Lemon Meltaway Cookies
Indulge in the heavenly combination of delicate, melt-in-your-mouth texture and tangy lemon flavor with our irresistible Lemon Meltaway Cookies. Perfectly sweet and refreshingly citrusy, these cookies are a delightful treat for any occasion.
Servings 24
Calories 100kcal
Equipment
- Mixing bowls
- Electric mixer or hand mixer
- Zester or grater
- Measuring cups, and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling Rack
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Additional powdered sugar for coating
Instructions
- In a mixing bowl, combine the softened butter and powdered sugar. Beat them together until the mixture becomes light and fluffy.
- Add the lemon zest, lemon juice, and vanilla extract to the mixture of butter. Mix well until fully combined.
- In a separate bowl, whisk together the all-purpose flour and salt. Slowly incorporate the flour mixture into the butter mixture, mixing until a soft dough is formed.
- Divide the dough into two equal portions. Shape each portion into a log about 1.5 inches in diameter. Wrap the dough logs tightly in plastic wrap and place them in the refrigerator for a minimum of 1 hour, or until they become firm.
- Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
- Unwrap the chilled dough logs and slice them into 1/4-inch thick rounds. Place the rounds onto the prepared baking sheet, leaving a little space between each cookie.
- Bake the cookies for 12-15 minutes, or until the edges turn slightly golden. Be careful not to overbake.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes, then transfer them to a cooling rack.
- Once the cookies have cooled slightly, roll them in powdered sugar to coat them evenly. Allow them to cool completely before serving.