Description
Lemon Meltaways are delicate, buttery cookies infused with fresh lemon zest and juice, coated with a tangy lemon glaze or a dusting of powdered sugar. These melt-in-your-mouth treats are perfect for spring or any time you crave a light, citrusy dessert.
Ingredients
Scale
Cookie Dough
- 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)
- 1½ cups all-purpose flour (196g)
- ¼ cup cornstarch (4 tablespoons)
- ¼ teaspoon salt
Glaze or Coating
- 1 cup powdered sugar (115g)
- 2 tablespoons fresh lemon juice (plus more if needed for glaze consistency)
- 1 teaspoon lemon zest (for garnish, optional)
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 powdered sugar and beat until the mixture is light and fluffy.
- Add Lemon Flavor: Add 1 tablespoon lemon zest and 2 tablespoons fresh lemon juice. Mix gently on low speed until incorporated, scraping down the sides of the bowl with a spatula as needed.
- Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, and salt until evenly mixed.
- Incorporate Dry Ingredients: Add the flour mixture in four batches to the butter lemon mixture, blending on medium-low speed until each addition is fully incorporated.
- Chill the Dough: Transfer the cookie dough to a small bowl, cover with plastic wrap, and refrigerate for 1 hour to firm up.
- Preheat the Oven: Set the oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- Form Cookies: Use a 1-inch cookie scoop to portion the dough. Roll each scoop into a tight ball and place them 2 inches apart on the baking sheet.
- Optional Shape: If desired, press each dough ball into discs using the bottom of a flat glass covered with wax paper to your preferred thickness.
- Bake: Bake the cookies for 11 to 13 minutes, or until the edges are lightly browned. Remove cookies from the oven and slide the parchment onto a wire rack to cool slightly.
- Repeat Baking: Repeat shaping and baking on a new parchment-lined and cooled baking sheet. Cool cookies completely if applying glaze.
- Coat with Powdered Sugar (Optional): For a powdered sugar coating instead of glaze, allow hot cookies to cool for 1 minute and then toss gently in 1 cup powdered sugar to coat. Let cool fully on the wire rack.
- Prepare and Apply Glaze (Optional): Mix 1 cup powdered sugar with 2 tablespoons fresh lemon juice, adding more juice or sugar to achieve desired consistency. Spread glaze over cooled cookies and garnish with lemon zest if desired.
- Set and Store: Allow the glaze to fully set before storing the cookies in a cool place or refrigerator for freshness.
Notes
- Make sure the butter is at room temperature for easier creaming with sugar.
- Use fresh lemon zest without white pith to avoid bitterness.
- Chilling the dough is essential to prevent spreading and maintain the cookie shape.
- If you prefer a softer cookie, do not press the dough balls into discs; leaving them round yields a meltaway texture.
- The glaze adds a tangy burst of lemon and a shiny finish; powdered sugar coating provides a sweeter, classic look.
- Store cookies in an airtight container at room temperature or refrigerated if glazed.
