Meltaway Lemon Cookies

Prep Time

20m

Bake Time

Yields

32 cookies

About this Recipe

These zesty lemon cookies are tart and lightly sweet and just melt in your mouth. Our buttery Meltaway Lemon Cookies have a soft center and are topped with a lemon sugar glaze.

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Ingredients

Lemon Cookies

2 cups all-purpose flour*
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup Imperial Sugar Extra Fine Granulated Sugar
1 large egg
Zest from 1 lemon

Lemon Icing

2 cups Imperial Sugar Confectioners Powdered Sugar
3 tablespoons lemon juice
Fresh lemon zest, optional

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

Preheat oven to 375°F. Line a baking sheet with parchment paper or a silpat. Set aside.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a stand mixer, beat butter and sugar until light and fluffy. Add egg and lemon zest, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until completely combined.
Roll one tablespoon of dough into small circles and then press with hands (or with the bottom of a cup) into a disk shape. Place on prepared baking sheet.
Bake for 8-10 minutes, until the centers are set. The cookies will not look browned or cooked, but they are. Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
Once ready to frost cookies, whisk together powdered sugar and lemon juice until smooth.
Using a spoon, smooth icing onto the top of each cookie. Top with fresh lemon zest, if desired. Let icing set for 10 minutes, or until hardened. Store in airtight container for up to 5 days.