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Zesty Lemon Meltaway Cookies

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These Zesty Lemon Meltaway Cookies are soft, buttery, and packed with vibrant lemon flavor. Their delicate texture makes them literally melt in your mouth, while a light coating of powdered sugar adds just the right amount of sweetness. Perfect for tea parties, holidays, or any time you’re craving a citrusy treat.

Ingredients

Scale

For the Cookies:

  • 1 cup unsalted butter (softened)
  • 1/2 cup powdered sugar (plus more for dusting)
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (about 1 lemon)
  • 2 tablespoons fresh lemon juice
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt

For the Lemon Sugar Coating:

  • 1 cup powdered sugar
  • 1 teaspoon lemon zest

Instructions

Make the Cookies:

  1. Preheat the oven:
    • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. Cream the butter and sugar:
    • In a large bowl, beat the softened butter and powdered sugar together until light and fluffy (about 2–3 minutes).
  3. Add the lemon and vanilla:
    • Mix in the vanilla extract, lemon zest, and lemon juice until well combined.
  4. Incorporate dry ingredients:
    • Gradually add the flour and salt to the wet ingredients, mixing just until the dough comes together.
  5. Shape the cookies:
    • Scoop out small portions of dough (about 1 tablespoon) and roll into balls. Place them on the prepared baking sheets, spaced about 2 inches apart.
  6. Bake:
    • Bake for 12–14 minutes, or until the edges are lightly golden. Do not overbake; the cookies should remain soft.
    • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Prepare the Lemon Sugar Coating:
7. Mix the sugar and zest:

  • In a small bowl, combine the powdered sugar and lemon zest.
  1. Coat the cookies:
    • Once the cookies are completely cooled, gently roll them in the lemon sugar mixture until fully coated.

Serve:
9. Enjoy:

  • Serve immediately or store in an airtight container for up to 5 days.

Notes

  • Chill the dough: If your dough feels too soft to handle, chill it in the refrigerator for 20–30 minutes before rolling.
  • Make ahead: The cookie dough can be made in advance and refrigerated for up to 2 days or frozen for up to 2 months. Thaw in the refrigerator before baking.
  • Add a glaze: For an extra lemony touch, drizzle the cookies with a simple lemon glaze (powdered sugar + lemon juice) instead of rolling them in sugar.

Find it online: https://ukfinda.com/zesty-lemon-meltaway-cookies/