Meyer Lemon Meltaways
Delicate and buttery cookies infused with sunny Meyer lemon flavor, dusted in powdered sugar. Perfect for tea time or special occasions.
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened (room temperature) Use unsalted for better control over salt.
- 2/3 cup powdered (confectioners’) sugar For the dough
- 2 tablespoons Meyer lemon zest About 2 small lemons.
- 1/4 cup Meyer lemon juice Freshly squeezed.
- 2 cups all-purpose flour
- 1/4 teaspoon salt Omit if using salted butter.
- 1/4 teaspoon cornstarch Helps create a tender, melt-away texture.
Dusting Ingredients
- 1 cup powdered sugar For dusting
Instructions
Preparation
- In a large bowl, beat the softened butter with 2/3 cup powdered sugar until the mixture is pale and fluffy.
- Stir in the Meyer lemon zest and lemon juice, scraping the bowl sides.
- In a separate bowl, whisk together the flour, salt, and cornstarch.
- Gradually add the dry ingredients to the butter mixture, stirring gently until the dough just comes together.
- Shape the dough into a log about 2 inches in diameter, wrap tightly, and refrigerate for at least 1 hour.
Baking
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared sheet about 1 inch apart.
- Bake for 10–12 minutes, until the edges are just lightly golden.
- Remove from the oven and let the cookies cool on the pan for a few minutes. While still warm, dust generously with powdered sugar.
Notes
Store at room temperature in an airtight container for up to 3 days. Refrigeration extends shelf life to 1-2 weeks. For freezing, wrap the dough log tightly and freeze for up to 3 months. Thaw in the fridge before slicing.