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Baking With Citrus: Myer Lemon Sugar Drop Cookies

The perfect farm to table holiday cookie for both eating and decorating.

When you are around citrus as much as we are, you start getting creative with how you enjoy it. First you start simple by eating it fresh and enjoying them straight from the bag. How could you not? The season only comes around once a year, so you try to eat it as much as you can. Then, you have the idea to start adding it to your drinks and impressing your guest with your fancy cocktail making skills. You have officially won best host among your family and friends. Slowly, you also find yourself using it in the kitchen for cooking up delicious dishes. We don't blame you. When citrus is fresh, its peel is perfect for flavoring your favorite entrees. Soon enough the holidays begin to roll around, and the baking festivities begins. You start to ask yourself, how can I incorporate my love for citrus into my favorite desserts? Well, lucky for you we have an answer. Not only are these lemon sugar cookies delicious, but they also hold their shape and are perfect for decorating this holiday season!

What You Will Need

  • Butter - Creates flavor and texture

  • Salt - Enhances overall flavor of the cookies

  • Baking Soda - helps lift and rise the dough

  • Flour - Creates structure

  • Granulated Sugar - Adds sweetness, flavor, and color

  • Egg- binds the cookie and creates structure

  • Lemon Zest & Lemon Juice - Adds lemon flavoring

  • Cookie Cutters - Creates fun and creative shapes

Start by making sure your butter is soft at room temperature. If it is still cold, put it on a small plate and microwave for 15 seconds. After it becomes soft, mix the butter, sugar, and lemon juice in a large mixing bowl using either a spatula or a hand-held mixer. Blend together for 1-2 minutes.

Now grab your lemon zest (I used three of our fresh Myer Lemons to create mine) and add it to the bowl while slowing stirring it into the dough. Once smooth, crack open a large egg and mix it in aswell. After all your wet ingredients are blended, you can start to slowly fold in your flower, baking soda, and salt.

After you are finished creating your dough, cover the bowl with a plastic wrap and put it in the fridge to chill for 1 hr. While your dough is in the fridge, find a clean space (such as a clean counter top or large cutting board) and lightly sprinkle down some flour. Lifehack: Put aluminum foil down first on your counters for easy clean up!

Once your dough is chilled, take your bowl out of the fridge and uncover it. Lightly place the dough on top of the scattered flour (the flour makes it so the dough doesn't stick) and begin rolling it out. You can use a rolling pin, or do it the classic way with your hands! Roll until it's thin to your heart's desire, but not too thin or else your cookies will break. Once your dough is rolled out, use your favorite holiday cookie cutters to cut a variety of shapes. To avoid having the dough stick to the cookie cutters, try covering them in flour aswell!

Preheat your oven to 350 degrees Fahrenheit. Lightly butter your baking sheet or lay down a silicone liner. Carefully place cookies one inch apart, sprinkle on light sugar, and then bake for 12-14 minutes Allow the cookies to sit for 5 minutes on a cooling rack before enjoying!

The Recipe


  • 2 Sticks of Unsalted Butter; Room Temperature

  • 1/4 Tsp of Salt

  • 1 Tsp of Baking Soda

  • 3 Cups of All Purpose Flour

  • 1 & 1/2 Cups of Sugar

  • 1 Egg

  • 3 Tbs of Lemon Zest

  • 2 Tbs of Lemon Juice

  • Cookie Cutters

The Directions

  1. In a large mixing bowl, mix together the butter, sugar, and lemon zest with either a spatula or an electric mixer for 1-2 minutes.

  2. Add in the lemon juice and the egg.

  3. Slowly add in the flour, baking soda, and salt. Mix with a spatula before slowly having to use your hands.

  4. Cover the bowl with a plastic wrap and refrigerate for 60 minutes.

  5. Preheat the oven to 350 degrees Fahrenheit, and find a clean space to roll out your dough. To avoid dough sticking, lightly sprinkle flour over the surface.

  6. Remove from the fridge, and start rolling dough over the flour.

  7. Use cookie cutters to cut out a variety of shapes. To add some extra sweetness, sprinkle sugar on top of cookies.

  8. Place the cookies an inch apart on a silicone lined baking sheet. Bake for 12-14 minutes or until the edges have a faint golden color.

  9. Allow the cookies to cool on a baking sheet for five minutes, then move to a cooling rack before enjoying!



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