Description
Lemon Meltaway Cookies are delicate, buttery treats infused with fresh lemon zest and juice, creating a bright and refreshing flavor. These soft cookies melt in your mouth and are perfect dusted with powdered sugar for a light, sweet finish. Ideal for tea time or a light dessert, their tender texture and citrusy notes make them an irresistible homemade delight.
Ingredients
Scale
Cookie Dough
- 1 cup Unsalted Butter (Room temperature)
- ½ cup Powdered Sugar
- 2 tablespoons Lemon Zest (Freshly grated from unwaxed lemons)
- 2 tablespoons Lemon Juice (Freshly squeezed)
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour (Sifted before measuring)
- ½ teaspoon Salt
For Dusting
- Additional Powdered Sugar (to taste)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, cream together the room temperature unsalted butter and powdered sugar until the mixture is light and fluffy, which should take about 2-3 minutes. This step incorporates air for a tender cookie texture.
- Add Flavors: Mix in the freshly grated lemon zest, freshly squeezed lemon juice, and vanilla extract to the butter and sugar mixture until fully combined, infusing the dough with a bright citrus flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the sifted all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overworking the dough.
- Chill Dough: Cover the dough bowl tightly with plastic wrap and refrigerate for about 30 minutes. Chilling firms the dough, making it easier to shape and intensifies flavors.
- Portion Cookies: Use a cookie scoop or tablespoon to portion out the chilled dough onto the prepared baking sheet, spacing them adequately to allow for mild spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden while the centers remain slightly underbaked, ensuring a melt-in-your-mouth texture.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely to prevent sogginess.
- Dust and Serve: Once cooled, dust the cookies generously with powdered sugar before serving to add an elegant, sweet finish. Enjoy your light and zesty Lemon Meltaway Cookies!
Notes
- Ensure butter is at room temperature for easy creaming and smooth dough texture.
- Do not overmix the dough when adding flour to keep cookies tender.
- Chilling the dough is essential to prevent cookies from spreading too much during baking.
- If desired, use a fine microplane zest grater for the lemon zest to avoid bitter pith inclusion.
- These cookies can be stored in an airtight container for up to 3 days to maintain freshness.
