We are sure it was a problem on our fault but I just wanted tell you that you should expect them to have to cook longer than advertised. Add 1/2 cup flour, baking powder, and salt to the butter mixture and stir until combined. Preheat the oven to 325 F. Beat butter or oil with the powdered sugar in a medium bowl or stand mixer. Lemon Meltaways are a soft, buttery, shortbread-style, slice and bake cookie recipe. All Rights Reserved. Make sure cookies are completely cool before adding glaze. These are quick and easy to make.

It’s not a “knock you in the face” lemon flavor, subtle but just enough. You only need ONE glaze for the recipe. Once the cookies are cool, dip the tops in the glaze by turning time upside down and gently lift them out, turn them over and return them to the cooking rack or a sheet of parchment to dry. These are DELICIOUS! Turn the mixer back on low and then add in the lemon extract and mix until it is well combined.
One of the best parts about these cookies is that they stay fresh for days! This Lemon Meltaway Cookie recipe is as simple as promised! Stir until smooth.

Get 5 Baking Secrets That Will Change Your Life! They literally melt in your mouth.

And if you want an extra tart twist, try adding a slice of lemon on top of the glaze about 10 minutes after the glaze has been poured on. I wanted it to have a subtle lemon taste and not be too overpowering. It's best to start with 1 teaspoon of the extract and sample as you go.

The two versions below are just options… feel free to make all your cookies with white or all your cookies with yellow glaze. The best lemon cookies ever! I used a non-stick silicone baking mat instead of parchment paper? These tender lemon cookies melt in your mouth! The glaze for these lemon meltaway cookies took some time to perfect. Do these cookies need to be refrigerated?
Once they are hard, you can transfer them to a zip top bag or other freezer friendly container. Roll into balls, place on a cookie … Delivered Straight to Your Inbox, For Free! Add in the flour and mix until just combined. I mixed the butter and sugar too long? That’s very strange and I’m so sorry to hear that happened! When ready to bake, preheat the oven to 350°F. This site uses Akismet to reduce spam. I made batch after batch, testing every factor I could and trying to determine what I could improve. This creates a level surface for the glaze. It feels good to know you're not alone, doesn’t it? Thank you so much Amanda for all the tips and details. A must make! I’m Shelly and I’m an addict. Place in a piping bag and seal with a rubber band. Sign up for my free recipe club to get new family-friendly recipes in your inbox each week!

And these cookies, my friends, they are truly amazing. But my cookies spread A LOT. Make cookies as directed and allow them to cool. Any idea if I could I make these with a cookie press? You can even make the dough, wrap it up and freeze the dough in the log shape for later. Mix for 30 seconds until incorporated, scraping the sides of the bowl as necessary. https://cookiesandcups.com/cups-grams-conversion-chart/.

While some cookies dry out, or change in texture over the course of 24 hours these Lemon Meltaway Cookies stay perfectly moist and tender day after day. You see I LOVE lemon cookies, and I can’t be trusted if they’re in the house…and that paired with the fact that no one else will eat them is a recipe for a quick 5 pound weight gain! Design by Lindsay Humes. We made them with vegan butter because we are dairy free and they turned out great. In the bowl, add the butter and cornstarch and mix until they are well combined. Hungry for more family-friendly recipes? I don’t live in a high-altitude area and mine spread out, too. My sister loves lemon cookies, but can’t have gluten. Advertisements fund this website. I followed the recipe exactly so I am not sure what happened either. cookies, Lemon Cookie, lemon glaze, Meltaway cookies, Soft Sugar Cookies, Terms of Use – Disclosure & Privacy Policies, Bakery Style Chewy Chocolate Chip Cookies, Form into discs slightly thinner than you would if baking them right away. . Using powdered (or confectioners) sugar is essential in this recipe to achieve the texture! These cookies work well as a freezer recipe. Learn how your comment data is processed. Powdered Sugar in this dough adds to the melty, soft texture. Then mix in the egg until well combined. So always make sure you are buying quality products when you bake. With the mixer on low to medium-low, mix until the dough comes together (pulls away from sides of the bowl). As I always say, every recipe is only as good as your ingredients. They came out mealy, and disintegrated completely. Use cookies within 1 month for the best flavor when storing in this method. My husband loves lemon so I made these for him and he loved them.

I recommend rolling it into logs so they hold their shape and you bake them cold. We will definitely be making these often! If so do they have to be refrigerated again before slicing? Place on parchment lined cookie sheet at least 2 inches apart. Place cookies in an zip top bag or other freezer friendly container and freeze.

Use a small cookie scoop or tablespoon to measure dough, then roll them into balls and slightly flatten with your palm and place on a cookie sheet lined with parchment paper. These cookies freeze beautifully. But when it came to baking them the spread out way more than we expected and took a way longer cook time. Turn mixer off and add flour. The texture, if anything, gets even better. They fell apart into powder as I took them off the cooled cookie sheet. For the Cookies: In the bowl of your stand mixer fitted with the paddle attachment mix the butter and powdered sugar together on medium speed until smooth. Save my name, email, and website in this browser for the next time I comment. https://cookiesandcups.com/cups-grams-conversion-chart/. If you don’t have lemon extract, you can use fresh lemon juice. Once the cookie sheet is full, gently roll each between your hands until it is a smooth ball.

If you add it right away, it could slide around as the glaze moves and settles. Simply scoop out and roll into a smooth ball and place on a parchment-lined baking sheet.

This post may contain affiliate links. Let the cookies sit for 2 minutes, then transfer them to a cooling rack. A soft, delicate cookie with the most amazing subtle lemon flavor.

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