11 Meyer Lemon Christmas Cookies Bright Variations

Meyer Lemon Sugar Cookies

Meyer Lemon Sugar Cookies are a delightful twist on the classic sugar cookie, infused with the bright, citrusy flavor of Meyer lemons. These cookies are soft and chewy, making them a perfect treat for the holiday season or any time of the year. With a hint of sweetness and the invigorating taste of lemon, they’ll surely brighten up any dessert table.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream together the unsalted butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
4. Add Lemon and Egg: Add the Meyer lemon zest and juice to the butter-sugar mixture, then crack in the egg and pour in the vanilla extract. Mix until well incorporated.
5. Combine Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
6. Scoop the Dough: Using a cookie scoop or a tablespoon, scoop the dough and roll it into balls. Place the cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake the Cookies: Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden but the center remains soft. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.
8. Dust with Powdered Sugar: Once the cookies are completely cooled, lightly dust them with powdered sugar for an extra touch of sweetness.
9. Serve and Enjoy: Serve the cookies once they’re dusted, or store them in an airtight container for up to a week. Enjoy these delightful Meyer Lemon Sugar Cookies with family and friends!

These cookies are bound to be a hit with their invigorating flavor and soft texture!

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Meyer Lemon Shortbread Cookies

Meyer Lemon Shortbread Cookies are a delightful combination of buttery richness and bright citrus flavor. These crumbly cookies have a melt-in-your-mouth texture and are perfect for enjoying with a cup of tea or coffee during the holidays or any leisurely afternoon. The zesty Meyer lemon adds a rejuvenating twist to traditional shortbread, making them a must-try treat.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream together the unsalted butter and granulated sugar until the mixture is light and fluffy, which should take about 3-4 minutes.
3. Add Lemon Zest and Juice: Incorporate the Meyer lemon zest and juice into the creamed butter and sugar mixture, mixing until fully combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough comes together. Be careful not to overmix.
5. Form the Dough: Place the dough onto a lightly floured surface and shape it into a log, about 2 inches in diameter. Wrap the log tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
6. Slice and Arrange: Once the dough is firm, remove it from the refrigerator and unwrap it. Using a sharp knife, slice the log into ¼-inch thick rounds. Place the cookie slices onto the prepared baking sheet, spacing them about 1 inch apart.
7. Bake the Cookies: Bake the cookies in the preheated oven for approximately 12-15 minutes, or until the edges are lightly golden. Be careful not to overbake, as shortbread should remain pale in color.
8. Cool and Dust with Powdered Sugar: Once baked, remove the cookies from the oven and allow them to cool on the sheet for 5 minutes before transferring to a wire rack. Once completely cooled, lightly dust with powdered sugar for a sweet finish.
9. Serve and Store: Enjoy your Meyer Lemon Shortbread Cookies with friends and family, or store them in an airtight container at room temperature for up to a week.

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Meyer Lemon Biscotti

Meyer Lemon Biscotti are a delightful twist on the traditional Italian almond biscotti, featuring the bright and aromatic flavor of Meyer lemons. These twice-baked cookies have a wonderfully crunchy texture, making them the perfect companion to your morning coffee or afternoon tea. With their zesty lemon notes and nutty undertones, they are a perfect treat for the holiday season or any time of year.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the unsalted butter and granulated sugar together until the mixture is light and fluffy, approximately 3-4 minutes.
4. Add Eggs and Lemon: Beat in the eggs, one at a time, mixing well after each addition. Then, add the Meyer lemon zest and juice, mixing until fully incorporated.
5. Combine with Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a sticky dough forms. Do not overmix.
6. Fold in Almonds: Gently fold in the slivered almonds using a spatula, ensuring they are evenly distributed throughout the dough.
7. Shape the Dough: Transfer the dough onto a lightly floured surface. Divide it in half and shape each half into a log that is about 12 inches long and 2 to 3 inches wide. Place the logs onto the prepared baking sheet, spacing them at least 3 inches apart.
8. Bake for the First Time: Bake the logs in the preheated oven for about 25-30 minutes, or until they are firm and lightly golden on top.
9. Cool and Slice: Remove the logs from the oven and allow them to cool on the baking sheet for about 10 minutes. Once slightly cooled, use a sharp serrated knife to slice the logs diagonally into ½-inch thick pieces.
10. Bake for the Second Time: Place the slices back on the baking sheet, cut side up. Bake for an additional 10-12 minutes, or until they are golden and crunchy.
11. Cool and Dust: Once baked, remove the biscotti from the oven and allow them to cool completely on a wire rack. Before serving, lightly dust them with powdered sugar for an extra touch of sweetness.
12. Serve and Store: Enjoy your Meyer Lemon Biscotti with a cup of coffee or tea. Store in an airtight container at room temperature for up to two weeks.

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Meyer Lemon Crinkle Cookies

Meyer Lemon Crinkle Cookies are a delightful treat that combine the bright, tangy flavor of Meyer lemons with a soft, chewy texture. These cookies are rolled in powdered sugar before baking, giving them a beautiful crinkled appearance and a sweet finish that balances the citrus notes perfectly. They make a lovely addition to any holiday cookie platter or simply as a treat to brighten up your day.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this mixture aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer. Mix until the mixture is light and fluffy, which should take about 3-4 minutes.
4. Add Eggs and Lemon: Add the eggs to the butter and sugar mixture, one at a time, mixing well after each addition. Then, stir in the Meyer lemon zest and lemon juice until everything is fully combined.
5. Combine with Dry Ingredients: Gradually add the flour mixture to the wet mixture, stirring with a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if some flour is still visible.
6. Chill the Dough: Cover the mixing bowl with plastic wrap or a clean kitchen towel and refrigerate the dough for at least 30 minutes. This will help the cookies maintain their shape during baking.
7. Prepare for Baking: After chilling, scoop tablespoon-sized balls of dough and roll them in your hands to form smooth balls. Then, roll each ball in powdered sugar until completely coated.
8. Arrange on Baking Sheet: Place the powdered-sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart as they will spread while baking.
9. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops are crinkled. The centers may look slightly underbaked, but they will firm up as they cool.
10. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your Meyer Lemon Crinkle Cookies as a delightful treat to brighten up any occasion!

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Meyer Lemon Frosted Cookies

Meyer Lemon Frosted Cookies are a delectable treat that pairs the sweet, tangy flavor of Meyer lemons with a rich, creamy frosting. These cookies have a soft, cake-like texture and are perfect for sharing during the holiday season or enjoying with a cup of tea any time of the year. The light lemon glaze adds an extra layer of citrus goodness, making these cookies invigorating and delightful.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set the bowl aside for later use.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer. Mix until the mixture is light and fluffy, which should take approximately 3-4 minutes.
4. Add Eggs and Lemon: Add the eggs to the butter and sugar mixture, one at a time, mixing well after each addition. Stir in the Meyer lemon zest and lemon juice until everything is well combined.
5. Combine with Dry Ingredients: Gradually add the flour mixture to the wet mixture, folding gently with a spatula or wooden spoon until just combined. Avoid overmixing; a few flour streaks are acceptable.
6. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the tops are set. Rotate the baking sheets halfway through baking for even cooking.
8. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to wire racks to cool completely.
9. Prepare the Frosting: In a separate bowl, combine the powdered sugar, milk, and vanilla extract. Start with 2 tablespoons of milk and mix until smooth; add more milk as needed to reach your desired frosting consistency.
10. Frost the Cookies: Once the cookies are completely cool, use a spatula or the back of a spoon to spread a layer of frosting on top of each cookie. Allow the frosting to set for a few minutes before serving.

Enjoy your Meyer Lemon Frosted Cookies as a delightful, citrusy treat perfect for sharing or indulging yourself!

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Meyer Lemon Macarons

Meyer Lemon Macarons are delightful French confections that combine a crispy shell with a chewy interior, infused with the bright, zesty flavor of Meyer lemons. These elegant cookies are perfect for special occasions, including holiday celebrations, and are sure to impress friends and family with their beautiful appearance and invigorating taste.

Instructions:

1. Prepare Baking Sheets: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper and, if you like, use a template to guide the size of your macarons for uniformity.
2. Mix Dry Ingredients: In a medium bowl, sift together the almond flour and powdered sugar to remove any lumps. This step is essential for achieving smooth macarons. Set the bowl aside.
3. Whip Egg Whites: In a clean, dry mixing bowl, whisk the egg whites using an electric mixer on medium speed until they become foamy. Gradually add the granulated sugar while continuing to whip the egg whites until stiff peaks form. The mixture should be glossy and hold its shape when the beaters are lifted.
4. Incorporate Dry Ingredients: Gently fold the sifted almond flour mixture into the whipped egg whites in three additions. Use a rubber spatula to combine, taking care not to deflate the mixture. Once all the dry ingredients are added, mix until the batter flows slowly off the spatula and forms a ribbon effect.
5. Add Meyer Lemon Flavor: Carefully fold in the Meyer lemon juice and zest (and food coloring, if using) until just combined.
6. Pipe the Macarons: Transfer the macaron batter into a piping bag fitted with a round tip. Pipe equal-sized circles onto the prepared baking sheets, leaving space between each circle. Tap the baking sheets on the counter a few times to release any air bubbles.
7. Rest the Macarons: Allow the piped macarons to sit at room temperature for about 30-60 minutes, or until a skin forms on the surface. The tops should feel dry to the touch.
8. Bake the Macarons: Place the baking sheets in the preheated oven and bake for 15-18 minutes. The macarons are done when they have risen and developed a “foot” on the bottom. Let them cool completely on the baking sheets once finished.
9. Fill the Macarons: Once cooled, carefully remove the macarons from the parchment paper. Pair the shells of similar sizes, and pipe your choice of filling (such as lemon buttercream or cream cheese frosting) onto one shell of each pair before gently pressing the other shell on top.
10. Store and Serve: Place the filled macarons in an airtight container and let them rest in the refrigerator for at least 24 hours to allow the flavors to meld. Serve chilled or at room temperature, and enjoy your Meyer Lemon Macarons!

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Meyer Lemon Snickerdoodles

Meyer Lemon Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, incorporating the bright and invigorating flavor of Meyer lemons to add a unique zing to each bite. These soft and chewy cookies are rolled in a mixture of cinnamon and sugar, creating a deliciously sweet exterior that’s perfectly complemented by the tangy lemon zest. They make a fantastic holiday treat and are sure to be a hit at any gathering.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add Lemon and Egg: Incorporate the Meyer lemon zest into the butter/sugar mixture. Then, add the egg and vanilla extract, mixing until everything is well combined and smooth.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cream of tartar, and salt until evenly combined.
5. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
6. Prepare Cinnamon Sugar: In a small bowl, combine the ground cinnamon with the ¼ cup of sugar to create the rolling mixture.
7. Form the Cookies: Using a cookie scoop or your hands, portion out the dough into equal-sized balls (about 1 inch in diameter). Roll each ball in the cinnamon sugar mixture until fully coated.
8. Bake the Cookies: Place the rolled cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still appear soft.
9. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to wire racks to cool completely.
10. Serve and Enjoy: Once cooled, your Meyer Lemon Snickerdoodles are ready to be enjoyed! These cookies have a delightful balance of sweet and tangy flavors, perfect for sharing during the holiday season.

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Meyer Lemon Poppy Seed Cookies

Meyer Lemon Poppy Seed Cookies are a delightful and invigorating dessert that perfectly blends the zesty brightness of Meyer lemons with the delightful crunch of poppy seeds. These cookies are soft, slightly chewy, and infused with a citrusy flavor that makes them an ideal treat for the holiday season or any occasion. Their unique taste and chewy texture will surely impress your friends and family.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to guarantee that the cookies do not stick.
2. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take about 2-3 minutes.
3. Add Lemon and Egg: Mix in the Meyer lemon zest and Meyer lemon juice into the butter mixture. Then, crack in the egg and add the vanilla extract. Beat everything together until it’s well combined and smooth.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until they are evenly mixed.
5. Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix, as this can make the cookies tough.
6. Add Poppy Seeds: Gently fold in the poppy seeds using a spatula, making certain they’re evenly distributed throughout the dough.
7. Scoop and Shape the Cookies: Using a cookie scoop or a spoon, portion out the cookie dough and roll it into balls, about 1 inch in diameter. Place them on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are set but the centers are still soft.
9. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10. Dust with Powdered Sugar (optional): If desired, once the cookies are cooled, lightly dust them with powdered sugar for an extra touch of sweetness and decoration before serving. Enjoy your delicious Meyer Lemon Poppy Seed Cookies!

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Meyer Lemon Ginger Cookies

Meyer Lemon Ginger Cookies are a scrumptious blend of zesty Meyer lemon and spicy ginger, creating a delightful cookie that is perfect for the holiday season or any celebration. These cookies are soft and chewy, with a subtle kick of warmth from the ginger, paired with the bright, invigorating citrus flavors of Meyer lemons. The result is an irresistibly flavorful treat that will leave you and your guests wanting more.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.
2. Cream the Butter and Sugars: In a mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar. Beat the mixture until it becomes light and fluffy, which should take about 2-3 minutes.
3. Add Lemon and Egg: Incorporate the Meyer lemon zest and Meyer lemon juice into the butter-sugar mixture. Then, crack the egg into the bowl and add the vanilla extract. Mix until the ingredients are thoroughly combined and smooth.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, and salt until everything is well incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until the dough starts to come together, making sure not to overmix.
6. Fold in Crystallized Ginger: Gently fold in the chopped crystallized ginger using a spatula, ensuring it is evenly distributed throughout the cookie dough.
7. Scoop and Shape the Cookies: Use a cookie scoop or a tablespoon to portion out the cookie dough. Roll each portion into a ball about 1 inch in diameter and place them on the prepared baking sheet, ensuring there is enough space (about 2 inches) between each cookie.
8. Bake the Cookies: Once all the cookies are shaped and placed on the baking sheet, bake them in the preheated oven for 10-12 minutes. The edges should be set, while the centers remain soft.
9. Cool the Cookies: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10. Dust with Powdered Sugar: If desired, dust the cooled cookies with powdered sugar before serving for an extra touch of sweetness.

Enjoy your homemade Meyer Lemon Ginger Cookies with a cup of tea or coffee!

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Meyer Lemon Oatmeal Cookies

Meyer Lemon Oatmeal Cookies are a delicious twist on the classic oatmeal cookie, enhanced with the bright and invigorating flavor of Meyer lemons. These cookies combine the heartiness of oats with the citrusy zing of Meyer lemon, making for a perfect balance of flavors and textures. They are chewy, satisfying, and make great additions to your holiday cookie platter or for any day when you crave something sweet and zesty.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.
2. Cream the Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer. Beat the mixture for about 2-3 minutes or until it becomes light and fluffy.
3. Add Lemon and Egg: Stir in the Meyer lemon zest and Meyer lemon juice into the butter and sugar mixture. Then, add the egg and the vanilla extract, mixing until all the ingredients are well incorporated and smooth.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, baking powder, and salt until well combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until the dough starts to come together, being careful not to overmix.
6. Add Optional Ingredients: If you are using any optional add-ins like raisins, nuts, or chocolate chips, gently fold them into the cookie dough using a spatula until evenly distributed.
7. Scoop and Shape the Cookies: Use a cookie scoop or a tablespoon to portion out the cookie dough. Roll each portion into a ball and place them on the prepared baking sheet, ensuring there is enough space (about 2 inches) between each cookie.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden but the centers still look soft.
9. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your zesty and chewy Meyer Lemon Oatmeal Cookies!

Meyer Lemon Chewy Chocolate Chip Cookies

Meyer Lemon Chewy Chocolate Chip Cookies are a delightful fusion of tangy citrus and rich chocolate that will elevate your baking game. The sweetness of the chocolate perfectly complements the zesty brightness of Meyer lemons, resulting in chewy cookies that are both invigorating and indulgent. These cookies are perfect for holiday gatherings or as a sweet treat anytime you crave a burst of flavor.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar. Beat the mixture for about 2-3 minutes until it is light and fluffy.
3. Incorporate Lemon and Egg: Add the Meyer lemon zest and Meyer lemon juice to the butter and sugar mixture. Next, crack in the egg and pour in the vanilla extract. Mix until all the ingredients are well combined and the mixture is smooth.
4. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until everything is evenly distributed.
5. Mix Wet and Dry Ingredients: Gradually incorporate the dry ingredient mixture into the wet ingredients. Mix on a low speed until just combined, making sure not to overmix to keep the cookies chewy.
6. Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips using a spatula. Make certain they are evenly distributed throughout the dough.
7. Shape the Cookies: Using a cookie scoop or a tablespoon, portion out the cookie dough. Roll each portion into a ball and place them on the lined baking sheet, leaving about 2 inches of space between each cookie.
8. Bake the Cookies: Transfer the baking sheet to the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
9. Cool and Enjoy: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Meyer Lemon Chewy Chocolate Chip Cookies!