Lemon Meltaways Light Zesty Treats (Printable)

Tender, buttery cookies with fresh lemon flavor that melt in your mouth. Light, zesty treats dusted in powdered sugar.

# Ingredient List:

→ Dough

01 - 1 cup unsalted butter, softened
02 - 1/2 cup powdered sugar
03 - 2 tablespoons fresh lemon juice
04 - 1 tablespoon lemon zest
05 - 1/2 teaspoon vanilla extract
06 - 1/4 teaspoon salt
07 - 2 cups all-purpose flour
08 - 1/4 cup cornstarch

→ Coating

09 - 1 cup powdered sugar for dusting

# Directions:

01 - In a large bowl, cream together softened butter and powdered sugar until light and fluffy using an electric mixer.
02 - Mix in fresh lemon juice, lemon zest, and vanilla extract until fully incorporated.
03 - Add salt, flour, and cornstarch. Mix on low speed until a soft, pliable dough forms.
04 - Divide dough in half and roll each portion into a 1-inch diameter log. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes until firm.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
06 - Unwrap chilled dough and slice into 1/4-inch rounds. Arrange on prepared baking sheets, leaving 1 inch of space between cookies.
07 - Bake for 10-12 minutes until edges are just barely golden. Avoid overbaking to maintain tender texture.
08 - Remove from oven and let cookies rest on baking sheets for 5 minutes. While still warm, gently toss in powdered sugar to coat evenly.
09 - Transfer cookies to a wire rack to cool completely. Dust with additional powdered sugar before serving for extra presentation.

# Expert Tips:

01 -
  • They literally melt in your mouth thanks to the cornstarch secret
  • One bowl, no fancy techniques, just pure buttery lemon magic
  • The powdered sugar coating makes them look like little snow-dusted treasures
02 -
  • Dont rush the chilling step—warm dough spreads into sad, flat cookies instead of perfect little rounds
  • Work quickly when slicing—the dough softens fast and loses its clean edge shape
  • The cookies should look slightly underbaked when you pull them out—they continue cooking on the hot baking sheet
03 -
  • If your kitchen is warm, chill your baking sheets for 10 minutes before putting the sliced dough on them—this helps the cookies hold their shape
  • Use a sharp, thin knife and wipe it clean between slices for the neatest edges

Return