Lemon Meltaway Cookies

Why You’ll Love This Recipe

I Appreciate How Soft And Delicate These Cookies Turn Out Thanks To The Cornstarch And Powdered Sugar. The Texture Is Smooth And Almost Shortbread-Like, But Even More Tender.

I Also Enjoy The Fresh Lemon Flavor That Comes From Both Zest And Juice. It’s Not Overpowering, Just Perfectly Balanced Between Sweet And Tangy. These Cookies Feel Elegant Yet Are Simple Enough For Everyday Baking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 Cup Unsalted Butter, Softened
1/2 Cup Powdered Sugar, Plus More For Dusting
1/4 Cup Cornstarch
1 1/2 Cups All-Purpose Flour
1 Tablespoon Lemon Zest
1 Tablespoon Fresh Lemon Juice
1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Salt

Directions

1. I Start By Preheating The Oven To 350°F (175°C) And Lining A Baking Sheet With Parchment Paper.

2. In A Large Bowl, I Cream The Softened Butter And 1/2 Cup Of Powdered Sugar Using An Electric Mixer Until Light And Fluffy, About 2–3 Minutes.

3. I Add The Cornstarch, Flour, Lemon Zest, Lemon Juice, Vanilla Extract, And Salt. I Mix On Low Speed Just Until A Soft Dough Forms.

4. I Shape The Dough Into 1-Inch Balls And Place Them About 2 Inches Apart On The Baking Sheet. I Gently Flatten Each Ball With The Tines Of A Fork.

5. I Bake For 10–12 Minutes, Until The Edges Are Just Lightly Golden.

6. I Let The Cookies Cool On The Baking Sheet For 5 Minutes Before Transferring Them To A Wire Rack To Cool Completely.

7. Once Fully Cool, I Dust Them Generously With Additional Powdered Sugar.

Servings And Timing

This Recipe Makes Approximately 24–30 Cookies (About 4 Servings).

Prep Time: 20 Minutes
Cook Time: 10–12 Minutes
Total Time: About 45 Minutes

Calories: Approximately 85 Per Cookie (Estimate)

Variations

I Sometimes Add A Tiny Drop Of Lemon Extract For An Even Brighter Citrus Flavor. If I Want A Decorative Touch, I Drizzle A Simple Lemon Glaze Over The Top Instead Of Dusting With Powdered Sugar.

For A Slightly Different Twist, I Replace Lemon Zest With Orange Or Lime Zest. I Also Enjoy Rolling The Dough Balls In Powdered Sugar Before Baking For A Crinkle-Style Appearance.

Storage/Reheating

I Store The Cookies In An Airtight Container At Room Temperature For Up To 5 Days. They Stay Soft And Tender When Properly Sealed.

If I Want To Freeze Them, I Place Them In A Freezer-Safe Container For Up To 2 Months. I Let Them Thaw At Room Temperature And Add A Fresh Dusting Of Powdered Sugar Before Serving.

FAQs

Why Are My Cookies Too Crumbly?

I Make Sure Not To Overmix The Dough And Measure The Flour Accurately, As Too Much Flour Can Cause Excess Crumbliness.

Can I Use Bottled Lemon Juice?

I Prefer Fresh Lemon Juice For The Best Flavor, But Bottled Juice Can Work In A Pinch.

Do I Have To Chill The Dough?

This Recipe Does Not Require Chilling, But I Can Chill It Briefly If The Dough Feels Too Soft To Handle.

How Do I Know When They’re Done Baking?

I Look For Very Light Golden Edges. The Centers Should Remain Pale For That Meltaway Texture.

Can I Make These Gluten-Free?

I Can Substitute A Cup-For-Cup Gluten-Free Flour Blend, Though The Texture May Vary Slightly.

Conclusion

I Find These Lemon Meltaway Cookies To Be The Perfect Combination Of Buttery Richness And Fresh Citrus Flavor. They’re Soft, Delicate, And Beautifully Sweet With A Powdered Sugar Finish. Whenever I Bake Them, They Quickly Become A Favorite For Sharing Or Enjoying With A Cup Of Tea.

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