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.
I’m going to fast forward past the winter-hating rant that you could probably spew out yourself and / or have heard a million times. You know the one… we can just skip to the part where I tell you that these cookies are the bright and fresh comfort food that you need to channel your inner sunshine. Because while we still need lots and lots of cold weather comfort food, we are craving things that remind us of spring and summer. The brightness of the lemon zest does just that. Pack the cookies with the brightest colored sprinkles you can find (pink for Valentine’s Day perhaps?) and they will instantly make you smile.
I’m not a huge lemon lover, in fact citrus is not my go-to dessert flavor, but there is something about a these cookies that is pretty addicting. But then again, I find most cookies addicting…
- 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
- Pre-heat oven to 350 degrees; line baking sheets with parchment paper or a slipat and set aside
- 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
- In a medium bowl, whisk together flour, table salt and baking soda; set aside
- Add butter and brown sugar to granulated sugar / zest mixture, cream high speed until light and fluffy
- Scrape sides of the bowl with a spatula; add egg, egg yolk and vanilla; beat at medium speed until well-combined
- Reduce speed to low and slowly add flour mixture just until combined; stop mixer and scrape sides of the bowl with spatula
- On low speed, add in sprinkles
- Use a medium cookie dough scoop and place scoops of cookie dough on prepared baking sheets 1-2 inches apart
- Bake cookies 11-12 minutes or until edges are a light golden brown
- Set aside to cool before eating
- Store in an airtight container for several days at room temperature or freeze for up to one month
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Easy Meyer Lemon Shortbread Cookies
Lemon Cookies with White Chocolate Chips and Strawberry Buttercream
Yum! I’m a lemon lover. I could really use these because it’s supposed to snow again this week :/
Oooh, these look amazing!!! I love bright desserts like this for summer!
oops, I meant winter!
This would work for any holiday. They are so fun to look at. thank you
You know it’s almost impossible to get Meyer lemons here in the UK? It’s so frustrating, I always hear about how amazing they are but have never tried one! These cookies look delicious Lauren, as always :-)
Sprinkles just make life more fun! Just looking at these makes me happy. And the Meyer lemon infusion doesn’t hurt.
These are so pretty! Sprinkles just make everything better :) I’ve actually never worked with or tasted a Meyer lemon! I feel like it’s a fairly new ingredient…I will need to work on this…
Yes, try it! It is like a regular lemon / orange hybrid.
I love lemon and these cookies look so yummy.
I love that these cookies not only have a bright happy flavour but they are full of sprinkles too!