Description
Zesty Lemon Meltaway Cookies are soft, buttery cookies that practically dissolve in your mouth, bursting with fresh lemon flavor and finished with a sweet, tangy lemon glaze. Perfect for spring gatherings or tea-time treats.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tbsp cornstarch
- 1/4 tsp salt
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest (optional, for extra flavor)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together butter and powdered sugar until light and fluffy, about 2 minutes.
- Add lemon zest, lemon juice, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together flour, cornstarch, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
- Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Lightly flatten each ball with your fingers or the bottom of a glass.
- Bake for 10–12 minutes, or until the edges are just beginning to turn golden. Do not overbake.
- Let cookies cool completely on a wire rack.
- Meanwhile, make the glaze by whisking powdered sugar and lemon juice together until smooth. Add lemon zest if desired.
- Dip or drizzle cooled cookies with glaze and allow to set for 15–20 minutes before serving.
Notes
- For an extra citrus punch, add a few drops of lemon extract to the dough.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- If you prefer a thicker glaze, use less lemon juice.
- These cookies freeze beautifully for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: American