Lemon Meltaway Cookies
Buttery, melt-in-your-mouth shortbread-style cookies brightened with fresh lemon juice and zest, then coated in a dusting of powdered sugar.
Equipment
- Mixing Bowl
- Electric Mixer
- Plastic Wrap
- Baking sheet
- Wire rack
Ingredients
Cookie Dough
- ¾ cup unsalted butter room temperature
- ½ cup powdered sugar
- 1 Tbsp lemon zest finely grated
- 2 Tbsp fresh lemon juice
- 2 cups all-purpose flour
- ¼ cup cornstarch
- ¼ tsp salt
Coating
- 1 cup powdered sugar for rolling cookies after baking
Instructions
- In a bowl, beat the butter and powdered sugar until light and fluffy. Add lemon zest and lemon juice; mix until incorporated.
- In another bowl, whisk together the flour, cornstarch, and salt.
- Gradually add the dry ingredients to the butter mixture and mix until a dough forms (don’t overmix).
- Form the dough into a log (or two smaller logs), wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet.
- Bake for about 10–12 minutes, or until the edges are just set but not browned.
- Allow cookies to cool on the baking sheet for a few minutes, then roll them in powdered sugar while still warm.
- Once cool, roll them again in powdered sugar to give a light, snowy coating.
Notes
These cookies keep well in an airtight container. The double coating of powdered sugar helps keep them tender and melt-in-your-mouth.