Meyer Lemon Meltaway Cookies

Meyer Lemon Meltaway Cookies

Last week we traveled to the West Coast and hung out in San Francisco, Eugene, and Portland - check out the post on Zac's blog for a full photo recap. While we were there, we visited my Aunt and Uncle who live in Berkeley Hills and have an amazing garden complete with a huge meyer lemon tree. When we headed off to Eugene, they gifted us as many lemons as we could carry (which was a lot) and I stuffed as many as I could in my purse and suitcase on our way home. I love the idea of having a fruit tree in my yard and growing my own food or herbs, but to be honest I'm not sure if my thumb is very green! At this point, the best I can do is take nature's beautiful lemons and make lemonade - or er.. - lemon cookies! 

The word meltaway comes from the way the powdered sugar which these cookies are heavily doused in "melts" on to your tongue. It reminds me of the way cotton candy dissolves onto your tastebuds and leaves behind a sugary sweetness. The meyer lemon is bright and assertive in these cookies. I even used an oval shaped cookie cutter so these tiny treats resembled little lemons. These would be great with a cup of tea or glass of auga fresca.

Meyer Lemon Meltaway Cookies

  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup confectioners' sugar
  • Finely grated zest of 2 meyer lemons
  • 2 and 1/2 tablespoons fresh meyer lemon juice
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cups plus 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon coarse salt


1. Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy.

2. Add lime zest and juice and vanilla, and mix until fluffy.

3. Whisk together flour, cornstarch, and salt in a bowl.

4. Add to butter mixture, and mix on low speed until just combined.

5. Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.

6. Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper.

7. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes.

8. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag.

9. Cookies can be stored in airtight containers at room temperature up to 2 weeks.


Adapted from Martha Stewart
Photos by: Zac Wolf Photography


Hazelnut Mud Pie

Hazelnut Mud Pie

Honey Fig Cupcakes + Goat Cheese Frosting

Honey Fig Cupcakes + Goat Cheese Frosting