Delicious Lemon Meltaways Light Treats (Printable)
Tender buttery lemon cookies that melt in your mouth, perfect for teatime or light desserts.
# What You'll Need:
→ Dough
01 - 1 cup unsalted butter, softened
02 - 1/2 cup powdered sugar
03 - 2 tablespoons fresh lemon juice
04 - 1 tablespoon lemon zest
05 - 1/2 teaspoon vanilla extract
06 - 1/4 teaspoon salt
07 - 2 cups all-purpose flour
08 - 1/4 cup cornstarch
→ Coating
09 - 1 cup powdered sugar, for dusting
# Steps:
01 - In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy using an electric mixer.
02 - Mix in the lemon juice, lemon zest, and vanilla extract until thoroughly incorporated into the butter mixture.
03 - Add the salt, flour, and cornstarch, mixing on low speed until a soft, uniform dough forms.
04 - Divide the dough in half and roll each half into a 1-inch diameter log. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes until firm.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
06 - Unwrap chilled dough and slice into 1/4-inch rounds. Arrange cookies on prepared baking sheets, leaving 1 inch of space between each.
07 - Bake for 10-12 minutes until edges are just barely golden. Remove promptly to prevent overbrowning.
08 - Let cookies cool on baking sheets for 5 minutes. While still warm, gently toss in powdered sugar to coat evenly.
09 - Transfer cookies to a wire rack to cool completely. Dust with additional powdered sugar before serving for extra presentation.
# Expert Advice:
01 -
- These cookies literally do melt in your mouth thanks to the cornstarch trick I discovered years ago
- The fresh lemon flavor comes through so bright and cheerful, never artificial or cloying
- They're incredibly forgiving and you can keep the dough in the fridge for surprise guests
02 -
- If your dough logs feel too soft to slice cleanly, give them another 15 minutes in the fridge. Warm dough smears instead of cutting neatly.
- Watch the oven like a hawk during those last two minutes. These go from perfect to overbaked incredibly fast, and we want them pale and tender.
03 -
- Slice your dough logs with a sharp knife using a gentle sawing motion. If the edges get ragged, gently roll each cookie between your palms to smooth them before baking.
- For the most beautiful coating, sift your powdered sugar before tossing the warm cookies. It creates that pristine snow-white appearance that makes these look professionally made.