🍋 Zesty Lemon Meltaway Cookies
Makes: ~24 cookies
Prep time: 15 minutes
Chill time: 30 minutes
Bake time: 10–12 minutes
🧾 Ingredients
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1 cup (225 g) unsalted butter, softened
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½ cup (60 g) powdered sugar, plus extra for dusting
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1 tsp vanilla extract
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1 tbsp lemon zest (freshly grated)
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2 cups (250 g) all-purpose flour
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¼ tsp salt
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1–2 tbsp cornstarch (optional, for extra melt-in-your-mouth texture)
👩🍳 Instructions
1️⃣ Prep
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Preheat oven to 175°C (350°F).
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Line a baking sheet with parchment paper.
2️⃣ Make the dough
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In a large bowl, cream together butter and powdered sugar until light and fluffy.
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Mix in vanilla extract and lemon zest.
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Gradually add flour, salt, and cornstarch (if using), mixing until a soft dough forms.
3️⃣ Shape cookies
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Roll dough into 1-inch balls and place on the prepared baking sheet.
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Gently flatten each ball slightly with the bottom of a glass or your fingers.
4️⃣ Bake
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Bake 10–12 minutes until the edges just start to turn golden.
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Remove from oven and let cool 5 minutes on the sheet, then transfer to a wire rack.
5️⃣ Finish
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While still slightly warm, dust with powdered sugar.
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Store in an airtight container for up to a week.
🔥 Tips
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Use fresh lemon zest for the brightest flavor.
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Cornstarch makes the cookies extra tender and “melt-in-your-mouth.”
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For more lemon punch, drizzle a little lemon glaze on top after baking.
If you want, I can give a diabetic-friendly version of these cookies that’s lower in sugar but still melts in your mouth.
Do you want me to do that?