Delicious Lemon Meltaways Zesty Treats (Printable Version)

Buttery, tender cookies bursting with fresh lemon flavor that literally melt in your mouth.

# What You Need:

→ Cookie Dough

01 - 1 cup unsalted butter, softened to room temperature
02 - 1/2 cup powdered sugar
03 - 2 tablespoons fresh lemon juice
04 - 1 tablespoon freshly grated lemon zest
05 - 1/2 teaspoon pure vanilla extract
06 - 1/4 teaspoon fine salt
07 - 2 cups all-purpose flour
08 - 1/4 cup cornstarch

→ Coating

09 - 1 cup powdered sugar for dusting

# How to Make It:

01 - Cream the softened butter and 1/2 cup powdered sugar in a large bowl until mixture becomes light and fluffy, approximately 2-3 minutes.
02 - Blend in fresh lemon juice, lemon zest, and vanilla extract until fully incorporated into the butter mixture.
03 - Add salt, flour, and cornstarch to the bowl. Mix on low speed until a soft, cohesive dough forms, taking care not to overmix.
04 - Divide dough into two equal portions. Roll each portion into a 1-inch diameter log. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or until firm enough to slice cleanly.
05 - Set oven temperature to 350°F. Line two baking sheets with parchment paper and set aside.
06 - Remove dough logs from refrigerator and unwrap. Slice into 1/4-inch thick rounds using a sharp knife. Arrange slices on prepared baking sheets, leaving 1 inch of space between cookies.
07 - Place baking sheets in preheated oven and bake for 10-12 minutes, watching closely until edges develop a very light golden color. Centers should remain pale.
08 - Let cookies rest on baking sheets for 5 minutes after removing from oven. While still warm, gently roll each cookie in powdered sugar to coat evenly.
09 - Transfer coated cookies to a wire cooling rack and allow to cool completely. For enhanced presentation, dust with an additional layer of powdered sugar immediately before serving.

# Expert Advice:

01 -
  • These cookies literally dissolve on your tongue, no crunch needed
  • The fresh lemon keeps them from being cloyingly sweet like so many butter cookies
  • You can make the dough ahead and bake them whenever company shows up
02 -
  • Warm cookies hold more powdered sugar than cool ones, so don't wait too long to coat them
  • If your dough logs soften while slicing, pop them back in the fridge for 10 minutes
  • These look completely plain until that final dusting of sugar, then suddenly they're snow-covered and gorgeous
03 -
  • Use a sharp knife and saw gently through the dough to avoid squishing those perfect rounds
  • If your kitchen runs hot, chill the dough sheets for 10 minutes before baking to prevent spreading

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