Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for dusting
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon lemon zest (about 1 lemon)
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon extract (optional)
Instructions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy clean-up. - Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy (about 2-3 minutes using an electric mixer). - Add the Zest and Flavorings:
Add the lemon zest, lemon juice, vanilla extract, and lemon extract (if using). Mix until combined. - Combine Dry Ingredients:
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. The dough should be soft and a bit crumbly. - Shape the Cookies:
Scoop the dough into tablespoon-sized portions (you can use a cookie scoop for uniform sizes) and roll them into balls. Place them on the prepared baking sheet, about 2 inches apart. - Flatten the Cookies:
Gently flatten each dough ball using the bottom of a glass or your fingers. You can also press a little extra lemon zest on top for a nice touch. - Bake:
Bake the cookies for 12-14 minutes, or until the edges are lightly golden. They will still be soft when you take them out of the oven, but they’ll firm up as they cool. - Cool and Dust with Powdered Sugar:
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Once cool, dust with additional powdered sugar.
Tips:
- For an extra lemony flavor, you can add a bit of lemon juice to the powdered sugar dusting.
- These cookies have a very delicate, melt-in-your-mouth texture, so handle them gently.
Enjoy your zesty lemon meltaway cookies with a cup of tea or coffee!