Lemon Meltaways Recipe
These soft and zesty Lemon Meltaway cookies come together with a handful of ingredients and your trusty pressure cooker. With a fluffy texture and a powdered sugar coating, they’re a sweet treat that melts in your mouth with citrusy delight.
Equipment
- 1 Mixing bowl Large
Ingredients
Ingredients
- 3 ounces low-protein all-purpose flour about ⅔ cup; 85 grams – try Gold Medal if you got it
- 1 ⅛ ounces tapioca starch ¼ cup; 30 grams – makes it light and tender
- 1 ounce powdered sugar just shy of ¼ cup; 30 grams, preferably tapioca-based for smooth coating
- ⅛ ounce grated lemon zest from 1 whole lemon (about 1 tablespoon; 4 grams)
- 1 pinch kosher salt to balance all that sweetness
- 4 ounces cold unsalted butter 1 stick; 115 grams, cut into ¼-inch dice
- ¼ teaspoon lemon oil or extract optional, if you wanna punch up the lemon flavor
- 2 ounces powdered sugar ½ cup; 55 grams for tossing the cookies once baked
Instructions
Instructions
- Combine flour, tapioca starch, powdered sugar, lemon zest, and salt in food processor. Pulse until uniform.
- Add cold butter and optional lemon oil or extract. Pulse until dough forms.
- Divide dough in half. Roll into 1-inch thick logs. Wrap in plastic wrap and refrigerate 1 hour.
- Preheat oven to 325°F (165°C). Line baking sheet with parchment.
- Slice dough logs into ¼-inch rounds. Space 1 inch apart on sheet.
- Bake 15–18 minutes till edges begin to golden. Rest 5 minutes.
- Toss warm cookies with 2 oz powdered sugar. Cool completely on wire rack.
- Store in airtight container once cooled. Freeze if storing long term.
Notes
Store cookies in an airtight container once cooled. For longer shelf life, freeze baked cookies or dough logs and bake from frozen with extra minutes.