Introduction
Looking for the perfect spring or summer cookie? These Lemon Meltaways are buttery, delicate, and infused with fresh lemon flavor. True to their name, they literally melt in your mouth! With a light, crumbly texture and a bright lemon glaze, these cookies are a delightful treat for citrus lovers.
Whether you’re baking for a party, a tea gathering, or just a midday sweet craving, this easy lemon cookie recipe is a must-try. You only need a handful of ingredients, and no fancy equipment required!
Ingredients
For the Cookies:
- 1 cup (226g) unsalted butter, softened
- ½ cup (60g) powdered sugar
- 1 tbsp lemon zest (from 1–2 lemons)
- 1 tbsp lemon juice, freshly squeezed
- 1½ cups (180g) all-purpose flour
- ½ cup (60g) cornstarch
- ¼ tsp salt
For the Lemon Glaze:
- 1 cup powdered sugar, sifted
- 2–3 tbsp lemon juice, freshly squeezed
- ½ tsp lemon zest (optional for extra zing)
Timing
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Bake Time: 12–14 minutes
- Total Time: ~1 hour
- Yields: About 36 cookies
Instructions
Step 1: Make the Dough
In a large bowl, cream together softened butter and powdered sugar until light and fluffy. Mix in lemon zest and lemon juice.
In a separate bowl, whisk together flour, cornstarch, and salt. Gradually add to the butter mixture until fully combined.
Step 2: Chill the Dough
Shape the dough into a log (about 2 inches thick) and wrap in plastic wrap. Chill in the fridge for at least 30 minutes (or freeze for quicker results).
❄️ Chilling helps firm up the dough, making it easier to slice and bake evenly.
Step 3: Bake the Cookies
Preheat oven to 350°F (175°C). Slice dough into ¼-inch thick rounds and place on a parchment-lined baking sheet.
Bake for 12–14 minutes, or until the edges are just lightly golden. Do not overbake. Let cool completely on a wire rack.
Step 4: Glaze
Whisk together powdered sugar and lemon juice until smooth. Dip or drizzle over cooled cookies. Sprinkle with lemon zest if desired.
🍋 Let glaze set for 10–15 minutes before serving or storing.
Tips for Success
- Use fresh lemon juice and zest for maximum citrus flavor.
- Cornstarch is key to that tender, meltaway texture — don’t skip it.
- Chill the dough to keep the cookies from spreading.
- Want an extra pop? Add a few drops of lemon extract to the dough or glaze.
Variations
| Version | Swap or Add |
|---|---|
| Orange Meltaways | Use orange zest and juice instead of lemon |
| Lavender Lemon | Add ½ tsp dried culinary lavender to dough |
| Gluten-Free | Use 1:1 gluten-free flour with cornstarch |
| Lemon Poppy Seed | Add 1 tsp poppy seeds to the dough |
Storage
- Room Temp: Store in an airtight container for up to 1 week
- Freezer: Freeze unbaked dough log or baked cookies (unglazed) for up to 2 months
Nutrition (Per Cookie)
| Nutrient | Amount (approx) |
|---|---|
| Calories | 110 kcal |
| Carbs | 13 g |
| Fat | 6 g |
| Sugar | 6 g |
| Protein | 1 g |
🍪 Light, zesty, and not overly sweet — perfect for afternoon tea or gift boxes!
Frequently Asked Questions
Can I use bottled lemon juice?
Fresh is best for flavor, but bottled will work in a pinch.
Why are my cookies spreading too much?
You may have skipped chilling the dough or your butter was too soft. Chill again before baking.
Can I make these without glaze?
Yes! They’re still delicious without it, but the glaze adds extra lemony goodness.
What to Serve With Lemon Meltaways
- Afternoon tea or iced matcha
- Fruit platters or sorbet
- Mother’s Day brunch or bridal showers
- Gift boxes or holiday cookie trays
They pair beautifully with anything light, fresh, or floral.
Conclusion
These Lemon Meltaways are soft, zesty, and buttery with a melt-in-your-mouth texture and a lemon glaze that makes them irresistible. With their charming size and sunny flavor, they’re a hit for any occasion — and dangerously easy to devour!
