My Lemon Meltaways are a go-to cookie recipe for any time of the 12 months. Meltingly mushy and tender, you possibly can swap them up with any taste citrus you want greatest! They’re an important make-ahead cookie recipe, too!

For those who’re on the lookout for cookies that soften into your mouth so shortly that they hardly even have to be chewed, you’ve come to the suitable place. If that sounds bizarre to you, then I simply don’t assume you’ve ever had a correct meltaway cookie.

I can clarify should you’re new to one of these crumbly, mushy melty little cookie. When cookies soften in your tongue, the dough virtually has a cooling sensation. It makes you wish to shortly add one other one to your mouth. And one other one.

The key is the powdered sugar, which comprises cornstarch! I’m additionally including a further 4 teaspoons of cornstarch to make these lemon meltways additional mushy and further melty! So no, it’s possible you’ll not substitute cornstarch for the rest right here as a result of it’s a crucial ingredient.

This recipe makes 24 small cookies which might be on the thicker aspect. Every dough log is reduce into 12 equal-sized slices, and sure, it might sound too thick at first. However belief me on the thickness to powdered sugar coating ratio.

Lemon Meltaways Substances

• Butter. One stick (4 ounces/ 113 grams) of unsalted butter that has been softened to room temperature for about half-hour. The butter must be straightforward to press into, however not overly melted or mushy.
• Powdered Sugar. One-quarter cup plus two teaspoons of powdered sugar for the precise cookie dough. We’ll want a further 1/2 cup for rolling the cookies in after they’re carried out baking.
• Lemon. Typically, I consider any citrus dessert wants zest and juice to be aromatic. There are occasions once I solely name for the zest, as a result of it’s probably the most flavorful half. For these lemon meltaways, we’d like the zest of two complete lemons plus 4 teaspoons of contemporary lemon juice.
• Vanilla. Two teaspoons of vanilla feels like loads, however the motive my citrus desserts are so good is due to the fragile steadiness between citrus and vanilla. They praise one another so nicely, and should you’ve made my Yogurt Cake, you recognize precisely what I’m speaking about.
• Flour. One and 1 / 4 cups of all-purpose flour.
• Cornstarch. 4 teaspoons of cornstarch (additionally known as cornflour throughout the pond)
• Salt. Two huge pinches of salt.

Tips on how to Make Meltaways

Variations

• Citrus – You possibly can completely fluctuate the kind of citrus you utilize on this recipe. Lime, grapefruit, pomelo, and even common navel orange are all nice right here. You want 2 teaspoons of zest, regardless of which kind of fruit you utilize.
• Make-Forward Choices – You may make these lemon meltaways as much as 3 days forward of time and retailer the dough within the fridge till you’re able to slice and bake.
• Freezing – Chances are you’ll freeze the dough log for as much as 6 months, should you tightly wrap it in two layers of plastic wrap after which place it in a freezer storage bag. Defrost the dough at room temperature (till it’s straightforward sufficient to slice). This dough requires one hour of chill time earlier than slicing anyway, so chilly dough is okay!