Description
Lemon Meltaways are delicate, buttery cookies infused with bright lemon zest and juice, topped with a tangy lemon glaze. These melt-in-your-mouth treats are perfectly soft and lightly golden, ideal for a fresh, citrusy dessert or tea-time snack.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
Lemon Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Butter and Sugar: In a large mixing bowl, beat the softened butter and 1/2 cup powdered sugar together until the mixture is light and fluffy, which creates a smooth base for the cookie dough.
- Add Flavors: Incorporate the lemon zest, fresh lemon juice, and vanilla extract into the butter mixture. Mix until everything is well combined to infuse the dough with bright citrus flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until combined to avoid overworking the dough.
- Shape Cookies: Roll the dough into small balls approximately 1 inch in diameter. Place them spaced on the prepared baking sheet and gently flatten each ball with the bottom of a glass or your fingertips for even baking.
- Chill Dough if Needed: If the dough feels too soft to shape properly, refrigerate it for 20-30 minutes to firm up before shaping the cookies.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges start to turn a light golden color, indicating they are perfectly baked.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool for a few minutes on the sheet. Then transfer them to a wire rack to cool completely.
- Prepare Lemon Glaze: While the cookies cool, whisk together 1 cup powdered sugar, 2-3 tablespoons fresh lemon juice, and optional lemon zest until smooth to create a tangy glaze.
- Glaze Cookies: Once the cookies are completely cooled, drizzle or spread the lemon glaze evenly over the tops. Allow the glaze to set before serving for a perfect finish.
Notes
- For a stronger lemon flavor, add extra zest to both the dough and glaze.
- Refrigerating the dough helps the cookies hold their shape during baking.
- The lemon glaze can be adjusted in consistency by adding more powdered sugar to thicken or more lemon juice to thin.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well, either glazed or unglazed; thaw before serving.
