Description
These Zesty Lemon Meltaway Cookies are tender, buttery bites that dissolve in your mouth, bursting with bright lemon flavor. Made with a touch of cornstarch for their signature soft texture and finished with a sweet lemon glaze, they’re perfect for springtime gatherings or an afternoon treat.
Ingredients
For the cookies:
200g unsalted butter, softened
60g powdered sugar
1 tbsp lemon zest
1 tbsp fresh lemon juice
1 tsp vanilla extract
180g all-purpose flour
60g cornstarch
¼ tsp salt
For the glaze:
100g powdered sugar
2 tbsp fresh lemon juice
1 tsp lemon zest
Instructions
Preheat your oven to 170°C (340°F). Line two baking sheets with parchment paper.
In a large bowl, cream the softened butter and powdered sugar until light and fluffy. Add the lemon zest, lemon juice, and vanilla extract, and beat until combined.
In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheets, spacing them slightly apart. Gently flatten each ball with your fingers or the bottom of a glass.
Bake for 12-14 minutes, or until the edges are just beginning to turn golden. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
While the cookies cool, prepare the glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth.
Once the cookies are completely cooled, drizzle or spread the glaze over the tops. Allow the glaze to set before serving.
Notes
For extra lemony flavor, add a bit more zest to both the dough and the glaze. Store in an airtight container at room temperature for up to 5 days. These cookies also freeze well, both glazed and unglazed. Let them come to room temperature before enjoying.