Description
Delicate lemon meltaways cookies melt gracefully with zesty citrus notes. Buttery shortbread crumbles elegantly, inviting sweet moments of pure satisfaction for cookie enthusiasts.
Ingredients
Scale
- 2 cups (480 ml) all-purpose flour
- 1 cup (226 g/2 sticks) unsalted butter, softened
- 1 cup powdered sugar
- ¼ cup (30 g) cornstarch
- 1 tbsp lemon zest
- 2 tbsps fresh lemon juice
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 cup powdered sugar (for coating)
- 1 tsp lemon zest (optional, for coating)
Instructions
- Prepare Dough Base: Whip butter and powdered sugar in a large mixing bowl until light and fluffy, creating a smooth, pale cream-colored foundation.
- Enhance Flavor Profile: Incorporate lemon zest, lemon juice, and vanilla extract into the butter mixture, blending thoroughly to distribute citrus notes evenly.
- Combine Dry Ingredients: Sift together flour, cornstarch, and salt in a separate bowl, creating a fine, uniform dry mixture that will provide delicate structure to the cookies.
- Form Dough: Gently fold dry ingredients into the wet mixture, mixing until just combined to create a soft, pliable dough that holds together without overworking.
- Shape and Chill: Divide dough into two equal portions, roll into smooth 1.5-inch diameter logs, wrap tightly in plastic, and refrigerate for at least one hour to solidify and intensify flavors.
- Prepare for Baking: Heat oven to 350F and line baking sheets with parchment paper, creating an ideal surface for the delicate cookies.
- Slice and Arrange: Remove chilled logs, cut into 1/4-inch thick rounds, and place carefully on prepared baking sheets with gentle spacing.
- Bake and Coat: Bake cookies for 10-12 minutes until edges turn a light golden hue, then immediately roll warm cookies in powdered sugar, optionally sprinkling additional lemon zest for enhanced citrus intensity.
- Finish and Serve: Allow cookies to cool completely on a wire rack, then perform a final dusting of powdered sugar to create a pristine, cloud-like finish that melts in your mouth.
Notes
- Measure Precisely: Use exact measurements for flour, cornstarch, and sugar to maintain the delicate texture and prevent dense cookies.
- Chill Dough Thoroughly: Refrigerate logs for at least 1 hour to ensure clean cuts and prevent spreading during baking, creating perfect round shapes.
- Avoid Overmixing: Gently fold dry ingredients into wet mixture to keep the dough tender and prevent tough, dense cookies that lose their melt-in-your-mouth quality.
- Control Baking Time: Watch cookies closely during the 10-12 minute baking window; slight golden edges indicate perfect doneness without drying out the delicate texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 23
- Calories: 163
- Sugar: 14 g
- Sodium: 30 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 31 mg