Best Meyer Lemon Cooler Cookies Recipes

Meyer lemon cookies image

Provided by Caroline's Cooking

Categories Snack

Time 15m

Number Of Ingredients 8

3 tbsp butter (45g)
2 tbsp sugar
1/4 cup plus 1tbsp all purpose flour
2 tbsp corn starch (cornflour)
1/2 tbsp Meyer lemon zest ((approx 1/2 a Meyer lemon))
1/2 tbsp Meyer lemon juice
2 tbsp confectioners sugar (icing sugar)
1 tsp Meyer lemon juice (plus a few gratings of zest)

Steps:

Cream together the butter and sugar so they are well combined but not overly soft.
Add the rest of the cookie ingredients (flour, corn starch, Meyer lemon zest and juice) and mix. You may need to press it together by hand to get it to stick, but also try not to over work the dough. Press it into a small log, wrap with cling wrap/film and chill for approx 20 minutes.
Preheat the oven to 350F/175C and line a baking sheet/tray with parchment or a silicone baking mat.
Remove the dough from the fridge and carefully cut into slices. Lay the slices on the lined baking sheet, with a bit of space between them, and carefully smooth off any rough edges/round off the shape.
Bake for approx 12-15 minutes until they are just starting to brown a little around the edge. Remove from the oven and allow to cool completely before moving or glazing.
For the glaze/icing, blend together the sugar and juice (you can also add zest or instead sprinkle a little on top after adding glaze). Either spread a little in the middle of each cookie, as I have, or you could pipe over them too in lines. Store in an airtight container.

Nutrition Facts : Calories 86 kcal, Carbohydrate 11 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 38 mg, Sugar 5 g, ServingSize 1 serving

Meyer Lemon Crinkle Cookies image

Provided by Laura | Tutti Dolci

Categories Dessert

Number Of Ingredients 13

1 3/4 cups flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp cornstarch
1 tsp salt
1 cup sugar
3 Tbsp Meyer lemon zest
1/2 cup unsalted butter, softened
1 large egg
1 Tbsp fresh Meyer lemon juice
1/2 tsp vanilla extract
1/2 cup sugar
1/2 cup powdered sugar

Steps:

Whisk together flour, baking powder, baking soda, cornstarch, and salt in a medium bowl. Place sugar and Meyer lemon zest in a food processor and pulse for one minute. Beat butter and Meyer lemon-sugar in a large mixer bowl at medium speed until creamy; beat in egg, lemon juice, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Cover dough and chill in the refrigerator for 3 to 4 hours or overnight.
Preheat oven to 350°F (if cookie dough has chilled overnight, let stand at room temperature for 30 minutes before baking). Line two baking sheets with parchment paper.
Place granulated sugar and powdered sugar in separate shallow bowls. Use a cookie scoop coated with nonstick spray to scoop 1 1/2-inch balls of dough. Drop the balls of dough in granulated sugar and roll to coat, then coat generously in powdered sugar. Place two inches apart on prepared baking sheets.
Bake, rotating pans halfway through, for 14 to 15 minutes, until edges are set and tops are matte (not shiny). Cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.