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Meyer Lemon Sugar Cookies

Crispy, chewy, and bursting with fresh lemon zestiness! These Eastern European-style lemon sugar cookies get their irresistible texture thanks to rich, creamy Bison Cottage Cheese.


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Prep Time


Cook Time


Total Time

1h 55m

This recipe uses:


  • 1 cup Bison Cottage Cheese
  • 2 sticks (1 cup) unsalted butter, softened
  • 2-1/4 cups + 1 Tbsp all-purpose flour, plus extra for rolling
  • 1/2 tsp baking powder
  • 1/2 cup granulated sugar
  • Zest from 1 Meyer lemon
  • 3-4 tablespoons Meyer lemon curd


  • Step 1

    Combine butter and Bison Cottage Cheese in stand mixer or medium bowl and blend until smooth. Add in 2-1/4 cups of flour and the baking powder; mix until soft dough forms.

  • Step 2

    Place the dough onto a lightly-floured surface and form into a ball. Wrap in plastic wrap and refrigerate at least 1 hour or overnight.

  • Step 3

    Preheat oven to 350ºF.

  • Step 4

    In a small bowl or dish combine the granulated sugar and lemon zest. Rub lemon into the sugar to release the oils. Stir to combine.

  • Step 5

    On a lightly-floured surface, roll the dough to 1/4" thickness and cut into 2-1/2" to 3” rounds.

  • Step 6

    Dip one side of the round into the lemon sugar mixture. Place a 1/8"- to 1/4"-sized dollop of lemon curd on one side of the sugared round. Fold round over and press lightly to hold in place.

  • Step 7

    Dip one half of the semi-circle into the sugar. Fold over on the non-sugared side and press to seal, creating a fanned quarter. Place the folded round onto a lined baking sheet. Repeat with remaining dough.

  • Step 8

    Bake for 23-25 minutes, or until cookies start to turn golden brown.

  • Step 9

    Remove from the baking sheet and cool on a rack. Serve and enjoy!