If you adore delicate, buttery cookies with a bright splash of citrus, then you are in for a true treat with the Meyer Lemon Meltaways Recipe. These melt-in-your-mouth delights strike the perfect balance between tangy Meyer lemon zest and juice paired with a tender, crumbly texture that just dissolves on your tongue. Every bite feels like a little celebration of freshness and warmth, making this recipe a treasured favorite to whip up anytime you need a comforting, yet elegant, sweet snack.
Ingredients You’ll Need
Getting the Meyer Lemon Meltaways Recipe just right depends on a handful of simple, high-quality ingredients that each play a crucial role in the final flavor and texture. From rich butter to the fresh zest and juice of Meyer lemons, everything combines to create those signature tender, citrusy cookies you’ll crave.
- Unsalted butter (1 cup, softened): The foundation of richness and tender crumb in these cookies.
- Powdered sugar (1/2 cup + 1/2 cup for coating): Adds sweetness and the classic meltaway surface dusting.
- Finely grated Meyer lemon zest (1 tablespoon): Delivers vibrant citrus oils that brighten the entire cookie.
- Fresh Meyer lemon juice (2 tablespoons): Balances sweetness with a juicy, tangy kick.
- Vanilla extract (1/2 teaspoon): Enhances the flavors with a warm, sweet undertone.
- All-purpose flour (2 1/4 cups): The structure that holds it all together with a tender crumb.
- Salt (1/4 teaspoon): Elevates the flavors and balances the sweetness.
How to Make Meyer Lemon Meltaways Recipe
Step 1: Cream the Butter and Sugar
Start by softening your butter to room temperature, then beat it together with half a cup of powdered sugar until the mixture is light and fluffy. This aeration step is key to giving your cookies that tender, melt-in-your-mouth texture that makes them so irresistible.
Step 2: Add Meyer Lemon and Vanilla
Next, stir in the finely grated zest of the Meyer lemon, the fresh juice, and vanilla extract. This combination infuses the dough with that unmistakable fresh and slightly floral citrus flavor that sets this recipe apart from standard lemon cookies.
Step 3: Incorporate the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients. Mix just until a soft dough forms to ensure the cookies remain tender and don’t become tough from overworking the flour.
Step 4: Chill the Dough
Form the dough into two logs about one and a half inches in diameter, then wrap them tightly in plastic wrap. Refrigerate for at least one hour, which helps the dough firm up for easier slicing and also enhances the flavor melding, an essential secret for the perfect Meyer Lemon Meltaways Recipe.
Step 5: Slice and Bake
Preheat your oven to 350°F (175°C) and line a baking sheet. Slice the chilled dough into thin rounds about a quarter-inch thick and arrange them on the sheet. Bake for 12 to 14 minutes, watching carefully for edges that are just starting to turn golden, signaling these delicate cookies are ready.
Step 6: Sugar Coating and Cooling
After baking, allow the cookies to cool for about 5 minutes to make handling easier. Still warm, gently toss each cookie in the remaining powdered sugar, giving them the classic snowy coating that beautifully complements the lemon brightness. Finish by cooling completely on a wire rack before indulging.
How to Serve Meyer Lemon Meltaways Recipe
Garnishes
Though these cookies are delightful on their own, try adding a light dusting of additional powdered sugar right before serving for an elegant, snowy look. For added flair, a tiny twist of fresh Meyer lemon zest on top can highlight the citrus notes even more dramatically.
Side Dishes
Meyer Lemon Meltaways are perfect alongside a hot cup of tea or fresh brewed coffee, making afternoon breaks feel special. They also pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream if you want a charming dessert presentation.
Creative Ways to Present
For gatherings, arrange these cookies on a pretty tiered platter with fresh lemon slices and sprigs of mint for a vibrant, inviting display. They also make a thoughtful homemade gift when packed in a decorative tin or wrapped in parchment and tied with a bright ribbon.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Meyer Lemon Meltaways, store them in an airtight container at room temperature. They will keep their tender texture and fresh flavor for up to one week, making them perfect for enjoying over several days.
Freezing
To enjoy these gems at a later time, the dough logs can be frozen before slicing, wrapped securely in plastic wrap and placed in a freezer bag. When ready, thaw in the refrigerator overnight, slice, and bake as usual. This way, fresh-baked Meyer Lemon Meltaways are always within reach.
Reheating
If you want to bring your cookies back to that just-baked warmth, simply heat them briefly in a low oven (about 300°F) for 5 minutes. Just be careful to avoid over-baking, which can dry out their tender crumb.
FAQs
Can I substitute regular lemons for Meyer lemons?
While regular lemons can be used, Meyer lemons provide a sweeter, less tart flavor with a floral aroma that truly defines this recipe’s unique taste. Using regular lemons will result in a more acidic cookie but still delicious.
Do I need to chill the dough? Can I skip it?
Chilling is crucial for this recipe. It firms the dough, which makes slicing easier and helps maintain the cookie shape during baking. It also helps develop the flavors fully, so don’t skip this step if you want the best results.
Can I use salted butter instead of unsalted?
It’s best to use unsalted butter to control the precise amount of salt in the dough. Using salted butter may make the cookies saltier than intended and alter the flavor balance.
How do I get the cookies to be tender and “meltaway”?
The secret lies in the creaming of butter and sugar to incorporate air, careful mixing to avoid toughening the dough, and the balance of moisture from Meyer lemon juice. Following the chilling and baking times exactly will also yield the perfect tender texture.
Can I add a second coating of powdered sugar?
Absolutely! Rolling the cookies in powdered sugar a second time after they have completely cooled gives an extra snowy, festive finish that’s both beautiful and delicious, perfect for holiday gifting or special occasions.
Final Thoughts
I hope you feel as excited as I do to bake the Meyer Lemon Meltaways Recipe soon. These cookies are such a delightful blend of buttery richness and lively citrus brightness that once you try them, they’ll become a beloved staple in your baking repertoire. Whether for sharing with friends or savoring as a quiet treat, these meltaways truly make every bite feel like a little piece of sunshine.
Print
Meyer Lemon Meltaways Recipe
- Total Time: 1 hour 34 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Meyer Lemon Meltaways are delicate, buttery cookies infused with fresh Meyer lemon zest and juice. These melt-in-your-mouth treats are lightly sweetened and coated in powdered sugar, making them perfect for holiday gifting or any time you crave a refreshing citrus dessert.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tablespoon finely grated Meyer lemon zest
- 2 tablespoons fresh Meyer lemon juice
- 1/2 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
Coating
- 1/2 cup additional powdered sugar for coating
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until the mixture is light and fluffy, incorporating air to ensure soft cookies.
- Add Lemon and Vanilla: Mix in the finely grated Meyer lemon zest, fresh lemon juice, and vanilla extract until fully combined, distributing the citrus flavor evenly throughout the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to ensure even seasoning.
- Form Dough: Gradually add the dry ingredients into the wet lemon mixture, mixing just until a soft dough forms to avoid overworking which can toughen cookies.
- Shape and Chill: Divide the dough into two equal parts and shape each into a log about 1.5 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour or until firm enough to slice.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Slice and Bake: Remove chilled dough from the refrigerator and slice into 1/4-inch thick rounds. Place the rounds on the prepared baking sheet spaced slightly apart. Bake for 12–14 minutes, or until the edges start to turn a light golden color.
- Coat with Powdered Sugar: Let the cookies cool on the baking sheet for 5 minutes, then carefully toss them in the remaining powdered sugar while still warm to achieve the signature meltaway coating.
- Cool Completely: Transfer the coated cookies to a wire rack to cool completely before serving or storing, ensuring the coating sets properly.
Notes
- These cookies store well in an airtight container for up to 1 week, maintaining freshness.
- For extra lemon flavor, add a few drops of lemon extract directly to the dough during mixing.
- You can roll the cookies in powdered sugar a second time once they’ve fully cooled for a snowier finish and enhanced sweetness.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
