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Lemon Meltaway Cookies Recipe

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★★★★★

4.9 from 108 reviews

These Lemon Meltaway Cookies are delicate, tender, and bursting with bright citrus flavor. Made with softened butter, fresh lemon zest and juice, and a secret ingredient of cornstarch, these cookies literally melt in your mouth. Finished with a double coating of powdered sugar for a snowy, sweet exterior, they are perfect for dessert or a light, refreshing snack. Easy to make and irresistibly addictive, these cookies bring a little sunshine in every bite.

Ingredients

Scale

For the Cookies

  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup powdered sugar
  • 1 tablespoon lemon zest (yellow part only)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ¼ cup cornstarch
  • ¼ teaspoon salt

For the Coating

  • 1 cup powdered sugar
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Cream the Butter and Sugar: In a large bowl or stand mixer, beat the softened butter and first ½ cup powdered sugar on medium speed until light, fluffy, and pale yellow, about a few minutes. Scrape down sides as needed to incorporate air into the butter for a tender texture.
  2. Add the Flavor: Reduce mixer speed to low and mix in lemon zest, fresh lemon juice, and vanilla extract just until combined. Mixture may appear slightly curdled but will come back together.
  3. Whisk the Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, cornstarch, and salt evenly to avoid pockets of salt or cornstarch in the dough.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet in the mixer on low speed, mixing just until a soft dough forms with no visible dry streaks. Avoid overmixing to keep cookies tender.
  5. Chill the Dough: Turn the dough onto a clean surface, divide it into two halves. Shape each half into a 1.5-inch diameter log. Wrap tightly in plastic wrap and refrigerate for at least 1 hour until firm for easy slicing.
  6. Preheat and Prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
  7. Slice and Place: Unwrap one dough log from fridge, slice into ¼-inch thick rounds using a sharp knife. Place slices about 1 inch apart on prepared baking sheets. If dough softens too much, chill a few minutes to firm up.
  8. Bake: Bake cookies for 10-12 minutes until edges just start to turn golden but centers remain pale to preserve the delicate meltaway texture. Do not overbake.
  9. Cool Slightly: Remove baking sheets from oven and let cookies cool on sheets for about 5 minutes to firm slightly before handling.
  10. First Powdered Sugar Toss: While cookies are still warm, toss them gently in remaining 1 cup powdered sugar mixed with optional lemon zest to coat completely. Transfer to a wire rack to cool fully.
  11. Second Powdered Sugar Toss (Optional): Once cookies are completely cool, toss again in powdered sugar for a thicker, beautiful snowy coating that seals in brightness and sweetness.

Notes

  • Substitutions & Additions: Swap lemon zest and juice for lime or orange for a different citrus flavor. Try almond or coconut extract for added depth. Add 1-2 teaspoons poppy seeds into dry ingredients for a lemon-poppy twist.
  • Tips: Ensure butter is softened but not melted for proper creaming. Don’t skip cornstarch—it creates the signature delicate meltaway texture. Chill dough logs well to slice easily and maintain shape during baking. Avoid overbaking to keep cookies pale and tender.
  • Prep Ahead: Dough logs can be made and refrigerated tightly wrapped for 3-4 days. Slice rounds and freeze solid on baking sheets before storing in bags for up to 3 months. Bake from frozen, adding a couple minutes to baking time.
  • Storage: Store cooled, coated cookies in an airtight container at room temperature layered with parchment or wax paper for 3-5 days.
  • Use fresh lemon juice for the brightest, most vibrant flavor; bottled juice is less flavorful.
  • To freeze baked cookies: Freeze fully baked, cooled, and coated cookies in a single layer, then transfer to airtight containers for up to 1 month. Thaw at room temperature and toss in powdered sugar again before serving.

Keywords: lemon meltaway cookies, lemon cookies, melt-in-your-mouth cookies, powdered sugar cookies, tender lemon cookies, lemon zest cookies, citrus cookies

Find it online: https://cookwithlea.com/lemon-meltaway-cookies-recipe/