These lemon meltaway cookies are a flavorful twist to a traditional wedding cookie. Bursting with lemon flavor they are perfect with tea or coffee.
Lemon is such a popular flavor. Chances are you know more than a few people who like lemon treats. These lemon meltaway cookies are very similar to wedding cookies, sometimes called snowballs, Russian tea cakes or Mexican wedding cookies.
Lemon meltaway cookies truly melt in your mouth. They are a delicate cookie bursting with lemon flavor. This recipe uses fresh lemon zest and lemon juice. If you’re not familiar with zesting lemons check out my tips below.
While you could substitute lemon extract, using fresh juice and zest really elevates the flavor of these cookies. If you do choose to substitute extract, start with a little at a time, maybe one teaspoon and add more if you feel it needs it.
Tips for zesting lemons and other citrus fruits
- Zest only the outer peel. The white, or pith, under the peel is bitter and will alter the flavor of your cookies.
- Use a tool for zesting, not a regular cheese grater. You can see my favorite zester in the recipe card below.
- When zesting with a rasp, or zesting tool, hold the tool top down so all the zest collects on the bottom. Then, using your finger or mini spatula, scrape into the bowl. It’s a less messy method, I promise.
- Zest first, juice second.
Lemon Meltaway Cookies
- 3/4 cup plus 2 tablespoons butter softened
- 1 1/2 cups powdered sugar divided
- 1 tablespoon loosely packed lemon zest
- 2 tablespoons fresh lemon juice
- 1 1/2 cups flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- Preheat oven to 350 degrees F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
- Beat butter at medium speed with a stand mixer until creamy. Add 1/2 cup powdered sugar and beat at medium speed until light and fluffy. Stir in zest and juice. Whisk together flour and next 2 ingredients. Gradually add flour mixture to butter mixture, beating at low speed just until blended. Cover and chill 1 hour.
- Using a 1-inch cookie scoop, drop dough by spoonfuls 2 inches apart onto parchment paper-lined baking sheets.
- Bake, in batches, at 350F for 13 minutes or until lightly browned around edges. Cool on baking sheets 5 minutes.
- Toss together warm cookies and remaining 1 cup powdered sugar in small bowl. Transfer to wire racks, and cool completely (about 15 minutes).
Wednesday Farmer’s Market Week Recipes
- Basil Pesto Salad Dressing by The Spiffy Cookie
- Cheddar & Thyme Yellow Squash Biscuits by Savory Moments
- Fresh Cherry Crisp by The Freshman Cook
- Garlic Broccoli Slaw by Cindy’s Recipes and Writings
- Hawaiian Chicken Kabobs by A Kitchen Hoor’s Adventures
- Lemon Meltaway Cookies by Family Around the Table
- Mixed Berry Cobbler by The Redhead Baker
- Pink Peony Jelly by Daily Dish Recipes
- Slow Cooker Pork Bahn Mi Bowls with Pickled Vegetables by Books n’ Cooks
- Summer Vegetable Pasta Bake by Kate’s Recipe Box
- Tequila Salsa by Our Good Life
- Watermelon and Tomato Gazpacho by Cookaholic Wife