Here’s a classic Lemon Meltaway Cookies recipe—soft, delicate, and literally melting in your mouth with bright lemon flavor. These are old-fashioned favorites, perfect with tea or coffee.
Lemon Meltaway Cookies
Ingredients
Cookies
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar
- 1 tbsp lemon zest
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ cup cornstarch (key for meltaway texture)
- ¼ tsp salt
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- ½ tsp lemon zest (optional)
Instructions
1. Make the dough
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Cream butter and powdered sugar until light and fluffy.
- Mix in lemon zest, lemon juice, and vanilla.
- Whisk flour, cornstarch, and salt together.
- Gradually mix dry ingredients into wet until a soft dough forms.
2. Shape & bake
- Roll dough into 1-inch balls and place 2 inches apart.
- Gently flatten slightly with fingers or the bottom of a glass.
- Bake 10–12 minutes — cookies should stay pale, not browned.
- Cool completely before glazing (they’re delicate when warm).
3. Glaze
- Whisk glaze ingredients until smooth.
- Spoon or drizzle over cooled cookies.
- Let glaze set before serving.
Tips for Perfect Meltaways
- Do not overbake — pale cookies = soft, tender texture
- Cornstarch is essential for that melt-in-your-mouth feel
- Chill dough 20 minutes if it feels too soft to roll
- Store in an airtight container for up to 5 days
Variations
- Extra lemony: Add another ½ tsp zest to the dough
- Lime or orange meltaways: Swap citrus
- Snowball style: Skip glaze and roll warm cookies in powdered sugar
If you’d like, I can also give you a gluten-free version, a shortbread-style meltaway, or a lemon meltaway bar version.
