Soft Meyer Lemon Cookies

Soft, tender lemon cookies with a sweet glaze.

December 15, 2016

Recipes

Hello!

Welcome to Bocaditos’ Exclusive Content area. As promised we’ve included Shelby Thompson’s recipe for Soft Meyer Lemon Cookies, available only to Bocaditos subscribers. If you arrived here from our newsletter, we’ve also automatically entered you to win a pair of tickets to The Loft Cinema and a $25 gift certificate to one of many excellent local restaurants, including KingfisherFeastBoca TacosCharroThe Carriage HouseDante’s FireDowntown Kitchen, and Brushfire BBQ Co. Didn’t get here through our newsletter but still want a chance to receive exclusive content and win prizes like the one above? Sign up for our newsletter here.

Thank you for supporting Edible Baja Arizona, and we hope you’re enjoying Bocaditos!

Soft Meyer Lemon Cookies
Print Recipe
Servings Prep Time
20 cookies 15 minutes
Cook Time
8 minutes
Servings Prep Time
20 cookies 15 minutes
Cook Time
8 minutes
Soft Meyer Lemon Cookies
Print Recipe
Servings Prep Time
20 cookies 15 minutes
Cook Time
8 minutes
Servings Prep Time
20 cookies 15 minutes
Cook Time
8 minutes
Ingredients
Cookies
Servings: cookies
Instructions
  1. Heat the oven to 325 degrees. Using a hand mixer or an upright mixer, beat butter and honey together for about three minutes, or until it is light and fluffy. Add lemon juice, zest, and egg yolks to the bowl and beat for another two minutes, until all ingredients are combined.
  2. In a small mixing bowl, whisk together flour, baking powder, baking soda, and salt. Beat the dry ingredients to the wet ingredients until they form a dough.
  3. Use a tablespoon to measure the dough for each cookie. Roll each piece of dough into a ball and place it on a cookie sheet lined with parchment paper. Bake the cookies for 8 minutes, or until they have puffed up and are golden brown on the bottoms.
  4. While the cookies are cooling, make the glaze. In a small bowl, whisk together powdered sugar, milk, and lemon zest until the glaze is smooth. Pour a teaspoon of glaze over each cookie. Allow the glaze to harden before storing the cookies.
Share this Recipe
Powered byWP Ultimate Recipe

Shelby Thompson is the Online Editor for Edible Baja Arizona. Shelby can be found practicing in the yoga studio, playing ball with her black lab Cola, and cooking in the kitchen. Her blog, The Sun and The Spoon, aims to provide nutritious, plant-based recipes for fellow food lovers.








Previous Post

Soft Meyer Lemon Cookies

Next Post

Meyer Lemon French Macarons



Soft Meyer Lemon Cookies
Print Recipe
Servings Prep Time
20 cookies 15 minutes
Cook Time
8 minutes
Servings Prep Time
20 cookies 15 minutes
Cook Time
8 minutes
Soft Meyer Lemon Cookies
Print Recipe
Servings Prep Time
20 cookies 15 minutes
Cook Time
8 minutes
Servings Prep Time
20 cookies 15 minutes
Cook Time
8 minutes
Ingredients
Cookies
Servings: cookies
Instructions
  1. Heat the oven to 325 degrees. Using a hand mixer or an upright mixer, beat butter and honey together for about three minutes, or until it is light and fluffy. Add lemon juice, zest, and egg yolks to the bowl and beat for another two minutes, until all ingredients are combined.
  2. In a small mixing bowl, whisk together flour, baking powder, baking soda, and salt. Beat the dry ingredients to the wet ingredients until they form a dough.
  3. Use a tablespoon to measure the dough for each cookie. Roll each piece of dough into a ball and place it on a cookie sheet lined with parchment paper. Bake the cookies for 8 minutes, or until they have puffed up and are golden brown on the bottoms.
  4. While the cookies are cooling, make the glaze. In a small bowl, whisk together powdered sugar, milk, and lemon zest until the glaze is smooth. Pour a teaspoon of glaze over each cookie. Allow the glaze to harden before storing the cookies.
Share this Recipe
Powered byWP Ultimate Recipe






Previous Post

The Cross-Border Economy: Tucson and Mexico

Next Post

Soft Meyer Lemon Cookies