Lemon Meltaway Cookies
Serves 12
10 mins prep
10 mins cook
20 mins total
Melt-in-your-mouth lemon shortbread cookies with a sweet lemon glaze.
Lemon cookie dough
Lemon glaze
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Do ahead
This dough can be made ahead of time and stored in the fridge or freezer until ready to use.
Make the dough
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for about 3 minutes. Add powdered sugar and beat until fully incorporated, about a minute more.
Add the 1 tablespoon of lemon zest, 2 tablespoons of fresh lemon juice and vanilla and mix on low.
In a separate bowl whisk together the flour, cornstarch and salt.
Slowly add the dry ingredients to the butter mixture, mixing just until combined.
Place the cookie dough on plastic wrap and wrap tight. Refrigerate for at least 2 hours.
Preheat the oven to 350°F.
Roll out the dough on a floured surface to ⅜ inch thick. Punch out circles with a 3-inch cutter.
Place on a parchment lined baking tray and pop in the freezer for at least 15-20 minutes.
Bake for 10 minutes. Do not overbake as these cookies should not take on a lot of color. Remove from the oven and let rest on the tray 5 minutes.
Remove to a cooling rack and let cool completely.
Make the glaze
Sift powdered sugar into a medium bowl. Add lemon juice and heavy cream. Whisk until there are no lumps.
Spoon or pipe onto cooled cookies. Sprinkle lemon zest over the top while the glaze is still wet.
Allow the glaze to fully set before storing in an airtight container.
