Description
Lemon Meltaway Cookies are delicate, buttery treats infused with bright lemon zest and a tangy lemon glaze. These melt-in-your-mouth cookies are perfectly soft yet slightly crisp on the outside, making them an irresistible dessert or snack for lemon lovers.
Ingredients
Dry Ingredients
- 1 3/4 cups (248g) all-purpose flour (scoop and level to measure)
- 1 Tbsp (8g) cornstarch
- 1/4 tsp heaping salt
- 1 cup (120g) powdered sugar (for dough)
Wet Ingredients
- 1 cup (226g) unsalted butter, nearly room temperature
- 2 Tbsp lemon zest (plus more for garnish if desired)
- 2 large egg yolks
Glaze
- 1 cup powdered sugar (for glaze)
- 1 1/2 Tbsp fresh lemon juice, plus another 1/2 Tbsp as needed
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper to prepare for baking.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, and salt to ensure an even distribution of leavening agents and salt.
- Cream Butter Mixture: Using an electric stand mixer, mix 1 cup powdered sugar, unsalted butter, and lemon zest on low speed until incorporated. Increase speed to medium-high and whip until the mixture becomes slightly pale and fluffy, about 1 to 2 minutes.
- Add Egg Yolks: Scrape down the bowl and add egg yolks one at a time, blending thoroughly after each addition to create a smooth batter.
- Incorporate Dry Ingredients: Add the flour mixture to the butter mixture and blend until combined. The dough may initially look dry and crumbly but will come together with continued mixing. If sticky, chill the dough for 30 minutes before shaping.
- Shape Cookies: Scoop about 1 tablespoon of dough at a time and place on prepared baking sheets, spacing cookies 2 inches apart. Flatten each cookie evenly to about 1/3-inch thickness using the heel of your hand; spray your hand with cooking spray if the dough sticks.
- Bake: Bake one sheet at a time until cookies are dry on the surface yet slightly soft when pressed, about 8 to 10 minutes.
- Cool Cookies: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat with the second baking sheet.
- Prepare Glaze: In a small mixing bowl, whisk together 1 cup powdered sugar and 1 1/2 tablespoons fresh lemon juice. Add more lemon juice as needed to achieve a thin but spreadable consistency.
- Glaze Cookies: Spoon glaze over cooled cookies, spreading it into a small thin round. Garnish with additional lemon zest if desired.
- Store Cookies: Once the glaze has set, store cookies in a single layer in an airtight container. They will keep for several days at room temperature, or can be refrigerated or frozen for longer shelf life.
Notes
- Using nearly room temperature butter is key to achieving the right dough consistency.
- If the dough feels sticky when mixing, chilling it for 30 minutes can help.
- Flattening cookies with a greased hand prevents sticking and ensures even thickness.
- Glaze consistency can be adjusted by adding more or less lemon juice depending on preference.
- Store cookies in a single layer to prevent glazing from smudging.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
