One of my favorite ingredients in any dessert is Lemon and my favorite type of cookie is a snicker doodle sugar cookie. Each year my Grandmother grows AMAZING Meyer Lemons and they make me want to bake all things lemon…Lemon bars, lemon cake, lemon bread, lemon cupcakes, lemon COOKIES, you name it! She grows a lot of lemons and we even freeze the juice as ice cubes to use throughout the year.
Meyer lemons have such vibrant color and smell, yet, they are slightly sweeter than your average lemon. You can tell the difference at the store because their color is very similar to an orange.
Did any of you ever get those Healthy Meals in Minutes Sample Recipe Cards in the 90’s? I had a few and a Light Lemon Cookie recipe was one of them. I LOVED them and have to admit that yes, I have kept them all these years and made them several times over the years. (I am old at the ripe at of 38 you know ;))
Anyway, last year, I knew I wanted to make these cookies with the lemons my grandmother gave me. I looked high and low for my long, lost recipe card, but, it was no where to be found.
Sooooo….long story short, I developed this recipe based off of what I could remember of the lemon cookies I used to make and my FAVORITE snicker doodle recipe (sans the cinnamon)
The result is just short of AMAZING if you are a lemon person like me. They are crispy on the outside, chewy on the inside and you can taste every ingredient from the lemon peel to the butter to the sugar.
LIGHT MEYER LEMON COOKIES (print it!)
- 1 cup sugar, divided
- 1/2 cup butter, softened
- 1/2 tbsp. grated lemon peel
- 1/4 cup freshly squeeze lemon juice
- 1/2 tsp. vanilla
- 1 egg
- 1 1/2 cups white whole wheat flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. cream of tartar
1. Preheat oven to 325 degrees. Combine 3/4 cup sugar and all the remaining ingredients until combine. If dough is not firm enough, chill 1 hour.
2. Place the 1/4 cup remaining sugar on a plate and set aside. Form the cookies into 1 inch balls, roll each in sugar and place on a cookie sheet lined with parchment paper.
3. Bake at 325 degrees for 15-20 minutes. Cool 2 minutes and remove from cookie sheet.
Makes approximately 40 cookies, 1 points+ each
Nutritional information per cookie calculated at caloriecount.com:
These are definitely cookies I do not feel guilty about having more than one….because, let’s be honest, who eats just ONE cookie?!
Today I climbed over 40 stories thanks to my co-worker’s scheduling meetings 8 floors down! I have decided going down is SO EASY but going up not so much.
I will catch up with you all tomorrow with the details of this week’s Wordless Wednesday and a quick daily.