Lemon Meltaway Cookies
These Lemon Meltaway Cookies are light, buttery, and bursting with fresh lemon flavor. Perfectly soft and melt-in-your-mouth delicious!
Equipment
- Mixing Bowls
- Electric Mixer
- Measuring cups and spoons
- Baking Sheets
- Parchment Paper
- Cooling rack
Ingredients
- 1 cup butter softened
- 1 cup sugar
- 1 large egg
- 1 lemon zest of 1 lemon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon heavy cream or milk
- 0.5 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat together the softened butter and sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the large egg and the zest of one lemon to the butter-sugar mixture. Mix until fully incorporated, scraping down the sides as needed.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Use a cookie scoop or your hands to form small dough balls about 1 inch in diameter. Place on a baking sheet lined with parchment paper, spacing evenly.
- Bake the cookies for 10-12 minutes, until edges are lightly golden. Centers may look slightly underbaked but will set while cooling.
- While the cookies bake, whisk together powdered sugar, lemon juice, heavy cream or milk, and salt in a small bowl until smooth to make the glaze.
- After baking, cool cookies on the baking sheet for a few minutes, then transfer to a cooling rack. Drizzle the lemon glaze over the warm cookies.
Notes
- Chill dough for 30 minutes before baking to prevent cookies from spreading too much.
- Increase lemon zest to 2 teaspoons for a stronger citrus flavor.
- Add a tablespoon of milk to the dough if cookies are too dry.
- Use fresh baking powder to ensure proper rising and texture.
- Cookies can be frozen for up to 3 months in an airtight container.