Classic Lemon Meltaway Cookies Recipe

Prep Time 15 mins
Cook Time 15 mins
Rest Time 15 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 175  C
Servings: 22
Best Season: Summer, Spring
Description

These Lemon Meltaway Cookies are soft, buttery, and delicately citrusy cookies that literally dissolve in your mouth. Made with fresh lemon zest and juice, they offer a bright, refreshing flavor paired with a tender crumb. Perfect for tea time, holidays, or light desserts, this easy lemon cookie recipe is a timeless favorite.

Ingredients
    For the Cookie Dough
  • 1 cup unsalted butter (softened at room temperature)
  • 0.75 cup powdered sugar (sifted)
  • 1 tablespoon lemon zest (freshly grated)
  • 1 tablespoon fresh lemon juice
  • 1.75 cups all-purpose flour (sifted)
  • 0.25 cup cornstarch
  • 0.25 teaspoon salt
    • For the Lemon Sugar Coating
  • 0.5 cup powdered sugar
  • 1 teaspoon lemon zest
Instructions
    Prepare the Dough
  1. 1
    In a large mixing bowl, add the softened butter and powdered sugar. Beat together using a hand mixer or whisk until the mixture becomes pale, fluffy, and smooth. This step is essential for creating the signature meltaway texture.
    2. Add Lemon Flavor
  2. 2
    Mix in the fresh lemon zest and lemon juice. Stir gently until fully incorporated. The dough should smell bright and citrusy without becoming wet.
    3. Combine Dry Ingredients
  3. 3
    In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add this dry mixture to the butter mixture, mixing slowly until a soft, smooth dough forms. Avoid overmixing.
    4. Shape the Cookies
  4. 4
    Scoop small portions of dough and roll gently into 2.5 cm balls. Place them on a baking tray lined with parchment paper, leaving space between each cookie. Lightly flatten each ball with your fingers.
    5. Bake
  5. 5
    Preheat the oven to 175°C. Bake the cookies for 12–15 minutes, or until the bottoms are just set. The tops should remain pale—do not let them brown.
    6. Cool Completely
  6. 6
    Remove the cookies from the oven and allow them to cool on the tray for 5 minutes, then transfer to a wire rack. Cooling fully is important before coating.
    7. Coat with Lemon Sugar
  7. 7
    In a small bowl, mix powdered sugar and lemon zest. Once cookies are completely cool, gently roll each cookie in the lemon sugar mixture until evenly coated.
Note

Store cookies in an airtight container at room temperature for up to 4 days.

For longer storage, freeze uncoated cookies for up to 2 months and coat after thawing.

For a stronger lemon flavor, add extra zest, but avoid adding more juice to keep the texture intact.

These cookies are naturally egg-free and alcohol-free, making them.

Keywords: lemon cookies, melt-in-your-mouth, easy baking, buttery cookies, citrus dessert
Read it online: https://petitepanini.com/recipe/classic-lemon-meltaway-cookies-recipe/