Lemon Meltaways
Soft, buttery cookies infused with fresh lemon juice and zest, topped with powdered sugar for a refreshing treat.
Equipment
- Oven
- Mixing Bowl
- Baking Sheets
- Parchment Paper
- Wire Rack
Ingredients
- 1 cup Unsalted Butter softened at room temperature
- 2 cups Powdered Sugar sifted, divided
- 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. Beat until well combined.
- In a separate bowl, whisk together the all-purpose flour and salt.
- Gradually add the flour mixture to the butter mixture, stirring until just combined.
- Shape the dough into small balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Before serving, dust the cooled cookies with the remaining powdered sugar.
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Notes
Store cookies in an airtight container at room temperature for up to a week. Refrigerate for up to two weeks or freeze for up to three months.