Name: Lemon Meltaway Cookies
Prep time: 7 min
Cook time: 13 min
Total time: 50 min
Yield: 28
Ingredients: 14 tablespoons slightly melted butter; 1/2 cup powdered sugar; 1 tablespoon lemon zest; 2 tablespoons fresh lemon juice; 1 teaspoon lemon extract; 1 1/2 cups unbleached or all-purpose flour; 1/4 cup cornstarch; 1/4 teaspoon salt; 3/4 cup powdered sugar

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These yummy little Lemon Meltaway Cookies are buttery, lightly sweet with the perfect lemony tartness. I wanted to make some tasty lemon cookies because it’s springtime and we love lemon recipes. Well, these turned out so good I couldn’t wait to share the recipe with you!

Their name says it all, “Meltaway” and that’s exactly what they do, they simply melt in your mouth!

These cookies are similar to our Walnut Puff Cookies but with a lemon twist. If you love cookies that aren’t too sweet, then these are perfect for you.

So, let’s get baking!

In a bowl beat 3/4 cup + 2 tablespoons slightly melted butter at medium speed until creamy. Add 1/2 cup powdered sugar and continue to beat at medium speed until creamy again. On low speed add 1 tablespoon lemon zest, 2 tablespoons lemon juice and 1 teaspoon lemon extract and mix until blended.
In a separate bowl whisk together 1 1/2 cups flour, 1/4 cup cornstarch, and 1/4 teaspoon salt. With the mixer on low speed, add the flour mixture to the butter mixture and mix just until blended. Cover the dough and chill in the fridge 30 minutes.
Preheat oven to 350° F. Using a small cookie scooper, drop dough onto ungreased non-stick baking sheets approximately 2 inches apart.

Pro Tips:

It’s much easier to zest the lemon before juicing it. Also, make sure to zest only the yellow part of the lemon rind, and not the white part.

If the dough is dry and crumbly, put it in a microwavable bowl and warm it in the microwave at low power for about 30 seconds and then mix again.

Bake at 350° for 13 minutes or until the edges are lightly browned.
Cool cookies 5 minutes on baking sheets. Next put 3/4 cup powdered sugar in a small bowl and very gently toss them until well coated. Place cookies on wax paper and allow to cool completely.

Pro Tip:

Make sure not to overbake these cookies, because overbaking them will make the cookies dry.

We’re living with my Dad right now until we find a house, and when he tasted these cookies he said, “Well, you can make a batch of these cookies every other day and it wouldn’t hurt my feelings.” Yep, he really loved ’em! 🙂

We hope you try our Lemon Meltaway Cookies and enjoy them as much as we do. If you make them, please snap a picture and tag us on social media @MySweetMission or #MySweetMission. We’d love to see it!

If you enjoyed these cookies please consider giving this recipe a star rating, sharing it or leaving a comment. Thanks, we really appreciate it!

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4.25 from 20 votes

Lemon Meltaway Cookies

These yummy little Lemon Meltaway Cookies are buttery, lightly sweet with the perfect lemony tartness. Their name says it all, "Meltaway" and that's exactly what they do, they simply melt in your mouth!

Course Dessert

Cuisine American

Keyword Buttery, Sweet and Tart

Prep Time 7 minutes

Cook Time 13 minutes

Chill Time 30 minutes

Total Time 50 minutes

Servings 28

Calories 102kcal

Author Heather Carter - MySweetMission.com

Ingredients

14 tablespoons slightly melted butter
1/2 cup powdered sugar
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon lemon extract
1 1/2 cups unbleached or all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt

Rolling the cookies:

3/4 cup powdered sugar

US Customary - Metric

Instructions

In a bowl beat 3/4 cup + 2 tablespoons slightly melted butter at medium speed until creamy. Add 1/2 cup powdered sugar and continue to beat at medium speed until creamy again. On low speed add 1 tablespoon lemon zest, 2 tablespoons lemon juice and 1 teaspoon lemon extract and mix until blended.
In a separate bowl whisk together 1 1/2 cups flour, 1/4 cup cornstarch, and 1/4 teaspoon salt. With the mixer on low-speed, add the flour mixture to the butter mixture and mix just until blended. Cover the dough and chill in fridge 30 minutes.

Preheat oven to 350° F.

Using a small cookie scooper, drop dough onto ungreased non-stick baking sheets approximately 2 inches apart.
Bake in a preheated oven for 13 minutes or until the edges are lightly browned.
Cool cookies 5 minutes on baking sheets.

Rolling the cookies:

Put 3/4 cup powdered sugar in a small bowl and very gently toss them until well coated. Place cookies on wax paper and allow to cool completely.

Notes

It's much easier to zest the lemon before juicing it. Also, make sure to zest only the yellow part of the lemon rind, and not the white part.
If the dough is dry and crumbly, put it in a microwavable bowl and warm it in the microwave at low power for about 30 seconds and then mix again.

Nutrition

Did you make this recipe?We want to see it! Tag us on Instagram @MySweetMission or use the hashtag #mysweetmission so we can find you!

Recipe adapted from myrecipes

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