Lemon Meltaways

Name: Lemon Meltaways
Prep time: 30 min
Total time: 1 h 45 min
Yield: 4 dz.
Ingredients: 1 3/4 c. all-purpose flour; 2 tbsp. cornstarch; 1/2 tsp. kosher salt; 1/3 c. powdered sugar; 2 tbsp. lemon zest; 3/4 c. (1 1/2 sticks) salted butter, at room temperature; 1 tsp. vanilla extract; 1 3/4 c. powdered sugar; 1 tbsp. lemon zest, plus 2 to 3 Tbsp. lemon juice

Sweet and citrusy!

By Ree DrummondPublished: Oct 28, 2024

6 Ratings

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the pioneer woman's lemon meltaways recipe

C.W. Newell

Yields:

4 dz.

Prep Time:

30 mins

Total Time:

1 hr 45 mins

These delightful little lemon cookies are called meltaways because they really and truly do melt in your mouth. They're light and luscious, and are similar to some iced lemon cookies we serve at The Merc, but with a slice-and-bake approach. Speaking of which, because they're slice and bake, you can just slice off as many cookies as you need whenever you need them. Freshly-baked lemon treats on demand? Now we're talking.

Some people like to toss their lemon meltaway cookies in powdered sugar similar to a snowball cookie, but my favorite way to eat them is with a simple glaze on top. It's made with just lemon juice, lemon zest, and powdered sugar and really gives the cookies some zing. I love something lemony on a Christmas cookie plate and these are perfect!

Do you have to chill lemon meltaway dough?

Yes, you definitely want to chill this dough before slicing and baking. Chilled dough is much easier to slice, plus chilling the dough ensures the cookies don't spread when they're baked. You can keep the dough in the fridge for up to two days. If you want to keep it longer, pop it in the freezer!

Can you freeze lemon meltaways?

Yes! You can freeze the baked cookies for up to three months, but wait to add the glaze until an hour before serving. You can also freeze the log of dough for up to three months. Let it thaw in the fridge overnight before you continue with the recipe.

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Ingredients

Glaze

1 3/4 cups powdered sugar
1 Tbsp. lemon zest, plus 2 to 3 Tbsp. lemon juice

Directions

1. Step 1For the cookies: In a medium bowl, whisk together the flour, cornstarch, and salt; set aside.
2. Step 2In the bowl of a stand mixer fitted with the paddle attachment, combine the powdered sugar and lemon zest. Mix on low speed for 1 minute. The sugar will start to clump as the lemon zest releases its oil. Add the butter and beat on medium speed until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl with a rubber spatula and beat in the vanilla. Reduce the speed to low and slowly add the flour mixture, mixing until just combined, about 1 minute. Give a final stir with the spatula to make sure there are no visible traces of flour.
3. Step 3Transfer the dough to a large piece of plastic wrap and roll into a log approximately 1 1/4 inch in diameter. Wrap the log in the plastic, twisting the ends closed. Refrigerate until cold and firm, at least 1 hour and up to 12 hours.
4. Step 4Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
5. Step 5Unwrap the log and cut into 1/4-inch-thick rounds. Place the rounds on the prepared baking sheets, spacing them about 1 inch apart (they can be closer together since they do not spread while baking).
6. Step 6Bake the cookies, rotating the pans halfway through, until they are set and barely golden on the bottom, 11 to 13 minutes. Transfer the cookies to a cooling rack and allow them to cool completely.
7. Step 7For the glaze: Meanwhile, place the sugar in a small bowl and whisk in the lemon zest and 2 tablespoons lemon juice, adding more lemon juice a little at a time as necessary until the glaze reaches a spreadable consistency. Spoon a small amount of glaze onto each cookie, using the back of the spoon to spread evenly over the top. Let the glaze set before serving, about 1 hour.

Tip: Lemon meltaways will keep in an airtight container at room temperature for up to five days. Unglazed cookies will keep in an airtight container in the freezer for up to three months; let the cookies thaw at room temperature for one hour before glazing.