Ingredients:

  • 1 cup (2 sticks/226g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (60ml) lemon juice, freshly squeezed
  • 2 tablespoons lemon zest, finely grated (about 2 lemons)
  • ¼ teaspoon salt
  • 2 ¼ cups (281g) all-purpose flour
  • 1 cup (120g) powdered sugar

Instructions:

  1. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
  2. Beat in the lemon juice, lemon zest, and salt until well combined.
  3. Gradually add the flour, mixing on low speed until just combined. Be careful not to overmix.
  4. Wrap the dough in plastic wrap and chill for at least 1 hour.
  5. Preheat oven to 350°F (175°C).
  6. On a lightly floured surface, roll the dough to about ¼-inch thickness. Use cookie cutters or a knife to cut out desired shapes.
  7. Place cookies on prepared baking sheets and bake for 10-12 minutes, or until the edges are lightly golden.
  8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  9. Once cooled, generously dust the lemon meltaway cookies with powdered sugar.