Name: Lemon Meltaways Recipe
Prep time: 20 min
Cook time: 13 min
Total time: 1 h 33 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 2 tablespoons cornstarch; 1/2 teaspoon kosher salt; 1/3 cup powdered sugar; 2 tablespoons lemon zest; 3/4 cup (1 1/2 sticks) salted butter, at room temperature; 1 teaspoon vanilla extract; 1 3/4 cups powdered sugar; 1 tablespoon lemon zest; 2 to 3 tablespoons lemon juice

Ingredients

1 3/4 cups all-purpose flour

2 tablespoons cornstarch

1/2 teaspoon kosher salt

1/3 cup powdered sugar

2 tablespoons lemon zest

3/4 cup (1 1/2 sticks) salted butter, at room temperature

1 teaspoon vanilla extract

1 3/4 cups powdered sugar (for glaze)

1 tablespoon lemon zest (for glaze)

2 to 3 tablespoons lemon juice (for glaze)

Instructions

Step 1: In a medium bowl, whisk together the flour, cornstarch, and kosher salt. Set this dry mixture aside.

Step 2: In the bowl of a stand mixer fitted with the paddle attachment, combine 1/3 cup powdered sugar and 2 tablespoons lemon zest. Mix on low speed for 1 minute until the sugar clumps and releases lemon oils.

Step 3: Add the softened butter to the sugar mixture and beat on medium speed for 3 to 5 minutes until light and fluffy. Scrape down the sides and beat in the vanilla extract.

Step 4: Reduce the mixer speed to low and gradually add the flour mixture. Mix until just combined, about 1 minute. Stir once more with a spatula to ensure no flour remains visible.

Step 5: Transfer the dough to plastic wrap, shaping it into a log about 1 1/4 inches in diameter. Wrap tightly and refrigerate for at least 1 hour, up to 12 hours.

Step 6: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 7: Unwrap the chilled dough and cut into 1/4-inch-thick rounds. Arrange the rounds on the baking sheets about 1 inch apart.

Step 8: Bake for 11 to 13 minutes, rotating the pans halfway through, until the cookies are set and just barely golden on the bottoms. Transfer to a cooling rack to cool completely.

Step 9: While the cookies cool, prepare the glaze by whisking 1 3/4 cups powdered sugar, 1 tablespoon lemon zest, and 2 tablespoons lemon juice in a small bowl. Add lemon juice gradually until the glaze reaches a spreadable consistency.

Step 10: Spoon a small amount of glaze onto each cooled cookie and spread evenly with the back of the spoon. Let the glaze set about 1 hour before serving.

Tips & Variations

For a more intense lemon flavor, use freshly grated lemon zest rather than dried or prepackaged zest.

To make these cookies dairy-free, substitute the butter with a vegan butter alternative at room temperature.

If you prefer a less sweet glaze, reduce the powdered sugar or add more lemon juice for tanginess.

Chill the dough longer for firmer slices that hold their shape perfectly during baking.

Storage

Store the glazed cookies in an airtight container at room temperature for up to 5 days. If unglazed, they can last up to a week. For longer storage, freeze the baked and cooled cookies without glaze for up to 3 months. Thaw completely before glazing. Reheat glazed cookies gently in a low oven if desired, but they are best enjoyed fresh.

FAQs

Can I use salted butter or unsalted butter?

This recipe calls for salted butter, which adds a touch of saltiness that balances the sweetness. If using unsalted butter, add a pinch of salt to the dry ingredients to maintain flavor.

Do these cookies spread while baking?

No, Lemon Meltaways do not spread much during baking. Be sure to cut the dough into uniform slices and place them close together if you want smaller cookies.