Lemon Meltaways Cookie Recipe
Delightful Lemon Meltaway Cookies…easy to make, and they’ll melt in your mouth! They’re cookie perfection made with just a few simple ingredients you have in your pantry. But be warned–you won’t want to stop eating them!
Lemon is a favorite around our house, and this recipe for Lemon Meltaways Cookies is at the top of our list. With a light, buttery, shortbread type cookie, and a lemon-y glaze with just the right amount of tart to balance the sweet, these cookies are sure to be a hit. Perfect for spring and summer, I’m adding the beware button…because once you make them and eat one, it’s awfully hard to stop!
This isn’t a typical cookie recipe, nor is it a typical lemon cookie recipe, which makes me love it that much more. No beaters or electric mixer are required for this delightful recipe–just mix up the ingredients, which takes all of about 5 minutes. Tops. That’s my favorite kind of cookie, especially when I really want homemade cookies, but not a lot of time.
The cookies are light, crisp, and perfect for spring and summer, although I love them the whole year. I know exactly how they got the “meltaway” part of their name. The cookie isn’t super sweet, and allows you to really taste the butter flavor. The lemony glaze adds the sweetness, and a little more tartness, to make the combination absolutely perfect! They’re a melt-in-your-mouth consistency, with a bit of a shortbread feel But they’re definitely lemon-y in flavor, and when combined with the tart lemon glaze, the result is nothing less than fantastic.
Table of contents
Ingredients
- Butter
- Powdered Sugar
- Flour
- Cornstarch
- Lemon Juice
- Lemon Zest
For the glaze:
- Powdered sugar
- Butter
- Lemon juice
- Lemon zest
It’s a simple recipe, with simple ingredients, yet they’re packed with buttery, lemon-y flavor that you won’t be able to resist.
Equipment
No mixer required for this recipe! You’ll need cookie basics, including a large mixing bowl, measuring cups, lemon zester, and a wooden spoon, plus baking sheets.
Favorite Kitchen Tools
How to make
Preparation
You’ll need softened butter, so setting it out a couple of hours ahead of time is helpful. Don’t worry–you can do this step in the microwave if you’re short on time.
Instructions
- Mix the dry ingredients in a large bowl. Soften the butter, then add to the dry ingredients along with the lemon juice and lemon zest. Mix well, then roll into a ball.
TIP: I prefer salted butter for baking and using in recipes, which is why there is no added salt in the recipe. If you want to totally control the salt, then use unsalted butter and add 1/2 teaspoon salt. Just don’t do both–it will make the cookies way too salty.
- Divide dough in half, and roll into logs, making them as smooth and even as possible. Wrap in plastic wrap and refrigerate 1-2 hours.
- After you remove the cookie dough from the fridge, unwrap from the plastic wrap. Using a sharp knife, cut the dough in to 1/4 inch-1/2 inch diameter slices and place them 2 inches apart on an un-greased cookie sheet. (I like to put down parchment paper or wax paper first.)
- Bake in a 350 degree oven for 12-15 minutes, or until the edges are lightly browned. Don’t over bake! Cool completely before adding the glaze.
- To make the glaze, melt the butter in a small bowl (glass or microwave-safe), then add the powdered sugar (confectioners’ sugar) and lemon juice. (You can use fresh lemon juice or lemon juice in the bottle.) Mix well, removing all lumps of powdered sugar with a whisk. Frost cooled cookies on a wire rack. Sprinkle with lemon zest. You’ll be able to stack the cookies after about 12 hours–the glaze will harden.
After rolling the dough into two logs, it does require refrigeration, but I love that too, because you can prep ahead of time if you need to. (You can even freeze the dough for later, which is a time-saver.) I whipped up the cookies the night before I needed them, and the next morning it was super easy to slice, bake, and glaze them. They only require about an hour in the fridge though, so if you need them faster, that works too!
Recipe tips
Use softened butter: This is an important step! If the butter is too hard or melted, then it will affect how the cookie shapes in the oven, and how the dough mixes up.
Fresh lemon is best! If it’s at all possible, I highly recommend using fresh lemon. It gives the brightest flavor, and really makes a difference. I’ve definitely used the lemon juice in a bottle when that’s all I had, and the cookies are still really yummy. But the flavor is a bit different when using fresh lemon.
Slice carefully. If they cookie slices are too thin, they’ll bake faster, and possibly be on the crunchy side. If they’re too thick, they’ll take longer to bake.
Don’t overbake! This is pretty much the cardinal rule for all cookies, and it’s the same in this case, especially if you want them to melt in your mouth. Unless you like really crunchy cookies!
How to serve
These would be delightful at any party, wedding shower, baby shower, BBQ…or anywhere, really. Package them up and deliver to a friend or neighbor, and they will love you forever. Typically lemon might be thought of as a spring or summer cookie, but they’re good all year long, even the holidays. Add these beauties to a holiday cookie plate, for take them to a cookie swap, and they’re sure to be a hit.
Another fun way to package them up is when the dough is rolled into a log. I like to roll it up into wax paper, leaving a couple inches on each end, then tying a ribbon in to each side. It’s perfect for the holidays! (or anytime.)
FAQ
If you don’t want to chill…Roll the cookies into 1 inch balls and place on greased cookie sheet, 2 inches apart. Push the bottom of a glass on top of the cookies to flatten them, then bake as directed. They’ll spread just a little more this way, but they’re just as yummy!
Yes, you can, although I recommend using fresh lemon whenever possible. It gives a brighter, more intense lemon flavor.
Freezing and storage
Yes, you can freeze both the dough and the cookies! It’s always nice to have extra in the freezer to pull out whenever you need it.
Freezing Cookie Dough
- Once you’ve made the dough and rolled it into logs, wrap well in plastic wrap, then in a gallon freezer bag.
- When you’re ready to bake, remove from freezer and let thaw in the refrigerator. Slice and bake as directed, then add the glaze.
- They’ll last in the freezer up to 3 months.
Freezing Baked Cookies
- After the cookies are baked and cooled, place them in a freezer-safe container or bag and place in the freezer.
- When you’re ready to use them, thaw completely, then make and add the glaze.
Storing Baked Cookies
- Store these cookies in an airtight container for 3-4 days, or in the fridge for 4-5 days.
More recipes you might like…
- Best Chocolate Buttercream Frosting
- Chocolate Pecan Pie Bars
- Giant Chocolate Chip Cookies
- The Best Chocolate Chip Pumpkin Bread
You’ve made it this far, so now we’re pretty much best friends! If you make this recipe, I’d love for you to leave me a comment below, and a recipe rating. ★ Follow me on Instagram, Pinterest, and Facebook, for even more ideas!
Lemon Meltaways Cookies are ones you can make again and again. Enjoy!
Lemon Meltaways
Ingredients
- 1 ¼ cup all-purpose flour
- ½ cup cornstarch
- 1/3 cup powdered sugar
- ¾ cup salted butter
- 1 teaspoon lemon zest
- 1 ¼ Tablespoon lemon juice
Glaze
- 1/8 cup butter
- ¾ cup powdered sugar
- 1 Tablespoon lemon juice
Instructions
- Mix the dry ingredients in a large bowl. Soften the butter, then add to the dry ingredients along with the lemon juice and lemon zest. Mix well, then roll into a ball.
- Divide dough in half, and roll into logs, making them as smooth and even as possible. Wrap in plastic wrap and refrigerate 1-2 hours.
- After you remove the cookie dough from the fridge, unwrap from the plastic wrap. Using a sharp knife, cut the dough in to 1/4 inch-1/2 inch diameter slices and place them 2 inches apart on an un-greased cookie sheet. (I like to put down parchment paper or wax paper first.)
- Bake in a 350 degree oven for 12-15 minutes, or until the edges are lightly browned. Don't over bake! Cool completely before adding the glaze.
- To make the glaze, melt the butter in a small bowl (glass or microwave-safe), then add the powdered sugar (confectioners' sugar) and lemon juice. (You can use fresh lemon juice or lemon juice in the bottle.) Mix well, removing all lumps of powdered sugar with a whisk. Frost cooled cookies on a wire rack. Sprinkle with lemon zest. You'll be able to stack the cookies after about 12 hours–the glaze will harden.
Video
Notes
Recipe Equipment
*Originally posted June 23, 2014.
These look yummy! I love all things lemon too. :) Can’t wait to try!
You’ll have to let me know what you think!!! :)
What is powdered sugar? Is that icing sugar or regular sugar?
It’s icing sugar!
No one seems to mention this so it must be something I’m not doing but they crumbled all over when I sliced them. Yes they were in the frig. HELP
Hmmmmm…I think it could possibly be too much flour. A trick that works for me is to “fluff” up the flour first with a spoon, then use that spoon to add the flour to your measuring cup. It’s worth a try! I’m so sorry–I hate when that kind of thing happens.
I’m an avid follower of yours from Woodstock, GA.
Like you, I love anything lemon. So naturally I was in lemon heaven yesterday when I tried Chick Fil A’s Frosty Lemonade. It’s a lemon version of an Orange Julius and it is DELICIOUS! I thought you should know! :)
Oh my goodness, I know where I need to go today!!! That sounds fabulous! I definitely should know, thank you. :)
I’m going to try your Lemon Meltaways this weekend. We are celebrating my dad’s 85th birthday and this sounds like something he would really like. Thank you so much!
You are so welcome! I hope he likes them! :)
I used the 1/2 cup of cornstarch and thought this cookie was to dry . When the recipe called for 1/2 cup of cornstarch I was thinking maybe that wasn’t the right measurement ? The glaze was delicious!
Hi, Janet! That is the right measurement, and they are more of a dry cookie, but I think you could use a little less cornstarch if you wanted to. It’s worth a try! :)
Do you use self rising or all purpose flour?
I use all-purpose!
I got very confused with the way you cut them up. Do you cut the 1” balls into quarters?
I would like to try them but I’m not sure how you would bake them. 1/4” doesn’t seem that big for a biscuit they must spread a lot and be quite thin.
I’m so sorry! I can see how that would be confusing. I edited the recipe and changed the wording. Slice the logs into 1/4/-1/2 inch slices. I like them on the thinner side, but they’ll work just a little bit thicker as well.
Do you put 1/8 cup of softened butter in cookie dough and 1/8 cup of melted butter in glaze?
No—1/8 cup in the glaze, and 3/4 cup in the dough. Thanks for asking!
Now the recipe says 3/4 C. Of softened butter for dough not 1/8 C.?
It’s 3/4 c. softened butter for the dough, and 1/8 c. melted butter for the glaze.
Just made these cookies.
I love them!!
I was a little reluctant with the 1/2 cup cornstarch, but I followed the recipe as it was and they are delicious.
I also doubled the glaze, the flavor of the glaze was perfect.
I will be making these again.
YAY! I’m so glad!! xoxo
The dough is to dry to mix. Did you miss an ingredient? An egg? Should butter be softened or meted?
Yes, the recipe says the butter should be softened! It will be dry at first, but when you keep mixing, and get the softened butter incorporated, it will come together.
Made these yesterday. Came out great. They do melt in you mouth. Great with a cup of tea.
That makes me so happy!! Thank you for sharing!! xoxo
Sooo good! Next time I will roll into balls and smush them with a glass…then fridgerate.. theyll be muchprettier. (And use almond flour since regular flour is hard to come by) ?
I made them that way this last time too. But either way, they’re so yummy! Glad you loved them too. xo
I can’t wait to make these yummy looking cookie!!
Yay! You’ll have to let me know what you think!!
Delicious! The cookies and glaze go so well together.
Yay! I’m so happy to hear that you love them too! xoxo
Absolutely melt in your mouth’
YAY! So glad you loved them too!
So tasty, easy to make, and delicious! Tons of lemon flavor in each bite.
For my first batch I did the roll into logs, fridge and cut method–came out perfectly.
Second batch, I rolled into small balls and used cookie stamps to press down–also came out beautifully and I could still see the impression of the stamp shapes after they baked.
I freeze them after the glaze has hardened for a cool summertime treat.
Oh my gosh, this makes me so so happy! Thank you so much for sharing!!! xoxo
Is T teaspoon or tablespoon?
It’s tablespoon!
I love how you answer everyone’s questions, I’ve learned a lot before even starting, making them today Il let you know how they go. Thank you for the lovely recipe
Hello, Kate! I’m so excited you are going to make them–you’ll have to let me know what you think!! xoxo
Mmmmm! I can hardly wait to make these cookies….the pics make my mouth water. I lovvve lemony things too! Thank you for this recipe, it does seem pretty simple too!
You’re so welcome! You’ll have to let me know what you think! xoxo
Oh my goodness!!!
Made these for my Mom because I took her a bag of lemons. Last time I made a Lemon Meringue Pie for her but this time she wanted a Lemon cookie. A friend told me about your recipe and I made them. My Mom went crazy over them, now she’s having a brunch and wants them in attendance. Thank you so much for sharing.
From a very happy Mom and Daughter
Debbie, thank you so much for letting me know!! This makes me SO SO happy!!! They’re the perfect treat for a brunch too. :)
I just made these for a cookie exchange with my friends, and everyone loved them! They are so light, the perfect amount of lemon, and do literally melt in your mouth! The lemon glaze added the perfect amount of sweetness. I can’t wait to make these cookies again!
YAY! This makes me so happy! So glad you love them too!!
Can these be made with gf flour?
Yes, they can. I like to use a flour that has xanthan gum in it, or you can add a bit of your own. I also make the cookies smaller, so they have less of a chance to crumble.
Okay, first I didn’t read Tablespoon of lemon juice, so I was mixing powder; so I decided to read the comments. Once I put more lemon juice in, it took a few minutes, but finally came together. It’s in the fridge now, I am excited to bake them. I think if you can edit the recipe to say Tablespoon, instead of tablespoon, I think that’s why I got it wrong the first time. But, I didn’t read it right, and I read it 5 times before I figured it out. Novice baker here!
Hi, Kathi! Thanks for the feedback. I went and ahead and made that change–I’m happy to help if it makes the recipe easier to read!! xoxo
I just baked them…OMGSH!! AMAZING!! Thank you for the wonderful recipe!
YAY! Thanks so much for letting me know, this makes me so happy!
I love this recipe. thought i lost it and couldnt remember where i loaded it. found it, yay!!! Gave some to my daughter and she served them to 2 sets of visitors, everyone raved about them, even calling me to tell me how much they were enjoyed. i ve been playing around with the flavors, made some orange and today almond. will bake the ,almond tomorrow. and i especially like that it doesnt make dozens and dozens. because id just eat them all!!!!! lol
YAY! This makes me so so happy! And I’m with you…if they’re around, I will eat them all!
Hi. Can I substitute almond flour?
Hello! I’ve not tried it with almond flour, but I think it’s worth a try! If you do–let me know how it goes.