4 Ingredient Lemon Melting Moments
These lemon flavored Melting Moments are buttery, sweet and melt-in-your-mouth. The cookies are just 4 ingredients and easy to make.
Ingredients
- 1/2 cup (113 g) unsalted butter, softened to room temperature
- 1/4 cup + 2 tbsp (46 g) powdered sugar, plus additional for dusting
- 1 cup + 2 tbsp (129 g) cake flour
- 1 tbsp (3 g) lemon zest
Instructions
- Line a large baking sheet with a silicone baking mat or parchment paper.
- In a large mixing bowl, add butter and sugar. Using the flat paddle attachment on the mixer, cream at highest speed until light and fluffy (this should only take about 30 seconds to 1 minute). Make sure to stop and scrape the sides of your bowl a few times in between mixing to make sure all the sugar and butter gets mixed.
- Add in cake flour. Mix on low speed until the flour is fully incorporated and a dough forms. Add in lemon zest. Mix on lowest speed just until the zest is evenly mixed in.
- Use a 2 tsp cookie scoop to scoop out dough. If you don't own a 2 tsp cookie scoop you can just measure out 2 tsp of dough with your measuring spoon. Roll each dough ball in between your palms until it becomes a smooth round ball. Place onto prepared cookie sheet, spacing cookies at least one inch apart.
- Preheat oven to 350°F (177°C). While your oven is preheating, place the cookie dough balls into the fridge for 10 minutes.
- Bake cookies for about 12 minutes or until the cookies are done. The cookies should stay pale. Remove cookies and let them cool on the cookie sheet. Once cooled, remove cookies and dust with powdered sugar before serving.
Notes
- These cookies have a nice zesty lemon flavor. However, if you want even more lemon flavor, you can add 1-2 drops of lemon extract.
- Make sure your powdered sugar is the type that contains cornstarch and not the kind that is pure sugar.
- When measuring flour or sugar, use the spoon and level method.
- Homemade cake flour: Measure 1 and 1/4 cups of all purpose flour. Remove 2 and 1/2 tablespoons of the flour (you can add this back to your flour container). Add the remaining into a medium bowl. Add 2 and 1/2 tablespoons of cornstarch to the bowl. Thoroughly sift the flour and cornstarch together. Measure out 1 cup and 2 tbsp for the recipe. Do not use the full amount. This homemade cake flour recipe will make a little more cake flour than you need to make the cookies.
- I found that 2 tsp was the ideal size for the cookie dough. Any bigger and the cookies spread too much for my liking.
Serving: 1cookie, Calories: 72kcal, Carbohydrates: 7g, Protein: 0.5g, Fat: 4g, Saturated Fat: 3g, Sodium: 0.04mg, Fiber: 0.1g, Sugar: 2g, NET CARBS: 7
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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