Lemon Meltaway Cookies Recipe

Introduction

Lemon Meltaway Cookies are tender, buttery treats with a bright lemony twist. These delicate cookies are coated in powdered sugar, making them melt in your mouth with every bite—a perfect balance of sweet and citrusy.

Ingredients

• 1 cup unsalted butter (2 sticks), softened
• 0.5 cup powdered sugar
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 0.25 cup cornstarch
• 0.25 tsp salt
• 1 cup powdered sugar (for coating)
• 1 tsp lemon zest (optional, for coating)

Instructions

1. Step 1: In a large bowl, beat the softened butter and ½ cup powdered sugar with a stand or hand mixer until the mixture is light, fluffy, and pale yellow.
2. Step 2: Lower the mixer speed and add the lemon zest, fresh lemon juice, and vanilla extract. Mix just until combined.
3. Step 3: In a separate medium bowl, whisk together the all-purpose flour, cornstarch, and salt.
4. Step 4: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms and no dry streaks remain. Avoid overmixing.
5. Step 5: Turn the dough onto a surface, divide it in half, and shape each half into a log about 1.5 inches in diameter. Wrap tightly and refrigerate for at least 1 hour until firm.
6. Step 6: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
7. Step 7: Unwrap one dough log and slice into ¼-inch thick rounds. Place them about 1 inch apart on the prepared baking sheets.
8. Step 8: Bake for 10-12 minutes until the edges just start to turn golden but the centers remain pale.
9. Step 9: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes.
10. Step 10: In a shallow bowl, combine the remaining 1 cup powdered sugar with the optional lemon zest. Gently toss warm cookies in this mixture, then transfer to a wire rack to cool completely.
11. Step 11: Once completely cool, optionally toss the cookies again in the powdered sugar for a thicker coating.

Tips & Variations

• For extra lemon flavor, add more lemon zest to the dough or coating.
• Substitute some all-purpose flour with almond flour for a nutty twist.
• Chilling the dough thoroughly helps keep the cookies from spreading too much.
• Use fresh lemons for the best bright and natural citrus flavor.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to 3 months—thaw at room temperature before serving. Re-coating with powdered sugar after reheating briefly in a low oven can refresh their signature meltaway texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice provides a brighter and fresher flavor, but bottled lemon juice can be used in a pinch. Just make sure it’s 100% lemon juice without added sugars or preservatives.

How do I prevent the cookies from spreading too much during baking?

Chilling the dough logs thoroughly before slicing helps keep the cookies firm and prevents excessive spreading. Also, handle the dough gently and avoid overmixing once the flour is added.

Lemon Meltaway Cookies Recipe

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★★★★★

4.7 from 144 reviews

Lemon Meltaway Cookies are delicate, buttery cookies infused with fresh lemon zest and juice, creating a bright, refreshing flavor. These melt-in-your-mouth treats are lightly coated in powdered sugar for a sweet finish, perfect for any occasion or a delightful afternoon snack.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 27 minutes
• Yield: Approximately 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cookies

• 1 cup unsalted butter (2 sticks), softened
• 0.5 cup powdered sugar
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 0.25 cup cornstarch
• 0.25 tsp salt

For the Coating

• 1 cup powdered sugar
• 1 tsp lemon zest (optional)

Instructions

1. Cream the Butter and Sugar: In a large bowl, add the softened butter and 0.5 cup of powdered sugar. Beat together using a stand mixer or hand mixer until the mixture is light, fluffy, and pale yellow.
2. Add the Flavor: Reduce the mixer speed to low and mix in the tablespoon of lemon zest, fresh lemon juice, and vanilla extract. Mix just until combined, avoiding overmixing.
3. Whisk the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, cornstarch, and salt to ensure even distribution.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a soft dough forms without any dry streaks. Do not overmix to keep the cookies tender.
5. Chill the Dough: Turn the dough out onto a surface, divide it in half, and shape each half into a log about 1.5 inches in diameter. Wrap tightly with plastic wrap and refrigerate for at least 1 hour or until firm.
6. Preheat and Prep: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cookie removal and cleanup.
7. Slice and Place: Unwrap one chilled log and slice into ¼-inch thick rounds. Place the cookie rounds about 1 inch apart on the prepared baking sheets.
8. Bake: Bake the cookies for 10-12 minutes, until the edges just begin to turn golden while the centers remain pale. This ensures the cookies stay tender and melt away in your mouth.
9. Cool Slightly: Remove the baking sheets from the oven and let the cookies cool for about 5 minutes on the sheets to firm up slightly before handling.
10. First Powdered Sugar Toss: In a shallow bowl, combine the remaining 1 cup of powdered sugar with optional lemon zest. Gently toss the warm cookies in the sugar coating to cover evenly, then transfer to a wire rack to cool completely.
11. Second Powdered Sugar Toss (Optional): For a thicker, more pronounced sugar coating, once the cookies have fully cooled, toss them again in the powdered sugar mixture before serving.

Notes

• Ensure the butter is softened to room temperature for smooth creaming with sugar.
• Do not overmix the dough once the dry ingredients are added to keep the cookies tender.
• Chilling the dough is crucial for shaping and helps prevent cookies from spreading too much during baking.
• Thin, even slices help achieve the classic meltaway texture.
• Optional second coating of powdered sugar enhances sweetness and presentation.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: lemon meltaway cookies, lemon cookies, powdered sugar cookies, meltaway cookies, easy lemon dessert, buttery lemon cookies