I found a bag of Meyer lemons recently…and it was like striking gold in the middle of winter. Like finding a ray of sunshine on a cloudy day. How they were in stock, I don’t know. I can’t even remember where I found them, but I do remember that I might have gasped and reached for that bag as quickly as humanly possible.
I’ve hoarded them. My son eats them plain, enjoying the sour tang of them. A zesty taste that’s right between a lemon and an orange, these little jewels are amazing to bake with.
I knew immediately that I was going to try them with gingerbread cookies. The chance to play around with Meyer Lemons comes so rarely that I wanted to try it out on a combo that is one of my favorites. Citrus and gingerbread are a match made in heaven.
While you may not have Meyer Lemons – as they show up on rare occasions and then disappear again for months – you can use orange or lemon for these cookies. The sugar will coat the zest and add the needed sweetness to the outside of the cookies.
Happy Christmas baking everyone!
- 2 1/3 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup butter softened
- 1 cup white sugar
- 1 egg
- 1/4 cup fancy molasses
- 2 tbsp citrus juice (orange lemon or Meyer Lemon)
- 1 tbsp citrus zest
- 1/3 cup white sugar
- 2-3 tbsp citrus zest
- Pre-heat your oven to 350 Â°F.
- Whisk together the dry ingredients and set aside.
- Cream the butter and sugar together until light and fluffy. Beat in the egg followed by the molasses and citrus juice & zest.
- Mix in dry ingredients until they are thoroughly incoporated.
- Combine the white sugar and zest and place in a bowl.
- Roll the dough into one inch balls and swirl around the in white sugar/zest mixture unti coated.
- Place on a parchment paper lined baking sheet 2 inches apart and bake for 10-12 minutes, until the edges are crispy and set.
- Remove from the oven and cool on the sheets.
- Serving Size: 21/2 dozen