My Lemon Meltaways are a go-to cookie recipe for any time of the yr. Meltingly smooth and tender, you may swap them up with any taste citrus you want finest! They’re an incredible make-ahead cookie recipe, too!
When you’re on the lookout for cookies that soften into your mouth so shortly that they hardly even must be chewed, you’ve come to the fitting place. If that sounds bizarre to you, then I simply don’t assume you’ve ever had a correct meltaway cookie.
I can clarify if you happen to’re new to this kind of crumbly, smooth melty little cookie. When cookies soften in your tongue, the dough nearly has a cooling sensation. It makes you need to shortly add one other one to your mouth. And one other one.
The key is the powdered sugar, which comprises cornstarch! I’m additionally including a further 4 teaspoons of cornstarch to make these lemon meltways additional smooth and further melty! So no, you might not substitute cornstarch for the rest right here as a result of it’s a essential ingredient.
This recipe makes 24 small cookies which are on the thicker facet. Every dough log is minimize into 12 equal-sized slices, and sure, it might sound too thick at first. However belief me on the thickness to powdered sugar coating ratio.
Lemon Meltaways Substances
- Butter. One stick (4 ounces/ 113 grams) of unsalted butter that has been softened to room temperature for about half-hour. The butter ought to be simple to press into, however not overly melted or smooth.
- Powdered Sugar. One-quarter cup plus two teaspoons of powdered sugar for the precise cookie dough. We’ll want a further 1/2 cup for rolling the cookies in after they’re accomplished baking.
- Lemon. Normally, I consider any citrus dessert wants zest and juice to be aromatic. There are occasions after I solely name for the zest, as a result of it’s probably the most flavorful half. For these lemon meltaways, we’d like the zest of two entire lemons plus 4 teaspoons of recent lemon juice.
- Vanilla. Two teaspoons of vanilla appears like rather a lot, however the motive my citrus desserts are so good is due to the fragile steadiness between citrus and vanilla. They praise one another so properly, and if you happen to’ve made my Yogurt Cake, you realize precisely what I’m speaking about.
- Flour. One and 1 / 4 cups of all-purpose flour.
- Cornstarch. 4 teaspoons of cornstarch (additionally known as cornflour throughout the pond)
- Salt. Two large pinches of salt.
Learn how to Make Meltaways
Mix the softened butter, powdered sugar, lemon zest, lemon juice, and vanilla in a bowl. Beat with an electrical mixer till fluffy.
Evenly sprinkle the flour, cornstarch and salt on prime. Beat simply to mix.
The dough might be a bit clumpy, however if you happen to squeeze it in your arms, it should come collectively.
Divide the dough in half, and roll it into 12-inch logs. Refrigerate for one hour, minimal.
After the chilliness time of 1 hour, preheat the oven to 350. Slice the dough into 1-inch slices.
Evenly house on the baking sheet (these cookies is not going to unfold), and bake for 12-14 minutes, till they seem dry. Let cool for five minutes, after which roll every heat cookie within the additional powdered sugar.
Variations
- Citrus – You’ll be able to completely differ the kind of citrus you utilize on this recipe. Lime, grapefruit, pomelo, and even common navel orange are all nice right here. You want 2 teaspoons of zest, irrespective of which sort of fruit you utilize.
- Make-Forward Choices – You may make these lemon meltaways as much as 3 days forward of time and retailer the dough within the fridge till you’re able to slice and bake.
- Freezing – It’s possible you’ll freeze the dough log for as much as 6 months, if you happen to tightly wrap it in two layers of plastic wrap after which place it in a freezer storage bag. Defrost the dough at room temperature (till it’s simple sufficient to slice). This dough requires one hour of chill time earlier than slicing anyway, so chilly dough is okay!
Prep Time
quarter-hour
Cook dinner Time
quarter-hour
Further Time
1 hour
Whole Time
1 hour half-hour
Substances
- 1 stick (4 ounces; 113 grams) unsalted butter, softened
- 1/4 cup + 2 teaspoons powdered sugar
- zest of two lemon
- 4 teaspoons lemon juice
- 2 teaspoons vanilla
- 1 1/4 cups flour
- 4 teaspoons cornstarch
- 1/4 teaspoon high quality sea salt
- For rolling: 1/2 cup powdered sugar
Directions
- In a medium bowl, beat the butter and 1/4 cup + 2 teaspoons powdered sugar. As soon as properly mixed, add the lemon zest, juice and vanilla. Beat properly.
- Subsequent, sprinkle the flour, cornstarch and salt excessive. Beat the dry elements into the moist combination fastidiously on low pace. The dough might be barely crumbly.
- Subsequent, divide the dough in half, and dump every half out onto a sheet of wax or parchment paper. Form every right into a uniform log about 12″ lengthy. Then, put the dough closest to the lengthy finish of the paper, then start rolling it up within the paper, shaping the dough as you go. Twist the ends of the paper closed and refrigerate the dough logs for 1 hour.
- After the one hour of chill time is over, preheat the oven to the 350.
- Unroll every dough log, slice it into 12 even slices then place the cookies on a baking sheet.
- Bake for 12-14 minutes, or till the perimeters of the cookies barely start to show golden and seem dry to the contact. You will not see a lot coloration change, so look carefully.
- Take away the pan from the oven and let the cookies cool on the sheet for five minutes. In the meantime, have prepared a shallow bowl with the additional powdered sugar for rolling. Roll every cookie in powdered sugar whereas nonetheless heat, and let the cookies cool earlier than serving.
Diet Data:
Yield:
24
Serving Dimension:
1
Quantity Per Serving:
Energy: 67Whole Fats: 1gSaturated Fats: 0gUnsaturated Fats: 0gLdl cholesterol: 1mgSodium: 24mgCarbohydrates: 14gFiber: 0gSugar: 3gProtein: 1g
