The perfect winter citrus cookies to satisfy those bright sunny cravings! 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!
Prep Time 40 minutesminutes
Cook Time 14 minutesminutes
Total Time 54 minutesminutes
Servings 36
Ingredients
For the cookies
1 ¾ - 2cups(227 - 260g)all-purpose flour
1tablespooncornstarch
¼teaspoonsalt
¼teaspoonbaking powder
⅛teaspoonbaking soda
½cup(113g)unsalted butter, softened to room temperature
½cup(100g)granulated sugar
3tablespoonsMeyer lemon juice
1tablespoonMeyer lemon zest
1large egg yolk, at room temperature
For the glaze
2cups(240g)confectioners' sugar
2-3tablespoonsMeyer Lemon Juice
1tablespoonMeyer 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 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.
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.