Step 1: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and 1/2 cup powdered sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed. This is the base for your incredibly tender Easy Lemon Meltaway Cookies.
Step 2: Add the lemon zest and 2 tablespoons of fresh lemon juice to the creamed butter mixture. Beat until well combined, ensuring the lemon flavor is evenly distributed.
Step 3: In a separate medium bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make your Easy Lemon Meltaway Cookies tough.
Step 4: Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 1 hour). Chilling the dough is crucial for preventing spread and ensuring the perfect melt-in-your-mouth texture for your Easy Lemon Meltaway Cookies.
Step 5: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Roll the chilled dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheets.
Step 6: Bake for 8-10 minutes, or until the edges are lightly golden and the centers are just set. Do not overbake these Easy Lemon Meltaway Cookies; they should still be pale. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack.
Step 7: While the cookies are cooling, prepare the glaze: In a small bowl, whisk together 1 cup of powdered sugar and 2-3 tablespoons of fresh lemon juice until smooth. The glaze should be thick enough to coat a spoon but still pourable. Adjust juice as needed. While the cookies are still slightly warm, dip each cookie into the glaze or drizzle the glaze over them. Let the glaze set completely before serving. Enjoy your homemade Easy Lemon Meltaway Cookies!