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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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/lemon-meltaway-cookies-recipe/