Lemon Meltaway Cookies
User Reviews
4.7
Lemon Meltaway Cookies
Description
These Lemon Meltaway Cookies start with creamed butter and sugar, into which egg and fresh lemon zest are incorporated for a fragrant base. Flour, baking powder, and salt provide the structure, resulting in a dough easy to portion and shape. The cookies are scooped and slightly flattened before baking at 375˚F for only 8-9 minutes, just until the centers are set but still very light in color, preserving their tender texture and delicate crumb.
Once cooled briefly, the cookies’ tops are dipped in a smooth glaze made from powdered sugar, lemon juice, salt, and cream or milk, which imparts a balanced sweetness with a citrus note. This glaze dries to a shiny finish and adds a subtle moisture contrast with the crumb of the cookie below.
Lemon Meltaway Cookies store well at room temperature or refrigerated for several days, maintaining their texture and flavor, making them suitable for preparing ahead or sharing at gatherings.
Ingredients
For the cookies:
- 1 cup butter softened
- ¾ cup sugar
- 1 egg large
- 1 lemon , zest of
- 2 cups flour all purpose
- ½ tsp baking powder
- ½ tsp salt
For the glaze:
- 1½ cups powdered sugar
- 2 tbsp lemon juice
- 1 tbsp heavy cream or milk
- ⅛ tsp salt
Instructions
- In a large bowl, cream the butter and sugar together. Then mix in the egg until well combined. Stir in lemon zest.
- Add 1/2 cup flour, baking powder, and salt to the butter mixture and stir until combined. Continue adding flour by the 1/2 cup and mixing until all 2 cups are completely combined.
- Use a small cookie scoop or tablespoon to measure dough, then roll them into balls and slightly flatten with your palm and place on a cookie sheet lined with parchment paper.
- Bake at 375˚F for 8-9 minutes or until the center is just set. The cookies will remain light in color and will not get brown. Let the cookies sit for 2 minutes, then transfer them to a cooling rack.
- Make the icing by whisking the powdered sugar with the lemon juice, salt and cream until smooth.
- Once the cookies are cool, dip the tops in the glaze by turning time upside down and gently lift them out, turn them over and return them to the cooking rack or a sheet of parchment to dry.
Notes
- Store cookies at room temperature or in the refrigerator for up to 3-5 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48servings
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 83kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 70mg | 3% |
| Potassium | 11mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 128IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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