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Meyer Lemon Cookies

These Meyer Lemon Cookies are a delightful blend of crispy edges and soft, chewy centers, bursting with the sweet-tart flavor of Meyer lemons.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
Wet Ingredients
  • ½ cup unsalted butter, softened Use a Halal-certified brand.
  • 1 cup granulated sugar
  • 1 large egg
  • 1 Zest of 1 Meyer lemon
  • 2 tablespoons fresh Meyer lemon juice
  • 1 teaspoon vanilla extract Use Halal-certified.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
  3. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
  4. Add the egg, lemon zest, lemon juice, and vanilla extract to the butter-sugar mixture and beat until well blended.
  5. Gradually add the flour mixture to the wet ingredients, mixing until just combined. The dough will be soft and slightly sticky.
  6. Use a tablespoon or cookie scoop to drop dough balls onto the prepared baking sheets, leaving space between each.
  7. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
  8. Cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Notes

For a different flavor, you can substitute orange zest. Chill the dough for 30 minutes before scooping to enhance the flavor.