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Lemon Meltaways Recipe

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★★★★★

4.9 from 146 reviews

Lemon Meltaways are tender, buttery cookies infused with a bright lemon flavor that simply melt in your mouth. Perfectly balanced with refreshing lemon zest and juice, these cookies are dusted with powdered sugar for a delicate finish. Ideal as a light dessert or a sweet companion to your afternoon tea or coffee, they offer a simple yet elegant citrus delight.

Ingredients

Scale

For the Cookies:

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt

For the Coating:

  • 1/2 cup powdered sugar (for dusting)

Instructions

  1. Prepare the Dough: Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy. Mix in the lemon zest, lemon juice, and vanilla extract until fully combined. In a separate bowl, whisk together the flour and salt, then gradually add this dry mixture to the wet ingredients, mixing gently until just combined to form the dough.
  2. Shape the Cookies: Scoop tablespoon-sized portions of the dough and roll them into balls. Place these balls on a parchment-lined baking sheet with about 2 inches of space between each. Slightly flatten each ball using the bottom of a glass or your palm to form discs.
  3. Bake: Bake in the preheated oven for 15-20 minutes, until the edges turn lightly golden while the centers remain pale. After baking, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  4. Dust with Sugar: Once the cookies are completely cooled, generously dust them with the remaining powdered sugar to finish.

Notes

  • For a stronger lemon flavor, increase the lemon zest or add a few drops of lemon extract.
  • You may substitute the powdered sugar dusting with a lemon glaze by mixing powdered sugar with lemon juice and drizzling it over the cooled cookies.
  • For a herbal twist, try adding finely chopped fresh thyme or rosemary into the dough.
  • Store cooled cookies in an airtight container at room temperature for up to one week.
  • Cookies can be frozen for up to 3 months; layer them with parchment paper to prevent sticking.
  • Fresh lemon juice is preferred for the best flavor, but bottled lemon juice can be used if necessary.
  • Cookies are done when edges are lightly golden but centers remain pale; they firm up upon cooling.

Keywords: Lemon cookies, meltaway cookies, buttery lemon cookies, lemon dessert, citrus cookies, easy cookie recipe, tea cookies

Find it online: https://foodbylina.com/lemon-meltaways-recipe/