Meyer Lemon Meltaways Recipe

Introduction

Meyer Lemon Meltaways are delicate, buttery cookies infused with bright citrus flavor. They melt in your mouth and are perfect for any occasion that calls for a light, refreshing treat.

Ingredients

• 1 cup unsalted butter, softened
• 2/3 cup powdered sugar
• 2 tablespoons Meyer lemon zest
• 1/4 cup Meyer lemon juice
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon cornstarch
• 1 cup powdered sugar, for dusting

Instructions

1. Step 1: In a large bowl, cream together the softened butter and powdered sugar using a mixer until light and fluffy.
2. Step 2: Mix in the Meyer lemon zest and juice, scraping down the sides of the bowl to ensure even mixing.
3. Step 3: In a separate bowl, whisk together the flour, salt, and cornstarch. Gradually add this to the wet ingredients, stirring gently until combined.
4. Step 4: Shape the dough into a 2-inch diameter log, wrap tightly in plastic wrap, and chill in the refrigerator for at least one hour.
5. Step 5: Preheat the oven to 350°F (175°C). Slice the chilled dough into 1/4-inch thick rounds and place them on a lined baking sheet.
6. Step 6: Bake for 10–12 minutes or until the edges are slightly golden. Let the cookies cool for a few minutes on the sheet.
7. Step 7: While still warm, dust the cookies generously with powdered sugar so it adheres well to the surface.

Tips & Variations

• Use fresh Meyer lemons for the best flavor; their sweeter, less acidic taste makes these cookies special.
• For a subtle variation, add a pinch of finely chopped fresh rosemary or thyme to the dough for a fragrant twist.
• If you don’t have cornstarch, you can substitute with an equal amount of arrowroot powder for a similar texture.
• Chilling the dough longer than an hour can improve the flavor and make slicing easier.

Storage

Store these cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, store in the refrigerator for up to two weeks. Reheat by letting them come to room temperature before serving to restore their melt-in-your-mouth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lemons instead of Meyer lemons?

Yes, regular lemons can be used, but Meyer lemons have a unique sweetness and floral aroma that make the cookies extra special. Using regular lemons may result in a more tart flavor.

Why is cornstarch added to the dough?

Cornstarch helps create a tender, delicate texture in the cookies, contributing to their signature meltaway quality by reducing gluten formation in the flour.

Meyer Lemon Meltaways Recipe

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★★★★★

4.7 from 145 reviews

Meyer Lemon Meltaways are delicate, buttery cookies infused with fresh Meyer lemon zest and juice, offering a light, tangy flavor with a melt-in-your-mouth texture. These soft, lemony treats are coated in powdered sugar for a sweet finish, perfect for any occasion or as a delightful snack.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Ingredients:

• 1 cup unsalted butter, softened
• 2/3 cup powdered sugar
• 2 tablespoons Meyer lemon zest
• 1/4 cup Meyer lemon juice
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon cornstarch

Coating Ingredients:

• 1 cup powdered sugar, for dusting

Instructions

1. Cream the Butter and Sugar: In a large mixing bowl, combine the softened butter and powdered sugar. Use a hand mixer or stand mixer to cream the ingredients together until the mixture is light and fluffy. This process is essential for creating the cookie’s melt-in-your-mouth texture.
2. Add Lemon Zest and Juice: Mix in the Meyer lemon zest and lemon juice with the creamed butter and sugar. Make sure to scrape down the sides of the bowl to ensure all ingredients are evenly incorporated, releasing the fresh citrus aroma.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and cornstarch. Gradually add this dry mixture to the wet ingredients, stirring gently to form a soft dough without overmixing.
4. Form the Dough: Shape the dough into a log approximately 2 inches in diameter. Wrap it tightly in plastic wrap and refrigerate for at least one hour. Chilling the dough firms it up and enhances the flavors.
5. Slice and Bake: Preheat the oven to 350°F (175°C). Remove the chilled dough log from the refrigerator and slice it into 1/4-inch thick rounds. Place the slices on a lined baking sheet. Bake for 10 to 12 minutes, or until the edges are lightly golden.
6. Dust with Powdered Sugar: Allow the cookies to cool slightly after baking. While still warm, dust them generously with powdered sugar, which will adhere nicely and provide a sweet finishing touch.

Notes

• Ensure the butter is softened but not melted for proper creaming.
• Use fresh Meyer lemons for the best flavor and aroma.
• Do not overbake; cookies should be just lightly golden to keep the soft texture.
• Chilling the dough is crucial for easier slicing and better texture.
• Store cookies in an airtight container to maintain freshness.
• The cornstarch helps to create a tender, meltaway texture in the cookie.

Keywords: Meyer Lemon Meltaways, lemon cookies, meltaway cookies, lemon zest cookies, buttery cookies, lemon dessert, powdered sugar cookies