Name: 🍋 Lemon Meltaway Cookies
Ingredients: 1 cup (226 g) unsalted butter, softened; 1/2 cup (60 g) powdered sugar; 1 tablespoon lemon zest (from about 2 lemons); 2 tablespoons fresh lemon juice; 1 teaspoon vanilla extract; 1 3/4 cups (220 g) all-purpose flour; 1/4 cup (30 g) cornstarch; 1/4 teaspoon salt; 1 cup (120 g) powdered sugar; 2–3 tablespoons fresh lemon juice; 1/2 teaspoon lemon zest

Ingredients

Scale

For the Cookies

1 cup (226 g) unsalted butter, softened
1/2 cup (60 g) powdered sugar
1 tablespoon lemon zest (from about 2 lemons)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 3/4 cups (220 g) all-purpose flour
1/4 cup (30 g) cornstarch
1/4 teaspoon salt

For the Lemon Glaze (Optional but Recommended)

1 cup (120 g) powdered sugar
2–3 tablespoons fresh lemon juice
1/2 teaspoon lemon zest

Instructions

Step 1: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and powdered sugar together until light, fluffy, and creamy.
Powdered sugar dissolves more easily than granulated sugar, which helps create the signature meltaway texture.

Step 2: Add Lemon Flavor

Mix in the lemon zest, fresh lemon juice, and vanilla extract.
The dough will smell bright and citrusy at this stage—this is where the lemon flavor really develops.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cornstarch, and salt.
Cornstarch is key for achieving that soft, tender crumb that makes these cookies “melt away.”

Step 4: Mix the Dough

Gradually add the dry ingredients to the wet mixture, mixing just until combined.
The dough should be soft but not sticky. Avoid overmixing.

Step 5: Chill the Dough

Cover the dough and refrigerate for 30–45 minutes.
Chilling helps the cookies hold their shape and prevents spreading during baking.

Step 6: Shape the Cookies

Preheat your oven to 350°F (175°C).
Roll the chilled dough into 1-inch balls and place them on a parchment-lined baking sheet.
Gently flatten each ball slightly with your fingers or the bottom of a glass.

Step 7: Bake

Bake for 10–12 minutes, just until the cookies are set.
Do not allow them to brown—these cookies should remain pale for the softest texture.

Step 8: Cool Completely

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 9: Glaze (Optional)

Whisk together powdered sugar, lemon juice, and zest to make the glaze.
Drizzle or spread over cooled cookies. Allow the glaze to set before serving.

Notes

Do not overbake—overbaking ruins the meltaway texture.
Cornstarch is essential for the soft crumb; do not skip it.
Fresh lemon juice and zest provide the best flavor.

Cookies will firm slightly as they cool but stay tender inside.