Description

Meyer Lemon Meltaways are delicate, buttery cookies infused with the bright, fresh flavor of Meyer lemons. These melt-in-your-mouth treats are lightly dusted with powdered sugar, perfect for a refreshing snack or elegant dessert. With a soft, tender texture and a subtle citrus zing, they make an excellent addition to any cookie platter or afternoon tea.

Ingredients

Units Scale

Dry Ingredients

2 cups all-purpose flour (Spoon flour into the measuring cup and level with a knife for accuracy.)
1/2 cup powdered sugar (For the dough.)
1/4 teaspoon salt

Wet Ingredients

1 cup unsalted butter, softened (At room temperature.)
1 tablespoon Meyer lemon zest (Finely grated.)
1/4 cup fresh Meyer lemon juice (About 1-2 lemons.)
1 teaspoon vanilla extract

Finishing

Extra powdered sugar (For dusting after baking.)

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Instructions

Preparation: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, 1/2 cup powdered sugar, and salt. Set this mixture aside for later use.
Cream Butter and Flavorings: In a large bowl or the bowl of a stand mixer, beat the softened butter on medium speed until light and fluffy, about 2 minutes. Then add the Meyer lemon zest, fresh lemon juice, and vanilla extract. Mix until fully combined and smooth.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet butter mixture. Stir on low speed or fold gently with a spatula until the dough just comes together into a soft, slightly sticky ball that holds shape when formed.
Portion Dough: Using a teaspoon or small cookie scoop, scoop out dough portions and roll them into 1-inch balls. Place these balls 1½ inches apart on your prepared baking sheet to allow for slight spreading.
Bake: Bake the cookies for 12 to 15 minutes. You’re looking for them to be just set around the edges without any browning. This ensures a tender, meltaway texture.
Cool and Dust: Let the cookies cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely. Once cooled slightly, generously dust the tops with powdered sugar before serving to add a delicate sweetness and lovely finish.

Notes

Spoon and level your flour for accuracy to ensure the correct cookie texture.
Do not overbake; the cookies should not brown but just set at the edges for a soft meltaway texture.
Use Meyer lemons if possible as they have a sweeter and less acidic flavor compared to regular lemons, which enhances the cookie’s flavor.
Cookies can be stored in an airtight container at room temperature for up to 5 days.
For a stronger lemon flavor, increase lemon zest by 1 teaspoon or add a bit more lemon juice, but be careful not to overly wet the dough.