Meyer Lemon Sprinkle Cookies
Recipe type: Dessert
Makes: 3 dozen cookies
These Meyer Lemon Sprinkle Cookies are the ray of sunshine you need in the middle of winter. They are chewy in the middle, crispy around the edges, and rounded out with the flavors of fresh meyer lemon zest.
  • 8 ounces (~1 cup) granulated sugar
  • 1 tablespoon meyer lemon zest (~2 meyer lemons)
  • 9.25 ounces (~2 cups) all-purpose flour
  • 2 teaspoons table salt
  • ½  teaspoon baking soda
  • 6 ounces (3/4 cup / 1½ sticks) unsalted butter, softened at room temperature
  • 4 ounces (~1/2 cup packed) light brown sugar
  • 1 x-large egg + 1 x-large egg yolk at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup bright colored sprinkles
  1. Pre-heat oven to 350 degrees; line baking sheets with parchment paper or a slipat and set aside
  2. In the large bowl of an electric mixer, use your fingers to rub the meyer lemon zest into the granulated sugar; set aside for five minutes
  3. In a medium bowl, whisk together flour, table salt and baking soda; set aside
  4. Add butter and brown sugar to granulated sugar / zest mixture, cream high speed until light and fluffy
  5. Scrape sides of the bowl with a spatula; add egg, egg yolk and vanilla; beat at medium speed until well-combined
  6. Reduce speed to low and slowly add flour mixture just until combined; stop mixer and scrape sides of the bowl with spatula
  7. On low speed, add in sprinkles
  8. Use a medium cookie dough scoop and place scoops of cookie dough on prepared baking sheets 1-2 inches apart
  9. Bake cookies 11-12 minutes or until edges are a light golden brown
  10. Set aside to cool before eating
  11. Store in an airtight container for several days at room temperature or freeze for up to one month
Recipe by Keep It Sweet Desserts at