Meyer Lemon Meltaways
Small, buttery cookies infused with the floral citrus essence of Meyer lemons, rolled in sugar to create a melt-in-your-mouth treat perfect for any occasion.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened Room temperature
- 1/2 cup powdered sugar
- 1 tablespoon Meyer lemon zest (about 1-2 lemons)
- 1 tablespoon Meyer lemon juice
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup granulated sugar For rolling
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and powdered sugar until the mixture is light and fluffy, about 2–3 minutes.
- Stir in the Meyer lemon zest and lemon juice until evenly combined.
- Gradually add the flour and salt, mixing on low speed until a soft dough forms. Do not overmix.
- Scoop or roll the dough into 1-inch balls and arrange them on the prepared baking sheet, spacing them about 1 inch apart.
Baking
- Bake for 12–15 minutes until the edges are just golden. They should look pale but set.
- Let the cookies cool for a few minutes before rolling each warm cookie in granulated sugar.
- Transfer cookies to a wire rack to cool completely before serving.
Notes
For a gluten-free version, replace all-purpose flour with a gluten-free baking flour. Make sure to store in an airtight container at room temperature. Can be frozen for up to 3 months.