Frosted Meyer Lemon Brown Butter Cookies printable recipe

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Frosted Meyer Lemon Brown Butter Cookies 

(makes about 24, from

for the cookies:

1/2 cup unsalted butter

7 ounces plain Greek yogurt (I like Fage 2%)

1/2 cup Meyer lemon juice

zest from 1 Meyer lemon

2 & 1/2 cups unbleached, all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

1 cup sugar

for the frosting:

1/2 cup salted butter, room temperature

8-ounce package cream cheese, room temperature

1 lb. box powdered sugar

zest of 1 Meyer lemon

2 TBSP Meyer lemon juice

Brown the butter in a small saucepan. Melt the butter over medium heat, stirring frequently. The butter will spatter, then foam. Once it starts to foam, stir continuously over the heat, paying close attention to the butter under the foam. Once the butter smells nutty and is golden, remove from heat. Pour into a container, and refrigerate until cooled and solidified. (Brown butter can go from golden to burnt in a few seconds, so I always lean towards "golden" rather than "brown."

Line two cookie sheets with parchment.  Preheat oven to 350.

Stir together the yogurt, zest, and juice.  Set aside. (Meyer lemons are really thinned-skinned, so I like using a microplane here, instead of a zester.)

In another bowl, whisk together the flour, baking soda, and salt.  Set aside.

Beat the brown butter and sugar together until well combined.

Stir in the yogurt mixture.  Add the flour in three additions, stirring between each until combined.

The dough will be soft and resemble biscuit dough.  Let the dough rest for 15 minutes for the puffiest cookies. (Oh, and the dough is SO yummy...if you're into the raw dough thing like I am.)

Use a 2 tablespoon cookie scoop to drop the dough onto the cookie sheets.

Bake for 15 minutes, or until done.  Remove from the pans to wire racks to cool completely.

Make the frosting:

With a paddle attachment of an electric mixer, beat the butter and cream cheese until smooth. 

On low speed, add in half of the powdered sugar and the lemon zest.  Beat until combined.

Add the other half of the sugar and the lemon juice.  Beat on low until combined, then increase the speed to medium until smooth.

Use an offset spatula to frost the cookies.  Store in the fridge.

{Alternately, make a glaze instead of the frosting.  Combine powdered sugar and Meyer lemon juice to the consistency you'd like and pour over the cookies.)

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