Description
These Meyer lemon meltaway cookies are soft, buttery, and dusted with lemony powdered sugar for a bright, delicate treat. They melt in your mouth with a light citrus finish.
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar
- 1 tablespoon Meyer lemon zest
- 2 tablespoons fresh Meyer lemon juice
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 1 cup powdered sugar (for coating)
- 1 teaspoon Meyer lemon zest (for coating)
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Beat the butter and powdered sugar in a large bowl until light and fluffy, about 3 minutes.
- Mix in the lemon zest, lemon juice, and vanilla extract until fully combined.
- Whisk together the flour, salt, and cornstarch in a separate bowl.
- Gradually add the dry ingredients to the butter mixture. Mix just until soft dough forms.
- Scoop tablespoon sized portions of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
- Bake for 11 to 13 minutes until the bottoms are set and the tops are pale.
- Let cookies cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
- Mix the powdered sugar and lemon zest for the coating in a small bowl.
- Roll the cooled cookies in the lemon sugar until evenly coated.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American