Lemon Meltaway Cookies

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the butter and powdered sugar together until light, fluffy, and smooth.
3. Mix in the lemon zest, lemon juice, and vanilla extract.
4. Add the flour, cornstarch, and salt, stirring until a soft dough forms.
5. Scoop the dough into small balls and place them on the prepared baking sheet.
6. Bake for 10–12 minutes, or until the edges are just set while the tops remain pale.
7. While still slightly warm, roll each cookie in powdered sugar.
8. Allow to cool completely, then dust with extra powdered sugar for a snowy finish.

Variations

• Add a splash of lemon extract for an extra-bright citrus punch.
• Swap lemon for lime or orange for a fun twist.
• Dip half the cooled cookie in white chocolate for a bakery-style upgrade.
• Add poppy seeds to the dough for a lemon–poppy seed variation.

Tips

• Don’t overbake — the meltaway texture depends on keeping the centers soft and pale.
• If the dough feels too sticky, chill for 10–15 minutes before rolling.
• Coat the cookies twice in powdered sugar for a thicker, smoother finish.
• Store in an airtight container to keep them soft and fragrant for days.