Lemon Meltaway Cookies
Lemon Meltaway Cookies are soft, buttery, and bursting with zesty lemon flavor. These chewy cookies have a melt-in-your-mouth texture that makes them the perfect tangy-sweet treat for tea parties, holidays, or anytime you crave a refreshing dessert.
Ingredients
- 2 ¼ cups All-Purpose Flour
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 cup Unsalted Butter room temperature
- 1 cup Powdered Sugar
- 1 tablespoon Lemon Zest
- 2 tablespoons Fresh Lemon Juice
- 1 teaspoon Vanilla Extract
- Additional Powdered Sugar for dusting optional
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mats.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, beat butter and powdered sugar until light and fluffy (about 2–3 minutes).
- Add Lemon and Vanilla: Mix in the lemon zest, lemon juice, and vanilla extract until well incorporated.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Shape the Cookies: Scoop tablespoon-sized portions of dough, roll into balls, and lightly flatten on the baking sheet.
- Bake: Bake for 10–12 minutes, until edges are lightly golden. Do not overbake.
- Cool and Dust: Let cool for 5 minutes on the baking sheet, then transfer to a wire rack. Dust with powdered sugar if desired.
Notes
- Use Meyer Lemons: For a sweeter, less tart flavor, substitute Meyer lemons for regular lemons.
- Don’t Overmix: Mix the dough just until combined for a tender texture.
- Chill Dough: Chill the dough for 15–30 minutes if you want slightly thicker cookies.
- Storage: Store in an airtight container for up to 1 week or freeze for up to 3 months.