Name: Lemon Meltaways Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened at room temperature; 1/4 cup fresh lemon juice; Zest of 2 lemons; 1 teaspoon vanilla extract; 2 cups powdered sugar, sifted (divided); 2 cups all-purpose flour; 1/4 teaspoon salt

Introduction

Lemon Meltaways are delicate, buttery cookies bursting with fresh lemon flavor. These melt-in-your-mouth treats are perfect for tea time or whenever you need a light, citrusy sweet bite.

The image shows a close-up of several soft, round cookies in a stack on a white plate, placed on a white marbled surface. Each cookie has a light yellow, slightly crumbly outer layer dusted with white powdered sugar, giving a soft texture and a frosty look. The top cookie is broken in half, revealing a gooey, shiny yellow filling inside that looks smooth and creamy, contrasting with the dry cookie outside. The focus is sharp on the front cookies, with a blurred background for depth, emphasizing the texture and layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened at room temperature
2 cups powdered sugar, sifted (divided)
1/4 cup fresh lemon juice
Zest of 2 lemons
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large mixing bowl, cream the softened butter and 1 cup of sifted powdered sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
Step 3: Add the fresh lemon juice, lemon zest, and vanilla extract to the creamed butter mixture. Beat until fully combined.
Step 4: In a separate bowl, whisk together the all-purpose flour and salt to ensure they are evenly mixed.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Be careful not to overmix to keep the cookies tender.
Step 6: Using a small scoop or spoon, shape the dough into small balls and place them on the prepared baking sheet, leaving space between each cookie.
Step 7: Bake the cookies for 12 to 15 minutes, or until the edges turn a light golden color.
Step 8: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For an extra lemony punch, add a teaspoon of lemon extract along with the vanilla.
Roll the baked cookies in the remaining powdered sugar while still warm for a classic meltaway finish.
Try substituting half the all-purpose flour with almond flour for a slightly nutty flavor and softer texture.

Storage

Store Lemon Meltaways in an airtight container at room temperature for up to one week. To keep them fresh longer, you can refrigerate them for up to two weeks. Reheat gently in a low oven or microwave for a few seconds to soften before serving.

How to Serve

The image shows a close-up of a stack of three pale yellow cookies dusted lightly with white powdered sugar on top. The cookies have a soft, slightly crumbly texture with visible cracks, and the top cookie has a bite taken out of it, revealing a creamy, smooth filling inside. The focus is tight on the cookies, highlighting their tender and moist appearance. The background is a soft blur with a white marbled texture beneath the stack. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best bright, natural flavor, but bottled lemon juice can be used in a pinch. Just make sure it’s 100% lemon juice without added preservatives.

How do I prevent the cookies from spreading too much?

Make sure your butter is softened but not melted, and chill the dough for 15 to 30 minutes before baking if you find your cookies spread too much during baking.

Lemon Meltaways Recipe

Print Recipe

★★★★★

4.5 from 119 reviews

Lemon Meltaways are delicate, buttery cookies infused with fresh lemon juice and zest, offering a light citrus aroma balanced by a sweet, melt-in-your-mouth texture. Perfect for tea time or light dessert, these cookies are coated with powdered sugar for an elegant finish.

Author: Stella
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter, softened at room temperature
1/4 cup fresh lemon juice
Zest of 2 lemons
1 teaspoon vanilla extract

Dry Ingredients

2 cups powdered sugar, sifted (divided)
2 cups all-purpose flour
1/4 teaspoon salt

Instructions

Preheat the oven: Start by setting your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
Cream butter and sugar: In a large mixing bowl, beat the softened butter and 1 cup of sifted powdered sugar using an electric mixer on medium speed until the mixture is light and fluffy, which will take about 2 to 3 minutes.
Add lemon and vanilla: Mix in the fresh lemon juice, lemon zest, and vanilla extract into the creamed butter and sugar until everything is well combined, enhancing the cookie’s citrus flavor.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and salt to ensure even distribution of the salt throughout the dough.
Form the dough: Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms. Be careful not to overmix as that can affect the texture of the cookies.
Shape the cookies: Use a small scoop or spoon to form small balls of dough and place them with spacing onto the prepared baking sheet.
Bake the cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden, signaling that they are perfectly baked.
Cool and finish: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Optionally, roll the cooled cookies in the remaining powdered sugar for an extra sweet finish.