A bright bite of lemon sings in these lemon meltaway cookies. Perfect for wedding showers, baby showers, Easter, and spring celebrations.
If you enjoy lemon cookies, you’ll love this recipe for gluten free lemon almond flour cookies!
The seasons are changing and winter is fading to the new growth and life of spring. It is also a time for celebration in many cultures with holidays such as Easter or Passover. Today we are sharing spring cookies and we’d love to know how your baking helps you celebrate special days and holidays. I’m sharing these lemon meltaway cookies with Easter in mind.
The brightness of lemon seems to wake me from winter’s heavier eating routine– simply squeezing lemon in warm water to start the day would be a healthier alternative to fix my lemon cravings…but if you need a lemon cookie to lighten your spirits, this is the one! Lemon zest, juice and even lemon extract (if you have it) come together to make these delicate cookies. You won’t be able to stop at just one!
I started with a recipe from The Novice Chef. She made almond meltaway cookies and almond will be on my list next, not to mention orange, chocolate and Nutella meltaways. I really liked these cookies and think they could be customized for nearly any holiday OR just any day of the week. I think you’ll agree.
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 3/4 cup granulated sugar
- 1 egg
- 2 teaspoons lemon extract
- zest of 1 lemon
- 1 cup powdered sugar
- juice from 1 lemon (about 2 tablespoons)
- Preheat oven to 375 degrees F. Prepare a baking sheet with parchment.
- In one bowl gently whisk the flour, baking and salt. Set aside.
- In a stand mixer beat the butter and sugar until light and fluffy. Add the egg, lemon zest and lemon extract. On slow speed add the flour mixture. Do not overmix.
- Take about 1 tablespoon of dough at a time and roll into small balls. Place on lined baking sheet and press gently to flatten the tops of the balls of dough.
- Bake for 8 minutes then remove from oven. You can take a quick look at the bottom of one cookie to see that it is lightly browned, but the tops of the cookies should still be pale. Slightly underbaked is better than slightly overbaked with this cookie for sure. Cool on a wire rack.
- For the icing: wait until the cookies are completely cool. Whisk the lemon juice and powdered sugar until smooth. Dip the top of each cookie into the icing then let set for a brief time until the icing is firm.
Serving Size:1 cookie
Amount Per Serving: Calories: 158Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 43mgCarbohydrates: 21gFiber: 1gSugar: 12gProtein: 2g
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.