Description
These Meyer Lemon Meltaways are delightful cookies with a melt-in-your-mouth texture and a bright, comforting citrus flavor, perfect for any occasion.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ⅓ cup powdered sugar, plus extra for dusting
- 1 tablespoon Meyer lemon zest (from about 2 lemons)
- 2 tablespoons Meyer lemon juice
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- ¼ teaspoon salt
Instructions
- In a large mixing bowl, beat the softened butter and ⅓ cup powdered sugar until light and fluffy.
- Mix in the Meyer lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
- Slowly add the dry mixture to the wet ingredients, beating on low speed until a soft dough forms.
- Divide the dough in half and roll each half into a log about 1½ inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Slice the chilled dough into ¼-inch thick rounds and place them about an inch apart on the sheet.
- Bake for 12–14 minutes, or until the edges are just barely golden.
- While still warm, gently toss or sift powdered sugar over the cookies.
- Let them cool completely on a wire rack.
Notes
- Store extra powdered sugar in a bowl beside the cookies for dusting before serving.
- Use real Meyer lemons for the best flavor.
- Do not skip chilling the dough to prevent spreading.
- These cookies freeze well.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx.)
- Calories: 90
- Sugar: 3g
- Fat: 6g
- Carbohydrates: 9g
- Protein: 1g