These Lemon Meltaway Cookies are a burst of sunshine in every bite, with their delicate crumb and zesty lemon flavor. Perfectly balanced with a hint of sweetness, they practically dissolve on your tongue, leaving a refreshing citrus finish. Ready in just 33 minutes, they’re an effortless treat for any occasion, from afternoon tea to dessert platters.
Each cookie is a little masterpiece, with a buttery richness that complements the bright, tangy glaze. Light, airy, and irresistibly melt-in-your-mouth, they’re a crowd-pleaser that feels both indulgent and refreshing. Whether you’re baking for a gathering or treating yourself, these cookies are sure to brighten your day with their cheerful flavor and effortless charm.
Ingredients for Lemon Meltaway Cookies
- 1 cup (226 g) unsalted butter, softened (room temperature works best)
- ¾ cup (150 g) granulated sugar
- 2 Tablespoons fresh lemon zest (about 2 lemons)
- 2 cups (250 g) all-purpose flour
- 2 Tablespoons cornstarch (helps create a tender texture)
- ½ teaspoon salt
For the Lemon Icing:
- 1 ¾ cups (220 g) powdered sugar
- 2 Tablespoons fresh-squeezed lemon juice (adjust for desired consistency)
- Lemon zest for garnish (optional, for extra flavor and presentation)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and lemon zest using an electric mixer until light and fluffy (about 2-3 minutes).
- In a separate medium bowl, whisk together the flour, cornstarch, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until completely combined. The dough should be soft but not sticky.
- Scoop the dough into 1 Tablespoon-sized balls. Roll gently between your palms to create smooth balls and place them on the prepared baking sheet, spacing them at least 2 inches apart.
- Bake on the center rack of the preheated oven for 8-10 minutes, or until the edges are lightly golden.
- Immediately after baking, flatten each cookie lightly using a clean, flat surface (like a measuring cup or glass). Allow the cookies to cool completely on the baking sheet.
- Prepare the icing: In a small mixing bowl, whisk together the powdered sugar and lemon juice until smooth. The icing should be slightly thick and hold its shape for a few seconds when lifted with a whisk. Adjust consistency by adding more lemon juice (if too thick) or powdered sugar (if too thin).
- Glaze the cookies: Spoon a small amount of icing onto each cooled cookie and use the back of the spoon to spread it evenly. Garnish with lemon zest if desired.
- Let the cookies sit until the glaze is firm (about 15-20 minutes) before serving. Enjoy!
Perfect Pairings: Serving Suggestions
These Lemon Meltaway Cookies are a delightful treat on their own, but they pair wonderfully with a cup of hot tea or a glass of iced lemonade for a refreshing combination. For a more indulgent experience, serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream.
Keep Them Fresh: Storage Tips
Store your cookies in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, you can freeze the un-iced cookies for up to 2 months. Simply thaw and add the lemon icing before serving for a fresh-baked taste.
Mix It Up: Recipe Variations
Want to try something different? Swap the lemon zest for orange zest and orange juice in the icing for a citrus twist. You can also add a teaspoon of vanilla extract to the dough for a hint of warmth. For a nutty flavor, mix in finely chopped almonds or pistachios.
Quick Tips for Success
To save time, use a cookie scoop to portion the dough evenly. If your dough is too soft to handle, chill it in the fridge for 15-20 minutes before rolling. For a smoother icing, sift the powdered sugar before mixing it with the lemon juice.
Common Questions Answered
Can I use salted butter? Yes, but reduce the added salt to ¼ teaspoon. What if I don’t have cornstarch? You can substitute it with an equal amount of arrowroot powder or simply omit it, though the cookies may be slightly less tender. Can I make these gluten-free? Absolutely! Use a 1:1 gluten-free flour blend for the same delicious results.
Lemon Meltaway Cookies
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 Tablespoons fresh lemon zest
- 2 cups all-purpose flour
- 2 Tablespoons cornstarch
- 1/2 teaspoon salt
Lemon Icing
- 1 3/4 cups powdered sugar
- 2 Tablespoons fresh-squeezed lemon juice
- Lemon zest for garnish optional
Instructions
- Preheat oven to 350F (175C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine butter, sugar, and lemon zest and use an electric mixer to cream until light and fluffy.
- In a separate, medium sized bowl, whisk together flour, cornstarch, and salt.
- Gradually add dry ingredients to wet, stirring until completely combined.
- Scoop dough into 1 Tablespoon-sized balls, rolling gently between your palms to create a smooth ball. Place on baking sheet, spacing cookies at least 2 inches apart.
- Transfer to center rack of 350F (175C) oven and bake for 8-10 minutes.
- When cookies are finished baking, immediately use a clean, flat surface to lightly flatten the surface of each cookie (a measuring cup or glass works well). Allow cookies to cool completely before adding lemon icing.
- Lemon Icing
- In a small mixing bowl, whisk together powdered sugar and lemon juice until completely combined and smooth. Mixture should be slightly thick and, when the whisk is lifted, should ribbon back into the bowl and hold its shape for several seconds before dissolving back into the bowl. If your icing is too thick, add more lemon juice. If it’s too thin, add more sugar.
- Spoon a small amount of glaze onto the completely cooled cookie, and use the back of the spoon to spread evenly over the top. If desired, garnish with lemon zest.
- Allow cookies to sit until glaze is firm before enjoying.