Lemon Meltaway Cookies
Indulge your senses with these irresistible Lemon Meltaway Cookies! Each bite melts in your mouth, delivering a burst of bright, zesty lemon flavor that’s simply divine. These delightful cookies are topped with a luscious lemon glaze and finished with a sprinkle of fresh lemon zest for that perfect finishing touch. Perfect for sharing (or keeping all to yourself)!
Servings 26
Ingredients
For the cookies
- ⅔ cup (80 g) cake flour
- ¼ cup (32 g) cornstarch
- ¼ cup (30 g) confectioners' sugar
- 1 tablespoon grated lemon zest
- ¼ teaspoon salt
- ¼ teaspoon lemon extract
- ½ cup (113 g) unsalted butter, cold and cut into pieces
For the glaze
- 1 ½ cups (180 g) confectioners' sugar
- 2-3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest, optional
Instructions
Make the cookies
- Add the flour, cornstarch, confectioners' sugar, lemon zest, and salt to the bowl of a food processor. Cover with the lid and pulse just a few times to combine the ingredients.
- Add the lemon extract and butter and pulse to form a smooth dough.
- Roll dough into a 10-inch log about 1 inch thick. Wrap tightly in plastic and refrigerate for 4 hours or up to 1 week.
- Preheat to 350°F. Line a baking sheet with parchment paper.
- Slice chilled dough log into 1/4-inch rounds and arrange on the prepared baking sheet, leaving 1 inch between each cookie.
- Bake until firm and just barely golden around the edges, about 10-12 minutes.
- Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the glaze
- In a small bowl, whisk the confectioners' sugar and lemon juice together until smooth.
- Spoon a small amount of glaze onto the completely cooled cookies, and use the back of the spoon to spread evenly over the top. Sprinkle with lemon zest, if desired.
- Let cookies sit until the glaze hardens.
Notes
Keep cookies stored in an airtight container at room temperature for up to 5 days.