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Zesty Lemon Meltaway Cookies That Truly Dissolve

A mound of soft, round lemon cookies heavily coated in white powdered sugar on a white plate.

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Make these bright, zesty lemon meltaway cookies that truly dissolve on your tongue. This recipe delivers the delicate, melt-in-your-mouth texture you crave for a satisfying citrus treat.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar, plus more for dusting
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1/4 cup fresh lemon juice
  • 2 tablespoons fresh lemon zest
  • 1/2 cup powdered sugar (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy.
  3. Beat in the vanilla extract and salt.
  4. Gradually add the flour, mixing on low speed until just combined into a dough. Do not overmix.
  5. Stir in the fresh lemon juice and lemon zest until the dough comes together. The dough will be soft.
  6. Roll the dough into small, uniform balls, about 1 inch in diameter.
  7. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes, or until the edges are set but the cookies remain pale. They should not brown.
  9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. While the cookies are still slightly warm, roll each one thoroughly in the remaining 1/2 cup of powdered sugar.
  11. Allow the cookies to set, then roll them a second time in powdered sugar for a thick, melt-in-your-mouth coating.

Notes

  • For the best melt-in-your-mouth texture, chill the dough for 30 minutes before rolling and baking.
  • Use a fine microplane for the lemon zest to release maximum flavor without the bitter white pith.
  • Store these cookies in an airtight container at room temperature for up to one week.

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