Chewy Meyer Lemon Cookies

The Black Cat Kitchen
by The Black Cat Kitchen
20-24 cookies
4 hr 25 min

You know it's wintertime when Meyer lemons make their appearance in stores! I love fresh citrus during the winter-honestly, that is probably the best part of winter, because it is certainly not the weather. If you have never had a Meyer lemon, they are not as zesty as a regular lemon, but more of a cross between a lemon and a tangerine. The tang is much more subtle. If you pick up a bag, I would use the other half to make Meyer lemon curd so you can freeze and enjoy later with other desserts!

Spring is just around the corner, and even though we have had a bit of a false spring here, I know March 21 will be here so soon. Photographed here are my very first spring flower blooms-daffodils and anemone!

These cookies are perfect. Do not over bake at all or you risk losing this perfect chewy texture. The cornstarch in the recipe really helps with that chew as well.

In here, I had to list cook time as 4 hours, but really that is overall *time* to make the recipe including 3-4 hours of chilling time. The bake time is only 20 minutes.

Let me know how you like these!

For more recipe inspiration, check out my Instagram:

Chewy Meyer Lemon Cookies
Recipe details
  • 20-24  cookies
  • Prep time: 25 Minutes Cook time: 4 Hours Total time: 4 hr 25 min
Show Nutrition Info
Hide Nutrition Info
  • 1 and 3/4 C All purpose flour
  • 1 tsp baking powder
  • 1 tsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 C sugar plus 1 TBSP
  • 3 TBSP Meyet lemon zest (2 lemons)
  • 1/2 C unsalted butter, softened
  • 1 egg
  • 1 TBSP fresh Meyer lemon juice
  • 1/2 tsp vanilla extract
  • For crinkle crust
  • Additional 1/2 C granulated sugar
  • 1/2 C powdered sugar
In a medium bowl, toss together flour, baking powder, cornstarch, salt, and baking soda.
Zest lemons into sugar and pulse in food processor to blend and help move the lemon oils throughout
In a large bowl, beat butter and lemon/sugar mixture together
Add egg, lemon juice, and vanilla until just combined
On low, slowly add in the flour mixture until just combined
Cover dough and keep in fridge for 3-4 hours
Preheat oven to 350
Line baking sheet with parchment
Roll dough into 20-24 balls
First roll in granulated sugar, and then in powdered sugar. The first sugar helps the powdered sugar to stay stuck and bake well with crinkles
Bake for 14 minutes rotating the pan halfway through bake time
Store at room temp in container
  • You can always use regular lemons if you don't have Meyer lemons, but maybe add a bit less zest as regular lemons will have much more zesty tang to them.
The Black Cat Kitchen
Want more details about this and other recipes? Check out more here!