Lemon Meltaway Cookies and More Pressure Cooker Stories
Bright, zesty, and buttery meltaway cookies with lemon glaze that truly melt in your mouth. A simple pressure cooker-inspired treat that’s ready in minutes and full of fresh flavor!
Equipment
- 1 Mixing bowl for combining ingredients
- 1 Baking sheet lined with parchment paper
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- 2 tablespoons fresh lemon zest
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon salt
- 1 ¾ cups powdered sugar for glaze
- 2 tablespoons fresh-squeezed lemon juice
- lemon zest optional garnish
Instructions
Instructions
- Preheat your oven and line baking sheets with parchment paper.
- Cream the butter and sugar until light and fluffy.
- Mix in the lemon zest until well combined.
- In a separate bowl, whisk together flour, cornstarch, and salt.
- Slowly add the dry ingredients to the wet mixture until just combined.
- Roll dough into 1-inch balls and place on prepared baking sheets.
- Bake at 350°F (175°C) for 12–14 minutes, until bottoms are lightly golden.
- Cool on baking sheet for 5 minutes then transfer to a wire rack.
- Whisk powdered sugar and lemon juice to make the glaze until thick but pourable.
- Drizzle or dunk cookies in glaze and optionally garnish with lemon zest. Let glaze set before serving.
Notes
Store in an airtight container for up to 5 days or freeze cookies (unglazed) for longer storage. Glaze once thawed for best texture.