Here’s a bright, buttery, melt-in-your-mouth cookie recipe for Meyer Lemon Meltaways — soft, delicate shortbread-style cookies coated in lemony powdered sugar. Meyer lemons make them extra fragrant and sweet!
🍋✨ Meyer Lemon Meltaways
Ingredients
For the cookies
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1 ¾ cups all-purpose flour
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½ cup cornstarch
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¼ teaspoon salt
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1 cup (2 sticks) unsalted butter, softened
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¾ cup powdered sugar
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1 tablespoon Meyer lemon zest
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1 ½ tablespoons Meyer lemon juice
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1 teaspoon vanilla extract
For the coating
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1 cup powdered sugar
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1 teaspoon Meyer lemon zest (optional)
🥣 Instructions
1. Mix the dry ingredients
In a bowl, whisk together:
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flour
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cornstarch
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salt
Set aside.
2. Cream the butter
In a larger bowl, beat together:
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butter
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powdered sugar
Mix until light and creamy (about 2 minutes).
3. Add flavorings
Beat in:
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Meyer lemon zest
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Meyer lemon juice
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vanilla extract
4. Add the dry ingredients
Add the flour mixture and mix just until combined.
The dough will be soft and slightly sticky.
5. Chill
Form dough into a rough log or disk, wrap in plastic wrap, and chill 1 hour.
6. Shape and bake
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Preheat oven to 350°F (175°C).
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Line baking sheets with parchment.
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Roll chilled dough into 1-inch balls or slice from the dough log.
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Bake 10–12 minutes, or until just set — they should not brown.
7. Coat in powdered sugar
Let cookies cool 5 minutes, then gently roll warm cookies in powdered sugar.
Cool fully, then roll again for a beautiful snowy finish.
⭐ Tips & Variations
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Extra lemony: Add ½ teaspoon lemon extract to the dough.
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Meyer lemon glaze option: Mix powdered sugar + Meyer lemon juice and drizzle instead of rolling.
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Holiday twist: Add a tiny pinch of nutmeg or ginger to the dough.
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Orange version: Replace Meyer lemon with blood orange or mandarin zest/juice.
If you want, I can also give you:
🍋 A gluten-free version
🍋 A Meyer lemon sandwich meltaway (two cookies with creamy filling)
🍋 A cream cheese lemon meltaway for extra richness
