Indulge in the perfect bite with our Meyer Lemon White Chocolate Chip Cookies. These delectable treats offer a tantalizing blend of sweet lemon flavor, complemented by creamy white chocolate chips and a hint of sea salt. Loved by many, they have quickly become a party favorite, guaranteed to leave your guests craving more.
Flavor Profile: Meyer lemons are prized for their unique flavor, which is sweeter and less acidic than traditional lemons. They offer a delightful combination of tartness and sweetness, with hints of floral and herbal notes.
Sourcing: They can be found in well-stocked grocery stores, specialty markets, and farmers’ markets during their peak season. Additionally, they can be sourced online from various retailers and specialty citrus farms.
Seasonality: You’ll find Meyer lemons are typically available from late fall through early spring, with their peak season occurring during the winter months. However, availability may vary depending on the region and local growing conditions.
Growing Regions: Cultivated and grown in regions with mild climates, such as California, Arizona, Texas, and Florida in the United States. They are also grown in other citrus-producing regions around the world, including China and Italy.
Usage: Meyer lemons are incredibly versatile and can be used in both sweet and savory dishes. They are popular in desserts, salads, sauces, marinades, cocktails, and more, adding a bright and flavorful touch to any recipe.
Storage: Store at room temperature for up to a week, or refrigerate them for longer shelf life. When refrigerated, they can last for up to a month or more, depending on their freshness at the time of purchase.
Tips: When selecting Meyer lemons, look for fruits that are firm, smooth-skinned, and heavy for their size. Avoid lemons with blemishes, soft spots, or wrinkled skin, as these may indicate signs of spoilage.
Enjoyment: Whether zested, juiced, or sliced, Meyer lemons add a burst of sunshine to any dish, making them a beloved citrus variety among chefs and home cooks alike. Experiment with this versatile fruit to discover new and delicious culinary creations!
Unveiling the Origins of Meyer Lemons: A Citrus Discovery by Frank Meyer
Meyer lemons, believed to be a hybrid between a true lemon (Citrus limon) and either a mandarin or a common orange, are named after Frank N. Meyer, a United States Department of Agriculture explorer who first discovered them in China in the early 20th century. Meyer was on a mission to collect plant specimens when he came across this unique citrus fruit in 1908.
The origins of Meyer lemons trace back to the Jiangxi province of China, where they were initially cultivated as ornamental plants in garden settings. Meyer lemons gained popularity in the United States after Frank Meyer introduced them to the country in 1908. They were initially hailed for their ornamental value and unique flavor profile, which combines the tartness of lemons with the sweetness of mandarins.
However, Meyer lemons fell out of favor in the mid-20th century due to concerns about a virus they carried that could infect other citrus trees. As a result, commercial cultivation of Meyer lemons in the United States was largely discontinued, and the fruit became more difficult to find.
In the late 20th century, efforts were made to produce virus-free Meyer lemon trees through selective breeding and grafting techniques. These efforts led to the reintroduction of Meyer lemons to the market in the early 21st century, sparking renewed interest in this citrus variety among chefs, home cooks, and gardeners.
Today, Meyer lemons are cultivated in various regions around the world, including the United States, Italy, Spain, and Australia. They are prized for their unique flavor, versatility in cooking and baking, and their ornamental value in home gardens. Meyer lemons are now widely available in grocery stores, farmers’ markets, and specialty food stores, making them a popular choice for culinary enthusiasts seeking to add a touch of brightness to their dishes.
Can Regular Lemons Replace Meyer Lemons?
Yes, in most cases. Just remember that regular lemons lack the sweetness of Meyer lemons, so the cookies will be tartly lemon but still amazing. Both Meyer Lemons and regular lemons can be used in similar ways. They can be juiced and pulped for cocktails and spritzers, and to make homemade salad dressings too.
Mastering Meyer Lemon Cookies: Essential Tips for Perfection
- Allow the cookie dough to chill overnight if possible. This step, practiced by generations of bakers in my family, is crucial for optimal results. Allowing the dough to rest overnight allows the flavors to meld and the dough to firm up, resulting in perfectly puffy and golden cookies.
- Don’t skip rolling your chilled dough in powdered sugar. This step creates a delightful glaze-like crispy crust that adds an extra layer of flavor and texture to the cookies. Refer to the photos for a visual guide.
- Preheat your oven to the specified temperature and line baking sheets with parchment paper or silicone mats.
- Remove the chilled dough from the refrigerator and let it sit at room temperature for a few minutes to slightly soften.
- Scoop out portions of dough and roll them into balls using your hands.
- Roll each dough ball in powdered sugar until evenly coated.
- Place the coated dough balls onto the prepared baking sheets, leaving space between each cookie for spreading.
- Bake the cookies in the preheated oven for the specified time, or until they are puffy and lightly golden around the edges.
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your homemade Meyer Lemon Cookies with a cup of tea or coffee, or package them up to share with friends and family!
Mastering Flour Measurement for Baking:
-
Scoop and Level Method: Use a dry measuring cup to scoop flour from the container. Fill the cup slightly overflowing with flour. Use the back of a knife or flat edge to level off the excess flour, creating a flat surface.
-
Spoon and Level Method: Use a spoon to lightly scoop flour into the measuring cup. Fill the cup slightly overflowing with flour, but do not pack it down. Use the back of a knife or flat edge to level off the excess flour, creating a flat surface.
-
Fluff, Spoon, and Level Method: Use a spoon to fluff the flour in the container, loosening it up. Gently spoon the flour into the measuring cup. Fill the cup slightly overflowing with flour, without packing it down. Use the back of a knife or flat edge to level off the excess flour, creating a flat surface.
-
Weighing Method (Using a Kitchen Scale): Place a clean, dry bowl on the kitchen scale and reset it to zero. Carefully pour flour into the bowl until you reach the desired weight. Use the weight indicated on the scale to measure the flour accurately.
Chef’s Tip: Avoid compacting the flour when measuring, as it can lead to inaccurate results. Use dry measuring cups specifically designed for flour to ensure accurate measurements. For the most precise results, consider using a kitchen scale to weigh the flour, especially for recipes where accuracy is critical. Be consistent with your flour measurement method to ensure consistent results in your baking endeavors.
Please Pin to Make & Share!📌
How to Make Meyer Lemon Cookies
Ingredients
- 3 cups (360 grams) all-purpose flour
- 1 teaspoon Pink Himalayan Sea Salt or Kosher Sea Salt, finely ground
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup (240 grams) unsalted butter, softened
- 1 cup (180 grams) brown sugar, packed
- 1 cup (200 grams) sugar
- 2 teaspoons pure vanilla extract, sub vanilla paste
- 2 large organic eggs, room temperature
- zest of 1 Meyer lemon, zest and then juice the lemon
- 1 Tablespoon Fresh Meyer Lemon Juice
- 2 cups (300 grams) white chocolate chips
- 1/2 cup (50 grams) confectioners' sugar (powder sugar)
Instructions
- Using a medium bowl, whisk together the flour, salt, baking powder, and baking soda until well combined. Set aside.
- In another mixing bowl, beat together the butter, brown sugar, and sugar until light and fluffy.
- Then add the eggs 1 at a time and beat until fluffy, next you'll combine the vanilla extract, lemon zest, and lemon juice until combined. Scrape down the sides of the bowl and mix again to make sure everything is thoroughly mixed.
- Now add the flour mixture in two batches until well blended.
- Pour in the white chocolate chips and mix them in by hand until incorporated into the dough. Wrap the bowl with plastic wrap and place in the fridge for 60 minutes and up to overnight.
- Preheat oven to 350°F/175°C and line a sheet pan with parchment paper. Set aside.
- Add the powdered sugar to a bowl or plate. Begin scooping out the cookie dough with a 1.97-inch cookie scoop or tablespoon, form chilled dough into approximately 1.5-inch sized balls and then roll in the powdered sugar until coated. Be sure that they are uniform in size for baking.
- Place the rolled cookie dough 2-inches apart on the lined sheet pan. And bake for 10-14 minutes or until the bottoms of the cookies just begin to turn light golden and the tops of the cookies look matte (no wet sheen appearance).
- Remove from the oven and allow them to cool for 5 minutes before transferring to a wire rack to finish cooling.
- Serve with a tall cold glass of milk (if that's your thing) and enjoy!
Notes
- Prep time is approximate.
- Once completely cooled, cookies can be stored in an airtight container at room temperature for up to 5 days.
- To ensure they remain soft add an uncooked flour tortilla on the top and bottom of the cookies.
Creative Recipe Inspiration
Savor the irresistible allure of our Best Ever Molasses Cookies. These delightful treats boast a perfect balance of sweetness and spice, with a soft, chewy texture that melts in your mouth.
Almond Pastry Cookies: Crisp, buttery, and delicately almond-flavored, these delightful cookies are perfect for any occasion. Enjoy the irresistible aroma and flavor of almonds in every bite!
Step Into My Kitchen!
Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!
Mmmm. These look yummy! Thanks!
Thanks, Nicki!
These look delicious! Lemon is my son’s favorite cookie so I’ll definitely need to give these a try.
Hey Pam, we totally dig lemon too and if you don’t have Meyer Lemons you can sub regular. Hope your son likes them!
Oh my gosh yum! My aunt used to have a Meyer lemon tree in her backyard. Her lemons got HUGE. I will definitely be making these at some point.
Hi Katie, it would be amazing to have a Meyer Lemon Tree in the backyard. My grandparents had Ponderosa Lemon tree in Fort Lauderdale, they were huge too! Let me know when you make them, and be sure to leave the dough in the fridge overnight. Thanks!
These look and sound delicious! Pinning for future reference to give them a try!
Thanks, Jocelyn! I appreciate the pin, let me know when you try them! 🙂
Hi Angela – I am not a Lemon fan but my husband loves anything lemon so he would love these. I don’t usually get the occasion to make deserts but with the holidays coming I may have to make him a treat. Thanks for the recipe
Hey Nikki, if your husband likes lemon he would love these for sure! We have some other terrific cookie recipes though if lemon isn’t your thing. Thank so much, let me know if you give one of our treats a try! 🙂
I love lemon! These look amazing!!!
Thanks, Nichole, they are super yummy!!! Let me know if you make them 🙂
I always wondered what a Meyer lemon was! These look delicious!
Hey Tricia, thanks, they are super good! Meyer Lemons are amazing, I’m not sure if I like the taste or the aroma better? 🙂
Yuuummm! My kids absolutely LOVE anything with white chocolate! These would be their favorite cookies, I bet! I am definitely saving this so we can give them a try! 🙂
Hi Vessy, your kids have great taste, white chocolate is amazing! I’ve always loved it with raspberries but decided to change it up with the Meyer Lemons, so yummy. Let me know when you make them! 🙂
These. Look. Delicious. I can almost taste them from looking at the photos! Thanks for sharing.
Thanks, Crystal! 🙂 They are super yummy, thanks for checking them out! 🙂
Oooh, I bet these have some great flavor!!! Lemon and white chocolate chip…yum! I’ve never had that combination before, so we’ll have to give it a try.
Morning T.M! It’s a great flavor combo, be sure to chill the dough overnight. it really helps the cookie come together and amps up the flavor 100%. Thanks for stopping by and let me know when you make a batch would love to see a photo too! 🙂
Didn’t know they were different types of lrmon
Morning Janice! Crazy right? There are actually many varieties, Meyer, Eureka, Femminello, and Verna to name a few! My grandparents had huge Ponderosa Lemon trees in their backyard in Lauderdale, they were huge! 🙂
These look so delish! I love Meyer lemon, but never thought about adding white chocolate. I look forward to trying these.
Thanks, Jennifer! We love Meyer Lemons too, seriously great flavor impact! If you have any questions please let me know, and I’d love to see some pics too. 🙂
These look so good! I am a sucker for a good cookie. I just got some meyer lemons this week and didn’t know what to do with them. I might have to give this a try!
Hi Kim, thanks for checking out my recipe! I hope you love them as much as we do, please be sure and share some pics too and of course if you have any questions just let me know. 🙂
Lemon and white chocolate chip? Love it! And thanks for sharing those tips on sourcing. I can imagine they’re not the easiest to track down if you don’t know when they’re in peak season!
Hey Kathryn! Thanks so much, they can be difficult to find but exciting when you do, crazy good flavor. You can almost always find them on Amazon but they are super pricey there! 🙂
My dad grows lemons in his yard. The flavors always bring such happy memories back. These cookies look like a delightful way to make new memories.
Hi Melanie! 🙂 I agree I’ve loved lemons since I was a little girl, my grandparents had Ponderosa Lemons growing in their backyard. I loved picking them and they smelled divine. Let me know if you make these would love to see some photos!
I love lemon cookies! These lemon cookies look like some of the best I’ve seen. I’ll have to give them a try.
Hey Dennis, thank you for the super nice compliment! 🙂 Let me know when you whip some up!
Yummy! I love meyer lemons and this looks so good.
Hi Dee! Thanks so much for your positive feedback they are super delish! Let me know if there’s a recipe you’d like to see us do here. 🙂
OH MY! I love lemon cookies! These looked heavenly. I have saved this recipe!
Hi Laura 🙂 thanks so much for saving our recipe! If you ever have any questions about this or any of our creations please give me a shout. Of course #meangreenchef when you whip up a batch. ?
Gorgeous and a great recipe for the upcoming holidays. My hubby loves meyer lemons and I love the refreshing taste. In a cookie ohhh yum.
Hi Monica! 🙂 thanks so much they are a really pretty cookie and the taste is crazy good. Meyer Lemon and white chocolate is a surefire hit if you make them be sure to chill the dough overnight. It really deepens the flavor and allows the dough to come together. Be sure to tag us @meangreenchef or #meangreenchef when you make them!
Perfect timing for this recipe. My Meyer lemon tree is covered in lemons and I am always looking for lemon recipes. I love you added white chocolate chips to this recipe.
Oh yea nothing like having a Meyer Lemon Tree right in your yard, I’m sure you’ll enjoy these, Jere! Thanks so much for visiting! 🙂
yummmm!!! I love lemon anything…I can’t wait to bake me some amazing lemon cookies, these look so delicious.
Thanks, Chad, lemon anything is a fave here too! 🙂