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Zesty Lemon Meltaway Cookies

These Zesty Lemon Meltaway Cookies are light, buttery, and filled with refreshing lemon flavor, perfect for any gathering or cozy evening.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 85
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter (softened) Make sure your butter is softened to room temperature for easy mixing.
  • 1/4 cup powdered sugar (plus extra for dusting) You can use extra powdered sugar for dusting after baking.
  • 2 cups all-purpose flour Can be substituted with gluten-free flour if necessary.
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1 large lemon (zested and juiced) Don't skimp on the lemon zest; it adds a lot of flavor.
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract (Halal compliant)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and powdered sugar using a hand mixer until light and fluffy.
  3. Stir in the lemon juice, lemon zest, and vanilla extract until evenly distributed.
  4. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture until fully combined. The dough will be slightly crumbly.
  6. Scoop and roll the dough into small balls and place on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball with your palm.
Baking
  1. Bake in the preheated oven for 10-12 minutes or until the edges start to turn a light golden color.
  2. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. Dust with powdered sugar when cooled.

Notes

For a dairy-free version, substitute vegan butter. Don't overbake; the centers should remain soft, as they will continue to set as they cool. Store in an airtight container at room temperature for up to a week, or freeze for up to three months.