Lemon Meltaways: Irresistibly Soft Citrus Cookies Recipe

Introduction

Lemon Meltaways are irresistibly soft cookies bursting with bright citrus flavor. These delicate treats melt in your mouth and are perfect for any lemon lover looking for a light, buttery dessert.

Ingredients

• 1 cup Unsalted Butter (softened)
• 1 cup Powdered Sugar (plus extra for coating)
• 2 tablespoons Lemon Zest (fresh zest)
• 2 tablespoons Fresh Lemon Juice (fresh juice)
• 1 teaspoon Vanilla Extract
• 2 cups All-Purpose Flour
• 1/4 cup Cornstarch
• 1/4 teaspoon Salt
• 1 cup Powdered Sugar (for coating)

Instructions

1. Step 1: Beat softened butter and 1 cup powdered sugar together until light and fluffy, about 2-3 minutes.
2. Step 2: Mix in the lemon zest, fresh lemon juice, and vanilla extract until well incorporated.
3. Step 3: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add this dry mixture to the wet ingredients until a cohesive dough forms.
4. Step 4: Divide the dough into two halves and roll each into a log about 1.5 inches in diameter. Wrap logs tightly in plastic wrap and refrigerate for at least 1 hour.
5. Step 5: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
6. Step 6: Unwrap chilled logs and slice into 1/4-inch rounds. Place on prepared baking sheets and bake for 10-12 minutes, until edges are just starting to turn golden.
7. Step 7: Let cookies cool slightly, then toss in powdered sugar while still warm. Once completely cooled, coat them again with powdered sugar for a snowy finish.

Tips & Variations

• For a stronger lemon flavor, add an extra teaspoon of lemon zest or a few drops of lemon extract.
• If you prefer a more tender cookie, substitute 2 tablespoons of flour with additional cornstarch.
• Try rolling the logs in sugar before chilling for a sparkly exterior.
• Make mini meltaways by slicing thinner rounds and adjusting baking time to 8-10 minutes.

Storage

Store Lemon Meltaways in an airtight container at room temperature for up to one week. They can also be frozen for up to 3 months; thaw at room temperature and recoat with powdered sugar before serving. To refresh, warm briefly in a low oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch. The flavor may be less vibrant.

Why is cornstarch used in this recipe?

Cornstarch helps create a tender, melt-in-your-mouth texture by softening the cookies and reducing gluten formation.

Lemon Meltaways: Irresistibly Soft Citrus Cookies Recipe

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★★★★★

4.7 from 92 reviews

Lemon Meltaways are delightfully soft and tender cookies infused with fresh lemon zest and juice, perfect for citrus lovers seeking a melt-in-your-mouth treat. Coated in powdered sugar, these cookies balance buttery richness with a refreshing lemony zing, making them an irresistible snack or dessert for any occasion.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 32 minutes
• Yield: 24 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup Unsalted Butter (softened)
• 1 cup Powdered Sugar
• 2 tablespoons Lemon Zest (freshly grated)
• 2 tablespoons Fresh Lemon Juice
• 1 teaspoon Vanilla Extract
• 2 cups All-Purpose Flour
• 1/4 cup Cornstarch
• 1/4 teaspoon Salt

For Coating

• 1 cup Powdered Sugar

Instructions

1. Prepare the Butter and Sugar: Beat softened unsalted butter and 1 cup powdered sugar together using an electric mixer for about 2-3 minutes until the mixture is light and fluffy, ensuring a smooth, creamy base for the cookies.
2. Add Lemon and Vanilla: Mix in the fresh lemon zest, lemon juice, and vanilla extract thoroughly to combine the citrus brightness evenly throughout the dough.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt, breaking up any lumps to ensure even mixing later.
4. Form the Dough: Gradually add the dry ingredients into the wet mixture, folding gently until a cohesive, soft dough forms without overworking it to keep the cookies tender.
5. Shape and Chill Dough: Divide the dough into two equal parts. Roll each into a log approximately 1.5 inches in diameter. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour to firm up for easier slicing.
6. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
7. Slice and Bake Cookies: Remove chilled dough logs from the refrigerator, unwrap, and slice into 1/4-inch thick rounds. Place cookies on the baking sheets spaced apart. Bake for 10-12 minutes until the edges begin to turn a light golden color, avoiding overbaking to keep them soft.
8. Coat Cookies in Powdered Sugar: Allow the cookies to cool slightly on the baking sheet before gently tossing them in 1 cup powdered sugar coating while still warm. For a beautiful, snowy finish, coat the cookies again once completely cooled.

Notes

• Ensure the butter is properly softened to room temperature for easy creaming with sugar.
• Do not overbake; cookies should be lightly golden at the edges but still soft in the center.
• Chilling the dough logs is crucial for slicing nice even rounds.
• Double coating in powdered sugar gives the signature meltaway look and texture.
• Store cookies in an airtight container at room temperature for up to a week.

Keywords: Lemon Meltaways, Soft Lemon Cookies, Citrus Cookies, Powdered Sugar Cookies, Lemon Zest Cookies, Melt-in-Mouth Cookies