Meyer Lemon Glazed Cookies with Pea Shoot Sugar
Meyer lemon is baked into soft cookies topped with lemon glaze and sprinkled with naturally green pea shoot sugar. This bakery style lemon cookie recipe is perfect for spring, full of seasonal citrus and sprinkled with botanical sugar. Bake a batch for for festive gatherings, or as a sweet afternoon treat.
Meyer Lemon and Pea Shoots Are a Bright Flavor Pairing.
The combination of herbal meyer lemons and botanical pea shoot sugar are perfection in this early spring botanical baking recipe. The cookie dough is filled with meyer lemon juice, topped with lemon laced glaze. A dusting of pea shoot sugar over the top adds a beautiful natural green color and takes some of the bite out of the lemon flavor, pulling the underlying herbal flavor out.
Why This Recipe is Perfect for Early Spring
This is a recipe that really only makes sense in early spring — and that’s exactly what makes it special.
- Citrus season is coming to an end, enjoy unique varieties in recipes now (like meyer lemons), while they are available.
- One of the first greens to break soil in the spring are peas. Use this early spring green with a sweet, botanical flavor to add a bit (or alot) of natural green color to the cookies without added dye.
- This recipe bakes up lightly, these cookies echo the lightness of spring unfolding.
What is Pea Shoot Sugar?
Pea shoot sugar is botanical blend dehydrated pea shoots and sugar. Follow my simple guide for creating your own pea shoot sugar and use it throughout the season in different culinary applications.
Some of the other ways I have incorporated pea shoots into my spring recipe rotation include sugaring cocktail glass rims, as an add-in to whipped cream (beautiful light green hue) and using a sugar dusting garnish for baked goods.
And if you are new to cooking with pea shoots, this is a great place to start.
Special Ingredients Needed for This Recipe:
- 2 Meyer lemons
- Pea Shoot Sugar
- Lemon glaze — simple recipe in the card below
If you love a good citrus glaze, try my Cara Cara Olive Oil Cake.
Kitchen Tips for This Recipe:
Use the parchment paper rollout technique for the cookie dough. You will re-use the parchment sheets for baking and it makes rolling out the dough easy, uniform and there is virtually no clean up, because you are not rolling on a floured surface.
Set the cookies back on the wire colling rack after glazing, this allows excess glaze to drip off and not pool under the cookies.
Zest the meyer lemon for the glaze before slicing and juicing.
Storage and Make-Ahead
This dough can be made 24 hours in advance and baked and decorated the day of.
Store these pretty spring cookies in a sealed container for 3 days.
Can I Use Different Lemons Other Than Meyer?
Yes, but the flavor will not be as pronounced and the cookies will not have the underlying herbal flavors of meyer lemons.
What Does Pea Shoot Sugar Taste Like?
Pea shoot sugar, is bright, grassy, fresh and botanical with of course a hint of sweet pea.
Will the Green Color Fade?
No, not if the cookies are eaten in 3 days time. After the 3 days, the cookies are fine to eat, but the glaze becomes cloudy.
How Do I Cut Clean Edges on My Cookies?
Make sure the cookie dough is chilled completely and clean cookie cutters in between cuts as needed.
Meyer Lemon Glazed Cookies with Pea Shoot Sugar
Equipment
- stand mixer/hand mixer
- cookie sheet
- Parchment Paper
- Rolling Pin
Ingredients
Meyer Lemon Cookies
- 1½ cup all purpose flour
- 2 tbsp cornstarch
- ¼ tsp salt
- â…› tsp baking soda
- ¼ tsp baking powder
- 10 tbsp unsalted butter at room temp
- ½ cup sugar white
- 1 egg yolk
- 1½ meyer lemon juice fresh squeezed
Meyer Lemon Citrus Glaze
- 1 cup powdered sugar
- 3 tbsp fresh meyer lemon juice
- 1 tsp meyer lemon zest
- 3 tbsp pea shoot sugar garnish
Instructions
- In a medium bowl, whisk flour, cornstarch, baking soda, and baking powder together. Set aside.
- In a large bowl add butter and sugar and mix using stand mixer or hand beater until the mixture is fluffy and light lemon colored.
- Add in meyer lemon juice, and egg yolk and beat until incorporated.
- On a low setting, slowly beat flour mixture into creamed butter. Mix until fully combined.
- Divide dough into two separate balls.
- Using parchment paper, place a sheet on either side of dough balls and lightly roll to flatten. Repeat with other cookie dough ball.
- Set dough, stacked on top of one another on a flat surface in refrigerator for at least an hour and up to 24.
- After an hour, remove dough from fridge and roll out to ¼ inch thickness. Keep parchment paper on and roll pin over.
- Pre-heat oven to 325℉
- While oven heats, cut cookies out, using a smaller 2 inch cookie cutter (or slightly same size).
- Using parchment paper from cookie chill, line baking sheets
- Bake cookies for 12-15 minutes or until edges start to brown.
- Remove cookies from hot pan promptly and cook on wire rack.
- Repeat process until all dough is used.
Meyer Lemon Citrus Glaze
- Mix powdered sugar with freshly squeezed meyer lemon juice. Add citrus zest and mix until all sugar is dissolved.
- Working quickly and in batches of ten cookies at a time, brush glaze over just the top of the cookies. You can also dip the cookies into the glaze (just the top surface) coating evenly.
- Set cookies back on drying rack to let any access glaze drip off.
- After glazing every batch of ten cookies, sprinkle with pea shoot sugar before the glaze sets.
- Repeart process until all cookies are glazed and garnished.
Nutrition
More Citrus Cookie Recipes:
Ginger Cookies with Citrus Glaze
Happy Spring Baking!
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