Delicious Lemon Meltaways Zesty Treats (Printable version)
Tender, buttery cookies bursting with fresh lemon flavor that melt in your mouth. Perfect for teatime or light dessert.
# What you need:
→ Dough
01 - 1 cup unsalted butter, softened
02 - 1/2 cup powdered sugar
03 - 2 tablespoons fresh lemon juice
04 - 1 tablespoon lemon zest
05 - 1/2 teaspoon vanilla extract
06 - 1/4 teaspoon salt
07 - 2 cups all-purpose flour
08 - 1/4 cup cornstarch
→ Coating
09 - 1 cup powdered sugar, for dusting
# How To:
01 - In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy using an electric mixer.
02 - Mix in the lemon juice, lemon zest, and vanilla extract until well combined and evenly distributed throughout the mixture.
03 - Add the salt, flour, and cornstarch, mixing on low speed until a soft dough forms. Be careful not to overmix.
04 - Divide the dough in half and roll each half into a log about 1 inch in diameter. Wrap in plastic wrap and refrigerate for at least 30 minutes until firm.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
06 - Unwrap the chilled dough and slice into 1/4-inch rounds. Place cookies on prepared baking sheets, spacing them about 1 inch apart to allow for slight spreading.
07 - Bake for 10-12 minutes, or until the edges are just barely golden. The centers should remain pale and tender.
08 - Remove from oven and let cool on the baking sheets for 5 minutes. While still warm, gently toss cookies in powdered sugar to coat evenly.
09 - Transfer cookies to a wire cooling rack and let cool completely. For an extra zesty finish, dust with additional powdered sugar before serving.
# Expert Advice:
01 -
- The texture is somewhere between a shortbread and a cloud, which is exactly as magical as it sounds
- They disappear from plates faster than you can say "just one more" at every gathering
02 -
- Chilling the dough is non negotiable—warm dough spreads too much and you lose that tender texture
- Work quickly when tossing warm cookies in sugar, or theyll start to break apart from the heat
03 -
- Double the batch and freeze the dough logs—just slice and bake when you need fresh cookies in a pinch
- Room temperature ingredients are your friend here, so pull everything out about an hour before you start