Zesty Lemon Meltaway Cookies (Print Version)
# Ingredients:
→ For the Cookies
01 -
1 cup unsalted butter, softened
02 -
1/2 cup powdered sugar, plus more for dusting
03 -
1 teaspoon vanilla extract
04 -
1 tablespoon lemon zest, about 1 lemon
05 -
2 tablespoons fresh lemon juice
06 -
2 cups all-purpose flour
07 -
1/4 teaspoon salt
→ For the Lemon Sugar Coating
08 -
1 cup powdered sugar
09 -
1 teaspoon lemon zest
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
02 -
In a large bowl, beat the softened butter and powdered sugar together until light and fluffy, about 2–3 minutes.
03 -
Mix in the vanilla extract, lemon zest, and lemon juice until well combined.
04 -
Gradually add the flour and salt to the wet ingredients, mixing just until the dough comes together.
05 -
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.
06 -
Bake for 12–14 minutes, or until the edges are lightly golden. Do not overbake; the cookies should remain soft.
07 -
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
08 -
In a small bowl, combine the powdered sugar and lemon zest.
09 -
Once the cookies are completely cooled, gently roll them in the lemon sugar mixture until fully coated.
10 -
Serve immediately or store in an airtight container for up to 5 days.
# Notes:
01 -
Chill the dough if it feels too soft to handle, refrigerating for 20–30 minutes before shaping.
02 -
Make-ahead option: Refrigerate the dough for up to 2 days or freeze for up to 2 months. Thaw in the refrigerator before baking.
03 -
Add a lemon glaze instead of rolling in sugar for extra flavor.