Description
These Soft Lemon Meltaway Cookies with Lemon Glaze are irresistibly buttery, delicate, and bursting with bright, fresh lemon flavor. Made with softened butter, powdered sugar, freshly grated lemon zest, and cornstarch, these tender shortbread-style cookies have a wonderfully soft, melt-in-your-mouth texture and lightly golden bottoms. Each cookie is finished with a smooth, tangy lemon glaze that adds the perfect balance of citrusy sweetness. Perfect for spring celebrations, holiday cookie trays, afternoon tea, homemade gifts, or enjoying with a warm cup of coffee!
Ingrédients
Scale
- For the Soft Lemon Meltaway Cookies:
- 1 cup (2 sticks / 226 g) unsalted butter, softened to room temperature
- 1/2 cup (60 g) powdered sugar, sifted
- 1 tbsp freshly grated lemon zest (approximately 1 medium lemon)
- 2 tbsp (30 ml) freshly squeezed lemon juice
- 1 tsp pure vanilla extract
- 1 3/4 cups (218 g) all-purpose flour
- 1/4 cup (32 g) cornstarch
- 1/4 tsp fine salt
- For the Tangy Lemon Glaze:
- 1 cup (120 g) powdered sugar, sifted
- 2 tbsp (30 ml) freshly squeezed lemon juice
- 1 tsp freshly grated lemon zest (optional, for topping)
Instructions
- Cream Butter and Powdered Sugar: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened unsalted butter and sifted powdered sugar together on medium-high speed for 2–3 minutes until light, smooth, pale, and fluffy.
- Add Fresh Lemon Zest, Juice, and Vanilla: Mix in the freshly grated lemon zest, freshly squeezed lemon juice, and pure vanilla extract until combined. The mixture may look slightly curdled or separated at first, which is completely normal and will smooth out once the dry ingredients are incorporated.
- Combine Dry Flour Base: In a separate medium bowl, whisk together the all-purpose flour, cornstarch, and fine salt until evenly blended and free of lumps.
- Make the Cookie Dough: Gradually add the prepared dry flour mixture to the butter and lemon mixture, mixing on low speed just until a soft, smooth cookie dough forms. Avoid overmixing to preserve the delicate, melt-in-your-mouth shortbread texture.
- Chill Dough: Cover the mixing bowl and refrigerate the cookie dough for approximately 30 minutes. This chilling step firms up the butter and helps prevent excessive spreading during baking so the cookies maintain their thick disc shape.
- Shape and Flatten Discs: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Scoop approximately 1 tablespoon of chilled dough per cookie (~25 g each), roll into smooth balls, and arrange them about 2 inches apart on the prepared baking sheets. Gently flatten each ball into a thick disc using your palm or fingertips.
- Bake Until Bottoms Are Lightly Golden: Bake at 350°F (175°C) for 10–12 minutes, or until the cookies are set and their bottoms are lightly golden. The tops should remain pale and delicate to preserve their wonderfully soft, tender texture.
- Cool Completely: Allow the baked lemon meltaway cookies to rest on the baking sheets for 5 minutes before carefully transferring them to a wire cooling rack. Let the cookies cool completely before applying the lemon glaze.
- Glaze and Finish: In a small bowl, whisk together 1 cup (120 g) of sifted powdered sugar and 2 tablespoons (30 ml) of freshly squeezed lemon juice until completely smooth. Spoon a little glaze over each cooled cookie and gently spread it across the top. Sprinkle with the optional freshly grated lemon zest, then let the glaze set at room temperature for 20–30 minutes before serving!
Notes
- Always Use Fresh Citrus: Use freshly squeezed lemon juice and finely grated lemon zest rather than bottled lemon juice to guarantee a bright, vibrant, natural citrus flavor and aroma without the bitterness that can come from bottled alternatives.
- Cornstarch Is Essential: Do not skip the cornstarch! It helps limit gluten development and creates the signature soft, delicate, melt-in-your-mouth shortbread texture that makes these lemon meltaway cookies so irresistible.
- Avoid Overbaking: Lemon meltaway cookies should remain pale on top with only lightly golden bottoms. Overbaking can dry out the shortbread and reduce its delicate, buttery tenderness.
- Temps de préparation: 20 minutes
- Temps de cuisson: 12 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
Nutrition
- Portion: 1 cookie
- Calories: 135
- Sucre: 7g
- Sodium: 25mg
- Graisse: 7g
- Graisse saturée: 4g
- Graisses insaturées: 2g
- Gras trans: 0g
- Glucides: 18g
- Fibres: 0g
- Protéine: 1g
- Cholestérol: 18mg