Lemon Meltaway Cookies

🍋 Lemon Meltaway Cookies

Ingredients

For the cookies:

• 1 cup (226g) unsalted butter, softened

• ½ cup powdered sugar

• 1 tablespoon lemon zest

• 2 tablespoons fresh lemon juice

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• ¼ cup cornstarch

• ¼ teaspoon salt

For the glaze:

• 1 cup powdered sugar

• 1–2 tablespoons fresh lemon juice

• ½ teaspoon lemon zest (optional)

For dusting:

• Powdered sugar

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Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Cream butter & sugar
   Beat softened butter and powdered sugar until light and fluffy (2–3 minutes).

3. Add flavoring
   Mix in lemon zest, lemon juice, and vanilla.

4. Combine dry ingredients
   In a separate bowl, whisk flour, cornstarch, and salt.
   Gradually mix into the wet ingredients until a soft dough forms.

5. Shape cookies
   Roll into 1-inch balls and place on baking sheet.
   Gently flatten slightly with your fingers or the bottom of a glass.

6. Bake
   Bake for 10–12 minutes. The bottoms should be lightly golden, but the tops stay pale.

7. Cool completely on a wire rack.

8. Glaze
   Mix powdered sugar with lemon juice until smooth. Spoon a small amount on each cookie.

9. Dust
   Once glaze sets slightly, lightly dust with powdered sugar.

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Tips for That Soft “Meltaway” Texture

• Don’t overbake — they should stay pale.

• Cornstarch is key for softness.

• Chill dough 20–30 minutes if it feels too soft.

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If you’d like, I can also give you:

• A cream cheese version (even softer)

• A cake mix shortcut version

• Or a lime/orange variation 🍊