Just when you thought cookies couldn’t get any better, along comes the lemon meltaway. These little gems are like sunshine in cookie form, with a tender, buttery texture and a bright, citrusy punch. Perfect for tea time, gifting, or when you need a quick pick-me-up, they’re as fun to make as they are to eat.
Why This Recipe Works
- The combination of butter and powdered sugar creates a melt-in-your-mouth texture that’s irresistibly light.
- Fresh lemon juice and zest provide a vibrant flavor that balances the sweetness perfectly.
- Cornstarch in the dough ensures these cookies live up to their name, melting away the moment they hit your tongue.
- Rolling the dough in powdered sugar after baking adds a delightful sweetness and a snowy appearance.
- They’re incredibly versatile, easily adapted to suit your taste or occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus more for rolling
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
Equipment Needed
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire rack
Instructions
Step 1: Cream the Butter and Sugar
In a large bowl, beat the softened butter and 1/2 cup powdered sugar together until light and fluffy. This should take about 2 minutes on medium speed. The mixture should look pale and feel smooth. Tip: Make sure your butter is at room temperature to avoid a lumpy mixture.
Step 2: Add Lemon Flavor
Mix in the fresh lemon juice and zest until well combined. The zest is where all the lemony magic is, so don’t skip it! The dough should now have a lovely lemony aroma.
Step 3: Incorporate Dry Ingredients
Gradually add the flour, cornstarch, and salt to the wet ingredients, mixing until just combined. Overmixing can lead to tough cookies, so stop as soon as the flour disappears. Tip: Sifting the dry ingredients together first ensures an even distribution and a smoother dough.
Step 4: Shape and Chill the Dough
Divide the dough in half and shape each portion into a log about 1 1/2 inches in diameter. Wrap in plastic wrap and chill for at least 1 hour, or until firm. This step is crucial for easy slicing and perfect cookie shapes.
Step 5: Bake to Perfection
Preheat your oven to 350°F and line baking sheets with parchment paper. Slice the dough logs into 1/4-inch thick rounds and place them 1 inch apart on the sheets. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: Rotate the baking sheets halfway through for even baking.
Step 6: Roll in Powdered Sugar
Let the cookies cool on the baking sheet for 5 minutes, then roll them in powdered sugar while still warm. Transfer to a wire rack to cool completely. For an extra snowy effect, roll them in sugar again once cooled.
Tips and Tricks
For the best lemon flavor, use fresh lemons and zest them finely. If you’re in a pinch, bottled lemon juice can work, but the zest is non-negotiable for that bright, citrusy punch. When shaping the dough logs, rolling them on parchment paper can help achieve a uniform shape. If the dough is too sticky to handle, a light dusting of powdered sugar on your hands can help. For a more intense lemon flavor, consider adding a drop or two of lemon extract to the dough. Remember, the key to melt-in-your-mouth texture is not overbaking; the cookies should be set but not browned.
Recipe Variations
- For a twist, try lime or orange zest and juice instead of lemon for a different citrus flavor.
- Add a teaspoon of vanilla extract to the dough for a more complex flavor profile.
- Mix in a handful of poppy seeds for a bit of crunch and visual appeal.
- Dip half of each cooled cookie in melted white or dark chocolate for a decadent touch.
- For a festive version, add a few drops of food coloring to the dough and decorate with colored sugars.
Frequently Asked Questions
Can I make these cookies ahead of time?
Absolutely! The dough logs can be wrapped tightly and stored in the fridge for up to 3 days or frozen for up to a month. Slice and bake as needed, adding a couple of extra minutes to the baking time if baking from frozen.
Why did my cookies spread too much?
This usually happens if the butter was too soft or the dough wasn’t chilled long enough. Make sure your butter is just softened (not melted) and that the dough is firm before slicing and baking.
Can I use margarine instead of butter?
While margarine can be used, butter is recommended for the best flavor and texture. Margarine may alter the melt-in-your-mouth quality that makes these cookies special.
Summary
Lemon meltaways are the perfect blend of zesty and sweet, with a texture that truly lives up to their name. Easy to make and even easier to eat, they’re sure to become a favorite in your cookie repertoire.