Lemon Meltaway Cookies
These cookies are a symphony of buttery goodness and citrus brightness that simply melts in your mouth, perfect for any occasion.
Servings: 24 cookies
Calories: 120kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Electric Mixer
- Wire Rack
Ingredients
Ingredients
- 1 cup Unsalted Butter Room temperature
- ½ cup Powdered Sugar
- 2 tablespoons Lemon Zest Freshly grated from unwaxed lemons
- 2 tablespoons Lemon Juice Freshly squeezed
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour Sifted before measuring
- ½ teaspoon Salt
- to taste Additional Powdered Sugar For dusting before serving
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the room temperature butter and powdered sugar until light and fluffy, about 2-3 minutes.
- Add the lemon zest, lemon juice, and vanilla extract to the butter mixture and mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet mixture, stirring until just combined.
- Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes.
- Use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar before serving.
- Serve and enjoy your Lemon Meltaway Cookies!
Notes
Store cookies in an airtight container at room temperature for up to one week. They also freeze well for longer storage.