Lemon Shortbread Meltaway Cookies

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These Lemon Shortbread Meltaway Cookies are melt-in-your-mouth goodness. Each cookie is topped with a delightful sweet lemon glaze and finished with a sprinkle of fresh lemon zest. This recipe is effortlessly simple and the combination of sweet and sour will have you begging for more.

Lime Shortbread Meltaway Cookies

Lemon Shortbread Meltaway Cookies

These cookies are a delightful summertime treat. They have a rich, buttery texture that melts in your mouth with a punch of fresh citrusy flavor. They are so easy to make and bake up perfectly every time. No need to bust out the rolling pin or cookie cutters either! These cookies are rolled into balls and then pressed using the bottom of a drinking glass dipped in sugar. This creates cute little crinkled edges and a dam to keep in your glaze!

How to Make Lemon Shortbread Meltaway Cookies

See the recipe attachment below for full instructions and measurements.

In the bowl of a stand mixer with the paddle attachment, beat the butter at medium speed for about 3 minutes until creamy

Add powdered sugar and continue beating until fully combined, about 1 minute more.

Incorporate 1 tablespoon of lemon zest, 2 tablespoons of fresh lemon juice, and vanilla extract into the mixture on low speed.

In another bowl, whisk together all-purpose flour, cornstarch, and salt.

Gradually add the dry ingredients to the butter mixture, mixing until just blended.

Transfer the cookie dough onto plastic wrap, wrap tightly, and refrigerate for about 2 hours.

Preheat the oven to 350°F (175°C).

Roll the dough into equal-sized balls.

Arrange the dough balls on a baking sheet lined with parchment paper, placing them about 2 inches apart.

Dip the bottom of a drinking glass in granulated sugar and then immediately press onto each dough ball. dipping the glass back in sugar after each press.

Bake for 10 minutes, being careful not to overbake as the cookies should remain lightly colored.

Allow the cookies to cool on the baking tray for 5 minutes before transferring them to a cooling rack to cool completely.

What are The Ingredients for Lime Cookies?

  • All-purpose flour and cornstarch give these cookies a tender crumb.
  • The cookies and glaze are sweetened with powdered sugar for a smooth, rich taste.
  • Real Salt and real vanilla extract balances the flavor profile of the lemon juice.
  • Heavy cream brings richness and creaminess to the glaze.
  • Lemon juice and zest pack a citrus punch in the cookies and glaze.
  • Unsalted butter gives these cookies a richness and a melt-in-your-mouth texture.

Lemon Shortbread Meltaway Cookies

Lime Shortbread Meltaway Cookies

The best melt-in-your-mouth cookies with a tarte icing for a sweet and sour indulgence.

Ingredients

  • 1/2 Cup Powdered Sugar
  • 14 Tablespoons Unsalted Butter at room temperature
  • 1 Tablespoon Lemon Zest
  • 2 Tablespoons Lemon Juice
  • 1 Teaspoon Vanilla Extract
  • 1 ½ Cups All-Purpose Flour
  • ¼ Cup Cornstarch
  • ½ Teaspoon Salt

For the Glaze

  • 2 cups powdered sugar
  • 2 Tablespoons Lemon Juice
  • 1-2 Tablespoons Heavy Cream or Milk
  • Lemon Zest (For Garnish - Optional)

Additional

  • 1/4 Cup Sugar for Pressing Cookies

Instructions

  1. In the bowl of a stand mixer with the paddle attachment, beat the butter at medium speed for about 3 minutes until creamy
  2. Add powdered sugar and continue beating until fully combined, about 1 minute more.
  3. Incorporate 1 tablespoon of Lemon zest, 2 tablespoons of fresh Lemon juice, and vanilla extract into the mixture on low speed.
  4. In another bowl, whisk together all-purpose flour, cornstarch, and salt.
  5. Gradually add the dry ingredients to the butter mixture, mixing until just blended.
  6. Transfer the cookie dough onto plastic wrap, wrap tightly, and refrigerate for about 2 hours.
  7. Preheat the oven to 350°F (175°C).
  8. Roll the dough into equal-sized balls.
  9. Arrange the dough balls on a baking sheet lined with parchment paper, placing them about 2 inches apart.
  10. Dip the bottom of a drinking glass in granulated sugar and then immediately press onto each dough ball. dipping the glass back in sugar after each press.
  11. Bake for 10 minutes, being careful not to overbake as the cookies should remain lightly colored.
  12. Allow the cookies to cool on the baking tray for 5 minutes before transferring them to a cooling rack to cool completely.

For the Glaze

  1. In a medium bowl, sift powdered sugar to ensure a smooth texture. Add Lemon juice and heavy cream, then whisk vigorously until the mixture is free of any lumps.
  2. Using a spoon or a piping bag, glaze the cooled cookies. While the glaze is still wet, sprinkle Lemon zest over the top for a burst of flavor and color.
  3. Allow the glaze to completely set before storing the cookies in an airtight container.

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With their buttery texture and tangy lemon flavor, these Lemon Shortbread Meltaway Cookies are sure to become a favorite in your household. Whether you’re baking them for a special occasion or simply indulging your sweet tooth, they’re guaranteed to bring a burst of zesty goodness to your day.

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