Lemon Lovers Unite!!! You need to make these cookies! TODAY! They are that gooooood!!! Lemony, so light, and melt in your mouth!
I’m back! I’ve been in such a rut, I’ve been sick and it’s just so hard to get back the energy I usually have but with Mother’s Day this weekend, I wanted to do some baking and I hope you LOVE these cookie as much as I do! Lemony, so light, and they just melt in your mouth!
I have a “Sandies” recipe that I make every Christmas and they are my absolute favorite cookie. I saw a recipe for “Lemon Meltaways” but it had way to many ingredients so I just made a couple of adjustments to my “Sandies” recipe and the result was amazing!!!! Lemony, literally melt in your mouth deliciousness!!! These cookies would be a great addition to your brunch, special tea party or dessert.
Happy Mother’s Day to all the mother’s out there, especially my mom and my mom-in-law. I am so happy to have these strong, intelligent, beautiful ladies in my life and am so thankful for everything they do! I love you! Enjoy your weekend with your families, put your feet up, relax and let people wait on you! You deserve every second being pampered! xoxoxo
Lemon Meltaways Cookies (makes 24 cookies)
- 1 cup butter, salted room temperature (not margarine)
- 1/3 cup sugar, plus 2 TBSP
- 1 TBSP lemon zest (approx. 1 – 2 lemons)
- 2 TBSP lemon juice, fresh
- 2 ¼ cups all purpose flour
- Icing sugar, for dusting cookies
Preheat oven to 350 degrees.
In a mixing bowl, mix sugar with lemon zest to create a lemon sugar. Add butter and beat until nice and creamy. Mix in the lemon juice. Add the flour and slowly incorporate until mixture comes together in a ball in your mixing bowl.
Using a small ice cream scoop, place balls of cookie dough on parchment paper or silpat. Bake for 10 – 15 minutes. Cool on cooling rack.
Put icing sugar in a small bowl, add cookies, one at a time, and roll in the icing sugar. Best eaten ever so slowly so you can savor each and every bite!! YUM!
These cookies can be frozen once cooled without the icing sugar. Thaw and roll in icing sugar.
NOTE: make sure your butter is REALLY soft…that will make your cookies come together better….if your butter is hard the cookies will be very crumbly and hard to roll.
Loving this life “Around the Bay” ~ DD