Iced Meyer Lemon Cookies
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These Iced Meyer Lemon Cookies just the thing to cure those wintertime blues. The cookies are tender yet crisp, packed full of Meyer lemon flavor, and topped with a sweet Meyer Lemon Glaze. They are sure to bring a smile to your face after just one bite! The perfect winter citrus cookies to satisfy those bright sunny cravings!
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Iced Meyer Lemon Cookies
Thin, crisp cutout cookies with tons of Meyer lemon flavor. Much different than my lemon thumbprint cookies.
Cornstarch is added to make the cookies tender yet crisp.
Rolling out the dough and freezing it for 20 minutes before using cookie cutters makes the dough easier to handle.
Meyer lemon juice and zest yield a sweet fragrant cookie, and the glaze enforces the Meyer lemon flavor.
Meyer Lemons
I can’t help but get excited when I see Meyer Lemons at the store. They are nothing like an ordinary lemon.
They are a cross between a lemon and an orange. They are sweet, fragrant, and extremely delicious.
I snatched up a healthy bunch of Meyer lemons the last time we were out shopping and could not wait to use them.
In the very early days of Baked by an Introvert, I made Meyer lemon cookies. They were soft, pillowy, and featured my favorite citrus.
And while those cookies are good, they are much more on the lighter side.
Today’s iced Meyer lemon cookies are the complete opposite. They are sturdy cutout cookies flavored with the juice and zest of Meyer lemons. The icing is thick with speckles of brightly colored zest.
I’m really happy with how the dough held up. I adapted this lemon cookie recipe from Cook’s Country and couldn’t be more pleased with the results.
I did cut back on the butter and needed to use more flour in order to achieve a firm dough so the cookies wouldn’t lose their shape while baking.
The end result was a highly addictive iced Meyer lemon cookie! They were so good, in fact, I had to force my husband to take them to his co-workers. He wanted to keep them for himself, but I knew if they hung around I’d be the one to eat them all.
Iced Meyer Lemon Cookies
Ingredients
For the cookies
- 1 ¾ – 2 cups (227 – 260 g) all-purpose flour
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ cup (113 g) unsalted butter, softened to room temperature
- ½ cup (100 g) granulated sugar
- 3 tablespoons Meyer lemon juice
- 1 tablespoon Meyer lemon zest
- 1 large egg yolk, at room temperature
For the glaze
- 2 cups (240 g) confectioners’ sugar
- 2-3 tablespoons Meyer Lemon Juice
- 1 tablespoon Meyer Lemon zest
Instructions
Make the cookies
- Combine 1 and ¾ 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 ¼-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.
Make the glaze:
- 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.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
Adapted from Cook’s Country.
Really nice recipe. I popped the cut-out cookies back into the fridge so that they were chilled when I put them in the oven, this way they retained their shape perfectly. Lovely crisp but tender texture and not too sweet. Kind of like a lemon shortbread. Delicious.
I made these and they are delicious!
So I had purchased amazing Myer lemons from trader Joe’s New Years Eve was not sure what to make.with them. I found your recipe for these cookies…they are so amazingly delicious, will have to give them away otherwise I will eat them all.
I added to batter some Cava sparkling wine like 2 tbsp had it on hand so figured ” why not”…again thank u for this recipe it will be with me for life.
YUMMY
Was in what seemed like urgent need of a great lemon cookie recipe. The one we tried for Saturday night dessert was a fail and my professional baker sister (who made the said failed cookies) was heartbroken. I searched for a recipe that sounded good, landed at your site, and made your cookies by Sunday breakfast. WOW! These are the perfect lemony tart soft yet toothsome glazed lemon cookies. They are our new go-to and we are grateful to have found you and your blog.
Thanks, Andi! These cookies are one of our favorites.