Lemon Meltaways Recipe

Introduction

Lemon Meltaways are delicate, buttery cookies bursting with fresh lemon flavor. Their tender texture and sweet citrus glaze make them a perfect treat for any occasion, especially when you want a light, refreshing dessert.

Ingredients

• 1 cup unsalted butter, softened at room temperature
• 2 cups powdered sugar, sifted (divided)
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, cream the softened butter and 1 cup of sifted powdered sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
3. Step 3: Add the fresh lemon juice, lemon zest, and vanilla extract to the butter mixture. Beat until all ingredients are fully combined.
4. Step 4: In a separate bowl, whisk together the all-purpose flour and salt.
5. Step 5: Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. Be careful not to overmix.
6. Step 6: Using a small scoop or spoon, shape the dough into small balls. Place them on the prepared baking sheet, leaving space between each cookie.
7. Step 7: Bake for 12 to 15 minutes, or until the edges are lightly golden.
8. Step 8: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
9. Step 9: Once cooled, dust the cookies generously with the remaining powdered sugar before serving.

Tips & Variations

• For an extra lemony punch, add a teaspoon of lemon extract along with the vanilla.
• Try rolling the cookie dough balls in powdered sugar before baking for an even sweeter crust.
• Substitute half the all-purpose flour with almond flour for a slightly nutty flavor and tender crumb.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can refrigerate them for up to two weeks. Reheat briefly in a microwave for a soft, warm treat, or enjoy them cold—they stay delicious either way.

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 best for the bright, natural flavor it provides. However, if you don’t have fresh lemons, you can use bottled lemon juice. Just be sure it’s 100% lemon juice without added preservatives for the best taste.

How do I prevent the cookies from spreading too much while baking?

Make sure your butter is softened but not melted, and avoid overmixing the dough. You can also chill the dough balls for 15–20 minutes before baking to help them hold their shape better.

Lemon Meltaways Recipe

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★★★★★

4.6 from 68 reviews

Lemon Meltaways are delicate, buttery cookies infused with fresh lemon juice and zest, offering a perfect balance of sweet and tangy flavors. Lightly dusted with powdered sugar, these melt-in-your-mouth treats are ideal for afternoon tea or special occasions.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Butter Mixture

• 1 cup unsalted butter, softened at room temperature
• 2 cups powdered sugar, sifted (divided)
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 cups all-purpose flour
• 1/4 teaspoon salt

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and to ensure even baking.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and 1 cup of sifted powdered sugar together until the mixture is light and fluffy. This usually takes about 2–3 minutes.
3. Add Flavorings: Beat in the fresh lemon juice, lemon zest, and vanilla extract until they are fully incorporated into the butter mixture, ensuring a bright and fragrant dough.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour.
5. Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Be careful not to overmix, as this can toughen the cookies.
6. Shape Cookies: Using a small scoop or spoon, shape the dough into small balls and place them evenly spaced on the prepared baking sheet, allowing room for slight spreading.
7. Bake: Bake the cookies in the preheated oven for 12–15 minutes or until the edges start to turn a light golden color, indicating they are done.
8. Cool: Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
9. Dust with Sugar: Once the cookies are completely cooled, dust them generously with the remaining sifted powdered sugar before serving to add a sweet finishing touch.

Notes

• Ensure butter is at room temperature for easier creaming and a lighter cookie texture.
• Do not overmix the dough to keep the cookies tender and crumbly.
• Use fresh lemon juice and zest for the best citrus flavor.
• Cookies can be stored in an airtight container at room temperature for up to one week.
• For an extra lemony kick, add a tablespoon of lemon zest or a few drops of lemon extract.

Keywords: lemon cookies, meltaway cookies, lemon meltaways, buttery cookies, lemon dessert, powdered sugar cookies