Description
These Zesty Lemon Meltaway Cookies are soft, buttery, and packed with vibrant lemon flavor. Their delicate texture makes them literally melt in your mouth, while a light coating of powdered sugar adds just the right amount of sweetness. Perfect for tea parties, holidays, or any time you’re craving a citrusy treat.
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter (softened)
- 1/2 cup powdered sugar (plus more for dusting)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 lemon)
- 2 tablespoons fresh lemon juice
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Lemon Sugar Coating:
- 1 cup powdered sugar
- 1 teaspoon lemon zest
Instructions
Make the Cookies:
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugar:
- In a large bowl, beat the softened butter and powdered sugar together until light and fluffy (about 2–3 minutes).
- Add the lemon and vanilla:
- Mix in the vanilla extract, lemon zest, and lemon juice until well combined.
- Incorporate dry ingredients:
- Gradually add the flour and salt to the wet ingredients, mixing just until the dough comes together.
- Shape the cookies:
- Scoop out small portions of dough (about 1 tablespoon) and roll into balls. Place them on the prepared baking sheets, spaced about 2 inches apart.
- Bake:
- Bake for 12–14 minutes, or until the edges are lightly golden. Do not overbake; the cookies should remain soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Lemon Sugar Coating:
7. Mix the sugar and zest:
- In a small bowl, combine the powdered sugar and lemon zest.
- Coat the cookies:
- Once the cookies are completely cooled, gently roll them in the lemon sugar mixture until fully coated.
Serve:
9. Enjoy:
- Serve immediately or store in an airtight container for up to 5 days.
Notes
- Chill the dough: If your dough feels too soft to handle, chill it in the refrigerator for 20–30 minutes before rolling.
- Make ahead: The cookie dough can be made in advance and refrigerated for up to 2 days or frozen for up to 2 months. Thaw in the refrigerator before baking.
- Add a glaze: For an extra lemony touch, drizzle the cookies with a simple lemon glaze (powdered sugar + lemon juice) instead of rolling them in sugar.