Lemon Meltaways Recipe

Introduction

Lemon Meltaways are delicate, buttery cookies with a bright citrus twist. These melt-in-your-mouth treats are perfect for any occasion and easy to make at home. Their soft texture and subtle lemon flavor make them a delightful treat alongside tea or coffee.

Ingredients

• 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

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: Cream together the softened butter and powdered sugar until the mixture is light and fluffy.
3. Step 3: Add the cornstarch, all-purpose flour, lemon zest, lemon juice, vanilla extract, and salt. Mix until a soft dough forms.
4. Step 4: Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet. Gently flatten each ball using the back of a fork or your fingers.
5. Step 5: Bake in the preheated oven for 10-12 minutes, or until the edges just begin to turn golden brown.
6. Step 6: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
7. Step 7: Once cool, dust the cookies generously with powdered sugar for an extra touch of sweetness.

Tips & Variations

• For a more intense lemon flavor, add a teaspoon of lemon extract in addition to fresh lemon juice.
• You can substitute half of the all-purpose flour with almond flour for a nuttier taste and a slightly different texture.
• Make sure the butter is softened but not melted to ensure a tender, crumbly cookie.

Storage

Store the lemon meltaways in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed container for up to three months. To enjoy after freezing, thaw at room temperature and re-dust with powdered sugar if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh lemon juice?

While fresh lemon juice is preferred for its bright flavor, you can use bottled lemon juice in a pinch. Just make sure it is 100% lemon juice and not a lemonade or lemon-flavored syrup.

How do I prevent the cookies from spreading too much while baking?

Ensure the butter is only softened and not melted. Also, chilling the dough for 15-30 minutes before baking can help maintain the shape and prevent excessive spreading.

Lemon Meltaways Recipe

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★★★★★

4.7 from 126 reviews

Lemon Meltaways are delicate, buttery cookies infused with fresh lemon zest and juice, offering a light, melt-in-your-mouth texture. These tender treats are coated with a dusting of powdered sugar, making them a perfect citrusy delight for tea time or dessert.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1/4 cup powdered sugar (plus extra for dusting)
• 1/4 cup cornstarch
• 1 1/2 cups all-purpose flour
• Pinch of salt

Wet Ingredients

• 1 cup unsalted butter, softened
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and 1/4 cup powdered sugar until the mixture becomes light and fluffy, which helps to incorporate air and create a tender cookie.
3. Combine Dry Ingredients: Add the cornstarch, all-purpose flour, lemon zest, fresh lemon juice, vanilla extract, and a pinch of salt to the creamed butter mixture. Mix until a soft dough forms, ensuring the ingredients are fully integrated but not overworked.
4. Shape the Cookies: Roll the dough into small balls approximately 1 inch in diameter. Place them spaced evenly on the prepared baking sheet. Gently flatten each ball using the back of a fork or your fingers to create a slight disc shape.
5. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges just start to turn a golden brown, indicating they are cooked through but still tender.
6. Cool: Allow the cookies to cool on the baking sheet for a few minutes to set before transferring them to a wire rack to cool completely, which helps them firm up without becoming hard.
7. Dust with Powdered Sugar: Once completely cooled, generously dust the cookies with additional powdered sugar for an extra sweet and attractive finish.

Notes

• Make sure the butter is softened to room temperature for easier creaming and better texture.
• Use fresh lemon zest and juice for the best flavor impact.
• Do not over-bake to keep the cookies soft and melt-in-your-mouth.
• Store cookies in an airtight container at room temperature for up to one week.
• These cookies can also be frozen after baking; thaw before serving and re-dust with powdered sugar.

Keywords: Lemon cookies, meltaway cookies, buttery cookies, lemon zest, powdered sugar cookies, soft lemon treats