Lemon Meltaway Cookies
Lemon Meltaway Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest, from 1-2 lemons
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
For the Glaze and Coating
- 1 1/2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest, for garnish, optional
Instructions
- 1
In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 2
Beat in the lemon zest, 1 tablespoon of fresh lemon juice, and vanilla extract until well combined.
⏱️ 1 min
- 3
In a separate medium bowl, whisk together the all-purpose flour, cornstarch, and salt.
⏱️ 1 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
⏱️ 2 min
- 5
Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much.
- 6
Preheat your oven to 350°F. Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350
- 7
Remove the dough from the refrigerator. Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
⏱️ 8 min
- 8
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies should still be pale.
⏱️ 12 min•🌡️ 350
- 9
While the cookies are baking, prepare the glaze. In a shallow bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth. The glaze should be thick but pourable.
⏱️ 2 min
- 10
Remove the cookies from the oven and let them cool on the baking sheets for 2-3 minutes before transferring them to a wire rack.
⏱️ 3 min
- 11
While the cookies are still warm, dip each cookie into the lemon glaze, ensuring it's fully coated. Place them back on the wire rack to allow the glaze to set and harden.
⏱️ 5 min
- 12
Optionally, sprinkle with additional lemon zest for garnish before the glaze fully sets. Allow the glaze to set completely before serving, about 15-20 minutes.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Meltaway Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest, from 1-2 lemons
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
For the Glaze and Coating
- 1 1/2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest, for garnish, optional
Instructions
- 1
In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 2
Beat in the lemon zest, 1 tablespoon of fresh lemon juice, and vanilla extract until well combined.
⏱️ 1 min - 3
In a separate medium bowl, whisk together the all-purpose flour, cornstarch, and salt.
⏱️ 1 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
⏱️ 2 min - 5
Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much.
- 6
Preheat your oven to 350°F. Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 7
Remove the dough from the refrigerator. Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
⏱️ 8 min - 8
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies should still be pale.
⏱️ 12 min•🌡️ 350 - 9
While the cookies are baking, prepare the glaze. In a shallow bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth. The glaze should be thick but pourable.
⏱️ 2 min - 10
Remove the cookies from the oven and let them cool on the baking sheets for 2-3 minutes before transferring them to a wire rack.
⏱️ 3 min - 11
While the cookies are still warm, dip each cookie into the lemon glaze, ensuring it's fully coated. Place them back on the wire rack to allow the glaze to set and harden.
⏱️ 5 min - 12
Optionally, sprinkle with additional lemon zest for garnish before the glaze fully sets. Allow the glaze to set completely before serving, about 15-20 minutes.
⏱️ 2 min