Meyer Lemon Meltaways
Delicate, buttery cookies with the floral flavor of Meyer lemons, perfect for tea or as a light dessert.
Ingredients
Dough Ingredients
- 1 cup unsalted butter, softened Room temperature; not melty
- 2/3 cup powdered (confectioners’) sugar
- 2 tablespoons Meyer lemon zest Use a microplane
- 1/4 cup Meyer lemon juice About 1–2 lemons
- 2 cups all-purpose flour, spooned and leveled or weigh ~240 g
- 1/4 teaspoon salt
- 1/4 teaspoon cornstarch For extra meltiness
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or a silicone mat.
- In a bowl, cream the softened butter and powdered sugar together until smooth and pale using a hand or stand mixer on medium speed for 1–2 minutes.
- Add the Meyer lemon zest and lemon juice. Mix until the liquid is fully incorporated and the mixture is smooth.
- Gradually add the all-purpose flour, salt, and cornstarch. Mix on low speed or fold with a spatula until a soft dough forms. Don’t overmix.
- Scoop or roll the dough into small balls (about 1 tablespoon each) and place them 1–2 inches apart on the prepared baking sheet.
Baking
- Bake for 12 to 15 minutes, looking for edges that are just lightly golden while centers remain pale.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Dust lightly with extra powdered sugar just before serving for a pretty finish. Can also drizzle with a thin lemon glaze for more shine.