Ingredients
Method
Make the Cookie Dough:
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the lemon zest, lemon juice, and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until a soft dough forms. Avoid overmixing.
Chill the Dough:
- Divide the dough in half and shape each portion into a log about 1.5 inches in diameter.
- Wrap the logs tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
Slice and Bake:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Unwrap the chilled dough and slice it into ¼-inch thick rounds.
- Arrange the cookies about 1 inch apart on the prepared baking sheets.
- Bake for 10–12 minutes, or until the edges are just starting to turn golden. Allow the cookies to cool slightly on the baking sheets.
Coat the Cookies:
- While the cookies are still warm, gently toss them in powdered sugar. For an extra burst of lemon flavor, mix the powdered sugar with additional lemon zest before coating.
- Let the cookies cool completely on a wire rack. Once cooled, toss them in powdered sugar again for a thicker coating, if desired.
Notes
-
- Fresh Lemon: Use freshly squeezed lemon juice and zest for the best flavor. Bottled juice won’t deliver the same brightness.
- Storage: Store Lemon Meltaways in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.
- Double Coating: Toss the cookies in powdered sugar twice—once while warm and again after cooling—for a perfectly sweet and zesty finish.
- Optional Variations: Swap lemon for lime or orange for a fun citrus twist, or add poppy seeds for a bit of crunch.