These Are My(er) Lemon Cookies!

These Are My(er) Lemon Cookies!


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A soft and sweet dessert, these Meyer lemon cookies are perfect for the summer. This simple recipe will leave you with mouthwateringly light and citrusy cookies that you’ll want to keep all to yourself.

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Chicago, IL

Time needed

15 min preparation + 12 min cooking

Serving Size / Yield

12 servings


  • Cookies
  • 1 ¾ Cups of Flour
  • ¼ Cup of Sugar
  • ¼ Cup of Brown Sugar
  • ¼ Cup of Honey
  • ½ Cup of Softened Unsalted Butter
  • ½ Teaspoon of Vanilla Extract
  • 4 Teaspoons Meyer Lemon Zest
  • 1 large egg
  • ½ Teaspoon of Baking Soda
  • ½ Teaspoon of Salt
  • 1 Teaspoon of Coconut Milk
  • Icing
  • 3 Tablespoons of Meyer Lemon Juice
  • 1 ½ Cup of Powdered Sugar

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While your oven is preheating to 350 degrees Fahrenheit, mix together the flour, baking soda, and salt in a small bowl and set it to the side. Then, combine the butter, sugar, brown sugar, and lemon zest in a large mixing bowl and cream them together until everything is fluffy. Add in the honey, coconut milk, and the egg to the wet mixture and make sure everything is evenly combined.

Next, gradually add your dry mix to the wet mix as you continue to cream everything together on a low speed. Line a baking tray with parchment paper and dollop some of the batter onto it, leaving an even amount of space between each cookie. Bake them until they’re slightly browned along the edges -- around 12 minutes.

As the cookies cool, mix together the powdered sugar and lemon juice in a bowl until all of the sugar is dissolved. Drizzle the icing over the cookies after they have fully cooled.

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