Meyer Lemon Cloud Cookies

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Light and lemony Meyer lemon cloud cookies dusted with powdered sugar are perfect for citrus season! You’ll love these soft lemon cookies with coffee or tea. Recipe makes 20 cookies.

Meyer Lemon Cloud Cookies

The light and lemony pillows practically melt in your mouth and remain tender for days. Dusted with powdered sugar, these cookies are certain to infuse a little sunshine into even the dreariest winter afternoon.

Meyer Lemon Cloud Cookies

More Meyer lemon recipes to try:

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Meyer Lemon Cloud Cookies

Meyer Lemon Cloud Cookies

  • Author: Laura Kasavan
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 20 cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Light and lemony Meyer lemon cloud cookies dusted with powdered sugar are perfect for citrus season! You’ll love these soft lemon cookies. Recipe makes 20 cookies.


Ingredients

  • 1 1/2 cups flour
  • 1 tsp cornstarch
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 Tbsp Meyer lemon zest
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 1/2 cup unsalted butter, at room temperature
  • 1 Tbsp Meyer lemon juice
  • 1/2 tsp vanilla extract
  • 1 large egg
  • Powdered sugar, for dusting

Instructions

  1. Whisk together flour, cornstarch, baking powder, and salt in a small bowl.
  2. Place Meyer lemon zest and white sugar in a food processor and pulse for 1 minute. Beat lemon-sugar, brown sugar, and butter in a large mixer bowl at medium speed until creamy. Add Meyer lemon juice, vanilla and egg; beat until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Transfer dough to an airtight container and refrigerate for at least 3 hours, or overnight.
  3. Preheat oven to 350°F and line two baking sheets with parchment paper.
  4. Form 1 1/4″ balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly.
  5. Bake for 10 t0 12 minutes, rotating pans halfway through, until golden. Cool for 5 minutes on baking sheets, then transfer cookies to a wire rack and dust with powdered sugar while still warm.
  6. Store in an airtight container at room temperature up to 3 days.

Keywords: Meyer Lemon, Lemon, Lemon Cookies, Cookies

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42 Comments

    1. Hi Nicole, the cookies should freeze wonderfully! Or you can freeze the shaped dough and bake whenever a craving strikes! 🙂

  1. Wow, these were great. My meyer lemon tree is exploding with fruit in my living room, and these cookies were the perfect thing!

  2. I just made these as my Mom loves lemons. They are AMAZING! My word, and so easy! I also like the idea of making half the batch and freezing the other, so you can have fresh cookies whenever you want with half the work. So enjoy your website and wonderful recipes.
    Thank you !! Have a FAB week!!

  3. So jealous of the abundance of Meyer lemons you have! They aren’t in the stores here yet, and when they get here they will not be cheap!

  4. Oh, I wish we had that lemon variety here in Brazil, I would love to taste it! The cookies look cute, Laura!

  5. I love all the lemony goodness you have in your slider! Hooray for lemons. They make me so happy. 😀

    And so do these cookies! Your pictures make them look so heavenly. 😉