Meyer Lemon Meltaways: A Citrus Dream (Print Version)
These buttery Meyer Lemon Meltaways are a citrus dream! A simple, tender shortbread-style cookie that literally melts in your mouth. So easy and so good!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 24 cookies
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ For the Cookie Dough
01 -
1 cup (226g) unsalted butter, softened to room temperature
02 -
1/2 cup (60g) powdered sugar
03 -
2 tablespoons fresh Meyer lemon zest
04 -
1 teaspoon vanilla extract
05 -
2 cups (240g) all-purpose flour
06 -
1/2 cup (60g) cornstarch
→ For the Zesty Coating
07 -
1 cup (120g) powdered sugar
08 -
1 tablespoon fresh Meyer lemon zest
# Instructions:
01 -
In a large bowl using a hand mixer or in the bowl of a stand mixer, beat the softened butter and 1/2 cup of powdered sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
02 -
Add the 2 tablespoons of Meyer lemon zest and the vanilla extract to the butter mixture. Mix on low speed until just combined.
03 -
In a separate medium bowl, whisk together the all-purpose flour and cornstarch. With the mixer on its lowest speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms.
04 -
Shape the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour, or until firm.
05 -
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of the chilled dough and roll them into 1-inch balls. Place them about 1 inch apart on the prepared baking sheet. Bake for 12-15 minutes, or until the bottoms are lightly golden. The tops will remain pale.
06 -
While the cookies are baking, prepare the coating. In a small, shallow bowl, whisk together the 1 cup of powdered sugar and 1 tablespoon of Meyer lemon zest. Let the cookies cool on the baking sheet for just 2-3 minutes, then, while still warm, gently roll each cookie in the lemon sugar mixture until fully coated. Transfer to a wire rack to cool completely.
# Notes:
01 -
For the best flavor, rub the lemon zest into the sugar with your fingers before adding it to the butter. This releases the essential oils.
02 -
Store these cookies in a single layer in an airtight container at room temperature for up to 5 days. Layering them can smudge the coating.
03 -
Regular lemons can be substituted, but the flavor will be much tarter and less floral than Meyer lemons.
04 -
These make a wonderful gift! Pack them in a festive tin with parchment paper between the layers.
# Equipment Needed:
01 -
Electric Mixer (Hand or Stand)
02 -
Mixing Bowls
03 -
Baking Sheet
04 -
Parchment Paper
05 -
Microplane or Zester
# Nutrition (Per Serving):
Calories: 120 kcal
Total Fat: 7g
Total Carbohydrate: 13g
Protein: 1g