Meyer Lemon Meltaways
Delightful cookies that melt in your mouth with a burst of lemony goodness.
Servings: 24 cookies
Calories: 120kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- 1/2 cup Cornstarch
- 1/4 teaspoon Salt
Wet Ingredients
- 1 cup Unsalted butter, softened
- 1/2 cup Powdered sugar Plus more for dusting
- 1/4 cup Granulated sugar
- 2 tablespoons Fresh Meyer lemon juice
- 1 teaspoon Vanilla extract
Instructions
- In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, powdered sugar, and granulated sugar together until creamy and smooth (about 2-3 minutes).
- Add the Meyer lemon zest, lemon juice, and vanilla extract to the butter mixture. Beat until well combined.
- Gradually add the dry ingredients, mixing until just combined. Avoid overmixing—the dough should be soft but not sticky.
- Scoop out tablespoon-sized portions of dough and roll them into balls. Place the balls 2 inches apart on a parchment-lined baking sheet.
- Gently flatten each ball with your palm or the bottom of a glass, just enough to create a thick disc.
- Bake at 350°F (175°C) for 12-14 minutes, or until the edges are just barely golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- While still a little warm, dust generously with powdered sugar. For an extra snowy finish, dust again once cooled.
- Enjoy immediately, or store for a lemony treat all week!
Notes
Store in an airtight container at room temperature for up to five days. For longer storage, refrigerate for up to one week or freeze for up to two months.
Nutrition
Calories: 120kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 50mg | Sugar: 5g | Vitamin A: 200IU | Calcium: 10mg | Iron: 0.5mg