Imen Dridi These buttery Pioneer Woman Lemon Meltaways are made with simple ingredients like salted butter, fresh lemon zest, cornstarch, and powdered sugar. This recipe creates incredibly tender, zesty cookies that truly melt in your mouth. Perfect for a Christmas cookie plate or a bright afternoon treat, this slice-and-bake recipe makes 48 delightful cookies.
Pioneer Woman Lemon Meltaways Ingredients
For the Cookies:
- 1¾ cups all-purpose flour
- 2 tbsp. cornstarch
- ½ tsp. kosher salt
- ⅓ cup powdered sugar
- 2 tbsp. lemon zest
- ¾ cup (1½ sticks) salted butter, at room temperature
- 1 tsp. vanilla extract
For the Glaze:
- 1¾ cups powdered sugar
- 1 tbsp. lemon zest, plus 2 to 3 tbsp. lemon juice
How To Make Pioneer Woman Lemon Meltaways
- Combine the dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, and kosher salt. Set this mixture aside.
- Cream the butter and sugar: In a stand mixer, combine the powdered sugar and lemon zest on low for one minute to release the lemon oils. Add the room temperature butter and beat on medium speed for 3 to 5 minutes until light and fluffy. Mix in the vanilla.
- Finish the dough: Reduce the mixer speed to low and slowly add the flour mixture until just combined. Be careful not to overmix.
- Shape and chill the dough: Transfer the dough to a piece of plastic wrap and roll it into a log about 1¼ inches in diameter. Wrap the log tightly, twist the ends, and refrigerate for at least 1 hour until firm.
- Prepare for baking: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Slice and arrange the cookies: Unwrap the chilled dough log and use a sharp knife to cut it into ¼-inch-thick rounds. Place the cookies about 1 inch apart on the prepared baking sheets.
- Bake the cookies: Bake for 11 to 13 minutes, rotating the pans halfway through. The cookies are done when they are set and just barely golden on the bottom. Transfer them to a wire rack to cool completely.
- Glaze the cookies: In a small bowl, whisk together the powdered sugar, lemon zest, and 2 tablespoons of lemon juice. Add more juice as needed to reach a smooth, spreadable consistency. Spoon a small amount of glaze onto each cooled cookie and let it set for about 1 hour before serving.
Recipe Tips
- Don’t Skip Chilling: Chilling the dough is essential! It makes the log firm and easy to slice cleanly. It also solidifies the butter, which prevents the cookies from spreading while they bake.
- Mix Zest and Sugar First: Combining the lemon zest and powdered sugar before adding the butter helps release the natural oils from the zest, infusing the entire cookie with a much deeper, brighter lemon flavor.
- Use Room Temperature Butter: For that perfect light and fluffy texture, make sure your butter is at room temperature. It allows the butter and sugar to cream together properly, incorporating air into the dough.
- Cool Completely Before Glazing: Wait until the cookies are no longer warm to the touch before adding the glaze. If they are even slightly warm, the glaze will melt and run right off instead of setting on top.
What To Serve Lemon Meltaways
These zesty lemon meltaways are perfect on their own with a hot cup of black tea or a simple coffee. They are a wonderful addition to a holiday cookie platter, providing a bright contrast to richer chocolate or spiced cookies. For a simple afternoon snack, enjoy them with a tall glass of cold milk.
How To Store Lemon Meltaways Leftovers
Room Temperature: Store the glazed cookies in an airtight container at room temperature for up to 5 days.
Freeze: You have two options for freezing. You can freeze the unbaked log of dough, tightly wrapped in plastic wrap and placed in a freezer bag, for up to 3 months. Thaw it overnight in the refrigerator before slicing and baking. Alternatively, you can freeze the baked, unglazed cookies in an airtight container for up to 3 months. Let them thaw at room temperature for an hour before glazing and serving.
Pioneer Woman Lemon Meltaways Nutrition Facts
The following are estimates per serving (1 cookie).
- Serving Size: 1 cookie
- Calories: 64 kcal
- Total Fat: 3g
- Saturated Fat: 2g
- Sodium: 33mg
- Total Carbohydrate: 9g
- Sugar: 5g
- Protein: 1g
Frequently Asked Questions
Do I have to chill the cookie dough? Yes, chilling is a mandatory step for this recipe. A firm, cold log of dough is much easier to slice into neat rounds. Most importantly, it keeps the cookies from spreading out in the oven, ensuring they keep their shape and tender texture.
Can I make the dough ahead of time? Absolutely. This is a great make-ahead recipe. You can keep the wrapped log of dough in the refrigerator for up to two days or freeze it for up to three months.
Why did my glaze run off the cookies? The most common reason for runny glaze is applying it to cookies that are still warm. You must let the cookies cool completely to room temperature before adding the glaze so it can set properly on the surface.
Can I use unsalted butter instead of salted? Yes, you can. If you use unsalted butter, simply increase the amount of kosher salt in the recipe from ½ teaspoon to ¾ teaspoon to ensure the flavor is properly balanced.
Pioneer Woman Lemon Meltaways
Description
These Pioneer Woman Lemon Meltaways are buttery, zesty slice-and-bake cookies that truly melt in your mouth. Topped with a simple lemon glaze, they are the perfect bright and tender treat for any occasion, especially holiday cookie platters.
Ingredients
For the Cookies:
For the Glaze:
Instructions
- Combine dry ingredients: Whisk together flour, cornstarch, and salt.
- Make the dough: In a mixer, beat powdered sugar and lemon zest for 1 minute. Add butter and beat until light and fluffy. Mix in vanilla, then slowly add the flour mixture until just combined.
- Shape and chill dough: Roll the dough into a 1¼-inch log on plastic wrap. Wrap tightly and refrigerate for at least 1 hour until firm.
- Slice and bake: Preheat oven to 350°F (175°C). Slice the chilled log into ¼-inch rounds. Place on parchment-lined baking sheets and bake for 11-13 minutes until set. Cool completely on a wire rack.
- Glaze the cookies: Whisk together all glaze ingredients until smooth. Spread a small amount on each cooled cookie and let the glaze set for 1 hour.
