Lemon Meltaways
Light and airy cookies with a delightful balance of sweetness and tartness, perfect for any occasion.
Equipment
- Mixing Bowl
- Baking Sheet
- Oven
- Wire Rack
Ingredients
- 1 cup Unsalted Butter softened at room temperature
- 2 cups Powdered Sugar sifted, divided into 1 cup and 1 cup for dusting
- 0.25 cup Fresh Lemon Juice
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 0.25 teaspoon Salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and 1 cup of sifted powdered sugar until light and fluffy (about 2–3 minutes).
- Add the fresh lemon juice, lemon zest, and vanilla extract to the mixture, beating until well combined.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until a soft dough forms.
- Shape the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet, spaced apart.
- Bake for 12–15 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
- Dust the cooled cookies generously with the remaining powdered sugar before serving.
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Notes
Store in an airtight container at room temperature for up to a week, or refrigerate for longer storage.