Description
Bright and citrusy lemon meltaway cookies that melt in your mouth with just seven simple ingredients. These tender cookies boast a refreshing lemon flavor complemented by a smooth lemon icing glaze, perfect for an easy yet delightful dessert or snack.
Ingredients
Cookie Dough
- 1 cup (226 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 Tablespoons fresh lemon zest
- 2 cups (250 g) all-purpose flour
- 2 Tablespoons cornstarch
- ½ teaspoon salt
Lemon Icing
- 1 ¾ cups (220 g) powdered sugar
- 2 Tablespoons fresh-squeezed lemon juice
- Lemon zest for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and prepare for baking.
- Cream Butter, Sugar, and Lemon Zest: In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and fresh lemon zest together until the mixture becomes light and fluffy, ensuring the lemon flavor is well incorporated.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cornstarch, and salt thoroughly to evenly distribute the leavening agents and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet butter mixture, stirring continuously until fully combined into a smooth cookie dough.
- Shape Cookies: Scoop the dough into 1 tablespoon-sized balls. Roll each ball gently between your palms to create smooth, round shapes. Place the balls on the prepared baking sheet, spacing them at least 2 inches apart to allow for spreading.
- Bake Cookies: Place the baking sheet on the center oven rack and bake for 8-10 minutes until the cookies are lightly golden.
- Flatten Cookies: Immediately after removing the cookies from the oven, use a clean flat surface like the bottom of a measuring cup or glass to gently press down each cookie to slightly flatten the tops. This helps achieve the desired texture.
- Cool Completely: Allow the cookies to cool fully on the baking sheet or a cooling rack before applying the icing to prevent melting.
- Prepare Lemon Icing: In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth and slightly thickened. The mixture should ribbon for a few seconds when lifted by the whisk but slowly melt back into itself. Adjust consistency by adding more lemon juice if too thick, or more powdered sugar if too thin.
- Ice the Cookies: Spoon a small amount of lemon glaze onto each cooled cookie and spread evenly over the top using the back of the spoon. Garnish with additional lemon zest if desired.
- Set Icing: Let the glazed cookies sit at room temperature until the icing is firm and set before serving.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness and texture.
- The lemon zest garnish is optional but adds a beautiful visual appeal and extra burst of lemon flavor.
- Ensure cookies are completely cooled before icing to prevent the glaze from melting.
- The flattening step after baking is crucial to achieve the melt-in-your-mouth texture characteristic of these cookies.
