Oh, you’re in for a treat with these Meyer Lemon Shortbread Cookies! They’re buttery, crumbly, and have just the right pop of bright citrus flavor from those special Meyer lemons.
Perfect for tea time, dessert, or a sweet snack for the family. What I love about this recipe is that it’s so simple but tastes like you put in way more effort.
Bonus: kids love helping out with this one (who doesn’t want to roll cookie dough?).
Let’s get baking!
What You’ll Need
Ingredients:
- 1 cup (2 sticks) unsalted butter (softened)
- ½ cup powdered sugar
- 1 tablespoon Meyer lemon zest (about 1 lemon)
- 2 tablespoons Meyer lemon juice
- 2 cups all-purpose flour
- ¼ teaspoon salt
- Optional: ½ cup granulated sugar (for sprinkling or rolling dough)
Tools:
- Mixing bowl
- Hand or stand mixer
- Microplane or zester
- Measuring cups and spoons
- Parchment paper
- Baking sheet
- Rolling pin (optional, if rolling the dough)
Pro Tips
- Use room temperature butter: This makes mixing so much easier and ensures that perfect buttery texture.
- Chill the dough before baking: The cookies hold their shape better, and the flavors develop more.
- Don’t overwork the dough: Mix just until combined; over-mixing can make the cookies tough.
- Roll or press: You can roll the dough and cut it into shapes, or just shape it into a log and slice. Either way works!
- Add glaze for extra zing: A simple glaze of powdered sugar and lemon juice drizzled on top makes them extra fancy.
Substitutions and Variations
- Swap Meyer lemons for regular lemons if needed, but add a little more sugar since regular lemons are tarter.
- Use orange zest and juice for a sweeter twist.
- Sprinkle a touch of flaky sea salt on top before baking for a sweet-salty vibe.
Make-Ahead Tips
- You can make the dough ahead and store it in the fridge for up to 3 days. Just slice and bake when ready.
- Dough can also be frozen for up to 2 months. Thaw in the fridge overnight before baking.
Instructions
1. Cream the butter and sugar.
In a large mixing bowl, beat the softened butter and powdered sugar together until smooth and fluffy.
AI Image Generator Prompt: Ultra close-up of softened butter and powdered sugar being whipped into a creamy mixture in a glass bowl using a hand mixer, white marble counters with hints of gold, all-natural lighting, taken with an iPhone 15 Pro, top-down shot.
2. Add lemon zest and juice.
Mix in the Meyer lemon zest and juice until fully combined.
3. Add dry ingredients.
Gradually add the flour and salt, mixing just until the dough comes together.
4. Chill the dough.
Shape the dough into a disc or log, wrap it in plastic wrap, and chill for at least 30 minutes.
5. Roll and cut (or slice).
Preheat the oven to 350°F. Roll out the dough and cut into shapes or slice rounds from the chilled log.
6. Bake!
Place cookies on a parchment-lined baking sheet and bake for 10-12 minutes, until edges are lightly golden.
7. Make the glaze.
In a small bowl, whisk together 1 cup of powdered sugar and 2-3 tablespoons of Meyer lemon juice until smooth and slightly thick. Adjust the lemon juice for your desired consistency.
8. Garnish and serve.
Once the cookies have cooled, drizzle the glaze over the top using a spoon or piping bag. Sprinkle with a touch of Meyer lemon zest for a beautiful, zesty finish. Serve and enjoy!
Leftovers and Storage
Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze them in a freezer-safe bag or container for up to 3 months.
Conclusion
There you have it—easy, buttery Meyer Lemon Shortbread Cookies that taste like sunshine in every bite. These are guaranteed to be a hit, whether you’re making them for family, friends, or just yourself. Give them a try and let me know how they turned out! Did you add your own twist? Leave a comment below—I’d love to hear all about it! Happy baking! 😊
