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Frosted Meyer Lemon Cookies

yields about 3 dozen cookies



  • 1 cup sugar
  • 3/4 cup butter or butter flavored Crisco
  • 3/4 cup vanilla yogurt
  • 1 egg
  • 2 1/2 cup flour
  • 1 tsp baking soda
  • 1-2 tsp Meyer Lemon rind (lemon zest)
  • Juice of 1 Meyer Lemon About 2 tablespoons
  • 2 tsp Lemon extract


  • 1/3 cup butter
  • 2 cups powdered sugar
  • 1-2 tsp grated Meyer lemon rind
  • Juice of 1 Meyer Lemon about 2 tablespoons
  • 1 tsp Lemon extract
  • 2-4 tbsp milk
  • 1-2 drops yellow food coloring if desired


To Make the Cookies

  • Preheat oven to 375 degrees. In a large bowl combine sugar, lemon juice and zest, the 3/4 cup butter, yogurt and egg. Beat with a mixer until well blended. Add remaining ingredients to form soft dough. Refrigerate for about 20 minutes so that it's easier to roll the cookies into a ball. {You can skip this step, but the dough will be sticky.} 
  • Roll into 1-inch balls. Bake 8-10 minutes. {The cookies don't spread much at all, so I ended up baking about 20 on a tray!} Remove from tray immediately and place on cooling rack. 

To Make The Frosting

  • In a medium sized bowl, mix together all of the ingredients with an electric hand mixer until smooth.
  • Apply to the tops of cooled cookies. Top with sprinkles if desired and enjoy.