Meyer Lemon Meltaways Recipe
Meyer Lemon Meltaways are delicate, buttery cookies infused with the bright, citrusy flavor of Meyer lemons. These melt-in-your-mouth treats are lightly dusted with powdered sugar, making them a perfect sweet bite for tea time or any special occasion. The combination of lemon zest and juice gives these cookies a fresh and tangy twist, complemented by their tender, crumbly texture achieved through a touch of cornstarch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Ingredients:
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 2 tablespoons Meyer lemon zest
- 1/4 cup Meyer lemon juice
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon cornstarch (for extra meltiness)
Coating Ingredients:
- 1 cup powdered sugar, for dusting
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the meltaway cookies evenly.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and 2/3 cup powdered sugar together until the mixture is light and fluffy, ensuring a smooth base for the dough.
- Add lemon flavor: Thoroughly mix in the Meyer lemon zest and juice, scraping down the sides of the bowl to distribute the citrus flavor evenly throughout the batter.
- Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, salt, and cornstarch, which will give the cookies their tender, melt-in-your-mouth texture.
- Make the dough: Gradually add the dry ingredients to the wet lemon mixture, stirring gently just until combined to avoid overworking the dough.
- Chill the dough: Shape the dough into a log about 2 inches in diameter, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to firm up before slicing.
- Slice and bake: Remove the chilled dough, slice it into 1/4-inch thick rounds, and arrange them on a lined baking sheet. Bake for 10-12 minutes until the edges are lightly golden.
- Cool and dust: Allow the cookies to cool for a few minutes after baking, then while still warm, dust generously with powdered sugar to give them a signature meltaway finish.
Notes
- Be sure to use Meyer lemons for their unique sweet and less acidic flavor compared to regular lemons.
- Chilling the dough is essential to maintain the cookie shape and ensure a tender texture.
- If Meyer lemons aren’t available, you can substitute with regular lemon zest and juice but the flavor profile will differ.
- Store the cookies in an airtight container at room temperature for up to one week.
- For an extra lemony touch, add a little lemon extract to the dough.
Keywords: Meyer lemon cookies, lemon meltaways, buttery lemon cookies, easy lemon dessert, melt-in-your-mouth cookies
Find it online: https://platedbyemma.com/meyer-lemon-meltaways-recipe/
