Meyer Lemon Meltaways
Delicate, buttery cookies that dissolve on the tongue with a bright pop of citrus, perfect for afternoon tea or as a refined dessert.
Ingredients
For the Cookie Dough
- 1/2 cup unsalted butter, softened (room temperature)
- 1/4 cup powdered (confectioners’) sugar, plus extra for dusting
- 1/2 teaspoon vanilla extract
- 1 tablespoon grated Meyer lemon zest (about 1 medium Meyer lemon)
- 1 tablespoon Meyer lemon juice (freshly squeezed)
- 1 cup all-purpose flour
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter and 1/4 cup powdered sugar until light and fluffy.
- Stir in the vanilla extract, grated Meyer lemon zest, and Meyer lemon juice until evenly incorporated.
- Add the flour and salt gradually. Mix just until a soft dough forms — avoid overworking.
- Scoop tablespoon-sized portions and roll them into smooth balls. Arrange on the prepared baking sheet, leaving a couple of inches between each cookie.
- Bake for 12–15 minutes. The tops will look set and the edges should be lightly golden.
- Let the cookies cool on the sheet for a few minutes, then transfer to a wire rack. When they’re barely warm, dust generously with powdered sugar.
- Serve once fully cooled, or store as instructed below.
Notes
Cookies can be served with lemon curd for extra zing. They can also be enjoyed with tea or coffee. For variations, try adding culinary lavender, almond extract, or even dipping them in white chocolate.