Description
Bright, tangy, and irresistibly soft Meyer Lemon Cookies that perfectly balance sweetness and zest. The delicate floral notes of Meyer lemons elevate this cookie into a refreshing and elegant treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon lemon extract
- 1 tablespoon Meyer lemon juice
- 1 teaspoon Meyer lemon zest
Instructions
- In a medium bowl, whisk together flour, baking powder, cream of tartar, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in lemon extract, Meyer lemon juice, and zest.
- Gradually add dry ingredients to wet ingredients and mix until just combined.
- Cover and chill dough for at least 1 hour (overnight for best flavor).
- Preheat oven to 350°F (175°C) and line baking sheet with parchment paper. Scoop rounded tablespoons of dough onto the sheet.
- Bake for 12–15 minutes, until edges are golden but centers soft.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to 3 days at room temperature, or freeze for up to 2 months. For a healthier twist, try reducing sugar to 1.5 cups or substituting part of the flour with whole wheat flour.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg