Meyer Lemon Cooler Cookies

Meyer Lemon Cooler Cookies

 

Meyer Lemon Cooler Cookies
Serves:  Makes 60
 
Ingredients
  • ⅓ cup unsalted butter, softened
  • 1½ cups confectioners’ sugar, divided
  • ½ cup granulated sugar
  • 1 large egg
  • 3 tablespoons Meyer lemon zest, divided
  • ½ teaspoon vanilla extract
  • 1½ cups cake flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 tablespoon fresh Meyer lemon juice
Instructions
  1. In a large bowl, beat butter, ½ cup confectioners’ sugar, granulated sugar, egg, 2 tablespoons zest, and vanilla with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, beating just until combined. Beat in lemon juice until combined. Cover and refrigerate for 1 hour.
  3. Preheat oven to 325°. Line baking sheets with parchment paper.
  4. Using a teaspoon, scoop dough into mounds; roll mounds into ¾-inch balls. Place on prepared pans.
  5. Bake until lightly browned, 10 to 12 minutes. Let cool for 15 to 20 minutes.
  6. Meanwhile, in the work bowl of a food processor, pulse together remaining 1 cup confectioners’ sugar and remaining 1 tablespoon zest until combined. Transfer mixture to a medium bowl; gently roll warm cookies in sugar mixture until well coated. Let cool completely on wire racks. Store in an airtight container for up to 3 days.