Description
Delicately soft with a bright citrus flavor, Lemon Meltaways live up to their name by literally melting in your mouth. These buttery shortbread-style cookies are infused with fresh lemon zest and juice, then dusted in a light coating of powdered sugar. Perfect for spring gatherings, afternoon tea, or as a refreshing treat to brighten any day.
Ingredients
1 cup unsalted butter, softened
½ cup powdered sugar
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
1 ¾ cups all-purpose flour
¼ cup cornstarch
¼ teaspoon salt
½ cup powdered sugar for coating
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
In a large bowl, cream together the softened butter and ½ cup powdered sugar until light and fluffy. Add the lemon juice and lemon zest, mixing until well incorporated.
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 1-inch balls and place them about 2 inches apart on the prepared baking sheet. Lightly press each ball down with the bottom of a glass or your fingers to slightly flatten.
Bake for 11 to 13 minutes, or until the bottoms are lightly golden. The tops should remain pale and soft.
Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack.
Once slightly cooled but still warm, gently toss the cookies in the remaining powdered sugar until coated. For a thicker coating, you can toss them again once completely cooled.
Notes
To enhance the lemon flavor, use freshly grated zest rather than bottled juice or extract. These cookies are delicate, so handle with care when transferring them. If making ahead, store in an airtight container for up to one week or freeze for longer shelf life. Dust with extra powdered sugar just before serving for a fresh, elegant finish.