Lemon Meltaway Cookies (Printer-Friendly Version)
# What You'll Need:
→ For the Cookies
01 -
1 cup (230g) unsalted butter, softened
02 -
1/2 cup (60g) powdered sugar
03 -
1 tablespoon lemon zest (from about 2 lemons)
04 -
2 tablespoons fresh lemon juice
05 -
1 3/4 cups (220g) all-purpose flour
06 -
1/4 cup (30g) cornstarch
07 -
1/4 teaspoon salt
→ For the Lemon Glaze
08 -
1 1/2 cups (180g) powdered sugar
09 -
3 tablespoons fresh lemon juice
10 -
1 teaspoon lemon zest
→ For Garnish
11 -
Additional lemon zest
# Let's Cook!:
01 -
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 -
In a large bowl, beat butter and powdered sugar until light and fluffy, about 2-3 minutes. Mix in the lemon zest and fresh lemon juice until well combined.
03 -
In a separate bowl, whisk together the flour, cornstarch, and salt until evenly mixed.
04 -
Gradually add the dry ingredients to the butter mixture, beating on low speed just until incorporated. Be careful not to overmix.
05 -
Scoop 1 tablespoon of dough and roll into balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten the tops with your palm or the bottom of a glass.
06 -
Bake for 10-12 minutes until the edges are just barely turning golden. The cookies should remain quite pale.
07 -
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before glazing.
08 -
In a bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more powdered sugar to thicken or more lemon juice to thin as needed.
09 -
Once the cookies are completely cool, spoon the glaze over the tops, allowing it to drip slightly down the sides. While the glaze is still wet, sprinkle with additional lemon zest for garnish.
# Recipe Notes:
01 -
For best results, chill the dough for at least an hour before baking to prevent spreading.
02 -
Be careful not to overbake these delicate cookies - they should remain pale with just slightly golden edges.
03 -
For more intense lemon flavor, increase the amount of zest in both the cookies and glaze.
04 -
These cookies will keep fresh in an airtight container at room temperature for up to one week.