Meyer Lemon Meltaways Recipe

Introduction

Meyer Lemon Meltaways are a wonderfully buttery and tender cookie infused with the bright, sweet-tart flavor of Meyer lemons. These melt-in-your-mouth treats bring a refreshing twist to classic lemon cookies, perfect for any occasion or simply to brighten your day.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar (plus more for dusting)
• 1/4 cup granulated sugar
• Zest of 2 Meyer lemons
• 2 tablespoons fresh Meyer lemon juice
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, cornstarch, and salt; set aside.
3. Step 3: In a large bowl, beat the softened butter, powdered sugar, and granulated sugar until creamy and light.
4. Step 4: Stir in the Meyer lemon zest, lemon juice, and vanilla extract until well combined.
5. Step 5: Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined. The dough will be soft and slightly sticky.
6. Step 6: Wrap the dough in plastic wrap and refrigerate for about 30 minutes to firm it up.
7. Step 7: Using a small cookie scoop or your hands, form the dough into 1-inch balls and place them on the prepared baking sheet.
8. Step 8: Bake for 10-15 minutes, until the edges are set but the tops remain pale.
9. Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. Step 10: Once cool, dust generously with powdered sugar before serving.

Tips & Variations

• Use fresh Meyer lemons for the best flavor, as their zest and juice give these cookies their signature bright, sweet-tart taste.
• Chill the dough thoroughly to help the cookies hold their shape and achieve the meltaway texture.
• For a twist, add a teaspoon of finely chopped fresh herbs like thyme or rosemary to the dough.
• Try adding chopped nuts such as walnuts or macadamias for extra crunch.
• Pipe sweetened cream cheese filling into the center of cooled cookies for a richer treat.
• Substitute gluten-free all-purpose flour in equal amounts for a gluten-free version.

Storage

Store Meyer Lemon Meltaways in an airtight container at room temperature for up to one week. To freeze, cool the cookies completely after baking, then place them in a single layer in a freezer-safe container or bag. They can be frozen for up to three months. Thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How can I tell when the cookies are done baking?

The cookies should be set around the edges but still pale on top. Avoid overbaking to maintain the meltaway texture.

Can I make Meyer Lemon Meltaways ahead of time?

Yes, these cookies keep well and can be prepared a few days in advance. Store them properly in an airtight container to preserve freshness.

Meyer Lemon Meltaways Recipe

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★★★★★

4.4 from 120 reviews

• Author: Lana
• Total Time: 60 minutes
• Yield: About 24 cookies 1x
• Diet: Vegetarian

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Description

Meyer Lemon Meltaways are delicate, buttery cookies infused with the sweet-tart zest and juice of Meyer lemons. These melt-in-your-mouth treats offer a light, crumbly texture dusted with powdered sugar, making them a perfect accompaniment to tea or coffee. Simple to make and visually elegant, they bring a sunny citrus burst to any occasion, delighting seasoned bakers and beginners alike.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1/4 teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar (plus more for dusting)
• 1/4 cup granulated sugar
• Zest of 2 Meyer lemons
• 2 tablespoons fresh Meyer lemon juice
• 1 teaspoon vanilla extract

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Instructions

1. Prepare Your Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, and salt. Set this mixture aside to be combined later.
3. Cream Butter and Sugars: Using an electric mixer or hand mixer, beat the softened butter with the powdered sugar and granulated sugar until the mixture is creamy, light, and fluffy, which usually takes a few minutes.
4. Add Lemon Zest and Juice: Stir in the Meyer lemon zest, fresh lemon juice, and vanilla extract into the creamed butter and sugars until everything is evenly incorporated, distributing the bright citrus flavor throughout the dough.
5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. The dough will be soft and slightly sticky, so avoid overmixing to maintain the delicate texture.
6. Chill the Dough: Wrap the dough in plastic wrap and refrigerate it for about 30 minutes to firm up the butter. This helps the cookies hold their shape during baking.
7. Form Cookies: Once chilled, use a small cookie scoop or your hands to form the dough into small balls approximately 1 inch in diameter. Place them evenly spaced on the prepared baking sheet.
8. Bake: Bake in the preheated oven for 10 to 15 minutes, or until the edges are set but the tops remain pale. Avoid browning for a tender texture.
9. Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on it for about 5 minutes before transferring them to a wire rack to cool completely, preventing breakage.
10. Dust with Powdered Sugar: Once fully cooled, dust the cookies generously with powdered sugar to enhance their meltaway appeal and add a touch of sweetness.

Notes

• Use ripe and fresh Meyer lemons for the best flavor impact in zest and juice.
• Chilling the dough thoroughly is essential to maintain cookie shape and texture during baking.
• For a flavor twist, consider adding a pinch of sea salt or a splash of almond extract to the dough.
• Store cookies in an airtight container at room temperature for up to one week.
• You can freeze baked cookies for up to three months; thaw at room temperature before serving.
• For gluten-free adaptation, substitute all-purpose flour with gluten-free all-purpose flour.

• Prep Time: 15 minutes
• Cook Time: 10-15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Meyer lemon cookies, meltaway cookies, lemon dessert, lemon meltaways, buttery cookies, citrus cookies, easy cookie recipe