Can I use lemon juice instead of lemon extract?

Unfortunately, lemon juice won't give you the same intense flavor that lemon extract provides. The extract is much more concentrated, and juice would add too much liquid to the dough structure. For the best lemon flavor, stick with the extract as called for in the recipe.

Why did my cookies spread too much during baking?

The most common culprit is warm dough. These cookies must be baked with chilled dough, so make sure you're returning the unused dough to the refrigerator between batches. Also, check that your oven temperature is accurate - an oven that runs hot can cause premature spreading.

Can I make these cookies without cream cheese?

The cream cheese is essential for the signature meltaway texture. Without it, you'd have a completely different cookie. If you don't have cream cheese, I'd recommend looking for a traditional lemon sugar cookie recipe instead of trying to adapt this one.

How do I know when these cookies are done baking?

These cookies should look barely set and still soft when done. They won't brown much on top (just the slightest bit on the bottom). When you gently touch the top, they should hold their shape but still feel soft. Remember that they continue firming up as they cool on the baking sheet.

Meltaway Lemon Cookies Recipe

Description

Delicately soft and bursting with zesty lemon flavor, these meltaway lemon cookies are the perfect treat. With a light and buttery texture combined with the tang of lemon zest and extract, they literally melt in your mouth. They’re ideal for sharing or simply enjoying alongside tea or coffee. Whip these up to brighten up any occasion!

Ingredients

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Cookie Dough

1/2 cup unsalted butter, softened (1 stick)
4 ounces cream cheese, softened
1 1/2 cups powdered sugar
1 egg
1/2 teaspoon baking powder
1 teaspoon vanilla bean paste or vanilla extract
2 teaspoons pure lemon extract
1 tablespoon fresh lemon zest (about 1 lemon)
Pinch kosher salt
1 3/4 cup all-purpose flour
Yellow food coloring (optional)

Topping

1/4 cup granulated sugar

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Instructions

Cream Butter and Cream Cheese
In a large mixing bowl using a hand or stand mixer, cream together the softened butter and cream cheese until smooth and fully combined. This should take about 1 minute. Gradually add the powdered sugar and mix well, scraping down the sides as needed.
Add Wet Ingredients
Beat in the egg, baking powder, vanilla paste (or extract), lemon extract, lemon zest, and a pinch of kosher salt. Mix until the ingredients are evenly combined.
Incorporate Flour and Color
Gradually add the flour to the wet mixture in small increments until fully incorporated. If desired, add yellow food coloring to achieve a bright lemon hue, keeping in mind that the color will darken slightly as the dough rests.
Chill the Dough
Cover the bowl with plastic wrap and chill the dough in the refrigerator for 1 hour. This step helps the dough firm up and prevents the cookies from spreading during baking.
Preheat and Prep
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Place the granulated sugar in a small bowl and set aside.
Form and Coat Cookies
Using a 1-tablespoon-sized cookie scoop, portion out the dough. Because the dough will be sticky, use the scoop to drop the dough directly into the granulated sugar. Roll the dough in the sugar to coat, and then gently shape it into a ball. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake Cookies
Bake the cookies for 8-9 minutes, or until they puff up and just begin to set. The cookies should hold their shape when lightly touched, yet remain soft. Note: The bottoms will only have a very light golden hue. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Notes

The dough is sticky, so use a cookie scoop to handle it more easily. Keep the dough cold when working in batches to prevent spreading in the oven.
Substituting lemon extract with lemon juice is not recommended, as the flavor will be less intense.
Yellow food coloring is optional but adds a vibrant pop of color that enhances the cookie’s lemony appearance.
These cookies freeze well; store them in an airtight container or bag to preserve freshness.
Double the recipe if you’d like to make extras to share or save for later!
You can substitute vanilla bean paste 1:1 with vanilla extract.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10g
Sodium: 40mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg