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Meyer Lemon Meltaways Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 85 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and cornstarch to ensure even distribution of the dry elements.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://slsrecipes.com/meyer-lemon-meltaways-recipe/