A bright bite of lemon sings in these lemon meltaway cookies. Perfect for wedding showers, baby showers, Easter, and spring celebrations.
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 the #CreativeCookieExchange is 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.Print
Original recipe for Almond Meltaways from The Novice Chef.
- 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.
Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
- Chocolate Candy Coconut Cookies from Magnolia Days
- Easter Biscuits from Baking in Pyjamas
- Easter Egg Cookies from Karen’s Kitchen Stories
- Egyptian Date Crescents from Food Lust People Love
- Lemon Hamantaschen from Spiceroots
- Lemon Meltaway Cookies from A Baker’s House
- Ma’amoul – Date Stuffed Cookies from All That’s Left Are The Crumbs
- Malt M&M’s Easter Cookies from Hezzi-D’s Books and Cooks
- Maltese Figolli Cookies from Upstate Rambling
- Peach and Pistachio Frangiapane Hamantaschen from Live Bake Love
- Persian Chickpea Cookies (Nan e Nokhodchi) from Flours and Frostings
- Taralli Dolci di Pasqua (Southern Italian Easter Cookies) from The Spiced Life
- Zesty Citrus Bar Cookies from 2 Cookin’ Mamas
You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month!