To ensure the brightest flavor and best texture, gather the following ingredients. These cookies are prized for their pale, soft interiors and signature smooth, delicate melt-away texture.
Ingredients
- Unsalted Butter: 1 cup (2 sticks), softened to room temperature
- Powdered Sugar: 1/2 cup
- Pure Vanilla Extract: 1 teaspoon
- Fresh Lemon Zest: 2 tablespoons (packed from about 2 large, fresh lemons)
- Fresh Lemon Juice: 1 tablespoon
- All-Purpose Flour: 2 cups, spooned and leveled
- Cornstarch: 1/4 cup
- Salt: 1/4 teaspoon
- For the Lemon Glaze: Powdered Sugar: 1 and 1/2 cups, sifted
- For the Lemon Glaze: Fresh Lemon Juice: 2 to 3 tablespoons
- For the Lemon Glaze: Lemon Zest: 1 teaspoon (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl or using a stand mixer fitted with the paddle attachment, beat the softened unsalted butter and 1/2 cup of powdered sugar together on medium speed for about 2 minutes until light and creamy. Scrape down the sides of the bowl as needed.
- Add the vanilla extract, fresh lemon zest, and 1 tablespoon of fresh lemon juice to the butter mixture. Beat on medium speed until fully combined and fragrant.
- In a separate medium bowl, whisk together the all-purpose flour, cornstarch, and salt.
- With the mixer on low speed, slowly add the dry ingredients to the butter mixture. Mix just until the flour disappears and a soft dough forms. Do not overmix.
- Scoop tablespoon-sized portions of dough (about 1 tablespoon each) and roll them into smooth balls between your palms. Place them on the prepared baking sheet about 2 inches apart. Optionally, gently press the top of each dough ball down with the tines of a fork or the bottom of a glass to flatten them slightly.
- Bake in the preheated oven for 12 to 15 minutes. Keep a close eye on them—meltaways should remain pale. The bottoms should be just lightly golden, and the edges set, but the tops should not brown.
- Remove the baking sheet from the oven and let the cookies rest on the hot pan for 5 minutes. Transfer them carefully to a wire cooling rack to cool completely before glazing.
- While the cookies cool, whisk together the sifted powdered sugar and 2 tablespoons of fresh lemon juice in a small bowl until smooth. If it feels too thick, add the remaining tablespoon of lemon juice a few drops at a time.
- Dip the top of each cooled cookie into the glaze, letting any excess drip back into the bowl, and place them back on the wire rack. Top with a tiny pinch of extra lemon zest if desired. Let the glaze set for 15 minutes before serving.
Notes
Spoon and Level Your Flour: Scooping flour directly from the bag packs it down, leading to dry, heavy cookies. Always fluff your flour with a fork, spoon it into your measuring cup, and level it off with a knife. Do Not Overbake: These cookies are prized for their pale, soft interiors. Pull them out the moment the edges look set. Use Fresh Lemons: Bottled lemon juice lacks the vibrant aromatic oils found in fresh lemon zest and juice. Fresh fruit makes all the difference here. Storage: Store glazed cookies in an airtight container at room temperature for up to 4 days, placing parchment paper between layers to protect the glaze. Freezing Baked Cookies: You can freeze the baked, unglazed cookies in an airtight container for up to 2 months. Thaw at room temperature and apply fresh glaze before serving. Freezing Dough: Roll the dough into balls, freeze them on a baking sheet, and then transfer to a freezer bag. Bake straight from frozen, adding an extra 1 to 2 minutes to the bake time.
