Description
These Lemon Meltaway Cookies are delicate, buttery treats infused with fresh lemon zest and juice, offering a light citrus flavor that perfectly complements their soft, melt-in-your-mouth texture. Finished with a dusting of powdered sugar, these cookies are ideal for afternoon tea or as a refreshing dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup Unsalted Butter (Room temperature)
- ½ cup Powdered Sugar
- 2 tablespoons Lemon Zest (Freshly grated from unwaxed lemons)
- 2 tablespoons Lemon Juice (Freshly squeezed)
- 1 teaspoon Vanilla Extract
Dry Ingredients
- 2 cups All-Purpose Flour (Sifted before measuring)
- ½ teaspoon Salt
For Serving
- Additional Powdered Sugar (to taste, for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Cream Butter and Sugar: In a mixing bowl, cream together the room temperature unsalted butter and powdered sugar until the mixture is light and fluffy, which should take about 2-3 minutes using a hand mixer or stand mixer.
- Add Lemon and Vanilla: Mix in the freshly grated lemon zest, freshly squeezed lemon juice, and vanilla extract to the creamed butter and sugar until everything is fully incorporated and the mixture is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the sifted all-purpose flour and salt to evenly distribute the salt through the flour.
- Mix Dry into Wet: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined to avoid overmixing and maintain a tender cookie texture.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes to firm it up, which will make it easier to scoop and help maintain the shape of the cookies when baking.
- Portion Dough: Using a cookie scoop or a tablespoon, portion out the chilled dough onto the prepared baking sheet, spacing each cookie to allow room for slight spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges start to turn a light golden color while the centers may still appear a bit soft.
- Cool and Dust: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Once cooled, dust the cookies generously with powdered sugar for a beautiful finish.
- Serve: Enjoy your Lemon Meltaway Cookies fresh, perfect alongside tea or coffee as a delightful citrus-flavored treat.
Notes
- Use unsalted butter at room temperature for best creaming and texture.
- Sifting the flour ensures a lighter cookie texture without lumps.
- Chilling the dough is essential to prevent the cookies from spreading too much during baking.
- If lemon juice is not available, lemon extract can be substituted but use sparingly.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
