Meyer Lemon Meltaways
Tender, buttery cookies that melt on the tongue with a bright, floral citrus note.
Ingredients
For the Cookies
- 2 cups all-purpose flour Spoon flour into the measuring cup and level with a knife for accuracy.
- 1/2 cup powdered sugar For the dough.
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened At room temperature.
- 1 tablespoon Meyer lemon zest Finely grated.
- 1/4 cup fresh Meyer lemon juice About 1-2 lemons.
- 1 teaspoon vanilla extract
- Extra powdered sugar For dusting after baking.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the flour, 1/2 cup powdered sugar, and salt in a medium bowl. Set aside.
- In a large bowl or the bowl of a stand mixer, beat the softened butter until light and fluffy, about 2 minutes.
- Add the Meyer lemon zest, lemon juice, and vanilla extract to the butter. Mix until smooth and fully combined.
Baking
- Gradually add the dry ingredients to the wet mixture. Stir on low speed or fold with a spatula until the dough comes together. It will be soft but should hold when formed.
- Use a teaspoon or small cookie scoop to portion dough. Roll into 1-inch balls and place them about 1½ inches apart on the prepared baking sheet.
- Bake for 12–15 minutes, just until the cookies are set around the edges but not browned.
- Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
- Once slightly cooled, dust generously with powdered sugar before serving.
Notes
These cookies taste best when dusted with powdered sugar after baking. For variations, consider dipping them in chocolate or adding lavender for a floral note. Store in an airtight container for up to 3 days.