Description
Delicate, buttery Lemon Meltaway Cookies that melt in your mouth! Infused with bright lemon flavor and dusted with powdered sugar for a classic, irresistible treat.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus more for dusting
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract (optional, for extra lemon flavor)
Instructions
- In a large bowl, cream together the softened butter and powdered sugar using an electric mixer on medium speed until light and fluffy (3-5 minutes).
- Add the lemon zest and salt to the butter mixture. Mix until well combined.
- In a separate bowl, whisk together the all-purpose flour and cornstarch.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in the vanilla extract and lemon extract (if using). Mix until just combined.
- Divide the dough in half. Shape each half into a log about 1 1/2 inches in diameter. Wrap each log tightly in plastic wrap.
- Refrigerate the dough for at least 2 hours, or preferably overnight.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Remove one log of dough from the refrigerator at a time. Unwrap the dough and slice it into 1/4-inch thick rounds.
- Place the cookie slices on the prepared baking sheets, leaving about 1 inch of space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. The cookies should still be pale in the center.
- Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cool, dust them generously with powdered sugar.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Notes
- Tips for Perfect Cookies:
- Use high-quality butter.
- Don’t overmix the dough.
- Chill the dough thoroughly.
- Don’t overbake the cookies.
- Dust generously with powdered sugar.
- Variations:
- Add almond extract.
- Dip in white chocolate.
- Add sprinkles.
- Make them gluten-free.
- Troubleshooting:
- Cookies are spreading too much: Make sure the butter is not too soft. Also, ensure the dough is chilled thoroughly before baking.
- Cookies are too dry: Don’t overbake the cookies. Bake until the edges are lightly golden brown and the centers are still pale.
- Cookies are too tough: Don’t overmix the dough. Mix until the flour is just incorporated.
- Prep Time: 20 minutes
- Cook Time: 12 minutes