There’s something truly delightful about Lemon Meltaway Cookies . They’re like a little burst of sunshine in cookie form with their bright lemon flavor and delicate, melt-in-your-mouth texture. These are perfect to whip up when you want something fresh and light to brighten your day. Plus, it’s a treat the whole family can enjoy any time of the year. If you love these, you might also enjoy our Crescent Roll Breakfast Recipes .
Why you’ll love this recipe
You’ll love this recipe because it’s incredibly simple, yet the results are nothing short of magical. The cookies boast a soft, buttery base with hints of lemon that make them irresistibly fresh. What’s even better is how these cookies make your kitchen smell like a lemon grove, which is an instant mood booster.
Ingredients
- 1 cup (226 g) unsalted butter
- ¾ cup (150 g) granulated sugar
- 2 Tablespoons fresh lemon zest
- 2 cups (250 g) all-purpose flour
- 2 Tablespoons cornstarch
- ½ teaspoon salt
- 1 ¾ cups (220 g) powdered sugar
- 2 Tablespoons fresh-squeezed lemon juice
- Lemon zest for garnish (optional)
Step-by-step instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine butter, sugar, and lemon zest. Cream until light and fluffy using an electric mixer.
- In a separate medium-sized bowl, whisk together flour, cornstarch, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until completely combined.
- Scoop dough into 1 Tablespoon-sized balls, rolling gently to create a smooth ball. Place on baking sheet, spacing cookies at least 2 inches apart.
- Bake for 8–10 minutes on the center rack of the oven.
- When cookies are finished baking, immediately flatten the surface of each cookie with a clean, flat surface (a measuring cup or glass works well). Allow cookies to cool completely before icing.
- In a small mixing bowl, whisk together powdered sugar and lemon juice until smooth. If icing is too thick, add more lemon juice; if too thin, add more sugar.
- Spoon a small amount of glaze onto each completely cooled cookie, and use the back of the spoon to spread it evenly. If desired, garnish with lemon zest.
- Allow cookies to sit until glaze is firm before enjoying.
Recipe tips & variations
To enhance the lemon flavor, consider adding a teaspoon of pure lemon extract to the dough. You can also try using a mix of citrus fruits like lime or orange if you want a twist. If you’re looking to reduce sugar, simply adjust the amount of icing or skip it altogether, letting the Lemon Meltaway Cookies shine on their own.
Storage & reheating
Store these cookies in an airtight container at room temperature for up to a week. While these cookies are best enjoyed fresh, you can refrigerate the dough for up to three days if you want to prepare them ahead. Once baked and glazed, avoid refrigerating them to maintain their tender texture.
FAQs
Can I freeze the dough?
Absolutely! Just roll the dough into balls and freeze them on a baking sheet. Once they’re hard, transfer them to a freezer bag. When you’re ready to bake, let them thaw slightly before popping them in the oven.
Is it necessary to use fresh lemon juice and zest?
While fresh ingredients offer the best flavor, you can use bottled lemon juice in a pinch. However, the Lemon Meltaway Cookies won’t have quite the same zing without fresh zest.
How do I know when the cookies are done?
The cookies should be set but not browned around the edges. They’ll continue to cook slightly once you take them out of the oven, so it’s essential to remove them while they’re pale.
Recipes you may like
If you enjoyed this recipe, be sure to try our Breakfast Potatoes Recipe – Easy & Crispy and Breakfast Pizza Recipe – Easy & Cheesy . Each recipe brings its own delightful flavors to your kitchen.
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Lemon Meltaway Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful Lemon Meltaway Cookies with a buttery base and fresh lemon flavor.
Ingredients
- 1 cup unsalted butter
- 3/4 cup granulated sugar
- 2 Tablespoons fresh lemon zest
- 2 cups all-purpose flour
- 2 Tablespoons cornstarch
- 1/2 teaspoon salt
- 1 3/4 cups powdered sugar
- 2 Tablespoons fresh-squeezed lemon juice
- lemon zest for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine butter, sugar, and lemon zest. Cream until light and fluffy using an electric mixer.
- In a separate medium-sized bowl, whisk together flour, cornstarch, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until completely combined.
- Scoop dough into 1 Tablespoon-sized balls, rolling gently to create a smooth ball. Place on baking sheet, spacing cookies at least 2 inches apart.
- Bake for 8–10 minutes on the center rack of the oven.
- When cookies are finished baking, immediately flatten the surface of each cookie with a clean, flat surface (a measuring cup or glass works well). Allow cookies to cool completely before icing.
- In a small mixing bowl, whisk together powdered sugar and lemon juice until smooth. If icing is too thick, add more lemon juice; if too thin, add more sugar.
- Spoon a small amount of glaze onto each completely cooled cookie, and use the back of the spoon to spread it evenly. If desired, garnish with lemon zest.
- Allow cookies to sit until glaze is firm before enjoying.
Notes
- To enhance the lemon flavor, consider adding a teaspoon of pure lemon extract to the dough.
- You can also try using a mix of citrus fruits like lime or orange for a twist.
- If you’re looking to reduce sugar, adjust the amount of icing or skip it altogether.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg