Growing up, our super special extra fabulous thanks for not setting the grocery store on fire treat was a package of Archway Frosty Lemon cookies. Believe me when I say, they taste better in my childhood memories than they do in adult reality. But there is no reason *I* can’t make something that tastes as good as the frosty lemons of my past.
A while back my go-to food site the Kitchn featured a recipe for Mandarin Orange Cookies, which they had adapted from a recipe for Meyer Lemon Sugar Cookies from Tallgrass Kitchen. So as soon as I saw this:
I knew what I was going to do.
The Tallgrass Kitchen recipe looked perfectly fine, but I wanted something a little more moist and MEGA lemony. So I tinkered with the eggs, sugar, and lemon quantities. And of course my frosty lemon cookies wouldn’t be complete without, well, the frosty part, so I borrowed from the Kitchn and added a simple lemon glaze. Here is what I came up with:
The Hussy’s Frosty Meyer Lemon Cookies
- 1 2/3 C sugar
- Zest of 4 Meyer lemons
- 1 C unsalted butter, softened
- 1 whole egg plus 2 egg yolks
- 1/2 C Meyer lemon juice, plus approximately 4 T
- 1 tsp vanilla
- 2 3/4 C flour, sifted
- 1/2 t salt
- 2 3/4 t baking powder
- 1 1/2 C powdered sugar
Preheat oven to 350 degrees.
In food processor, pulse sugar and lemon zest fully combined.
Stir flour, salt, and baking powder in a separate bowl.
Cream butter and lemon sugar until light and fluffy. Add egg and egg yolks and beat on high for about 2 minutes. Scrape down sides.
Add 1/2 C lemon juice and vanilla and beat ‘til well-mixed.
Add dry ingredients and stir until just combined.
Chill dough for 15 minutes (you can also pipe room temperature batter for Fancy! results).
Drop spoonfuls of dough onto a lined baking sheet. Bake for 9 minutes until just turning golden on bottoms.
While cookies are baking, stir powdered sugar and reserved lemon juice until smooth. Drizzle over warm cookies.