Description
Delight in these zesty Lemon Meltaways, buttery soft cookies infused with fresh lemon zest and juice, topped with a tangy lemon glaze. Perfectly tender with a melt-in-your-mouth texture, these cookies make a refreshing treat ideal for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
Lemon Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies do not stick during baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy, which helps create a tender texture in the cookies.
- Add Flavorings: Stir in the lemon zest, fresh lemon juice, and vanilla extract until fully combined, infusing the dough with citrus brightness and aromatic depth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add these dry ingredients to the butter mixture, mixing just until incorporated to avoid overworking the dough.
- Shape Dough Balls: Roll the dough into approximately 1-inch diameter balls and arrange them on the prepared baking sheet. Flatten each gently with the bottom of a glass or your fingers to form cookie shapes.
- Chill If Needed: If the dough feels too soft to handle or the cookies spread too much during baking, refrigerate the dough for 20-30 minutes before shaping and baking.
- Bake Cookies: Bake the cookies for 10-12 minutes until the edges start turning a light golden color, indicating they are cooked through but still soft inside.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they firm up properly.
- Prepare Lemon Glaze: Whisk together the powdered sugar, fresh lemon juice, and optional lemon zest until the glaze is smooth and pourable.
- Glaze Cookies: Once the cookies are fully cooled, drizzle or spread the lemon glaze evenly over their tops. Let the glaze set before serving to achieve a delightful tangy finish.
Notes
- If the dough is too sticky, refrigerate it before shaping to make handling easier and prevent excess spreading during baking.
- The glaze can be adjusted in consistency by adding more powdered sugar to thicken or more lemon juice to thin.
- Store cookies in an airtight container at room temperature for up to 3 days for best freshness.
- These cookies can be frozen unglazed for up to a month; thaw completely before glazing.
