Meyer Lemon Meltaways
Soft, buttery melt-in-your-mouth cookies infused with fragrant Meyer lemon zest and juice—dust-coated for a sweet, citrusy finish.
Equipment
- Mixing Bowl
- Electric Mixer
- Baking sheet
- Parchment Paper
Ingredients
Cookies
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- 2 cups all-purpose flour
- ¼ cup cornstarch
- zest of 2 Meyer lemons
- ¼ cup fresh Meyer lemon juice
- ¼ tsp salt
Instructions
- Preheat the oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and powdered sugar together until light and fluffy.
- Stir in the Meyer lemon zest and freshly squeezed lemon juice until the mixture is well combined.
- In a separate bowl, whisk together the flour, cornstarch and salt. Gradually add this dry mixture to the butter mixture until just combined.
- Roll the dough into small balls (about 1 inch diameter) and place them spaced on the prepared baking sheet. Gently flatten each ball to form a disk.
- Bake for 12–15 minutes or until the edges are lightly golden. Remove from oven and let cool slightly on the baking sheet.
- Once cooled slightly, dust the cookies generously with additional powdered sugar. Let cool completely before storing.
Notes
Make sure to use softened butter so the mixture is smooth and airy. Do not overbake—the cookies should stay tender and melt in your mouth. Store in an airtight container at room temperature for up to a week or freeze for up to 3 months. :contentReference[oaicite:2]{index=2}