Description
Zesty Lemon Meltaway Cookies are delicate, melt-in-your-mouth treats bursting with fresh lemon flavor. Combining the tang of lemon juice and zest with a buttery, soft cookie base, these cookies are perfect for any lemon lover. Finished with a light dusting of powdered sugar, they are irresistibly tender and bright, ideal for afternoon tea or a fresh dessert.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- Zest of 1 lemon
Lemon Glaze
- ½ cup lemon juice (about 2 lemons)
- Zest of 1 lemon
- ½ cup granulated sugar
- 3 tbsp cornstarch
- 3 egg yolks
- 2 tbsp unsalted butter
Finishing
- Powdered sugar, for dusting (optional)
Instructions
- Prepare the cookie dough: In a large bowl, cream together the softened unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and lemon zest. Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms. Chill the dough in the refrigerator for about 30 minutes to firm up.
- Form and bake the cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop out tablespoon-sized portions of dough and roll into balls, placing them evenly spaced on the prepared baking sheet. Flatten each ball slightly with the palm of your hand or the bottom of a glass. Bake for 10-12 minutes or until edges are lightly golden. Remove from oven and let cookies cool completely on a wire rack.
- Make the lemon glaze: In a small saucepan, whisk together the lemon juice, lemon zest, granulated sugar, cornstarch, and egg yolks until smooth. Place over medium heat and cook, stirring constantly, until the mixture thickens and becomes translucent, about 5-7 minutes. Remove from heat and stir in the 2 tablespoons unsalted butter until melted and the glaze is glossy. Let cool slightly.
- Glaze the cookies and finish: Using a spoon or pastry brush, generously spread or drizzle the lemon glaze over the cooled cookies. Allow the glaze to set for at least 30 minutes. Optionally, dust the glazed cookies with powdered sugar just before serving for an elegant finish.
Notes
- Chilling the dough helps prevent spreading and keeps the cookies soft and tender.
- You can substitute fresh lemon juice with bottled lemon juice in a pinch, but fresh is preferred for best flavor.
- The lemon glaze can be stored in the refrigerator for up to 3 days; rewarm gently before glazing.
- These cookies are best served the same day but can be stored in an airtight container for up to 3 days.
