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Easiest Lemon Meltaway Cookies

Delightfully zesty lemon cookies that melt in your mouth, perfect for any occasion or just to indulge yourself.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened Room temperature butter is essential for light cookies.
  • 0.5 cup powdered sugar For the dough.
  • 1 tbsp lemon zest Freshly grated.
  • 2 tbsp fresh lemon juice For flavor.
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 0.25 cup cornstarch Helps create a melt-in-your-mouth texture.
  • 0.25 tsp salt
For Coating
  • 1 cup powdered sugar For coating.
  • 1 tsp lemon zest Optional, for extra flavor.

Method
 

Preparation
  1. In a large bowl, add the softened butter and the first ½ cup of powdered sugar. Beat together until light, fluffy, and pale yellow.
  2. Reduce mixer speed to low and blend in the tablespoon of lemon zest, fresh lemon juice, and vanilla extract.
  3. In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
  4. Gradually add the dry ingredients into the wet mixture, mixing until a soft dough forms.
  5. Divide the dough in half, shape each half into a log, wrap tightly, and refrigerate for at least 1 hour.
Baking
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Unwrap one log and slice into rounds about ¼-inch thick, placing them about 1 inch apart on the baking sheets.
  3. Bake for 10-12 minutes until edges turn golden, keeping the centers pale.
  4. Cool on sheets for about 5 minutes before transferring to a wire rack.
  5. Toss warm cookies in powdered sugar for coating, then cool completely.
  6. Optionally, coat them again in powdered sugar once completely cool.

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer storage, refrigerate but bring back to room temperature before serving.