These Meyer Lemon White Chocolate Chip Cookies may be the perfect bite. Tempting sweet lemon cookies, with hints of white chocolate and a touch of sea salt. They have become a favorite and are frequently requested for parties.
While Meyer Lemons are hard to source occasionally, you can easily swap them out and use Eureka or Lisbon lemons. Which can be readily found in your local produce section year round. Although a tad more bitter than our favorite Meyer lemons, they still create an irresistible cookie!
Keep an eye out, come the 2nd or 3rd week of December, which is when shipments of Meyer Lemons begin. if you’ve never had them before, you’re in for a treat! A few facts to inspire you to scoop some up and take them for a taste drive!
- What to look for: Meyer Lemons are smaller and more round than regular lemons. With a deep yellow, almost orange skin and dark yellow pulp. Their rinds have a spicy-floral smell that reminds us of holidays at Grandma’s house.
- Taste: Meyer Lemons are also less acidic tasting than regular lemons. They have a distinct flavor and are sometimes referred to as “lemonange”, as a Meyer Lemon is believed to be a cross between a lemon and mandarin orange. They are actually sweet enough to enjoy eating their raw segments.
- Availability: You’ll see Meyer Lemons hitting your local produce shelves the 2nd or 3rd week of December, stretching into late May. If you have extras, you can freeze their juice and zest!
- When you can’t find Meyers, a mixture of 2 parts lemon juice and 1 part tangerine juice comes close to the flavor.
Tips for making the Best Meyer Lemon Cookies
- Be sure to allow the dough to chill overnight. This is an important step for this cookie and yields the best results every time. It gives the entire batter time to come together, butter, sugar, flour, and lemon become one.
- Once the dough is chilled, it’s formed into 1-inch balls and then rolled in confectioners sugar. Baked and adored
How to measure flour
Remember when you’re measuring flour in any recipe, don’t pack the flour. It results in thick cookies that don’t spread out and are too crumbly. The best method of measuring flour is always a scale but if you don’t have one the scoop method below works well.
- Fluff the flour in the container with a spoon.
- Use the spoon to ladle the flour into your measuring cup. Don’t pack, or tap it into place, just ladle the flour in, up to the top.
- Then scrape off the excess at the top with a straight edge, such as an offset spatula, bench scraper or even the back of a butter knife.
If you haven’t been doing this, then give it a go and you’ll see an instant improvement in any batch of cookies you create.
How to Make Meyer Lemon Cookies
- 1 1/2 cups (180 grams) all-purpose flour
- 1/2 teaspoon kosher sea salt
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 cup (115 grams) unsalted butter, softened
- 1/2 cup (90 grams) brown sugar, packed
- 1/2 cup (100 grams) sugar
- ½ teaspoon pure vanilla extract
- 1 egg, room temperature
- 1 teaspoon Meyer Lemon zest
- 2 Tablespoons Fresh Meyer Lemon juice
- 1 cup (175 grams) white chocolate chips
- 1/4 cup (25 grams) confectioners' sugar
- Using a medium bowl, whisk or sift together the flour, salt, baking powder, and baking soda (whisk for at about 20 seconds until well combined). Set aside.
- In a mixing bowl, beat together the butter, brown sugar, and sugar until light and fluffy.
- Beat in the vanilla extract, egg, Meyer Lemon zest, and juice until well combined.
- Scrape down the sides of the bowl and mix again to make sure everything is combined.
Stir in the flour mixture and chips until just blended, making sure to scrape the bottom of the bowl to get all of the flour.
- Transfer your dough into a glass bowl, take a piece of plastic wrap and wrap around your dough. Then tightly cover the top of the bowl with another piece of plastic wrap.
- Place in the fridge and chill 8 hours or overnight.
- Preheat oven to 350°F/175°C
- Sift the confectioners' sugar onto a large plate. Form chilled dough into 1 inch sized balls. Roll the balls in the confectioners' sugar then place 2 inches apart on the lined sheet pans.
- Bake for 10-14 minutes or until the bottoms of the cookies just begin to turn light golden and the tops of the cookies look matte (no wet sheen appearance).
- Remove from the oven and allow to cool for a 5 minutes before transferring to a wire rack to finish cooling.
- Prep time is approximate.
- Once completely cooled, cookies can be stored in an airtight container at room temperature for up to 5 days.
- To ensure they remain soft add an uncooked flour tortilla on the top and bottom of the cookies.