Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for coating)
- 2 tablespoons Meyer lemon juice
- 1 tablespoon Meyer lemon zest (about 1–2 lemons)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, beat the softened butter and 1/2 cup powdered sugar until light and fluffy.
- Add flavor: Mix in Meyer lemon juice, zest, and vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together flour and salt. Gradually add to the butter mixture and mix until a soft dough forms.
- Shape cookies: Roll dough into 1-inch balls and place them 1 inch apart on the prepared baking sheet.
- Bake: Bake for 12–14 minutes, or until the edges are just turning golden. Let cookies cool on the sheet for 5 minutes.
- Coat with sugar: While still warm, roll cookies in powdered sugar. Let cool completely, then dust again with more powdered sugar for a snowy finish.
Tip: Store in an airtight container for up to 5 days. These cookies taste even better the next day!
Would you like a version with a glaze or filling too?