Sunshine in a Bite: Easiest Lemon Meltaway Cookies Recipe
Delightfully soft and buttery, these Lemon Meltaway Cookies are bursting with fresh lemon flavor and melt in your mouth with every bite. Perfectly tender thanks to cornstarch and a chill step, they are coated generously in powdered sugar for a beautifully sweet finish. Quick and easy to make, these cookies are a sunny treat ideal for any lemon lover looking for a simple yet elegant dessert.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: About 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cookies
- 1 cup unsalted butter (2 sticks), softened
- 0.5 cup powdered sugar
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 0.25 cup cornstarch
- 0.25 tsp salt
For the Coating
- 1 cup powdered sugar
- 1 tsp lemon zest (optional)
Instructions
- Cream the Butter and Sugar: In a large bowl, add the softened butter and ½ cup of powdered sugar. Beat together with a stand mixer or hand mixer until the mixture is light, fluffy, and pale yellow in color.
- Add the Flavor: Lower the mixer speed to low and mix in the lemon zest, fresh lemon juice, and vanilla extract. Mix just until fully combined to maintain a smooth batter.
- Whisk the Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, cornstarch, and salt thoroughly to ensure even distribution.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Mix only until the dough forms and no dry streaks remain, avoiding overmixing to keep the cookies tender.
- Chill the Dough: Turn the dough out onto a surface and divide into two halves. Shape each half into a log approximately 1.5 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour until firm.
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Slice and Place: Unwrap one dough log and slice it into rounds about ¼ inch thick. Arrange the slices on the baking sheets with about 1 inch of space between each cookie to allow for slight spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges just begin to turn golden. The centers should remain pale to ensure a meltaway texture.
- Cool Slightly: Remove the cookies from the oven and let them sit on the baking sheets for about 5 minutes to firm up before handling.
- First Powdered Sugar Toss: In a shallow bowl, combine the remaining 1 cup powdered sugar with optional lemon zest. Gently toss the warm cookies in this mixture to coat evenly, then transfer them to a wire rack to cool completely.
- Second Powdered Sugar Toss (Optional): Once the cookies are fully cooled, toss them again in powdered sugar to create a thicker, more luscious coating if desired.
Notes
- Substitutions & Additions: Swap lemon zest and juice for lime or orange to vary the citrus flavor. Add almond or coconut extract for a unique twist. Mix in poppy seeds for a delightful lemon-poppy seed variation.
- Tips for Success: Use softened butter—not melted—for proper dough texture. Cornstarch is key for tender cookies, so don’t omit it. Chilling the dough is essential to maintain cookie shape. Avoid overbaking; cookies should stay pale with just golden edges. Dough logs can be made 3-4 days ahead or freeze sliced rounds for up to 3 months; bake from frozen.
- Storage: Keep cooled, coated cookies in an airtight container at room temperature for 3-5 days. Place parchment or wax paper between layers if stacking.
- Using fresh lemon juice gives these cookies a bright, vibrant citrus flavor that bottled juice cannot match.
Keywords: lemon cookies, meltaway cookies, lemon meltaway cookies, lemon zest cookies, powdered sugar cookies, soft lemon cookies, easy lemon cookies, citrus cookies, tender cookies
