Description
These Zesty Lemon Meltaway Cookies are a burst of citrusy goodness in every bite! Delicately soft and buttery, they dissolve in your mouth, leaving a refreshing lemony flavor. Perfect for tea time, holiday treats, or any time you crave something sweet and tangy.
Ingredients
Units
Scale
- Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Lemon Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons fresh lemon juice (adjust for desired consistency)
- 1 teaspoon lemon zest (optional, for garnish)
Instructions
- Prepare the Dough:
- In a large bowl, cream the softened butter and powdered sugar until light and fluffy.
- Mix in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the flour and salt, mixing just until combined. The dough will be soft.
- Chill the Dough:
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Shape and Bake:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll the chilled dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are just set but not browned. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the lemon juice to reach your preferred glaze consistency.
- Glaze the Cookies:
- Once the cookies are completely cool, drizzle or spread the glaze over the top. Sprinkle with additional lemon zest, if desired. Let the glaze set before serving.
Notes
- For an extra burst of lemon, add a few drops of lemon extract to the dough or glaze.
- Store the cookies in an airtight container at room temperature for up to 1 week.