Description
Lemon Meltaways are delicate, buttery cookies with a bright lemon flavor, topped with a tangy lemon glaze. These melt-in-your-mouth treats combine the richness of salted butter with fresh lemon zest, creating a perfect balance of sweet and citrusy notes. Ideal for afternoon tea or as a light dessert.
Ingredients
Scale
Cookie Dough
- 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
Lemon Glaze
- 1 3/4 cups powdered sugar
- 1 tablespoon lemon zest
- 2 to 3 tablespoons lemon juice
Instructions
- Prepare dry ingredients: In a medium bowl, whisk together the flour, cornstarch, and kosher salt until well combined, then set aside.
- Make cookie dough: In the bowl of a stand mixer fitted with the paddle attachment, combine powdered sugar and lemon zest. Mix on low speed for 1 minute until the sugar clumps and lemon oil is released. Add the room temperature butter and beat on medium speed for 3 to 5 minutes until the mixture is light and fluffy. Scrape down the bowl, then beat in the vanilla extract. Reduce mixer speed to low and gradually add the flour mixture, mixing just until incorporated, about 1 minute. Give a final stir with a spatula to ensure no flour remains visible.
- Chill the dough: Transfer the dough onto a large piece of plastic wrap and roll it into a log about 1 1/4 inches in diameter. Wrap tightly and refrigerate for at least 1 hour, up to 12 hours, until firm and cold.
- Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- Slice dough and arrange: Remove dough log from refrigerator and unwrap. Cut into 1/4-inch-thick rounds. Place the rounds about 1 inch apart on the prepared baking sheets. The cookies can be closer since they do not spread significantly during baking.
- Bake cookies: Bake for 11 to 13 minutes, rotating the pans halfway through for even baking, until cookies are set and have a faint golden hue on the bottoms. Transfer baked cookies to a wire rack and let cool completely.
- Prepare lemon glaze: In a small bowl, combine powdered sugar, lemon zest, and 2 tablespoons of lemon juice. Whisk together until smooth. Add additional lemon juice, one teaspoon at a time, until the glaze reaches a spreadable consistency.
- Glaze cookies: Spoon a small amount of lemon glaze onto each cooled cookie. Using the back of the spoon, spread the glaze evenly over the top surface. Let the glaze set at room temperature for about 1 hour before serving.
Notes
- For best results, use freshly zested lemons for maximum flavor intensity.
- You can prepare the dough up to 12 hours in advance and keep refrigerated until baking.
- If you prefer a less sweet glaze, reduce the powdered sugar slightly and adjust lemon juice accordingly.
- Store glazed cookies in an airtight container at room temperature for up to 3 days.
- Allow glaze to fully set before stacking or packaging to avoid sticking.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Lemon cookies, Meltaway cookies, Lemon zest cookies, Citrus desserts, Butter cookies, Summer cookies
