Description
Soft, buttery cookies with a bright citrus glaze—these lemon meltaways are the perfect slice-and-bake treat for spring or summer.
Ingredients
For the Cookies:
200 g unsalted butter, softened
¾ cup powdered sugar
2 tablespoons lemon zest (about 1 lemon)
2 tablespoons freshly squeezed lemon juice (about 1 lemon)
1 teaspoon vanilla extract
1¾ cups (210 g) all-purpose flour
For the Lemon Glaze:
1¾ cups powdered sugar
2 tablespoons freshly squeezed lemon juice
½ tablespoon whole milk (plus more if needed)
Instructions
In a mixing bowl, beat butter and powdered sugar until light and fluffy (1 minute).
Add lemon zest, lemon juice, and vanilla extract. Beat until combined.
Sift in flour and mix until crumbly. Bring dough together with hands into a soft dough ball.
Roll dough into a 30 cm (12-inch) log, wrap in plastic wrap, and chill for 1 hour.
Preheat oven to 356°F (180°C) fan-forced. Line a baking sheet with parchment paper.
Slice chilled dough into 1 cm (½ inch) rounds and place 2 inches apart on the baking sheet.
Bake for 12–15 minutes, until edges are lightly golden.
Cool cookies for 5 minutes on the sheet, then transfer to a wire rack.
For the glaze, whisk powdered sugar, lemon juice, and milk until smooth. Spread 1 teaspoon over each cooled cookie. Let set before serving.
Notes
Substitute lemon with lime or orange for a citrus variation.
Add a pinch of finely chopped rosemary or thyme for a herbal twist.
Mix in finely chopped pistachios or almonds for texture.
Chill the dough fully before slicing to prevent spreading.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
