Zingy Lemon Meltaway Cookies

Recipe Introduction

Ever find yourself craving something light and zingy? Then you're in luck! Today, we're diving headfirst into making lemon meltaway cookies .

These little beauties are bursting with lemony goodness! Honestly, they melt in your mouth like a dream.

What Are Lemon Meltaway Cookies Anyway?

These aren't your average bake sale cookies . Lemon meltaway cookies are delicate, lemon shortbread cookies that get their name from their incredibly tender texture.

Think Mary Berry biscuit recipe but with a citrus twist! They hail from classic shortbread traditions but get a lovely lift with lemon.

They're proper tea time treats !

This easy cookie recipe is simple. Even if you're not a master baker, you can nail it. Prep takes about 20 mins, plus 30 for chilling.

Baking is only 10- 12 minutes. This recipe will give you about 24 delightful cookies.

Why You'll Love These Lemon Cookies

One of the best things about these is the flavor. It is a burst of sunshine in every bite, using simple ingredients.

Plus, they’re great with a cup of tea! These powdered sugar cookies are truly special due to their melt-in-the-mouth texture.

They are also great citrus cookies , for those who likes citrus!

These lemon dessert recipes are also pretty low in fat. Compared to other rich desserts, they are a lighter treat! Perfect for sharing with mates, or just keeping to yourself.

Next, we'll dive into the ingredients you'll need to make these fantastic cookies.

Get Your Aprons On! Ingredients & Equipment for Zingy Lemon Meltaway Cookies

Right, let's talk about what you'll need to whip up these amazing lemon meltaway cookies . Honestly, they are so scrummy.

You know, the kind that just melts in your mouth! It's so easy it feels like cheating... Almost. We're talking lemon shortbread cookies levels of deliciousness, but with an extra zing.

Main Ingredients: Let's Get Specific

For the lemon cookies :

• You'll need 1 cup (226g) of butter. Proper butter, mind you!
• ½ cup (100g) of granulated sugar. Not too much, just enough sweetness.
• The zest of 2 lemons . Get the good stuff!
• A pinch of ¼ teaspoon of salt. Just a smidge.
• 2 ¼ cups (281g) of all-purpose flour. The baker's best friend.

For that gorgeous lemon glaze recipe :

• Get ready with 3 cups (360g) of powdered sugar. It is the secret weapon.
• ¼ cup (60ml) of fresh lemon juice.
• Don't forget 1 teaspoon of lemon zest.

Quality Indicators: Always use proper butter. It makes all the difference. As for the lemons, smell them. They should smell amazing!

Seasoning Notes: Lemon Love!

We're all about lemon , obviously! Zest is key. It's where the flavour is! For a little twist, you could add a tiny pinch of cardamom.

It complements lemon beautifully. No need for anything too fancy here. We're keeping it simple and zesty! You could try lime instead for lime citrus cookies .

Equipment Needed: Keep It Simple

Right, you won't need much!

• Mixing bowls. Obvious, really.
• An electric mixer. Stand or hand held is fine.
• Measuring cups and spoons. For accuracy.
• Baking sheets. To cook those little beauties.
• Parchment paper or silicone mats. Stop cookies sticking!
• A cookie scoop. (Optional).
• A zester, a microplane or a grater. For the lemon zest.

Don't have a fancy mixer? A good old-fashioned wooden spoon and some elbow grease will do the trick. A glass will work if you don't have a cookie scoop.

Baking Bliss: Mastering the Lemon Meltaway Cookie

Honestly, who can resist a good easy cookie recipe ? Especially when it involves lemon! We're diving headfirst into lemon meltaway cookies .

These are the perfect tea time treats . They literally melt in your mouth. You know? Like sunshine on a cloudy day.

Prep Steps: Getting Your Ducks in a Row

First, mise en place is your best mate. Get all your ingredients measured and ready. It'll save you a ton of time.

Soften your butter, but don't melt it. Essential . Also, zest those lemons before juicing them. Trust me. Cleaning a zester after it's covered in sticky juice is not fun.

step-by-step: Baking Like a Pro

Alright, let's get baking.

1. Cream together 230g softened butter , 100g granulated sugar , and the zest of two lemons until fluffy.
2. Stir in ¼ teaspoon salt .
3. Gradually add 280g flour . Mix until just combined. Don't overmix!
4. Form a disc, wrap it, and chill for at least 30 minutes . This is critical !
5. Preheat your oven to 175° C ( 350° F). Line baking sheets.
6. Roll dough into 1 inch balls. Space them out!
7. Bake for 10- 12 minutes , until barely golden.
8. Cool completely before glazing.

Pro Tips for Perfect Lemon Shortbread Cookies

Don't skip the chilling. I learned this the hard way. Flat, sad cookies. The bane of my existence. Also, use fresh lemon.

It makes all the difference. Bottled juice just doesn't have that zing. For the glaze: Whisk 360g powdered sugar with 60ml lemon juice and 1 teaspoon lemon zest until smooth.

Dip those cooled cookies in and let the lemon glaze recipe set. Boom! Perfect citrus cookies .

These lemon meltaway cookies are perfect as bake sale cookies . They taste amazing. They're also a great alternative to the classic Mary Berry biscuit recipe .

They would fit right in on any lemon dessert recipes list! Honestly, they're just the best. Make a batch, put your feet up, and enjoy.

You deserve it!

Recipe Notes for the Best Ever Zingy Lemon Meltaway Cookies

Right, before you get baking these lemon shortbread cookies , let's have a proper natter about a few things. This isn't just any easy cookie recipe , it's about getting it right , yeah? Honestly, even with a simple meltaway cookie recipe , there's always room for a bit of extra know how, innit?

Serving them up Proper

Presentation is everything, my darlings. Think of these lemon meltaway cookies as little jewels. A light dusting of extra powdered sugar is all they need.

For that touch of class, arrange them beautifully on a tiered cake stand for a bit of tea time treats vibes.

Pair them with a cuppa, obviously. Or a cheeky glass of prosecco. I tell ya, a sparkling elderflower cordial would be lovely too.

Got to make sure they are served best for a successful bake sale cookies .

Storing and Stuff

Right, listen up 'cos this is important. These are delicate powdered sugar cookies , and they need a bit of looking after.

Keep these citrus cookies in an airtight container at room temperature, away from direct sunlight and heat. They'll be good for about 3-4 days.

Fancy keeping them longer? Freeze them. Wrap them well in cling film, then pop them in a freezer bag. They'll last for up to 2 months.

To reheat, just let them thaw at room temperature. Honestly, they taste almost as good as fresh!

Mix it Up a Bit

Want to put your own stamp on these lemon dessert recipes ? Go for it! Instead of lemons, try using limes for a zesty twist.

Or, for a Christmas vibe, swap the lemon zest for clementine zest and a dash of mixed spice. Lush!

For a dietary swap, you can try using gluten-free flour to make the lemon meltaway cookies gluten-free.

A Little Bit of Goodness

Each lemon meltaway cookie packs about 120 calories. They're not exactly health food, are they? But they're made with real ingredients, and that zesty lemon is full of Vitamin C.

So go on, treat yourself.

Honestly, these lemon meltaway cookies are so easy to make, and so delicious, I just know you're going to love them.

So get baking, and don't forget to share your creations! I'd really love to hear from you and see what you come up with!

Frequently Asked Questions

Why are my lemon meltaway cookies spreading too much?

Spreading usually happens when the butter is too warm or the dough hasn't been chilled long enough. Think of it like leaving your ice cream out on a summer's day! Make sure your butter is softened but still cool and chill the dough for at least 30 minutes (or even longer) before baking.

This helps the fat solidify and prevents excessive spreading.

Can I freeze lemon meltaway cookie dough or the baked cookies?

Absolutely! To freeze the dough, shape it into a disc, wrap it tightly in plastic wrap, and then place it in a freezer bag. It will keep for up to 2-3 months. For baked cookies, let them cool completely, then freeze them in an airtight container.

They'll defrost beautifully - perfect for a quick treat when your mates come round for a cuppa!

My lemon glaze is too thick/thin. How do I fix it?

Getting the glaze just right is key! If it's too thick, add a teaspoon of lemon juice at a time until it reaches a drizzling consistency like a nice, smooth gravy. If it's too thin, add a tablespoon of powdered sugar at a time until it thickens up. Remember, a little goes a long way!

Can I use a different citrus fruit to make these cookies?

Definitely! This recipe is versatile. Swapping the lemon zest and juice for lime or orange creates delicious variations. Imagine zingy lime meltaways or bright orange meltaways. Just remember that the flavour will be quite different, so go for it if that is what you want!

How do I get that perfect "meltaway" texture in these lemon meltaway cookies?

The secret's in the ingredients and the technique. Using the right amount of flour is crucial to avoid tough cookies. Also, don't overmix the dough it should be just combined. That, plus the chilling time, makes the dough less elastic, giving you that gorgeous, crumbly texture.

Are there any variations I can make to these lemon meltaway cookies?

Loads! As well as swapping citrus, you could add a teaspoon of vanilla extract to the dough for a more rounded flavor. You could also add a pinch of poppy seeds to the glaze for a bit of texture and visual appeal, a little like adding sprinkles to a Colin the Caterpillar cake.