Glazed Lemon Meltaway Cookies (Print Version)
# Ingredients:
→ For the Cookies
01 -
Unsalted butter, softened - 1 cup (230g)
02 -
Powdered sugar - ½ cup (60g)
03 -
Lemon zest - 1 tablespoon (from about 2 lemons)
04 -
Fresh lemon juice - 2 tablespoons
05 -
All-purpose flour - 1¾ cups (220g)
06 -
Cornstarch - ¼ cup (30g)
07 -
Salt - ¼ teaspoon
→ For the Lemon Glaze
08 -
Powdered sugar - 1½ cups (180g)
09 -
Fresh lemon juice - 3 tablespoons
10 -
Lemon zest - 1 teaspoon
→ For Garnish
11 -
Additional lemon zest for sprinkling
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 -
Beat butter and powdered sugar until fluffy. Add lemon zest and juice. In separate bowl, whisk flour, cornstarch, and salt, then gradually add to butter mixture.
03 -
Roll dough into 1-tablespoon balls, place 2 inches apart on baking sheets. Flatten slightly with palm or glass.
04 -
Bake 10-12 minutes until edges just begin to turn golden. Cool 5 minutes on sheets, then transfer to wire rack.
05 -
Whisk powdered sugar, lemon juice, and zest until smooth. Adjust consistency if needed.
06 -
When cookies are completely cool, spoon glaze over tops. Sprinkle with additional lemon zest while glaze is still wet.
# Notes:
01 -
Don't overbake - cookies should remain pale
02 -
Dough will be soft but should hold shape
03 -
Glaze should be thick but pourable