Bright as well as tender Lemon Meltaway Cookies! It’s a unproblematic, buttery, fresh lemon flavored cookie that’s topped with a sweet too vibrant glaze. After ane sense of taste they may just become a new favorite!
Refreshing Lemon Meltaways
These are such a tempting treat and they are incredibly easy to brand!
You can brand them alongside a stand up mixer or a paw mixer as well as you entirely necessitate a handful of basic ingredients.
They are a fun size together with a unique cookie that volition leave you lot feeling those summery vibes twelvemonth circular. Almost similar lemonade inward cookie form.
If yous dearest citrus these are the cookies for you lot!
Lemon Meltaway Cookies Ingredients
- i 3/iv cups (248g) unbleached all-use flour (scoop in addition to level to measure out)
- 1 Tbsp (8g) cornstarch
- ane/four tsp (heaping) table salt
- ii cups (240g) powdered sugar, divided
- i cup (226g) unsalted butter, well-nigh room temperature
- ii Tbsp lemon zest, summation more for garnish if desired
- two big egg yolks
- i ane/two Tbsp lemon juice, summation more equally needed
How to Make Lemon Meltaway Cookies
- Heat oven, prepare baking sheets: Preheat oven to 350 degrees. Line two baking sheets alongside parchment paper.
- Make lemon cookie dough: In a medium mixing bowl whisk together flour, cornstarch as well as common salt.
- In the bowl of an electrical stand mixer (or inward mixing bowl as well as using a mitt mixer) mix together 1 cup powdered saccharide, butter in addition to lemon zest on low speed until combined. Increase mixer speed to medium-high in addition to whip until slightly pale together with fluffy, almost ane – ii minutes. Scrape down bowl.
- Mix in egg yolks 1 at a fourth dimension, blending after each addition. Scrape downwardly bowl.
- Add flour mixture to butter mixture and blend until combined.
- Shape into i-inch rounds, flatten slightly on baking sheet: Scoop dough out ane Tbsp at a fourth dimension too transfer to the baking sheet spacing cookies two-inches apart. Evenly flatten cookies with the heel of your mitt to about ane/three-inch thickness.
- Bake: Bake one canvass at a time until cookies look dry out on the surface even so are only slightly soft when pressed, most 8 to 10 minutes.
- Cool: Let cool on baking canvas for v minutes so transfer to wire rack to cool completely. Repeat procedure with moment sheet of cookies.
- Make the lemon glaze, spread over cookies: In a small mixing bowl whisk together i loving cup powdered sugar amongst the lemon juice. Thin amongst more than lemon juice every bit needed.
- Spoon glaze over cookies and spread into a small-scale thin round. Garnish amongst a picayune lemon zest if desired.
- Once glaze has ready shop cookies inward a single layer inwards an airtight container.
Can These Lemon Cookies Be Frozen?
These cookies volition freeze well in an airtight container for up to 3 months.
Helpful Tips for the Best Lemon Cookies
- Use fresher lemons for amend flavor (avoid those that are shriveling and browning in places).
- Measure flour with a kitchen scale or equally noted using the scoop together with degree method (rather than spoon and level) or cookies wont accept plenty flour and volition spread as well much.
- Be mindful when zesting that y'all avoid the white kernel underneath the yellow component of the skin. The white area volition impart a bitter flavour to the cookies.
- Only role an actual zester (rasp grater) non something similar a cheese grater to zest the lemons. They operate a 1000000 times improve.
- Stick with only egg yolk part of the eggs here. It volition brand for a softer more than tender cookie (summation the whites can dry out baked goods out a fiddling too amongst the added starch here we want to be careful of that).
- Be careful not to over-bake them or they tin get dry as well as crumbly.
- Mix upwardly glaze to a fairly thick consistency (non super drippy too runny). To thicken glaze you tin add together more than powdered saccharide, if it’second also thick for spreading sparse with a little more lemon juice.
- Keep cookies stored in an airtight container for maximum freshness.
Possible Variations
- Try oranges in place of lemons (both zest and juice) or limes.
- You tin can function tapioca starch for cornstarch.
- For a creamy glaze use 1 Tbsp lemon juice together with 1 Tbsp heavy cream.
More Lemony Treats We Think You’ll Love
- Glazed Lemon Sour Cream Cookies
- Classic Lemon Bars
- Lemon Crinkle Cookies
- Easy Lemon Sheet Cake
- Lemon Ricotta Cake
Lemon Meltaway Cookies
It's a buttery in addition to tender cookie with a delicious fresh lemon sense of taste in addition to a sugariness together with vibrant glaze. After 1 seize with teeth they may only get a new favorite!
Servings: 36 cookies
Ingredients
- i iii/four cups (248g) all-purpose flour (scoop too grade to mensurate)
- i Tbsp (8g) cornstarch
- ane/4 tsp (heaping) common salt
- i cup (120g) powdered saccharide
- i loving cup (226g) unsalted butter, nigh room temperature
- ii Tbsp lemon zest,* plus more than for garnish if desired
- 2 large egg yolks
Glaze
- i cup powdered saccharide
- i 1/two Tbsp fresh lemon juice, addition another ane/ii Tbsp every bit needed
Instructions
- Preheat oven to 350 degrees. Line ii baking sheets amongst parchment paper.
- In a medium mixing bowl whisk together flour, cornstarch as well as table salt.
- In the bowl of an electrical stand up mixer** mix together ane cup powdered sugar, butter too lemon zest on low speed until combined. Increase mixer speed to medium-high and whip until slightly pale as well as fluffy, about one - ii minutes.
- Scrape downwardly bowl and then mix inward egg yolks one at a fourth dimension, blending later each add-on. Scrape down bowl.
- Add flour mixture to butter mixture and blend until combined (it volition look dry out too crumbly at start, go along mixing together with it will come together). If dough is glutinous at this point you lot can chill it for xxx minutes simply yous shouldn't necessitate likewise if using cool butter.
- Scoop dough out i Tbsp at a fourth dimension as well as transfer to the baking canvas spacing cookies two-inches apart. Evenly flatten cookies with the heel of your mitt to near one/three-inch thickness*** (spray paw with cooking spray if needed to cut down sticking).
- Bake i sail at a fourth dimension until cookies appear dry out on the surface still are simply slightly soft when pressed, almost eight to 10 minutes.
- Let cool on baking sail for five minutes and then transfer to wire rack to cool completely. Repeat procedure amongst second sheet of cookies.
- To make the glaze in a minor mixing bowl whisk together i loving cup powdered sugar with the lemon juice. Thin with more than lemon juice every bit needed.
- Spoon glaze over cookies as well as spread into a minor thin circular. Garnish with a lilliputian lemon zest if desired.
- Once glaze has fix shop cookies in a single layer inwards an airtight container. They'll go along several days at room temperature just tin can also be refrigerated or frozen for longer shelf life.
Notes
- *Use a zester to get the zest of the lemon rather than something like a cheese grater (you'd stop upwards alongside or so of the white centre of a lemon if using a cheese grater in addition to cookies will live bitter).
- **Cookies tin as well be made using a mixing bowl in addition to a mitt mixer rather than a stand up mixer. I've had success amongst both options.
- ***Keep in heed cookies volition spread more or less so don't flatten rattling much.
Nutrition Facts
Lemon Meltaway Cookies
Amount Per Serving
Calories 100
Calories from Fat 45
% Daily Value*
Fat 5gviii%
Saturated Fat 3gnineteen%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 24mgeight%
Sodium 15mgi%
Potassium 11mg0%
Carbohydrates 12gfour%
Fiber 1giv%
Sugar 7g8%
Protein 1g2%
Vitamin A 171IUthree%
Vitamin C 1mg1%
Calcium 4mg0%
Iron 1mgsix%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates alone. See total disclaimer here.