If you are looking for a melt-in-your-mouth treat bursting with bright citrus flavor, the Meyer Lemon Meltaways Recipe is an absolute must-try. These delicate cookies balance the rich, buttery texture of classic shortbread with the irresistible zing of Meyer lemons, making every bite feel like a little sunny celebration. Whether you’re new to baking or an old hand, these meltaways promise a crowd-pleasing dessert that’s as charming to serve as it is to eat.
Ingredients You’ll Need
Crafting these Meyer Lemon Meltaways requires a handful of simple, pantry-friendly ingredients that each play a crucial role. From the creamy softness of butter to the fragrant lifeblood of fresh Meyer lemons, every component is essential for achieving that perfect texture and vibrant flavor.
- 1 cup unsalted butter, softened: Provides the rich, tender base that makes these cookies melt so beautifully on your tongue.
- 1/2 cup powdered sugar (plus more for coating): Adds sweetness and a silky smooth texture that dusts the cookies with a pretty finish.
- Zest of 2 Meyer lemons: Brings an aromatic brightness that is distinctively fresh and floral.
- 2 tablespoons fresh Meyer lemon juice: Elevates the citrus flavor with natural tartness and juiciness.
- 1 teaspoon vanilla extract: Adds a warm, comforting undertone that rounds out the zingy lemons.
- 2 cups all-purpose flour: Creates the sturdy yet tender structure for the cookies without weighing them down.
- 1/4 teaspoon salt: Enhances the sweetness and balances the citrus notes perfectly.
- 1/4 cup cornstarch: Lightens the dough, giving these meltaways their signature delicate crumb.
How to Make Meyer Lemon Meltaways Recipe
Step 1: Cream the Butter and Sugar
Begin by beating the softened butter and powdered sugar together until your mixture is light and fluffy. This step is key for creating a tender, melt-in-your-mouth texture, so take your time to get a creamy, smooth consistency.
Step 2: Add the Meyer Lemon and Vanilla
Next, stir in the Meyer lemon zest and fresh lemon juice along with the vanilla extract. These ingredients infuse the dough with fragrant citrus oils and a subtle warmth, making the cookie flavor truly sing.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk the all-purpose flour, salt, and cornstarch together. This ensures even distribution of the dry elements before they are incorporated into the buttery mixture, helping the dough stay light.
Step 4: Mix Dry Ingredients into Wet
Gradually add the flour mixture to the lemony butter mixture, stirring gently until a soft dough forms. Be careful not to overwork it; you want to maintain that tender crumble that defines this cookie.
Step 5: Chill the Dough
Divide the dough into two logs about 1 1/2 inches in diameter, wrap them tightly in plastic wrap, and chill for at least one hour. Chilling firms the dough so it slices cleanly and helps the flavors meld beautifully.
Step 6: Slice and Bake
Preheat your oven to 350°F (175°C). Slice the chilled dough into 1/4-inch rounds and arrange them on a parchment-lined baking sheet. Bake for 12 to 14 minutes, just until the edges are barely tinted with gold to preserve that delicate texture.
Step 7: Dust with Powdered Sugar
When the cookies come out of the oven, let them cool for about 5 minutes before rolling gently in powdered sugar while still warm. Finish with an extra dusting once they’re completely cooled for that classic meltaway look.
How to Serve Meyer Lemon Meltaways Recipe
Garnishes
These cookies are lovely on their own, but a sprinkle of extra Meyer lemon zest or a light dusting of powdered sugar adds a pretty touch. For a special occasion, a drizzle of white chocolate or a light coating of lemon glaze can make them truly showstoppers.
Side Dishes
Meyer Lemon Meltaways pair wonderfully with afternoon tea or a fresh cup of coffee. For a brunch spread, serve alongside fresh berries or a dollop of whipped cream to highlight their citrus brightness without overpowering the delicate cookie.
Creative Ways to Present
Stack these meltaways on a pretty plate or arrange them in a glass jar tied with a ribbon for a thoughtful homemade gift. You can also sandwich two cookies together with lemon curd or creamy buttercream for an indulgent twist.
Make Ahead and Storage
Storing Leftovers
The Meyer Lemon Meltaways keep beautifully in an airtight container at room temperature for up to a week. The cookies maintain their soft, crumbly texture while staying fresh and flavorful, making them perfect for baking ahead for gatherings.
Freezing
You can freeze both the dough logs and the baked cookies. Wrap the dough tightly in plastic wrap and place in a freezer bag—thaw overnight before slicing and baking. For baked cookies, store them in a single layer in an airtight container with parchment sheets between layers to avoid sticking.
Reheating
If you want to enjoy them slightly warm, pop the cookies in a low-temperature oven (about 300°F) for a few minutes, or microwave briefly on a low setting. This revives their tender, meltaway quality without drying them out.
FAQs
Can I substitute regular lemons for Meyer lemons in this recipe?
Absolutely! If Meyer lemons aren’t available, use regular lemons but reduce the juice slightly to avoid overpowering acidity. The flavor won’t be as floral, but the cookies will still be delicious.
Why is cornstarch used in this Meyer Lemon Meltaways Recipe?
Cornstarch lightens the dough, giving these cookies their signature tender and crumbly texture. It helps the dough hold together without becoming tough like traditional shortbread.
Can I make the dough ahead of time?
Yes, chilling the dough for at least an hour is important, but you can also prepare it up to two days in advance. Keep it wrapped tightly in the refrigerator until ready to slice and bake.
How long do these cookies stay fresh?
Stored in an airtight container at room temperature, the cookies remain fresh and flavorful for about one week, making them great for prepping in advance for special occasions.
Are Meyer Lemon Meltaways suitable for vegetarian diets?
Definitely! This recipe contains no animal-derived gelatin or meat products, using only butter and standard baking ingredients, making it perfect for vegetarians.
Final Thoughts
Once you try the Meyer Lemon Meltaways Recipe, I promise you’ll want to keep it in your baking rotation forever. The perfect harmony of buttery softness and bright citrus zing creates a cookie experience that feels both nostalgic and refreshingly new. Bake a batch and share the sunshine with everyone you love.
Print
Meyer Lemon Meltaways Recipe
- Prep Time: 20 minutes (plus 1 hour chill time)
- Cook Time: 14 minutes
- Total Time: 1 hour 34 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Meyer Lemon Meltaways are tender, buttery cookies bursting with bright citrus flavor. Made with fresh Meyer lemon zest and juice, these melt-in-your-mouth treats are perfect for tea time or any dessert craving. Coated in powdered sugar, they offer a delicate sweetness balanced by a subtle tang, making them a delightful twist on classic shortbread cookies.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup cornstarch
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus more for coating)
- Zest of 2 Meyer lemons
- 2 tablespoons fresh Meyer lemon juice
- 1 teaspoon vanilla extract
Instructions
- Cream Butter and Sugar: In a large bowl, cream the softened butter and 1/2 cup powdered sugar together until light and fluffy, which will give your cookies a tender texture.
- Add Lemon and Vanilla: Mix in the Meyer lemon zest, lemon juice, and vanilla extract until fully combined, infusing the dough with bright citrus and aromatic vanilla notes.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and cornstarch to ensure even distribution of the dry elements.
- Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms, which should hold together without being sticky.
- Shape and Chill: Divide the dough in half, shaping each half into a log about 1 1/2 inches in diameter. Wrap each log tightly in plastic wrap and chill for at least 1 hour to firm up the dough for easy slicing.
- Preheat and Slice: Preheat your oven to 350°F (175°C). Once chilled, slice the dough logs into 1/4-inch thick rounds to create the classic cookie shape.
- Arrange and Bake: Place the sliced rounds on a parchment-lined baking sheet, spacing them slightly apart. Bake for 12–14 minutes or until the edges are just barely golden, indicating the perfect tender crispness.
- Coat with Sugar: Let the cookies cool on the baking sheet for 5 minutes. While still warm, gently toss them in powdered sugar to create a sweet, snowy coating that enhances their meltaway texture.
- Cool and Serve: Allow the cookies to cool completely on a wire rack, then dust with additional powdered sugar before serving if desired, making them look as lovely as they taste.
Notes
- These cookies freeze well, both baked and unbaked, for convenient make-ahead treats.
- If Meyer lemons aren’t available, substitute with regular lemons but reduce the lemon juice slightly to avoid overpowering the dough.
- For an extra zing, add a bit of lemon zest to the powdered sugar used for coating the cookies.
