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Meyer lemon sugar cookies

meyer lemon sugar cookies

another classic cookie gets a seasonal and tart twist thanks to lots and lots of meyer lemons. from zest, to juice to extract to sugar, this buttery cookie is packed with lemon flavor. not to mention, they're also perfectly soft and chewy with a bit of crunch thanks to lemon sugar!
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Prep Time 35 mins
Cook Time 10 mins
chilling time 4 hrs
Total Time 4 hrs 45 mins
Course Dessert, Snack
Cuisine American
Servings 18 cookies


  • stand mixer with paddle attachment
  • baking sheet
  • parchment paper
  • heavy bottom pan


meyer lemon sugar cookies

  • 1 1/4 c all purpose flour (150g)
  • 1 3/4 c cake flour (210g)
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 1/2 sticks (284g) unsalted butter, browned and cooled slighly (reduced to 227g or 2 sticks)
  • 1 1/3 c sugar (267g)
  • 3 tbsp brown sugar (45g)
  • 1 large egg , room temperature
  • 2 large egg yolks, room temperature
  • zest from two lemons
  • 2 tsp lemon extract
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract, optional
  • 2 tbsp lemon jiuice

lemon sugar

  • 1/2 c sugar
  • zest of one lemon


  • To make the brown butter, melt butter in a clear heavy bottom pot. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into clean bowl and cool to room temperature (15 minutes).
  • In a separate bowl, whisk together flour, baking soda and powder and salt. Set aside. In a mixing bowl, with paddle attachment, cream together the browned butter, sugar and lemon zest until light and fluffy (3-4 minutes). Add in eggs and yolk one at a time, beating until each is well incorporated. Add lemon, vanilla and almond extracts, beat until combined. Add lemon juice and beat on lowest setting beat until well incorporated (about 1 minute).
  • Add dry ingredients to the wet 1/3 at a time. Mix on lowest setting until JUST combined. I like to leave about 10% flour mixture visible before adding more. Scrape down sides of mixing bowl before adding the next 1/3. Do not overmix.
    Scoop out dough using a 2" cookie scoop with trigger release onto aparchment lined baking sheet. Dough balls can be close together as you will not be baking these. Loosely over pan in plastic wrap and chill in the fridge for minimum 4 hours to overnight.
  • Line a large baking sheet with parchment paper. Preheat oven to either 375F. Bake for 9-12 minutes or until cookies are set around the edges. The center may still look slightly underbaked. Pull cookies from the oven and immediately sprinkle with lemon sugar if using. Cool on the cookie sheet placed on top of a cooling rack for 3-4 minutes. Using a spatula, gently remove cookies from the pan, onto a cooling rack and cool an addiotnal 15-20 minutes.
  • ** to make the lemon sugar pulse sugar and lemon zest in a food processor for 15-20 seconds.
Keyword homemade, meyer lemon cookies, simple, sugar cookies, tart and sweet cookies
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