Description
These Lemon Meltaways are delicate, buttery cookies infused with fresh lemon zest and juice, dusted generously with powdered sugar. Perfectly tender and melt-in-your-mouth, they make a delightful treat for tea time or any occasion.
Ingredients
Cookies
- 1 cup unsalted butter, softened
- 1/4 cup powdered sugar (plus extra for dusting)
- 1/4 cup cornstarch
- 1 1/2 cups all-purpose flour
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and to make cleanup easier.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and 1/4 cup powdered sugar using a hand mixer or stand mixer until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Combine Dry Ingredients and Flavorings: Add cornstarch, all-purpose flour, lemon zest, fresh lemon juice, vanilla extract, and a pinch of salt to the creamed butter mixture. Stir or mix until a soft dough forms, ensuring all ingredients are well incorporated.
- Form Cookies: Roll the dough into small balls about 1 inch in diameter. Arrange them spaced evenly on the prepared baking sheet. Gently flatten each ball slightly using the back of a fork or your fingers to shape the cookies for even baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes until the edges begin to turn a light golden brown, indicating they are perfectly baked but still tender inside.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely, preventing breakage.
- Dust with Sugar: Once cooled, generously dust the cookies with additional powdered sugar to add sweetness and a classic meltaway finish.
Notes
- Make sure the butter is softened but not melted for the best texture when creaming.
- Use fresh lemon zest and juice for the brightest lemon flavor.
- Chill the dough briefly if it feels too soft to handle easily.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a dairy-free variation, substitute the butter with a plant-based margarine.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American