Description
Lemon Meltaways are delicate, buttery cookies infused with fresh lemon zest and juice, coated in powdered sugar for a melt-in-your-mouth experience. These citrus shortbread-style treats are perfect for dessert or a bright, sweet snack that bursts with lemony flavor.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/3 cup powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
For Coating
- 1/2 cup powdered sugar
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and 1/3 cup powdered sugar together until the mixture is light, fluffy, and well combined, which helps create a tender texture in the cookies.
- Add Lemon Flavor: Incorporate the lemon zest and fresh lemon juice into the creamed mixture, blending thoroughly to distribute the citrus flavor evenly throughout the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to ensure these dry ingredients are combined before adding to the wet mixture.
- Combine Dry and Wet: Gradually add the flour mixture to the lemon butter mixture, stirring gently just until a soft dough forms to avoid overworking the dough and creating tough cookies.
- Form and Chill Dough: Divide the dough in half and shape each portion into a log approximately 1 ½ inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour to firm up the dough for easier slicing.
- Preheat Oven: Set your oven temperature to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and aid in even baking.
- Slice Dough: Remove the chilled logs from the refrigerator and slice into 1/4-inch thick rounds. Place the slices on the prepared baking sheet about 1 inch apart to allow for slight spreading while baking.
- Bake Cookies: Bake the sliced cookies for 12 to 14 minutes, watching for the edges to become just lightly golden indicating they are perfectly baked without overcooking.
- Coat with Powdered Sugar (Warm): Let the cookies cool on the baking sheet for about 5 minutes until warm but handleable, then gently toss them in powdered sugar to coat while still warm for an initial dusting.
- Cool Completely and Final Coat: Transfer the cookies to a cooling rack and once fully cooled, toss them in powdered sugar again for that classic meltaway finish with a generous powdered sugar coating.
Notes
- Store the cookies in an airtight container at room temperature for up to 1 week to maintain freshness and texture.
- For an extra bright lemon flavor, add a few drops of lemon extract to the dough before chilling.
- Ensure the butter is softened but not melted for the best texture and ease of mixing.
- Handle the dough gently to keep the cookies tender and crumbly.
