Looking for a delightful treat that will make your taste buds tingle with tangy delight? Look no further than our Lemon Meltaway Cookies recipe! These heavenly cookies offer a melt-in-your-mouth texture and a burst of refreshing citrus flavor that is simply irresistible.
Perfectly sweet and tangy, these cookies are easy to make and guaranteed to impress. Whether you’re enjoying them with a cup of tea or serving them at a gathering, these lemony delights are sure to brighten any occasion. Get ready to experience the perfect balance of buttery goodness and zesty lemon in every bite.
Lemon Meltaway Cookies are a delightful treat that perfectly combines the refreshing flavor of citrus with a melt-in-your-mouth texture. These cookies are easy to make and can be enjoyed as a sweet snack or as a delightful addition to any gathering.
Equipment
- Mixing bowls
- Electric mixer or hand mixer
- Zester or grater
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Additional powdered sugar for coating
Instructions
- In a mixing bowl, combine the softened butter and powdered sugar. Beat them together until the mixture becomes light and fluffy.
- Add the lemon zest, lemon juice, and vanilla extract to the mixture of butter. Mix well until fully combined.
- In a separate bowl, whisk together the all-purpose flour and salt. Slowly incorporate the flour mixture into the butter mixture, mixing until a soft dough is formed.
- Divide the dough into two equal portions. Shape each portion into a log about 1.5 inches in diameter. Wrap the dough logs tightly in plastic wrap and place them in the refrigerator for a minimum of 1 hour, or until they become firm.
- Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
- Unwrap the chilled dough logs and slice them into 1/4-inch thick rounds. Place the rounds onto the prepared baking sheet, leaving a little space between each cookie.
- Bake the cookies for 12-15 minutes, or until the edges turn slightly golden. Be careful not to overbake.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes, then transfer them to a cooling rack.
- Once the cookies have cooled slightly, roll them in powdered sugar to coat them evenly. Allow them to cool completely before serving.
Recipe Tips
- Make sure the butter is softened at room temperature to ensure a smooth and creamy dough.
- For an extra burst of lemon flavor, you can add a bit more lemon zest or juice to the dough.
- If you prefer a sweeter cookie, you can roll them in powdered sugar twice or dust them with additional powdered sugar before serving.
What to Serve with Lemon Meltaway Cookies
Lemon meltaway cookies pair well with a variety of accompaniments. Here are a few suggestions:
- Hot or iced tea: The citrusy flavor of the cookies complements the aroma of tea, creating a delightful combination.
- Lemonade: Enhance the lemony experience by serving these cookies with a tall glass of refreshing lemonade.
- Fruit platter: Arrange a colorful assortment of fresh fruits like berries, grapes, and sliced citrus fruits to create a vibrant and healthy accompaniment.
Recipe Variations
- Orange Meltaway Cookies: Replace the lemon zest and juice with orange zest and juice for a delightful twist.
- Almond Meltaway Cookies: Add 1/2 teaspoon of almond extract to the dough and replace 1/4 cup of the all-purpose flour with finely ground almonds.
Why You’ll Love This Recipe
- The cookies have a delicate, melt-in-your-mouth texture that is incredibly satisfying.
- The tangy lemon flavor adds a refreshing twist to traditional butter cookies.
- This recipe is easy to follow, requiring simple ingredients and minimal preparation time.
- Lemon meltaway cookies are versatile and can be enjoyed on various occasions, from casual gatherings to elegant tea parties.
Conclusion
These tangy and buttery Lemon Meltaway Cookies are a crowd-pleasing treat that will leave everyone craving more. With their delicate texture and refreshing citrus flavor, they are perfect for any occasion. Whether you’re enjoying them with a cup of tea or serving them at a party, these cookies are sure to impress.
FAQs
Can I substitute unsalted butter with salted butter in the recipe?
It is recommended to use unsalted butter as it allows for better control over the overall saltiness of the cookies.
Can I freeze the dough?
Yes, you can freeze the dough logs before baking. Simply wrap the dough logs tightly in plastic wrap and store them in an airtight container or freezer bag. Thaw them in the refrigerator before slicing and baking.
How long do these cookies stay fresh?
When stored in an airtight container at room temperature, lemon meltaway cookies can stay fresh for up to a week.
More Amazing Recipes
- Lorna Doone Cookie Recipe
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Lemon Meltaway Cookies
Equipment
- Mixing bowls
- Electric mixer or hand mixer
- Zester or grater
- Measuring cups, and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling Rack
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Additional powdered sugar for coating
Instructions
- In a mixing bowl, combine the softened butter and powdered sugar. Beat them together until the mixture becomes light and fluffy.
- Add the lemon zest, lemon juice, and vanilla extract to the mixture of butter. Mix well until fully combined.
- In a separate bowl, whisk together the all-purpose flour and salt. Slowly incorporate the flour mixture into the butter mixture, mixing until a soft dough is formed.
- Divide the dough into two equal portions. Shape each portion into a log about 1.5 inches in diameter. Wrap the dough logs tightly in plastic wrap and place them in the refrigerator for a minimum of 1 hour, or until they become firm.
- Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
- Unwrap the chilled dough logs and slice them into 1/4-inch thick rounds. Place the rounds onto the prepared baking sheet, leaving a little space between each cookie.
- Bake the cookies for 12-15 minutes, or until the edges turn slightly golden. Be careful not to overbake.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes, then transfer them to a cooling rack.
- Once the cookies have cooled slightly, roll them in powdered sugar to coat them evenly. Allow them to cool completely before serving.
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