Description
These Lemon Meltaways are irresistibly soft, buttery cookies that truly melt in your mouth! With a bright, tangy lemon glaze and just a few pantry staples, these cookies are simple to make and perfect for any occasion.
Ingredients
Units
Scale
Cookies
- 1 1/4 cups all-purpose flour
- 1/2 cup cornstarch
- 1/3 cup powdered sugar
- 3/4 cup salted butter (softened)
- 1 tsp lemon zest
- 1 1/4 tbsp lemon juice
Glaze
- 1/8 cup butter (melted)
- 3/4 cup powdered sugar
- 1 tbsp lemon juice
- Optional: Additional lemon zest for garnish
Instructions
Make the Dough
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, cornstarch, and powdered sugar.
- Add Wet Ingredients: Add softened butter, lemon juice, and lemon zest to the dry ingredients. Mix until the dough comes together.
- Shape Dough: Divide the dough in half and roll each half into smooth, even logs. Wrap in plastic wrap and refrigerate for 1–2 hours, until firm.
Bake the Cookies
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or wax paper.
- Slice Cookies: Unwrap the chilled dough and slice into rounds, about 1/4 to 1/2 inch thick. Place on the prepared baking sheet, spacing them 2 inches apart.
- Bake: Bake for 12–15 minutes, or until the edges are lightly golden. Do not overbake. Cool completely on a wire rack.
Prepare the Glaze
- Mix Glaze: In a microwave-safe bowl, melt the butter. Add powdered sugar and lemon juice, whisking until smooth.
Glaze the Cookies
- Glaze and Garnish: Spoon the glaze over the cooled cookies. Sprinkle with lemon zest if desired. Let the glaze set for about 12 hours for easy stacking.
Notes
- Butter: Use salted butter for balance. If using unsalted butter, add 1/2 tsp salt to the dough.
- Chilling: Chilling the dough helps maintain the cookies’ shape, but you can skip this step and flatten the dough for a quicker bake.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
