I hope you’re not looking for a giant, heavy cookie today. Who wants to eat one of those in the summertime? (OK, I’m not actually opposed to giant cookies when it’s hot out, but I needed an intro.)
And while I’m down for giant cookies whenever (wherever) I’m more about the lighter side of desserts at this time of year. Little cookies bursting with lemon flavor are just the ticket if you’re anything like me. But fear not! These might taste light but they’re still full of cookie goodness.
If you like shortbread (or lemon, or yumminess) then these cookies are for you. They have a texture very similar to shortbread—they have that lovely crunch. These are more melty than shortbread though.
If you’ve never had a meltaway cookie then you’re in for a treat. You take a bite and they kind of just dissolve in your mouth. (Hence the name “meltaway.”)
A cookie that dissolves almost instantly is the perfect summer treat, I believe, because you can almost pretend you didn’t eat it. And if you didn’t eat that cookie then the calories can’t go straight to your hips and you’ll still fit into your swimsuit tomorrow.
And that is how I get through life. Finding ways to justify eating nearly anything.
And the lemon. The lemon!!! They have that bright, tart flavor that goes well with everything. All you need is a big glass of iced tea and your summer afternoons are made in the shade.
- 3/4 cup + 2 tablespoons unsalted butter, at room temperature
- 1 1/2 cups powdered sugar, divided
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons fresh lemon juice
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- Line 2 large rimmed baking sheets with parchment paper or silicone baking mats. Set aside.
- Beat butter in the bowl of a stand mixer fitted with the paddle attachment until light, creamy, and pale yellow, about 2 minutes.
- Add 1/2 cup powdered sugar and beat on medium speed until light and fluffy, scraping down the sides of the bowl as necessary. Beat in zest and juice. Whisk together flour, cornstarch, and salt in a small bowl. With mixer on low, gradually add dry ingredients and mix until just blended. The butter will probably want to cling to the bottom of the bowl, so be sure you scrape it well to incorporate all of the butter. Cover bowl and refrigerate for 1 hour.
- Preheat oven to 350 degrees. Drop tablespoons of dough onto prepared baking sheet 2 inches apart and bake for 13 to 14 minutes, or until lightly browned around the edges. Cool on baking sheets for 5 minutes. Place remaining powdered sugar in a small bowl and toss hot cookies in the sugar until cookies are completely covered. Serve and enjoy.