Lemon Meltaway Cookies in the Pressure Cooker
These Lemon Meltaway Cookies feature a soft, buttery crumb with a vibrant lemon glaze. Baked partially in the oven after pressure steaming, they’re a zesty treat that melts in your mouth.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 cup Butter softened
- ¾ cup Sugar
- 1 Egg large
- 1 Lemon zest from one lemon
- 2 cups All purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 1½ cups Powdered sugar for glaze
- 2 tablespoon Lemon juice for glaze
- 1 tablespoon Heavy cream or milk for glaze
- ⅛ teaspoon Salt for glaze
Instructions
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream together softened butter and sugar until light and fluffy.
- Beat in egg and lemon zest until well mixed.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually mix dry ingredients into wet ingredients until a dough forms.
- Roll dough into small balls, lightly flatten, and place on baking sheet.
- Bake for 10–12 minutes until edges are slightly golden.
- Cool cookies on tray for 5 minutes, then transfer to wire rack.
- Whisk powdered sugar, lemon juice, cream, and salt to make glaze.
- Dip tops of cooled cookies into glaze, place back on rack to set.
Notes
Store in an airtight container at room temperature for 2–3 days or freeze for later. Let thaw completely to enjoy the full texture and glaze.