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Woman's hand holds a lemon pie cookie.
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5 from 1 vote

Lemon Meringue Pie Cookies

Love lemon desserts? These oversized Lemon Meringue Pie Cookies are tangy, sweet, and crunchy with crispy edges and a moist, flavourful center!
Prep Time15 minutes
Cook Time10 minutes
Servings: 12 cookies

Equipment

  • 2 cookie sheets
  • Parchment Paper

Ingredients

  • 1 cup unsalted butter, softened (226 grams)
  • 1¼ cups white granulated sugar (250 grams)
  • ½ cup packed light brown sugar (100 grams)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • 2 tablespoons freshly squeezed lemon juice
  • 2¾ cups all-purpose flour (344 grams)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups graham cracker crumbs (150 grams)
  • 1 cup crumbled meringue nests (60 grams)

Instructions

Make the Cookie Dough

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fold in the graham cracker crumbs and gently mix in the crumbled meringue nests to avoid crushing them further.

Form the Cookies

  • Using a ¼ cup measuring scoop or large cookie scoop, portion the dough into balls and place them on the prepared baking sheets, leaving about 3 inches between each cookie.
  • Gently flatten each ball slightly with your hand.

Bake the Cookies

  • Bake the cookies for 10-12 minutes, or until the edges are golden and set while the centers remain soft. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

    • Pro Tip: For extra lemon flavor, drizzle the cooled cookies with a simple lemon glaze made from powdered sugar and lemon juice.
    • Store the cookies in an airtight container at room temperature for up to 3 days.