Description
Lemon Meltaways are tender, buttery cookies infused with fresh lemon zest and juice, delicately coated in powdered sugar. These melt-in-your-mouth treats offer a perfect balance of citrus brightness and sweetness, making them an ideal dessert or tea-time snack.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 1/2 cup powdered sugar
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
Coating
- 1/2 cup powdered sugar (for dusting)
Instructions
- Cream Butter and Sugar: In a large bowl, beat together the softened butter and powdered sugar until the mixture is light and fluffy, ensuring the cookies have a tender texture.
- Add Lemon Flavor: Stir in the lemon zest and fresh lemon juice to infuse the dough with bright citrus notes.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to ensure even distribution.
- Form the Dough: Gradually add the dry ingredients to the butter mixture, mixing gently until a soft dough forms without overworking.
- Shape and Chill: Divide the dough into two equal portions and shape each into a log about 1 1/2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour until firm enough to slice.
- Preheat Oven and Prepare Baking Sheet: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Slice and Arrange: Slice chilled dough logs into 1/4-inch thick rounds. Place them on the baking sheet spaced about 1 inch apart to allow for slight spreading.
- Bake Cookies: Bake for 12 to 14 minutes, or until the edges of the cookies just start to turn a light golden color for a delicate crispness.
- Cool and Dust: Let the cookies cool on the baking sheet for 5 minutes before gently tossing them in powdered sugar while still warm to create the signature meltaway coating.
- Complete Cooling and Final Dusting: Transfer the cookies to a wire rack to cool completely, then dust again with powdered sugar if desired for an extra sweet finish.
Notes
- For an enhanced lemon flavor, add 1/4 teaspoon of lemon extract to the dough along with the fresh lemon juice.
- Store the cookies in an airtight container to keep them fresh for up to a week.
- These cookies freeze well; wrap tightly and freeze for up to 2 months.
