These Lemon Meltaway Cookies are PURE perfection! A soft, tender cookie with just a hint of lemon, topped with a sweet lemon glaze is the perfect combination for the perfect lemon dessert! These bite sized cookies literally melt in your mouth!
For the cookies:
1lemon, zest of
For the glaze:
1tbspheavy creamor milk
In a large bowl, cream the butter and sugar together. Then mix in the egg until well combined. Stir in lemon zest.
Add 1/2 cup flour, baking powder, and salt to the butter mixture and stir until combined. Continue adding flour by the 1/2 cup and mixing until all 2 cups are completely combined.
Use a small cookie scoop or tablespoon to measure dough, then roll them into balls and slightly flatten with your palm and place on a cookie sheet lined with parchment paper.
Bake at 375˚F for 8-9 minutes or until the center is just set. The cookies will remain light in color and will not get brown. Let the cookies sit for 2 minutes, then transfer them to a cooling rack.
Make the icing by whisking the powdered sugar with the lemon juice, salt and cream until smooth.
Once the cookies are cool, dip the tops in the glaze by turning time upside down and gently lift them out, turn them over and return them to the cooking rack or a sheet of parchment to dry.
These cookies can be stored at room temperature or in the refrigerator for up to 3-5 days after baking.