Meyer Lemon Meltaways
Meyer Lemon Meltaways are tender citrus cookies that practically dissolve with each bite and deliver a bright sunny flavor in a cute bite size form.
Equipment
- Mixing bowl
- Hand Mixer
- Baking Sheet
- Parchment paper
- Wire Rack
Ingredients
Cookie Dough
- 3/4 cup unsalted butter softened
- 3/4 cup confectioners' sugar divided; 1/3 cup for dough, remainder for glaze
- 1 to 1 1/2 tbsp Meyer lemon zest finely grated
- 2 to 3 tbsp Meyer lemon juice fresh
- 1 3/4 cups all-purpose flour
- 2 tbsp cornstarch
- 2 tbsp all-purpose flour additional
- 1/4 tsp fine salt
- 1 tsp pure vanilla extract
Glaze
- 1 1/2 to 1 3/4 cups confectioners' sugar sifted
- 2 to 3 tbsp Meyer lemon juice fresh, to make a thick, spoonable glaze
- Meyer lemon zest optional, for sprinkling
Instructions
- Cream butter and 1/3 cup confectioners' sugar until light and fluffy, then mix in Meyer lemon zest, Meyer lemon juice, and vanilla until smooth; if the mixture looks curdled, keep mixing and it will come together.
- Whisk flour, cornstarch, and salt in a separate bowl, then add to the butter mixture on low speed just until a soft dough forms; avoid overmixing for tenderness.
- Divide dough in half and roll each portion into logs about 1 1/2 inches thick; wrap and chill until firm, 1 hour in the refrigerator or 30 minutes in the freezer.
- Heat oven to 350°F (175°C); slice logs into 1/4-inch rounds and arrange on a parchment-lined baking sheet.
- Bake 10 to 12 minutes until edges are set and just barely golden; aim for just set, not browned, to keep a meltaway texture.
- Cool on the pan for 5 minutes, transfer to a wire rack to cool completely, whisk glaze to a thick spoonable consistency, and spoon over cooled cookies; finish with optional zest.
Notes
If Meyer lemons are out of season, mix equal parts regular lemon and orange for both zest and juice to mimic the sweet floral profile; chilling keeps tidy edges and prevents spreading.