Zesty Lemon Meltaway Cookies

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Light, buttery, and bursting with fresh lemon flavor, topped with a tangy lemon glaze—perfect for a refreshing treat!

Ingredients

For the Cookies:

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup powdered sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • Zest of 2 lemons
  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2–3 tbsp fresh lemon juice
  • 1 tsp lemon zest (optional, for extra zing)

Instructions

  1. Preheat Oven:
    Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Cream Butter & Sugar:
    In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
  3. Add Egg & Flavorings:
    Beat in the egg, vanilla extract, and lemon zest until well combined.
  4. Mix Dry Ingredients:
    In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until a soft dough forms.
  5. Shape Cookies:
    Scoop tablespoon-sized portions of dough and roll them into balls. Place them 2 inches apart on the prepared baking sheet. Flatten slightly with the bottom of a glass or your palm.
  6. Bake:
    Bake for 10–12 minutes, or until the edges are lightly golden. The centers should remain soft.
  7. Cool:
    Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare Glaze:
    In a small bowl, whisk together powdered sugar, lemon juice, and optional zest until smooth. Adjust the consistency by adding more sugar or juice as needed.
  9. Glaze Cookies:
    Drizzle or brush the lemon glaze over the cooled cookies. Let the glaze set for about 15–20 minutes before serving.

Tips & Tricks

  • Soft Cookies: Don’t overbake! The cookies will continue to firm up as they cool.
  • Extra Lemon Flavor: Add a tiny pinch of citric acid to the dough for an extra zing.
  • Storage: Store in an airtight container at room temperature for up to 5 days.
  • Freezing: Cookie dough can be frozen in balls for up to 3 months. Bake directly from frozen, adding 1–2 extra minutes.
  • Glaze Alternatives: Use white chocolate or a simple sugar drizzle if you prefer less tangy sweetness.

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