Lemon Meltaway Cookies
Lemon Meltaway Cookies 🍋🍪
Another egg free recipe from Kitchen Diary
My lemons are gorgeous, waiting to be picked.
Nothing beats using your own lemons!
🍋🍋🍋
ingredients:
- 1 cup (2 sticks) unsalted butter, softened 🧈
- ½ cup powdered sugar 🍬
- 1 tbsp lemon zest 🍋
- 2 tbsp fresh lemon juice 🍋
- 1 tsp vanilla extract Vanilla
- 2 cups all-purpose flour 🌾
- ¼ cup cornstarch 🌾
- ¼ tsp salt 🧂
- 1 cup powdered sugar 🍬
- 1 tsp lemon zest (optional) 🍋
instructions:
1. In a large bowl, cream together the softened butter and ½ cup powdered sugar until light and fluffy ☁️.
2. Mix in the lemon zest, lemon juice, and vanilla extract until well combined 🍋.
3. In a separate bowl, whisk together the flour, cornstarch, and salt 🥣.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms 🍪.
5. Divide the dough in half and shape each portion into a log about 1.5 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 1 hour, or until firm 🧊.
6. Preheat oven to 350°F (175°C) 🔥. Line baking sheets with parchment paper 🍽️.
7. Unwrap the chilled dough and slice into ¼-inch thick rounds. Place cookies about 1 inch apart on the prepared baking sheets 🍪.
8. Bake for 10-12 minutes, or until edges are just starting to turn golden 🌟.
9. Let cookies cool slightly on the baking sheets.
10. While still warm, gently toss cookies in the remaining 1 cup powdered sugar (mix with optional extra lemon zest if desired) 🍬.
11. Allow cookies to cool completely on a wire rack 🧊. Toss in powdered sugar again for a thicker coating, if desired 🍬.
Enjoy these delicate, lemony cookies! 🍋🍪 #lemoncookies #cookies #baking #bakingrecipe recipe
Lemon Meltaway Cookies are a delightful treat that balances the rich, creamy texture of butter with the vibrant freshness of lemons. Using fresh lemon zest and juice not only elevates the flavor but also adds a natural tang that brightens each bite. These cookies melt in your mouth thanks to the addition of cornstarch, which helps create that tender, delicate crumb. For those interested in ingredient variations, substituting powdered sugar with a mix of granulated sugar and confectioners' sugar can slightly alter the texture while maintaining sweetness. Additionally, incorporating a bit of lemon extract alongside the zest and juice can intensify the lemon flavor without adding more acidity. When preparing the dough logs, chilling time is essential. The recommended one hour ensures the dough firms up enough to slice cleanly, resulting in uniform cookies that bake evenly. Some bakers suggest chilling overnight for even better texture and flavor development. Baking at 350°F (175°C) ensures the cookies bake gently, allowing edges to just turn golden while keeping the center tender. Overbaking can harden the cookies, so watching carefully during the last minutes is key. After baking, generously tossing the warm cookies in powdered sugar—possibly mixed with extra lemon zest—adds a sweet, tangy coating that complements the buttery base. This double sugar coating step can be repeated after cooling to achieve a thicker, snow-dusted finish, perfect for gifting or festive occasions. This lemon meltaway cookie recipe is friendly for those avoiding eggs and a wonderful way to use homegrown or fresh lemons, capturing their essence in every bite. Try pairing these cookies with a cup of tea or lemon-infused water for a refreshing snack experience. Whether for daily indulgence or holiday baking, these cookies are sure to impress with their tender texture and bright lemon flavor.
