Description
Meyer Lemon Meltaways are delicate, buttery citrus cookies that truly melt in your mouth. Infused with the sweet and fragrant zest and juice of Meyer lemons, these meltaway cookies are coated in powdered sugar for a snowy finish. Perfectly tender and lightly golden, they make an elegant dessert or a delightful tea-time treat.
Ingredients
Scale
Cookie Dough Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus more for coating)
- 2 tablespoons Meyer lemon juice
- 1 tablespoon Meyer lemon zest
- 1/2 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and 1/2 cup powdered sugar together until the mixture is light and fluffy, ensuring a smooth base for your dough.
- Add Citrus and Vanilla: Incorporate the Meyer lemon juice, lemon zest, and vanilla extract into the creamed butter and sugar. Mix until all ingredients are evenly combined and fragrant.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt before adding to the wet ingredients.
- Form Dough: Gradually add the flour mixture to the wet ingredients, mixing gently until a soft dough forms without overworking it.
- Chill Dough Logs: Divide the dough into two equal halves. Roll each half into a log about 1.5 inches in diameter, wrap each tightly with plastic wrap, and refrigerate for at least 1 hour until firm.
- Preheat Oven and Prepare Baking Sheet: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Slice and Arrange Cookies: Remove the chilled dough from the refrigerator and slice each log into 1/4-inch thick rounds. Place the rounds about 1 inch apart on the prepared baking sheet to allow for slight spreading.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes, until the edges are just barely turning golden, indicating perfect doneness.
- Cool and Coat: Let the cookies cool on the baking sheet for 5 minutes to firm up. While still slightly warm, gently roll them in powdered sugar, then allow to cool completely on a wire rack before rolling a second time for a snowy, classic meltaway look.
Notes
- Meyer lemons have a sweeter and less tart flavor than regular lemons, but you can substitute standard lemons if Meyer lemons are unavailable.
- Store these cookies in an airtight container at room temperature for up to 1 week to maintain freshness.
- The cookies freeze beautifully; wrap them well and thaw at room temperature before serving.
