MEYER LEMON COOKIES

Steps:

• Combine 1 and 3/4 cups of the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl. Stir with a whisk.
• In a large bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed for 3 minutes, until pale and fluffy. Add the lemon juice, zest, and eff yolk. Beat until well combined.
• Reduce the speed to low and add the flour in 3 additions. Beat until just combined, scrape the sides of the bowl as needed. The dough should easily hold together and not be sticky to the touch. If the dough is sticky, gradually beat in the remaining flour.
• Divide the dough in half and roll each roll one portion at a time in between 2 sheets of parchment paper to 1/4-inch thickness. Leave the dough in the parchment paper and stack it on a cookie sheet. Freeze the dough for at least 20 minutes to make it easier to handle while cutting.
• Preheat the oven to 325ºF.
• Use a 2-inch round (or any shape you like) cookie cutter and cut as many rounds as you can. Reroll the scraps up to 2 times to a similar thickness, freeze, and cut out remaining rounds. Place the cookies 1 inch apart on a cookie sheet lined with parchment paper or silicone mat. Bake one sheet at a time for 12 to 14 minutes, until the edges are lightly brown. let the cookies rest on the pan for 5 minutes before transferring to a wire rack to cool completely. Repeat until all the cookies are done.
• Whisk the sugar and lemon juice together in a bowl, adding 1 tablespoon of juice at a time, until the icing is spreadable. Stir in the zest. Spread the icing over the cookies. Let the iced cookies set fully before serving.

GLAZED LEMON COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
• Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.

MEYER LEMON CARDAMOM CRINKLE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Set out 2 sheet pans. Whisk to combine the flour, cardamom, baking powder, 1/2 teaspoon salt, and lemon zest in a large bowl and set aside.
• Sift the powdered sugar into another bowl to ensure there are no lumps and set aside.
• In an electric standing mixer fitted with the paddle attachment, spread the butter around the bowl by mixing on low for about 20 seconds. Bump the speed up to medium low, and slowly stream in the granulated sugar. Cream the butter and sugar on medium speed for about 2 minutes.
• (We are cutting little holes in the butter with the abrasive sugar, and those little holes will expand from the leavening properties of the baking powder during baking so we can get that soft cakey texture for the cookies.)
• Scrape down the bowl with a spatula, add the eggs one at a time, and mix on medium until incorporated. Add the vanilla and beat until blended.
• Turn off the mixer and add the flour mixture. Mix on low speed until the flour disappears.
• Use a number 40 (1 1/2 tablespoons) scoop to portion out your cookies, then roll the portioned dough into small balls. Roll the balls in the sifted powdered sugar, and place on the sheet pan at least 2-inches apart.
• Bake for 13 to14 minutes, until the surface of the cookies have cracked and puffed up. The cookies will not be browned. Cool the cookies on a wire rack and serve.
• Creaming the butter and sugar together is such an important step. This method ensures that the cakey tender texture characteristic of this cookie is achieved.

MEYER LEMON COOKIES

Steps:

• Preheat oven to 375 degrees.
• Then, line a baking sheet with parchment paper or spray with non-stick cooking spray. Set aside.
• Ina large mixing bowl combine the sugar, lemon juice, zest, extract, the 3/4 cup butter, yogurt and egg. Beat with a mixer until well blended.
• Then, add the flour and baking soda to form soft dough. Mix to combine, be careful not to overmix. Just until the flour is fully combined.
• After that, refrigerate the dough for about 20 minutes so that it is easier to roll the cookies into a ball. You can skip this step, but note the dough will be sticky.
• Once you are ready, start rolling the cookie dough into 1-inch balls and place on your prepared baking sheets.
• Bake 8-10 minutes. The cookies don't spread much at all, so I ended up baking about 20 on a tray! Remove from tray immediately and place on cooling rack.
• In a medium sized bowl, mix together the butter, powder sugar, the lemon ride, juice, extract, and milk with an electric handheld mixer until completely smooth.
• If you want to add food coloring, add and mix again until fully combined.
• Spoon the frosting onto the tops of the cooled cookies and spread out evenly. Top with sprinkles if desired.
• Serve and enjoy!

MEYER ICED LEMON COOKIES

Steps:

• Using a microplane grater, remove the zest from 4 Meyer lemons. Reserve 1 1/2 tablespoons for the dough.
• Mix butter on high speed until fluffy and add sugar and egg. Continue mixing on medium speed and add vanilla and lemon rind. In a separate bowl, mix together dry ingredients until blended. Mixing on low speed, slowly add the flour mixture to the creamed butter mixture until blended, scraping the sides of the bowl occasionally. Cover dough with plastic wrap and refrigerate for 1 hour.
• While the dough is being chilled, juice the lemons you removed the zest from earlier. Add the remaining lemon rind to the juice and slowly mix in the powdered sugar. It's better to err on the side of too thick for the icing as runny icing won't form nice stripes.
• Remove the dough from the refrigerator and roll into 1 1/4 inch balls and place on ungreased cookie sheet. Flatten the cookies with a glass or measuring cup. Coat the bottom of the glass or cup with sugar between flattening. Try to get the cookies around 1/4 inch in height.
• Bake 9- 11 (If you want a crisper cookie you may need 11+ minutes. Other wise 9-10 should give you a softer cookie.) minutes at 375 degrees until edges are just turning golden. Remove from oven and tranfer to cooling racks to cool completely.
• Set a plastic bag in a glass and pour the icing mixture into the plastic bag. Snip the corner off the plastic bag and pipe stripes along the cooled cookie tops. Let the icing harden fully before transferring to storage container.