Lemon Melting Moments Cookies

Melting Moments are simply a take on butter cookies but with cornstarch, meaning they’re not only buttery and delicious, but also lighter than you’d expect. I decided to add a little lemon frosting to zhuzh them up a bit, too. You can do the same or eat them plain – either way they’re simple and awesome!

Difficulty: easy
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Ingredients

1 ¼ cups butter, separated and brought to room temperature
2 t vanilla
2 T lemon juice, separated
2 t lemon rind, separated
1 cup flour
2/3 cup cornstarch
2 ½ cups powdered sugar, separated

Directions

That’s it, just 6 ingredients! We’ll start with the cookies.

Take 1 cup of your butter, your vanilla, 1 T lemon juice and 1 t lemon rind and mix until it’s smooth and everything is well combined.

Add in your flour, cornstarch and ½ cup of your powdered sugar and mix until everything is combined. This is your cookie dough, and you haven’t broken a sweat!

Leave the dough in the bowl, cover with plastic wrap and let the dough chill for about a half hour to an hour.

When you’re ready to bake, line your baking sheets with parchment paper and place ping pong ball-sized balls of dough on them, 6 to a sheet.

Bake at 325 for about 10-12 minutes, or until the edges start to get a nice, light golden brown. Take the rack out of the oven, let the cookies rest for a few minutes and then transfer them to a wire rack to cool completely.

When they’re cool it’s time to frost and this is super easy.

Throw all these into a bowl: your remaining ¼ cup butter, your remaining 1 T lemon juice, your remaining 1 t lemon rind and your remaining 2 cups powdered sugar. Mix until smooth and well combined. If the mixture is too runny, add more powdered sugar and if it’s too thick add more lemon juice (or just milk if you’re out of lemon juice). The goal is to get it to a spreadable consistency.