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.

Ingredients

Scale

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

Instructions

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.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, and salt. Set this mixture aside to be combined later.
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.
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.
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.
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.
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.
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.
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.
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