Meyer Lemon Meltaways
Delicate, buttery shortbread-like cookies infused with Meyer lemon zest, perfect for spring celebrations or as thoughtful gifts.
Ingredients
For the cookies
- 1 cup unsalted butter, softened Ensure butter is at room temperature; use European-style for richer flavor.
- ½ cup powdered sugar, plus more for dusting Confectioners’ sugar gives a snowy finish.
- 1 tablespoon Meyer lemon zest About 1 lemon; fresh zest is essential for bright flavor.
- 2 tablespoons Meyer lemon juice Adjust slightly to taste for desired acidity.
- 1 teaspoon vanilla extract Balances the lemon and enhances flavor.
- 2 cups all-purpose flour For a tender crumb; substitute with gluten-free flour as needed.
- ½ teaspoon cornstarch Helps create the meltaway texture.
- ¼ teaspoon salt Heightens the flavors.
Instructions
Preparation
- Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and powdered sugar until light and fluffy, about 2–3 minutes.
- Mix in the Meyer lemon zest, lemon juice, and vanilla until evenly combined.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
- Gradually add the dry ingredients to the butter mixture and stir until a soft dough forms, being careful not to over-mix.
- Scoop or roll the dough into 1-inch balls and place them 1½ inches apart on the prepared baking sheet.
- For neater edges, chill the balls for 15–20 minutes before baking.
Baking
- Bake for 12–14 minutes, or until the bottoms are set and the tops look just firm without browning.
- Let the cookies cool on the baking sheet for 5 minutes.
- While still warm, roll them gently in powdered sugar to coat and then transfer to a wire rack.
- Dust again with powdered sugar once fully cool for a snowy finish.
Notes
Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 7 days. Freeze for up to 3 months; thaw at room temperature and re-dust with powdered sugar before serving.