Zesty Lemon Meltaway Cookies

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream the softened butter and powdered sugar with a hand or stand mixer on medium speed until smooth, creamy, and pale, 2–3 minutes.
Beat in lemon juice, lemon zest, and vanilla until fully combined.
On low speed, mix in the flour and salt just until a soft dough forms. Do not overmix.
Using a small scoop or teaspoon, portion 1-inch balls. Roll each in powdered sugar to lightly coat and place 2 inches apart on the prepared sheet.
Bake 10–12 minutes, until set but still soft. Do not overbake; they’ll firm as they cool.
Cool on the sheet 5 minutes, then transfer to a wire rack. Dust with additional powdered sugar once cooled, if desired.

Quick and easy: Simple ingredients and minimal prep.
Light and tender: A delicate texture that melts on the tongue.
Bright, natural flavor: Fresh lemon juice and zest for genuine citrus zing.
Elegant presentation: Powdered sugar finish makes them party- and gift-ready.

Use softened (not melted) butter to keep cookies tender, not greasy.
Don’t overmix once the flour is added; overworking toughens the crumb.
Chill portioned dough balls 15–20 minutes for slightly thicker cookies.
Use fresh lemons; bottled juice lacks vibrant flavor.
Watch the bake time; slightly underbaked centers yield the best meltaway texture.