It’s officially citrus season and the timing couldn’t be better to bake up a batch of these Meyer Lemon Drop Shortbread Cookies. After months of pumpkin spice and all of the warm & cozy comfort foods, I am ready for something bright & fresh. My tree is bursting with lemons calling my name to make wonderful things. Of course I have plenty of ideas starting with the cute little cookies!
Serving Up Sunshine!
When I ask my daughter to pick a few lemons, she knows that yummy things are coming her way. We have a list of our favorite lemony treats to make, and these little gems are very close to the top. She couldn’t wait to make them again this winter and I am grateful to have my own Meyer lemon tree. They really are fantastic if you can get your hands on them.
There is plenty of lemon zest in this egg-free cookie dough and a little extra in the icing. Don’t be tricked by these pretty little cookies, one is never enough! I can’t wait for you to give them a try. I’m sure that you will add this recipe to your baking repertoire for years to come.
What are Meyer Lemons?
Meyer lemons are citrus hybrid. They are mix of citron and a mandarin which gives them a sweeter flavor, a less bitter rind, and a brighter orange-yellow color.
They are WONDERFUL and if you find Meyers in your grocery store, I highly encourage you to pick up a bag and start baking. I have so many delicious recipes using them that I can’t wait to share with you.
What You’ll Need:
Organic Lemons- I am making use of my Meyer Lemons, but you can use any variety of lemon that you have on hand. You will need the zest of 1-2 lemons and about 4 or so tablespoons of juice for the dough and the icing. I recommend using organic because conventional tends to have a waxy coating and you don’t want that in your zest.
Butter- As always, I only bake with dairy butter and can’t vouch for how these would turn out with an alternative. Definitely use the real deal, these cookies are worth it! If you use salted butter, you can skip adding the extra salt.
Powdered Sugar- Using powdered sugar rather than granulated allows these cookies to hold their shape when baking, substitutions are not recommended. We also use it for the icing, so have plenty on hand. These cookies aren’t overly sweet on their own. It’s the icing that takes them to the next level.
All-Purpose Flour- These are not gluten-free, but I am curious about how these would turn out with one of my favorite gluten-free flours. More to come on that topic, but for now it has not been tested on my end.
Vanilla Extract, All-Purpose Flour, & Salt
Hand Mixer or Stand Mixer– These are easy to make, it will be a lot easier to get that butter nice and fluffy if you use a mixer.
Zester
Small Cookie Scoop- I love a tray of pretty cookies and always use my cookie scoop. If you don’t have one, it is just as easy to use about 2 tablespoons worth of dough, lightly & quickly rolled into a ball and dropped the dough onto the cookie sheet.
Note: I don’t recommending rolling them too much with your hands because chilling the dough keeps the cookies from spreading out as they bake.
Cookie Sheets
Silicone Baking Mats or Parchment Paper
Cooling Racks– You’ll need these for cooling the cookies and for icing them.
Love cookies? Check these out!
The Perfect Oatmeal Raisin Cookies
No-Fail Healthy-ish Thumbprint Cookies
Simple Strawberries & Cream Shortbread Cookies
Chocolate Dipped Peanut Butter Cookies
Healthy Gluten-Free Peanut Butter Cookies
If you try these Meyer Lemon Drop Shortbread Cookies or any of my other recipes, comment & rate below.
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Meyer Lemon Drop Shortbread Cookies
Equipment
- 1 Hand or Stand Mixer & Paddle Attachment
- 1 Large Cookie Sheet
- 1 Zester
- 1 Small Cookie Scoop
- 1 Cooling Rack
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest,
- 1 1/2 tablespoons lemon juice
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
Icing:
- 1 1/3 cup powdered sugar
- 2-3 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- In the bowl of a stand mixer (or a medium bowl), whip the butter with the paddle attachment (or electric hand mixer) for about 1-2 minutes until it is light and fluffy. It will change color and become a little lighter.
- Add the powdered sugar and vanilla extract, mix well with the hand blender. Scrape down the sides if needed.
- Add the 2 teaspoons lemon zest, 1-1/2 tablespoons lemon juice, flour, and salt. Mix only until it combines into a soft dough.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- While you are waiting for the dough to chill, pre-heat your oven to 350 F and prep your cookie sheet with the silicone mat or parchment paper.
- Portion out the dough with the small cookie scoop (about 2 tablespoons) onto the sheet pan. They don't spread too much, but leave a little bit of room (2 inches) in between just incase.
- Bake on the middle rack for 12-15 minutes, check for browning at around 10 minutes. They should only be very lightly browned around the bottom edges.
- Cool on the pan for 10 minutes, then transfer to the cooling racks for another 30 minutes before icing.
- While the cookies are cooling, mix together the powdered sugar, lemon zest, and enough juice to make an icing. It should be pourable but not like water, it will drizzle nicely and stick to the cookie when dipped. Make adjustments as needed. Cover and set aside until ready.
- Dip the tops of the cookies in the icing and let the excess drip off. Sometimes I have to tip the bowl to allow enough "room" for dipping. Place back onto the cooling rack until full set and dry, that time can vary but you want it set before serving.
- When set, transfer to a plate for serving or store them in an air-tight container at room temperature for 3 days or up to 1 week in the fridge.
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