I bake the cookies for 10-12 minutes, one sheet at a time on the center rack. They are done when the edges are just beginning to turn a faint, golden color. The tops should remain pale. They will not look fully set—this is crucial. Over-baking is the enemy of the “meltaway.” I let them cool on the baking sheet for exactly 5 minutes; they are too fragile to move when hot. After that, I transfer them to a wire rack to cool completely. While still slightly warm, I give them their first light dusting of powdered sugar using my sieve. Once completely cool, I give them a second, more generous dusting for that perfect snowy finish.
Pro Tips for Best Results
First, the lemon. For the most vibrant flavor, use the zest and juice of fresh, room-temperature lemons. I tested this with bottled lemon juice and the zest from a jar, and the flavor was flat and one-dimensional in comparison. The natural oils in fresh zest make all the difference. Roll your lemons on the counter firmly before juicing to get the most juice.
The cornstarch is the silent hero. I once tried making these without it, using all flour. The cookies were good, but they had a standard shortbread texture—they didn’t “melt.” The cornstarch inhibits gluten formation and creates that unique, fine, almost powdery tenderness that defines a true meltaway. Don’t even think about leaving it out.
Chilling the dough properly is essential. A warm dough will spread too much, resulting in thin, crisp cookies rather than tender, plump ones. If the dough gets too soft while you’re rolling, don’t hesitate to slide it onto a tray and pop it back in the fridge for 15 minutes. Patience here guarantees the perfect shape and texture.
Common Mistakes to Avoid
The biggest mistake is over-creaming or under-creaming the butter and sugar. Under-creaming (less than 3 minutes) results in a dense cookie. But I also made the mistake once of creaming for too long (over 6 minutes) on too high a speed, which incorporated too much air and caused the cookies to puff up and then collapse, creating a fragile, crumbly texture. The sweet spot is 3-4 minutes on medium-high until light and fluffy. Don’t do what I did—set a timer!(See the next page below to continue…)