🍋 Meyer Lemon Meltaways (Detailed Recipe)
Tender, buttery, and bursting with bright Meyer lemon flavor, these meltaway cookies are perfect for spring, holidays, or anytime you crave a delicate citrus treat.
🌟 Ingredients
For the Cookie Dough
1 cup unsalted butter, softened
Soft butter creates the melt-in-your-mouth texture these cookies are known for.
2/3 cup powdered sugar
Gives the cookies a fine, delicate sweetness without graininess.
2 tablespoons Meyer lemon zest
Adds intense lemon aroma and flavor — finely grated is best.
1/4 cup Meyer lemon juice
Fresh juice gives a sweet–tart citrus note.
2 cups all-purpose flour
The perfect amount for a tender but stable dough.
1/4 teaspoon salt
Balances the sweetness and enhances the lemon flavor.
🥣 Instructions (Very Detailed)
- Cream the Butter and Sugar
In a large mixing bowl, add the softened butter and powdered sugar.
Beat on medium speed for 2–3 minutes, until the mixture becomes:
Light
Creamy
Smooth
Powdered sugar blends gently, giving the cookies their signature meltaway texture.
- Add the Lemon Zest and Juice
Add Meyer lemon zest and Meyer lemon juice to the butter mixture.
Mix until fully combined.
The mixture may look slightly creamy or loose — this is normal.
This step infuses bright lemon fragrance into every bite.
- Add the Dry Ingredients
In a separate bowl, whisk together:
Flour
Salt
Gradually add the dry mixture to the butter-lemon mixture.
Mix on low speed just until the dough comes together.
Important:
Do not overmix — overworking flour can make cookies tough instead of tender.
- Chill the Dough
Divide the dough in half.
Shape each half into a log, about 1.5 inches thick.
Wrap tightly in plastic wrap.
Refrigerate for 1–2 hours, or until firm.
Chilling helps:
The cookies keep their shape
The lemon flavor deepen
Slicing become easier and cleaner
- Slice the Cookies
Preheat oven to 350°F (180°C).
Line baking sheets with parchment paper.
Unwrap the chilled dough.
Use a sharp knife to slice into ¼–½ inch thick rounds.
Try to make all slices even so they bake uniformly.
- Bake
Arrange the cookie slices on the baking sheet with a little space between each.
Bake for 11–14 minutes, or until:
The edges turn slightly golden
The tops remain pale
Meltaways should stay soft and tender — don’t overbake.
- Cool Completely
Allow the cookies to cool on the baking tray for 5 minutes.
Then transfer them to a cooling rack to cool completely.
They will firm up as they cool while remaining soft inside.
- Optional: Powdered Sugar Coating
For extra finish and sweetness:
When the cookies are cool but still slightly warm, toss them lightly in powdered sugar.
Or sift powdered sugar over the top before serving.
This gives that classic snow-dusted meltaway look.
🍋 Serve and Enjoy
Meyer Lemon Meltaways are:
Soft
Powdery
Fragrant
Bright
Buttery