Lemon Meltaway Cookies

Lemon Meltaway Cookies are a delightful treat that combines the fresh, zesty flavor of lemon with the rich, buttery texture of shortbread-like cookies. Topped with a tangy lemon glaze, these cookies offer a refreshing balance of sweetness and citrus that is sure to brighten your day. Whether for a special occasion or an everyday snack, these melt-in-your-mouth cookies are perfect for any time of year.

Why You’ll Love This Recipe

These Lemon Meltaway Cookies are irresistible for several reasons. First, their buttery, melt-in-your-mouth texture makes them a pleasure to eat. The addition of lemon zest infuses a burst of citrus flavor, while the glaze adds a smooth and tangy finish. With only a few simple ingredients, this recipe is easy to make and delivers a perfect balance of sweet and tart. Plus, they can be stored for several days, making them ideal for enjoying throughout the week.

Ingredients

For the cookies:

• 1 cup butter, softened
• ¾ cup sugar
• 1 egg, large
• 1 lemon, zest of
• 2 cups flour, all-purpose
• ½ tsp baking powder
• ½ tsp salt

For the glaze:

• 1½ cups powdered sugar
• 2 tbsp lemon juice
• 1 tbsp heavy cream, or milk
• ⅛ tsp salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large bowl, cream the butter and sugar together until smooth.
2. Mix in the egg until well combined, followed by the lemon zest.
3. Gradually add ½ cup of flour, baking powder, and salt to the butter mixture, stirring until combined. Continue adding the remaining flour, ½ cup at a time, until the dough is fully incorporated.
4. Use a small cookie scoop or tablespoon to measure the dough. Roll the dough into balls and slightly flatten them with your palm. Place the cookies on a cookie sheet lined with parchment paper.
5. Bake at 375°F for 8-9 minutes or until the centers are just set. The cookies will remain light in color and will not brown. Allow the cookies to sit for 2 minutes before transferring them to a cooling rack.
6. For the glaze, whisk the powdered sugar, lemon juice, heavy cream (or milk), and salt until smooth.
7. Once the cookies have cooled, dip the tops into the glaze by turning them upside down, gently lifting them out, and then turning them over. Place them on the cooling rack or a sheet of parchment paper to dry.

Servings and Timing

This recipe yields about 24 cookies. The total time required for preparation and baking is approximately 25 minutes, including cooling time. Allow an additional 10 minutes for glazing the cookies once they are cooled.

Variations

• Lime Meltaway Cookies: Replace the lemon zest and juice with lime for a tangy twist.
• Orange Meltaways: Use orange zest and juice for a citrusy alternative.
• Add a Crunch: Incorporate finely chopped nuts like almonds or pistachios for an added texture contrast.
• Make Them Sparkly: Before baking, sprinkle a little sugar on top of the dough balls for a glittery finish.

Storage/Reheating

These Lemon Meltaway Cookies can be stored at room temperature in an airtight container for up to 3-5 days. If you prefer, you can refrigerate them to extend their freshness. To enjoy them at their best, bring them to room temperature before serving. If desired, you can also gently reheat them in the microwave for a few seconds.

FAQs

1. Can I use salted butter for this recipe?

While salted butter can be used, it’s better to use unsalted butter to have more control over the salt content, especially since the recipe already calls for added salt.

2. How can I make these cookies gluten-free?

To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend that is designed for baking.

3. Can I freeze these cookies?

Yes, you can freeze the cookies. Allow them to cool completely, then place them in an airtight container or freezer bag. They will keep for up to 3 months. Thaw at room temperature before glazing.

4. Can I add more lemon zest for a stronger flavor?

Absolutely! You can increase the lemon zest to 1 ½ or even 2 lemons if you want a more intense lemon flavor in the cookies.

5. How do I know when the cookies are done baking?

The cookies should look set in the center but will not brown on the edges. Keep an eye on them, and once they start to firm up, take them out.

6. Can I use a different type of milk for the glaze?

Yes, you can use any milk you prefer for the glaze, whether it’s whole milk, almond milk, or another variety. Heavy cream will give it a richer texture, but milk will work just fine.

7. How thick should the glaze be?

The glaze should be smooth and slightly runny but thick enough to coat the back of a spoon. If it’s too thick, add a little more lemon juice or milk to adjust the consistency.

8. Can I use a store-bought lemon glaze instead of making my own?

Yes, you can use a pre-made lemon glaze or icing, though homemade glaze adds a fresher and more customizable touch.

9. How can I make sure my cookies don’t spread too much while baking?

Make sure your dough is chilled for a few minutes before baking and that you don’t overmix the dough. This will help prevent the cookies from spreading too much in the oven.

10. Are these cookies suitable for people with nut allergies?

Yes, this recipe is nut-free, making it a safe option for those with nut allergies. Just be cautious of cross-contamination if using shared kitchen equipment.

Conclusion

Lemon Meltaway Cookies are the perfect combination of light, citrusy, and buttery goodness. With their delicate texture and sweet lemon glaze, they’re a treat that will delight your taste buds with every bite. Whether you’re baking for a party or simply enjoying an afternoon snack, these cookies are sure to become a favorite in your baking repertoire