Meyer Lemon Meltaway Cookies

Bright and tender Meyer Lemon Meltaways have become my go-to cookie for spring gatherings and special moments craving a burst of citrus. They absolutely melt on your tongue and are just the right balance of buttery and tangy thanks to the unique flavor of Meyer lemons.

I first whipped up these cookies for a baby shower and instantly fell for their delicate crumb and sunny flavor. Now they are my signature treat for surprising friends.

Ingredients

• All purpose flour: gives the cookies structure and a delicate crumb Use fresh for best results
• Cornstarch: helps keep the cookies extra tender and soft Check expiration for maximum freshness
• Salt: balances the sweetness and deepens flavor Opt for fine sea salt if you have it
• Unsalted butter: is key for rich flavor and soft texture Select a high-quality butter for best taste
• Powdered sugar: sweetens and supplies that classic melt-in-your-mouth feel Sift to avoid clumps
• Granulated sugar: adds just a touch of crispness and dimension
• Meyer lemon zest: infuses the dough with floral citrus notes Scrub lemons before zesting
• Fresh Meyer lemon juice: adds tang and brightness to every bite Choose lemons that feel heavy for juiciness
• Vanilla extract: brings everything together with warmth Use pure vanilla for a clean finish

Step-by-Step Instructions

Prepare Baking Sheet:

Line a baking sheet with parchment paper and preheat your oven to three hundred fifty degrees Fahrenheit This step ensures your cookies bake evenly and prevents sticking

Mix Dry Ingredients:

Combine your flour cornstarch and salt in a medium bowl Whisk gently until thoroughly blended This creates the perfect base for a tender cookie

Cream Butter and Sugars:

In a larger mixing bowl beat your softened butter with both powdered and granulated sugar Continue beating until the mixture looks creamy light and a bit fluffy This step incorporates air for a delicate texture

Add Lemon Zest Juice and Vanilla:

Stir the Meyer lemon zest fresh lemon juice and vanilla extract into your butter mixture Mix slowly so the zest distributes evenly and the citrus aroma blooms

Combine Mixtures:

Gradually add the dry ingredients to the wet mixture Stir gently after each addition until the dough is just combined The dough will be soft and slightly sticky but avoid overmixing

Chill the Dough:

Press the dough into a disc wrap in plastic and refrigerate for thirty minutes This resting time helps the dough firm up and makes it easier to roll into balls

Form Cookies:

Scoop out small portions about one inch each then roll between your palms and space evenly on the lined baking sheet This shape gives every cookie those signature tender centers

Bake:

Bake for ten to fifteen minutes They are ready when the edges are set but the tops remain pale This gentle bake is how you keep them meltingly soft

Cool Cookies:

Allow the baked cookies to cool on the pan for five minutes before moving to a wire rack to finish cooling This step prevents breakage and helps the texture set

Dust with Powdered Sugar:

Once cookies are completely cool dust generously with powdered sugar This final coating adds irresistible sweetness and a snowy finish

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The buttery crumb makes these cookies a family favorite You would not believe how quickly a plate disappears at our house My kids love dusting the powdered sugar and sneaking the first cookie right from the rack

Storage Tips

Store cookies in an airtight container at room temperature and they will stay soft and fresh for up to five days For longer storage freeze the baked cookies in a single layer then transfer to a bag or container You can also freeze the unbaked dough in balls ready to bake fresh anytime

Ingredient Substitutions

If Meyer lemons are unavailable use regular lemon zest and juice plus a pinch of orange zest for a similar tangy floral vibe Should you need a dairy alternative a good plant based butter works but aim for one with a high fat content to mimic the richness of traditional butter

Serving Suggestions

Meyer Lemon Meltaways look lovely nestled on a platter with fresh berries or alongside a simple pot of tea For holidays dust with a little extra powdered sugar and a sprinkle of additional zest to brighten your dessert table I especially love sharing them as edible gifts wrapped in pretty boxes

A Bit of History

The Meltaway cookie style has been around since at least the mid century and gains its signature texture from cornstarch and delicate mixing Meyer lemons themselves are a cross between standard lemons and mandarins offering a sweeter more fragrant citrus note Their season is short so these cookies always feel extra special

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Frequently Asked Questions

→ What makes Meyer lemons different from regular lemons?

Meyer lemons are sweeter and less acidic than regular lemons, offering a floral, fragrant note that enhances baked goods beautifully.

→ Can I use regular lemons instead of Meyer lemons?

Yes, but the flavor may be more tart. To mimic the subtle sweetness, consider adding a small amount of orange zest with the lemon.

→ Why is it important to chill the dough?

Chilling helps the dough firm up, making it easier to shape. It also prevents excess spreading and creates a tender crumb.

→ How do you know when the cookies are done?

The edges should be set but not browned. The tops remain pale for a soft, meltaway texture.

→ Should these cookies be stored in a particular way?

Store in an airtight container at room temperature for up to one week. Dust with extra powdered sugar before serving if needed.