Meyer Lemon Sugar Cookies

I had a slightly traumatic experience Friday morning. I went to scan something and my computer told me I needed to restart to install updates. I usually just click “restart later” but for some reason, I clicked “restart now,” and was then met with this screen.

Frozen just like that. Any attempts to revive the computer were futile. Mike thinks he can save it, but it’s a $300 netbook that I’ve had for two and a half years, use constantly, and carted all over Asia. It was probably time for an upgrade anyway.

After that, the rest of Friday was pretty good. I was planning on taking a rest day, but ended up running a mile and a half with my PE kids (and doing tons of burpees. So fun.) Friday night was, as always, pizza night.

This week it was super simple: just marinara, mozzarella, a little cheddar, and some canned pineapple. One of my favorite combinations!

Oh, and I made some cookies. Mike really liked these; I wasn’t quite as sold. I always get really excited when I see Meyer lemons, so I buy a bunch, bake something with them, and then remember that I like regular lemons much better. Meyer lemons just remind me of gin for some reason, and that’s not really something I like to be reminded of.

But if you do like them, and you are looking for a nice simple cookie to make with them, here you go!

Meyer Lemon Sugar Cookies


  • 1 1/4 cups sugar, plus extra for rolling
  • zest of three Meyer lemons, divided
  • 2 sticks unsalted butter, softened
  • 2 large eggs
  • 1/3 cup Meyer lemon juice
  • 1 tsp vanilla
  • 2 3/4 cup all purpose flour
  • 1/2 tsp salt
  • 2 1/4 tsp baking powder


  1. Preheat the oven to 350 F.
  2. Cream butter and 1 1/4 cup sugar until light and fluffy. Add zest of two lemons, eggs, lemon juice, and vanilla and mix well.
  3. Stir together the flour, salt, and baking powder in a separate bowl.
  4. Add to the butter mixture and mix on low until combined.
  5. Put about 1/4 cup sugar in a bowl with the zest of one lemon. Roll about 1 tbsp of dough at a time into a ball then roll in the sugar. Place on a Silpat or parchment-lined baking sheet.
  6. Bake at 350 for about 9 minutes. Cool on a wire rack.
  7. 5) Preheat oven to 350 degrees. Drop spoonfuls of dough onto a lined baking sheet. Sprinkle tops of cookies with reserved lemon sugar. Bake for 9-12 minutes until just turning golden on bottoms.

(adapted from Tall Grass Kitchen)

Blog Widget by LinkWithin

8 comments to Meyer Lemon Sugar Cookies

  • Jen

    that pizza combo sounds awesome. i will have to try. i like cheddar and pineapple together. boo for computer drama. just went through it last fall and splurged for a macbook. in love!

  • Truth: I don’t know that I’ve had a Meyer lemon. I’m rather fond of regular lemons, but I do like gin, so maybe I’ll like Meyer lemons too… Now I’m gonna be on a mission to find them and make these cookies! Oh, and I looooove pineapple on pizza too!

  • My Mike and I just bought a Meyer lemon tree, so this recipe is here just in time. Thank you!

  • I hate computer issues. I always seem to have them at the worst time. Although, I’m with Mike – I’m thinking yours probably has an easy fix.

  • Crystal B

    I’ve been wanting to make these for weeks, finally got meyer lemons at Whole Foods today and man are they tasty! I added another lemon’s worth of juice for the last few batches as I wanted a litttttle more lemon flavor– but these get two thumbs up!

  • Elizabeth Hornback

    Making these lemon cookies tonight!!!! They smell delicioso!!!

  • Elizabeth Hornback

    Used regular lemons and added a 1/2 cup extra of sugar.

Leave a Reply




You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

my foodgawker gallery