How to Make the Best Lemon Meltaway Cookies Ever
These Lemon Meltaway Cookies are soft, buttery, and infused with bright lemon flavor. They’re quick to make and feature a tangy glaze that enhances their light texture. Perfect for tea time, holiday gifting, or citrus lovers, this recipe guarantees a cookie that truly melts in your mouth.
Ingredients
For the cookies:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 ¾ cups all-purpose flour
- ¼ cup cornstarch
- ¼ tsp salt
For the glaze:
- 1 cup powdered sugar
- 1–2 tbsp fresh lemon juice
- 1 tsp lemon zest (optional for extra zing)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
Mix in the lemon zest and lemon juice until fully combined.
In a separate bowl, whisk together the flour, cornstarch, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Scoop out small portions of dough and roll into 1-inch balls. Place them on the prepared baking sheet about 2 inches apart.
Flatten each ball gently with the bottom of a glass or your palm.
Bake for 12–14 minutes, or until the edges are set but not browned. Let cool completely on a wire rack.
To make the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cookies. Sprinkle with additional lemon zest if desired.
Let the glaze set before storing or serving.
Notes
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Always use fresh lemon juice and zest for optimal flavor.
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Chill the dough if cookies spread too much.
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Do not overbake; they should remain pale and soft.
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Glaze only after the cookies are fully cooled.
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Store in an airtight container for up to 5 days at room temperature.