These Glazed Meyer Lemon Cookies are soft and delicate with a sweet, citrus flavor!
Holy lack of motivation. I have been really struggling to get back into the swing of things since the holidays. I went on a girls getaway this weekend and by the end of the trip I was feeling refreshed, rejuvenated and ready to finally take on my task list. And then I got home and fell right back into the slump.
It was so nice to get away, even if it was only for a few days. We found a Groupon for an all-inclusive resort in Cancun, which is a relatively short flight from DC. It felt amazing to escape the cold. I stared at the water, read a few books and took a much needed mental break. Now that I’m home, I’m definitely dragging. But today is better than yesterday and it’s time to get back to business. No more slacking.
If you’ve never used Meyer lemons, they’re slightly smaller than regular lemons with a hint of orange in their flavor profile. If you can’t locate them, regular lemons may be substituted in this recipe.
Love cookies? Be sure to check out some of these recipes:
Glazed Meyer Lemon Cookies
Ingredients
For the cookies:
- 15 ounces all-purpose flour (approximately 3 cups)
- 2 teaspoons Meyer lemon zest
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 6 ounces unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 1 cup heavy or light cream
- 1 teaspoon fresh squeezed Meyer lemon juice
- 1/2 teaspoon pure vanilla extract
- 2 large eggs
For the glaze:
- 3/4 cups confectioners sugar
- 1/4 cup fresh squeezed Meyer lemon juice (approximately 3-4 lemons)
Instructions
- Line 2 large baking sheets with parchment paper.
- In a large bowl, whisk together the flour, zest, baking soda and salt. In a liquid measuring cup, stir together the cream, lemon juice and vanilla.
- In a stand mixer with the paddle attachment, cream the butter and sugar together on medium high speed for several minutes until light and fluffy.
- Turn the speed down to low and add the eggs one at a time, allowing each egg to fully incorporate into the batter. Scrape down the side of the bowl.
- With the mixer running on medium low, alternate between adding the flour and cream mixture (which will have slightly curdled from the lemon juice) until all of the ingredients are incorporated. Use a spatula to scrape down to the bottom of the bowl one last time and give the batter a final stir.
- Use a 1-inch cookie scoop to potion the dough onto the parchment (note: these cookies spread while baking so leave room between each cookie. Bake in batches if you have smaller baking sheets). Allow the cookies to chill in the refrigerator for 25 minutes.
- Preheat the oven to 350 degrees F. Whisk together the glaze ingredients and set aside.
- Bake the cookies for 15-18 minutes, or until the edges are just starting to brown. Allow to cool for several minutes and then brush with the glaze.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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Dixya Bhattarai RD says
im so glad you were able to get out there away from cold and relax. i made pound cake with meyer lemons and it was delicious. these cookies look yummm
Savory Simple says
I thought about making pound cake! I bet it’s delicious with the Meyer lemons.
Rachel says
There’s something just so bright and cheery about citrus this time of year. I used/found Meyer lemons for the first time last year. Now that I know they’re available in my small town, I can make these cookies!
Liz @ FloatingKitchen says
I’ve got a girls weekend at the end of Feb and I’m just counting down the days. I so badly need a recharge. These cookies look amazing!
Savory Simple says
Girls weekends are a necessity sometimes!
Granola Factory says
These cookies and your trip to Cancun have me thinking spring! Too bad it’s only January :( How you do think they’d be if I substituted whole wheat flower? Thanks for sharing!
Savory Simple says
Spring cannot get here fast enough! It’s hard to say with the whole wheat flour. That will definitely change the texture. I would probably start with a 50/50 ratio and see how that works.
Tutti Dolci says
These cookies are so gorgeous, definitely the way to my Meyer lemon loving heart! Will be sharing on FB later today :).
Savory Simple says
Thanks so much, Laura!
Laura Dembowski says
I love citrus flavored cookies! Meyer lemons are definitely a treat in the winter.
Megan {Country Cleaver} says
I’m with you – some times that motivation just isn’t there – but these cookies, I’m TOTALLY motivated to devour them all!
Savory Simple says
Somehow there’s always motivation to eat cookies!
Jen @ Baked by an Introvert says
I love all things meyer lemon! These cookies are the epitome of a sweet citrus cookie and would not last long at my house.
Savory Simple says
They certainly didn’t last long here :)
grandbabycakes says
I definitely know the feeling. I have been struggling in January to get things done. Usually not like me but I have been lagging since the holidays. These cookies however don’t look like you are struggling at all!
Savory Simple says
The sugar gives me brief bursts of motivation :)