Description
Meyer Lemon Meltaways are delicate, melt-in-your-mouth cookies bursting with bright citrus flavor. These buttery treats combine the light tang of Meyer lemons with a tender, crumbly texture, making them a perfect companion for tea time or a sweet, refreshing snack. Easy to prepare and baked to perfection, they are coated with a dusting of powdered sugar for that classic meltaway finish.
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
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, and salt. Set this dry mixture aside.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, powdered sugar, and granulated sugar until the mixture becomes creamy and light in color, which ensures a tender cookie texture.
- Add Lemon Zest and Juice: Stir in the zest and juice of Meyer lemons along with the vanilla extract to infuse the dough with fresh, citrusy flavor.
- Combine Mixtures: Gradually incorporate the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the dough. It will be soft and slightly sticky.
- Chill Dough: Wrap the dough in plastic wrap and refrigerate for about 30 minutes to firm up, making it easier to handle for shaping.
- Form Cookies: Using a small cookie scoop or your hands, shape the chilled dough into approximately 1-inch diameter balls. Place them evenly spaced on the prepared baking sheet.
- Bake: Bake the cookies in the preheated oven for 10-15 minutes, until the edges are set but the tops remain pale, preserving their delicate texture.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes to firm up slightly. Then transfer them to a wire rack to cool completely.
- Dust with Powdered Sugar: Once fully cooled, generously dust the cookies with powdered sugar for a classic meltaway finish and extra sweetness before serving.
Notes
- For best results, use fresh Meyer lemons for a sweeter, less tart lemon flavor.
- Make sure to chill the dough well; this helps maintain the shape of the cookies and enhances their texture.
- These cookies are delicate—handle gently after baking to prevent breaking.
- Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Dust with powdered sugar just before serving to keep the look fresh and appealing.
