Lemon Meltaway Cookies

These lemon meltaway cookies are the perfect combination of buttery goodness and tangy lemon zest. They’re an irresistible addition to any dessert table.

These little bites of sunshine are an absolute dream. They’re like a little taste of summer, no matter what time of year it is!

What I love about this recipe is how simple it is.

Just a handful of ingredients come together to create something truly special. 

Why You’ll Love These Lemon Meltaway Cookies

Melt-in-Your-Mouth Texture: These cookies are known for their delicate, melt-in-your-mouth texture, making each bite a delightful experience that practically dissolves on your tongue.

Bright Lemon Taste: The cookies offer a bright and balanced lemon taste. The citrus flavor is present in the cookie and enhanced by the lemon icing.

Simple Ingredients: With only a handful of ingredients, this recipe is straightforward and easy to follow.

Quick Baking Time: These cookies bake in just 8-10 minutes, allowing you to enjoy freshly baked treats in no time.

Ingredients

• Unsalted Butter: The creamy base gives these cookies their melt-in-your-mouth texture.

• Granulated Sugar: It adds the perfect amount of sweetness to balance the tangy lemon flavor.

• Fresh Lemon Zest: The star ingredient infuses each cookie with bright, citrusy notes.

• All-Purpose Flour: It provides structure and helps create a tender crumb.

• Cornstarch: The secret ingredient for an extra-delicate, melt-away texture.

• Salt: Just a pinch enhances all the flavors and balances the sweetness.

• Powdered Sugar: It’s mixed with lemon juice to create a smooth, glossy icing that sets beautifully.

• Fresh-Squeezed Lemon Juice: It adds a tart, refreshing zing to the sweet icing.

How to Make Lemon Meltaway Cookies

Don’t be intimidated by these cookies! The recipe is so simple.

1. Prep the oven. Preheat the oven to 375°F. Line baking sheets with parchment paper.

2. Mix the wet ingredients. In a large bowl or stand mixer, cream together the butter, sugar, and lemon zest until light and fluffy, about 1-2 minutes.

3. Combine the dry ingredients. In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture and mix on low speed until fully incorporated.

4. Shape the cookies. Scoop rounded tablespoon-sized balls of dough and place 1 inch apart on the prepared baking sheets. Gently flatten each cookie slightly with the bottom of a glass.

5. Bake the cookies. Bake for 8-10 minutes, until the edges are just starting to lightly brown. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

6. Make the icing. Whisk together the powdered sugar and lemon juice until smooth. Spread the icing over the cooled cookies. If desired, garnish with additional lemon zest.

7. Set and serve. Allow the icing to set completely before serving. Enjoy!

Tips for the Best Lemon Meltaway Cookies

Follow these tips and tricks for truly dreamy cookies.

• Soften up the butter. Ensure your butter is softened to room temperature for easier creaming with the sugar and lemon zest.

• The fresher, the better. For the best bright, citrusy flavor, use freshly grated lemon zest and freshly squeezed lemon juice.

• Get sifting. Sift together the flour, cornstarch, and salt to ensure a light and tender cookie texture.

• Let it chill. If the dough feels too soft to scoop, chill it in the fridge for 15-30 minutes until firmer.

• Give them some space. Place the cookie dough balls about 1 inch apart on the baking sheet to allow room for spreading.

• Don’t overbake! Take the cookies out when the edges are just starting to brown to keep them soft and buttery lightly.

• Try fun flavor variations. Try substituting other citrus like lime, orange, or grapefruit. Or add vanilla extract or lavender for a floral twist.

How to Store

Keep your cookies fresh with these easy steps.

To Store: Place the cookies in an air-tight container, separating layers with parchment paper to prevent sticking. Store at room temperature for up to 5 days or in the refrigerator for up to a week.

To Freeze: Freeze the cookies without the lemon icing in a single layer on a baking sheet. Then, transfer to an air-tight container for up to 3 months. The cookie dough can also be frozen. Shape it into a log, wrap tightly in plastic wrap and aluminum foil, and freeze for up to 3 months.