Description
Lemon Meltaways are light, buttery cookies infused with fresh lemon juice and zest, offering a delicate citrus flavor balanced by a melt-in-your-mouth texture. These cookies are finished with a tangy lemon glaze or rolled in powdered sugar for a perfect sweet and tart treat, ideal for spring or summer gatherings.
Ingredients
For the Cookies:
- 14 tablespoons unsalted butter (room temperature)
- ½ cup powdered sugar (57g)
- 1 tablespoon lemon zest (packed, about 2 lemons, no white pith)
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 ½ cups all-purpose flour (196g)
- ¼ cup cornstarch (4 tablespoons)
- ¼ teaspoon salt
For the Glaze:
- 1 cup powdered sugar (115g)
- 2 tablespoons fresh lemon juice (plus more if needed for desired consistency)
- 1 teaspoon lemon zest (for garnish, if desired)
Instructions
- Prepare the Butter Mixture: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add ½ cup of powdered sugar and continue to beat until the mixture is light and fluffy.
- Add Lemon Flavor: Mix in 1 tablespoon of lemon zest and 2 tablespoons of fresh lemon juice gently on low speed until just incorporated. Scrape down the sides of the bowl as needed to ensure even mixing.
- Combine Dry Ingredients: In a small mixing bowl, whisk together the all-purpose flour, cornstarch, and salt until evenly blended.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the creamed butter and lemon mixture in four batches. Blend on medium-low speed, making sure each addition is fully combined before adding the next.
- Chill Dough: Transfer the cookie dough to a small bowl, cover tightly with plastic wrap, and refrigerate for 1 hour to firm up.
- Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape Cookies: Using a 1-inch cookie scoop, portion out the dough into level spoonfuls. Roll each portion into a tight ball and place them 2 inches apart on the prepared baking sheet.
- Optional Flattening: If you prefer cookie discs, gently press each dough ball to the desired thickness using the bottom of a flat glass covered with a small piece of wax paper.
- Bake: Bake the cookies for 11 to 13 minutes or until they are lightly browned around the edges. Carefully slide the parchment paper and cookies onto a wire rack to cool.
- Coat or Cool: For powdered sugar coating, while the cookies are still warm, toss them in 1 cup of powdered sugar and then cool completely on a wire rack. For glaze, allow cookies to cool fully before glazing.
- Make the Glaze: Mix 1 cup of powdered sugar with 2 tablespoons of fresh lemon juice, adding more lemon juice or powdered sugar as needed to reach a spreadable consistency. Spread the glaze over each cooled cookie and optionally garnish with lemon zest.
- Set and Store: Let the glaze fully set at room temperature, then store the cookies in a cool place or in the refrigerator to maintain freshness.
Notes
- Room temperature butter is crucial for achieving the right creamy texture in the dough.
- Adjust lemon juice in the glaze to achieve your preferred balance of sweetness and tartness.
- Cookies can be kept in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum.
- Do not overbake cookies to maintain their delicate meltaway texture.
- If using glaze, ensure cookies are completely cooled to prevent glaze from melting.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
