Roll and Cut Cake Batter Cookies

Guys, I am obsessed with these cookies. They are unbelievably soft with a buttery crisp edge and a guaranteed melt-in-your-mouth texture. Packed with the perfect warm cake batter flavor, and colorful sprinkles that are customizable to any event you’re planning. To top it all off, there’s a thin layer of sheer icing that coats the cookie while still revealing colorful sprinkles throughout. They’re mega yum. 

These cake batter cut out cookies are intended to be rolled out and cut, meaning you can cut them into any shape you’d like! Just like my viral roll out sugar cookies, these cake batter meltaways are also a no-chill, no-spread recipe. So you will roll the dough out to your desired thickness and they will stay there after being baked. No spreading, no weird shaped blob cookies. Just a guaranteed good time all around.

Ingredients

How to Make Cake Batter Meltaway Cookies

1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside. 
2. In the bowl of a stand mixer or with an electric hand mixer, combine the butter and powdered sugar until smooth.
3. Scrape down the sides of the bowl and add in the eggs and cake batter flavor, mixing until mostly combined.
4. Next add the flour, baking powder and salt. Begin to mix and add up to 3 tsp of water to bring the dough together, the dough should be soft and easy to work with.
5. Mix in sprinkles until just combined. 
6. On a floured surface, roll the dough out until it is approximately 1/4 inch thick and use a 2 1/2 inch circle cookie cutter to cut the dough. These cookies will not spread so roll to your desired finished thickness. 
7. Arrange on the cookie sheet and bake at 350°F for 7-9 minutes or until the cookies are matte looking on top and have puffed up. 
8. Make the icing while the cookies are baking by combining the butter and vegetable shortening until smooth.
9. Add the powdered sugar and enough milk to bring the mixture together into a thick frosting.
10. Mix in the clear vanilla extract and thin the icing out with milk until it is your desired consistency. 
11. As soon as the cookies come out of the oven, spread a thin layer of the icing onto the cookies. Leave the icing thin so you can see the sprinkles underneath the icing.
12. Allow the cookies to cool and enjoy!

How do I store these cookies? 

Cake Batter Beauties

• Cake Batter Oreo Fluff Cookies 
• Birthday Cookies
• Funfetti Milkshake Cookie Bars 

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Cake Batter Meltaway Cookies

Like your favorite no-spread, no-chill sugar cookies, but in party mode! Cake Batter Meltaway Cookies are ultra soft with a buttery edge, the perfect cake batter flavor, fun sprinkles and a light icing.

Course Dessert

Keyword cake batter meltaway cookies, cut out cake batter cookies

Cook Time 9 minutes minutes

Ingredients

• 1/2 cup (111g) salted butter, softened
• 2/3 cup (71g) powdered sugar
• 1 egg
• 1/2 Tbsp cake batter flavor
• 2 cups (304g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1-3 tsp water
• up to 1/2 cup Sprinkles

Vanilla Glaze

• 2 Tbsp butter, softened
• 1/2 Tbsp vegetable shortening Optional, but it helps the icing to crust and get hard on the outside
• 3/4 cup (80g) powdered sugar
• 2 Tbsp milk, plus more as needed
• 3/4 tsp clear vanilla extract

Instructions

• Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
• In the bowl of a stand mixer or with an electric hand mixer, combine the butter and powdered sugar until smooth.
  1/2 cup (111g) salted butter, softened, 2/3 cup (71g) powdered sugar
• Scrape down the sides of the bowl and add in the eggs and cake batter flavor, mixing until mostly combined.
  1 egg, 1/2 Tbsp cake batter flavor
• Next add the flour, baking powder and salt. Begin to mix and add up to 3 tsp of water to bring the dough together, the dough should be soft and easy to work with.
  2 cups (304g) all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, 1-3 tsp water
• Mix in sprinkles until just combined.
  up to 1/2 cup Sprinkles
• On a floured surface, roll the dough out until it is approximately 1/4 inch thick and use a 2 1/2 inch circle cookie cutter to cut the dough. These cookies will not spread so roll to your desired finished thickness.
• Arrange on the cookie sheet and bake at 350°F for 7-9 minutes or until the cookies are matte looking on top and have puffed up.
• Make the icing while the cookies are baking by combining the butter and vegetable shortening until smooth.
  2 Tbsp butter, softened , 1/2 Tbsp vegetable shortening
• Add the powdered sugar and enough milk to bring the mixture together into a thick frosting.
  3/4 cup (80g) powdered sugar, 2 Tbsp milk, plus more as needed
• Mix in the clear vanilla extract and thin the icing out with milk until it is your desired consistency.
  3/4 tsp clear vanilla extract
• As soon as the cookies come out of the oven, spread a thin layer of the icing onto the cookies. Leave the icing thin so you can see the sprinkles underneath the icing.
• Allow the cookies to cool and enjoy!

Latest Recipes:

• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 
• Patriotic Cake Bites 

The post Cake Batter Meltaway Cookies  appeared first on Cookies for Days.

Scrumptious Egg Nog Meltaway Cookies

It is no secret that I adore a meltaway cookie. A perfect pillowy texture that literally dissolves on your tongue? I just cannot resist it. This Egg Nog Cookie taps into the power of the meltaway cookie, just Christmas style. That’s why I’m going to make a bold statement: these Egg Nog Meltaways *might* be my favorite Christmas Cookie. With actual Egg Nog in the dough and the additional oomph of more cinnamon and nutmeg, these cookies are magical in the way only this season allows.

Not a fan of Egg Nog? Check out my other meltaway cookies: Peppermint Meltaway Cookies, Lemon Meltaway Cookies, and Gingerbread Meltaway Cookies.

What Ingredients are in Egg Nog Cookies?

How to Make Egg Nog Cookies

1. Preheat the oven to 350° F (180° C). Line a cookie sheet with parchment paper and set aside.
2. In the bowl of a stand mixer or with an electric hand mixer, combine the butter, powdered sugar and egg nog until smooth and creamy.
3. Add the vanilla, mixing until evenly distributed.
4. Add the cake flour, baking powder, salt, cinnamon and nutmeg. Mix until a sticky dough forms. Allow the dough to rest for 5 or so minutes – it will be easier to handle that way.
5. Portion out the dough into small, 1/2 tbsp portions. Roll into a ball and arrange on the cookie sheet.
6. Repeat with remaining dough.
7. Bake at 350° F (180° C) for 7-9 minutes, or until the cookies have spread slightly and look dry on the top.
8. While the cookies are baking, make the icing by combining the butter and vegetable shortening until smooth.
9. Add the powdered sugar, ground nutmeg and milk to bring the mixture together into a thick frosting.
10. Continue mixing while adding the vanilla extract and enough milk to thin out the icing.
11. Microwave the icing for about 10 seconds to thin and warm it, and as soon as the cookies come out of the oven, dip, spread or brush the icing onto the cookie.
12. Allow the cookies to cool and enjoy!

Do Egg Nog Meltaway Cookies contain alcohol?

Nope, these cookies are not spiked – this recipe for Egg Nog Cookies contains no alcohol! 

Do Egg Nog Cookies need to be refrigerated?

No, they don’t! Even though these contain Egg Nog, they don’t need to be refrigerated. Store in an airtight container at room temperature for up to 3 days.

More Festive Treats

• Little Debbie Christmas Tree Sugar Cookies 
• Peanut Butter Balls
• Little Debbie Cake Balls

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Egg Nog Meltaway Cookies

Santa called, he wants Egg Nog Meltaway Cookies this Christmas. And I don’t blame him! These pillowy, melt-in-your-mouth Christmas Cookies are flavored with Egg Nog, Vanilla, Cinnamon + Nutmeg and seriously taste like Christmas.

Course Dessert

Keyword Christmas cookies, egg nog meltaway cookies

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 50 small cookies

Calories 81kcal

Ingredients

• 1 cup salted butter
• 1 1/4 cup powdered sugar
• 1/4 cup egg nog
• 1 tsp vanilla
• 2 1/2 cups cake flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg

Glaze

• 2 tbsp salted butter
• 1/2 tbsp shortening
• 3/4 cup powdered sugar
• 1/4 tsp ground nutmeg
• 1/8 cup milk (plus more if needed)
• 1/2 tsp vanilla extract

Instructions

• Preheat the oven to 350° F (180° C). Line a cookie sheet with parchment paper and set aside.
• In the bowl of a stand mixer or with an electric hand mixer, combine the butter, powdered sugar and egg nog until smooth and creamy.
• Add the vanilla, mixing until evenly distributed.
• Add the cake flour, baking powder, salt, cinnamon and nutmeg. Mix until a sticky dough forms. Allow the dough to rest for 5 or so minutes – it will be easier to handle that way.
• Portion out the dough into small, 1/2 tbsp portions. Roll into a ball and arrange on the cookie sheet.
• Repeat with remaining dough.
• Bake at 350° F (180° C) for 7-9 minutes, or until the cookies have spread slightly and look dry on the top.
• While the cookies are baking, make the icing by combining the butter and vegetable shortening until smooth.
• Add the powdered sugar, ground nutmeg and milk to bring the mixture together into a thick frosting.
• Continue mixing while adding the vanilla extract and enough milk to thin out the icing.
• Microwave the icing for about 10 seconds to thin and warm it, and as soon as the cookies come out of the oven, dip, spread or brush the icing onto the cookie.
• Allow the cookies to cool and enjoy!

Nutrition

Calories: 81kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 65mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 130IU | Vitamin C: 0.02mg | Calcium: 9mg | Iron: 0.1mg

Latest Recipes:

• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 
• Patriotic Cake Bites 

The post Egg Nog Meltaway Cookies  appeared first on Cookies for Days.

The SOFTEST Gingerbread Cookies EVER

Finally, a Gingerbread Man Cookie recipe that is actually soft! These cookies boast the spice and flavor of a typical gingerbread cookie recipe, but it’s 10,000x better because the texture won’t break your tooth.

The cutesy little gingerbread men are pillowy soft and will absolutely melt in your mouth. Glazed with a thin classic icing, they look every bit the part of the classic gingerbread cookie, but tender beyond your happiest dreams. I really hope you love them as much as I do!

Ingredients You’ll Need for this Gingerbread Cookie Recipe

• Salted butter, softened – I use salted butter, always. Unsalted butter can work in a pinch if you add a little extra salt to the dough. 
• Powdered sugar – This is the KEY to getting ultra, ultra soft cookies. 
• Egg
• Molasses  – The molasses will flavor and add some chew to the gingerbread man. 
• Vanilla extract
• All-purpose flour
• Ground ginger & Ground cinnamon – The necessary spice combo to get the iconic flavor. 
• Baking powder
• Salt 

How to make Gingerbread Cookies 

1. Preheat the oven to 350° F.
2. In the bowl of a stand mixer, combine the salted butter and powdered sugar until smooth.
3. Next, add in the egg, molasses, and vanilla. Mix until combined.
4. To the mixture, add in the flour, ground ginger, ground cinnamon, baking powder and salt until a soft dough forms.
5. Flour the countertop and roll the dough out with a dusted rolling pin. Roll until about 1/2 inch thick.
6. Use a floured small gingerbread man cookie cutter to cut out the dough and arrange on a parchment lined cookie sheet.
7. Bake at 350° F for 6-7 minutes until the cookies no longer look wet and glossy.
8. Once the cookies come out of the oven, make the icing by combining the butter, shortening, powdered sugar, 1/4 cup of milk and vanilla extract. Mix until smooth.
9. Microwave the icing for 15 seconds to heat and make it thinner.
10. Dip each cooled gingerbread man cookie into the icing to coat the top of the cookie and then place back on the pan to set up.
11. Enjoy!

How do I store soft gingerbread cookies?

Once the icing has hardened a bit and the cookies are cool, place in an airtight container (you can separate layers with parchment paper, if desired) and store at room temperature. Your cookies will stay soft for up to 4 days.

Can I freeze gingerbread men?

Yes, you can, which means you can get a head start on your holiday baking! I recommend freezing before frosting, but you can also freeze after frosting. I would frost the cookies and arrange them in a single layer on a cookie sheet. Place the entire sheet into the freezer for a few hours until the cookies are hard to the touch. Remove them from the pan and place in a ziptop bag and freeze for up to 3 months.

Can I make these cookies bigger?

For sure! I like the mini gingerbread man cookies, but you can use a bigger cookie cutter if you’d like. You’ll just increase the baking time accordingly.

Festive recipes to check out!

• Christmas Sugar Cookies with Easy Frosting
• Hot Cocoa Bombs
• Peppermint Oreo Truffles
• Easy Chocolate Peppermint Cookies

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Gingerbread Meltaway Cookies

Listen, I am begging you to make these remarkably soft gingerbread cookies. With a thin sugary icing, a perfect spice and a texture that is everything nice (pillowy, melt in your mouth nice), these are Christmas cookie gold.

Course Dessert

Keyword gingerbread cookie recipe

Prep Time 30 minutes minutes

Cook Time 6 minutes minutes

Servings 50 small cookies

Calories 85kcal

Ingredients

• 1 cup salted butter, softened
• 1 1/4 cup powdered sugar
• 1 egg
• 1/2 cup molasses
• 1 1/2 tbsp vanilla extract
• 4 cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tsp baking powder
• 3/4 tsp salt

Gingerbread Man Icing

• 4 tbsp butter
• 1 tbsp vegetable shortening *Optional, but it helps the icing to crust and get hard on the outside.
• 1 1/2 cups powdered sugar
• 1/4 cup milk, plus more as needed
• 1 1/2 tsp clear vanilla extract

Instructions

• Preheat the oven to 350° F.
• In the bowl of a stand mixer, combine the salted butter and powdered sugar until smooth.
• Next, add in the egg, molasses, and vanilla. Mix until combined.
• To the mixture, add in the flour, ground ginger, ground cinnamon, ground nutmeg, baking powder and salt until a soft dough forms.
• Flour the countertop and roll the dough out with a dusted rolling pin. Roll until about 1/2 inch thick.
• Use a floured small gingerbread man cookie cutter to cut out the dough and arrange on a parchment lined cookie sheet.
• Bake at 350° F for 6-7 minutes until the cookies no longer look wet and glossy.
• Once the cookies come out of the oven, make the icing by combining the butter, shortening, powdered sugar, 1/4 cup of milk and vanilla extract. Mix until smooth.
• Microwave the icing for 15 seconds to heat and make it thinner.
• Dip each cooled gingerbread man cookie into the icing to coat the top of the cookie and then place back on the pan to set up.
• Enjoy!

Nutrition

Calories: 85kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 62mg | Potassium: 63mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 33IU | Vitamin C: 0.002mg | Calcium: 19mg | Iron: 1mg

Latest Recipes:

• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 
• Patriotic Cake Bites 

The post Gingerbread Meltaway Cookies  appeared first on Cookies for Days.

Peppermint Meltaway Cookie Recipe

Hot take: a good meltaway cookie is one of the most underrated desserts of our time. Okay, that may be a little dramatic but I am genuinely obsessed with how this peppermint cookie quite literally melts in your mouth! A buttery-smooth, melty cookie that dissolves in your mouth and is  chock full of sweet peppermint flavor? I mean come on! It’s no wonder that I’m already thinking about it in September. 

Make these cookies for your holiday treat exchanges, neighbor gifts, or for Elf movie night – they’re sure to delight all who sample them! But if you don’t think you can wait that long to sink your teeth into this peppermint cookie, go ahead and whip them up right now. I guarantee you’ll be spooked by how fast your meltaway cookies disappear.

Ingredients in Peppermint Cookies 

• Butter, softened – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough! 
• Powdered sugar – The powdered sugar and cake flour is why this is called a meltaway cookie; they literally just melt in your mouth!
• Egg
• Peppermint bakery emulsion – I love the peppermint bakery emulsion from Lorann Oils, but peppermint extract could be used, too.
• Cake flour – Cake flour will make the cookies so soft and fluffy. But you can sub homemade cake flour if needed.
• Baking powder
• Salt

How to Make Meltaway Cookies

1. Preheat the oven to 350° F. Line a cookie sheet with parchment paper and set aside.
2. In the bowl of a stand mixer or with an electric hand mixer, combine the butter, powdered sugar and egg until smooth and creamy.
3. Add the peppermint baking emulsion, mixing until evenly distributed.
4. Add the cake flour, baking powder and salt. Mix until a sticky dough forms. Allow the dough to rest for 5 or so minutes- it will be easier to handle that way.
5. Portion out the dough into small, 1/2 tbsp portions. Roll into a ball and arrange on the cookie sheet.
6. Repeat with remaining dough.
7. Bake at 350° F for 7-9 minutes, or until the cookies have spread slightly and look dry on the top.
8. While the cookies are baking, make the icing by combining the butter and vegetable shortening until smooth.
9. Add the powdered sugar and milk to bring the mixture together into a thick frosting.
10. Continue mixing while adding the vanilla extract and enough milk to thin out the icing just a bit.
11. Add just the tiniest bit of red food coloring to the icing and stir to combine.
12. Microwave the icing to thin it further for about 10 seconds and as soon as the cookies come out of the oven, dip, spread or brush the icing onto the cookie and garnish immediately with the crushed peppermint candies.
13. Allow the cookies to cool and enjoy!

Do I need to chill the dough for peppermint meltaway cookies?

Nope! While the dough is extremely sticky, it doesn’t need to be chilled. Just let the dough rest for 5 or so minutes so it’s easier to handle.

How should I store my meltaway cookies?

Once cooled, store your cookies in an airtight container on the counter for 3 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months.

Recipes Similar to Peppermint Meltaways

• Lofthouse Cookies
• Nestle Chocolate Chip Cookies
• Pizookie

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Peppermint Meltaways

Peppermint meltaways may *technically* be a holiday treat but cookies this delicate, buttery, and refreshing demand to be eaten all year.

Course Dessert

Cuisine American

Keyword peppermint meltaway cookies

Prep Time 15 minutes minutes

Servings 50 small cookies

Calories 80kcal

Ingredients

• 1 cup (222g) salted butter, softened
• 1 1/4 cup (137g) powdered sugar
• 1 egg
• 1 tsp peppermint bakery emulsion *can use peppermint extract here instead
• 2 1/2 cups (295g) cake flour
• 1 tsp baking powder
• 1/2 tsp salt

Vanilla Glaze with Peppermint Bits

• 2 tbsp butter
• 1/2 tbsp vegetable shortening *This is optional, but it helps the icing to crust and get hard on the outside).
• 3/4 cup (80g) powdered sugar
• 1/8 cup (30ml) milk more, if needed
• 1/2 tsp clear vanilla extract
• red food coloring
• 1/4 cup (42g) bob's sweet stripes soft peppermints crushed for garnish

Instructions

• Preheat the oven to 350° F (180° C). Line a cookie sheet with parchment paper and set aside.
• In the bowl of a stand mixer or with an electric hand mixer, combine the butter, powdered sugar and egg until smooth and creamy.
  1 cup (222g) salted butter, softened , 1 1/4 cup (137g) powdered sugar , 1 egg
• Add the peppermint baking emulsion, mixing until evenly distributed.
  1 tsp peppermint bakery emulsion
• Add the cake flour, baking powder and salt. Mix until a sticky dough forms. Allow the dough to rest for 5 or so minutes- it will be easier to handle that way.
  2 1/2 cups (295g) cake flour, 1 tsp baking powder, 1/2 tsp salt
• Portion out the dough into small, 1/2 tbsp portions. Roll into a ball and arrange on the cookie sheet.
• Repeat with remaining dough.
• Bake at 350° F (180° C) for 7-9 minutes, or until the cookies have spread slightly and look dry on the top.
• While the cookies are baking, make the icing by combining the butter and vegetable shortening until smooth.
  2 tbsp butter , 1/2 tbsp vegetable shortening
• Add the powdered sugar and milk to bring the mixture together into a thick frosting.
  3/4 cup (80g) powdered sugar, 1/8 cup (30ml) milk
• Continue mixing while adding the vanilla extract and enough milk to thin out the icing. Use a toothpick to addd the tiniest amount of red food coloring to the icing. Stir and repeat as necessary until you have your desired color.
  1/2 tsp clear vanilla extract , red food coloring
• Microwave the icing for about 10 seconds to thin and warm it, and as soon as the cookies come out of the oven, dip, spread or brush the icing onto the cookie and garnish immediately with the crushed peppermint candies.
  1/4 cup (42g) bob's sweet stripes soft peppermints crushed
• Allow the cookies to cool and enjoy!

Nutrition

Calories: 80kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.04g | Cholesterol: 5mg | Sodium: 37mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 20IU | Calcium: 8mg | Iron: 0.1mg

Latest Recipes:

• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 
• Patriotic Cake Bites 

The post Peppermint Meltaways appeared first on Cookies for Days.

Lemon Cookie Recipe

If you’re looking for a lemony dessert that you’re sure to love, give these lemon meltaway cookies a shot! A soft, tender cookie that tastes like eating a cloud (aka it deliciously dissolves in your mouth) that is topped with zesty light icing. It is easy to be completely obsessed with them. 

These sunny cookies are delicious enough that they’ll fit in anywhere! But really, they would absolutely shine at a baby shower, engagement party, end of summer barbeque or as an after school snack. I can’t wait for you to try them out!

What Ingredients are in Meltaway Cookies?

• Salted Butter, softened – I always use salted butter. You can sub unsalted butter – just add an extra pinch of salt to the dough. 
• Powdered sugar – This (and the cake flour) is why this is called a meltaway cookie. They literally just melt in your mouth! 
• Egg
• Lemon oil– Lemon extract will also work, if needed!
• Lemon zest
• Cake flour – Cake flour will make the cookies so soft and fluffy. They can sub homemade cake flour if needed. 
• Baking powder
• Salt

How to Make Lemon Meltaway Cookies

1. Preheat the oven to 350° F. Line a cookie sheet with parchment paper and set aside.
2. In the bowl of a stand mixer or with an electric hand mixer, combine the butter, powdered sugar and egg until smooth and creamy.
3. Add the lemon oil and lemon zest, mixing until evenly distributed.
4. Add the cake flour, baking powder and salt. Mix until a sticky dough forms. Allow the dough to rest for 5 or so minutes- it will be easier to handle that way.
5. Portion out the dough into small, 1/2 tbsp portions. Roll into a ball and arrange on the cookie sheet.
6. Repeat with remaining dough.
7. Bake at 350° F for 7-9 minutes, or until the cookies have spread slightly and look dry on the top.
8. While the cookies are baking, make the icing by combining the butter and vegetable shortening until smooth.
9. Add the powdered sugar and enough lemon juice to bring the mixture together into a thick frosting.
10. Continue mixing while adding the rest of the lemon juice to thin out the icing.
11. As soon as the cookies come out of the oven, dip, spread or brush the icing onto the cookie and garnish with a little extra lemon zest, if desired.
12. Allow the cookies to cool and enjoy!

How should I store Lemon Cookies? 

Once cooled, store your cookies in an airtight container on the counter for 3-5 days!

Can I freeze these cookies?

These cookies freeze really well and can be stored in a resealable freezer bag for up to 3 months.

Can I mix up the flavors of these cookies?

You sure can! Just replace the lemon extract / zest with vanilla, almond, strawberry, or orange extract. Honestly you cannot go wrong with these meltaway cookies.

More Recipes for Lemon Lovers

• Lemon Sugar Cookies
• Lemon Brownies
• Lemon Cream Cheese Frosting

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Lemon Meltaway Cookies

Lemon meltaway cookies are packed with flavor and literally dissolve in your mouth. In short: they’re the zest.

Course Dessert

Cuisine American

Keyword lemon melt away cookies

Prep Time 15 minutes minutes

Servings 50 small cookies

Calories 79kcal

Ingredients

• 1 cup (222g) salted butter, softened
• 1 1/4 cup (137g) powdered sugar
• 1 egg
• 1 tsp lemon oil
• 1 tbsp lemon zest
• 2 1/2 cups (295g) cake flour
• 1 tsp baking powder
• 1/2 tsp salt

Lemon Glaze

• 2 tbsp salted butter
• 1/2 tbsp vegetable shortening *optional. This will help the icing to crust and get hard on the outside
• 3/4 cup (80g) powdered sugar
• 1/2 lemon juiced

Instructions

• Preheat the oven to 350° F (180°C). Line a cookie sheet with parchment paper and set aside.
• In the bowl of a stand mixer or with an electric hand mixer, combine the butter, powdered sugar and egg until smooth and creamy.
  1 cup (222g) salted butter, softened , 1 1/4 cup (137g) powdered sugar, 1 egg
• Add the lemon oil and lemon zest, mixing until evenly distributed.
  1 tsp lemon oil, 1 tbsp lemon zest
• Add the cake flour, baking powder and salt. Mix until a sticky dough forms. Allow the dough to rest for 5 or so minutes- it will be easier to handle that way.
  2 1/2 cups (295g) cake flour, 1/2 tsp salt , 1 tsp baking powder
• Portion out the dough into small, 1/2 tbsp portions. Roll into a ball and arrange on the cookie sheet. Repeat with remaining dough.
• Bake at 350° F (180°C) for 7-9 minutes, or until the cookies have spread slightly and look dry on the top.
• While the cookies are baking, make the icing by combining the butter and vegetable shortening until smooth.
  2 tbsp salted butter, 1/2 tbsp vegetable shortening
• Add the powdered sugar and enough lemon juice to bring the mixture together into a thick frosting.
  3/4 cup (80g) powdered sugar, 1/2 lemon juiced
• Continue mixing while adding the rest of the lemon juice to thin out the icing.
• As soon as the cookies come out of the oven, dip, spread or brush the icing onto the cookie and garnish with a little extra lemon zest, if desired.
• Allow the cookies to cool and enjoy!

Nutrition

Calories: 79kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.04g | Cholesterol: 4mg | Sodium: 37mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 19IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.1mg

Latest Recipes:

• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 
• Patriotic Cake Bites 

The post Lemon Melt Away Cookies appeared first on Cookies for Days.