Delicious Lemon Meltaways Light Treats (Printer-friendly)

Tender, buttery cookies with fresh lemon flavor that melt in your mouth—ideal for 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

# How to Prepare:

01 - In a large bowl, cream together softened butter and 1/2 cup powdered sugar until light and fluffy using an electric mixer.
02 - Mix in fresh lemon juice, lemon zest, and vanilla extract until thoroughly combined.
03 - Add salt, flour, and cornstarch to the mixture, mixing until a soft, cohesive dough forms.
04 - Divide 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.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
06 - Unwrap chilled dough and slice into 1/4-inch rounds. Place cookies on prepared baking sheets, spacing 1 inch apart.
07 - Bake for 10-12 minutes until edges are barely golden. Avoid overbaking for tender texture.
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 -
  • The texture is impossibly light, practically vanishing on your tongue while leaving behind this wake of fresh lemon that makes you close your eyes for a second
  • These cookies keep getting better as the days go by, the lemon deepening and the powdered sugar becoming part of the cookie itself
  • They require zero fuss but look like something from a fancy bakery window
02 -
  • Chilling the dough is not optional. Warm dough will spread too much and lose that distinct meltaway texture
  • Do not overbake. These cookies should remain pale with just the slightest hint of gold around the edges
  • The powdered sugar coating works best when the cookies are still slightly warm but not hot
03 -
  • Use European style butter with at least 82 percent butterfat for the most luxurious texture
  • Roll your dough logs in parchment paper before chilling to prevent them from flattening on one side
  • Dip your knife in flour between slices if the dough starts to stick

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