Bright and citrusy lemon meltaway cookies that are guaranteed to melt in your mouth! With just seven simple ingredients, these cookies bring a burst of lemon flavor in every bite. The texture is light, airy, and crumbly, making them the perfect treat for any occasion.

Lemon Meltaway Cookies

Why You’ll Love This Recipe

These lemon meltaway cookies are perfect for anyone who loves citrus desserts. The lemon zest in the dough and the tangy lemon icing combine for a sweet, refreshing flavor that will have you reaching for more. They’re simple to make with minimal ingredients, making them an easy choice when you’re in the mood for something fresh and light. The cookies have a delicate melt-in-your-mouth texture that’s irresistible. Plus, the zesty lemon icing on top adds the perfect finishing touch!

Ingredients

1 cup (226 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
2 tablespoons fresh lemon zest
2 cups (250 g) all-purpose flour
2 tablespoons cornstarch
½ teaspoon salt

Lemon Icing:

1 ¾ cups (220 g) powdered sugar
2 tablespoons fresh-squeezed lemon juice
Lemon zest for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter, sugar, and lemon zest using an electric mixer until light and fluffy.
In a separate bowl, whisk together the flour, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
Scoop the dough into 1-tablespoon-sized balls and roll them gently between your palms to form smooth balls. Place them on the prepared baking sheet, spacing them at least 2 inches apart.
Bake the cookies in the preheated oven for 8–10 minutes, or until they are just slightly golden around the edges.
Once baked, immediately flatten each cookie lightly using a clean flat surface, like a measuring cup or glass.
Let the cookies cool completely before icing.

For the Lemon Icing:

In a small mixing bowl, whisk together the powdered sugar and lemon juice until smooth. If the mixture is too thick, add more lemon juice; if it’s too thin, add more powdered sugar.
Spoon a small amount of icing onto each cooled cookie and spread it evenly using the back of the spoon. Garnish with lemon zest, if desired.
Allow the icing to firm up before serving.

Servings and Timing

Servings: 36 cookies
Prep Time: 25 minutes
Cook Time: 8 minutes
Total Time: 33 minutes

Variations

Add a dash of vanilla: For a richer flavor, you can add a teaspoon of vanilla extract to the dough along with the lemon zest.
Coconut lemon meltaways: Add shredded coconut to the dough for a tropical twist.
Fruit variations: Try experimenting with lime, orange, or grapefruit zest instead of lemon for a unique citrusy flavor.
Make them gluten-free: Substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.

Storage/Reheating

Store these cookies in an airtight container at room temperature for up to 5 days. They also freeze well! Just place them in an airtight container or freezer bag and freeze for up to 3 months. To reheat, simply let them thaw at room temperature or warm them in the microwave for a few seconds.

FAQs

1. Can I use margarine instead of butter for this recipe?

You can use margarine, but the texture may differ slightly. Butter provides a richer flavor and a more delicate meltaway texture.

2. How can I make the icing thicker or thinner?

To adjust the consistency, add more powdered sugar to thicken the icing or more lemon juice to thin it out.

3. Can I make these cookies without the icing?

Yes, these cookies are delicious on their own without the icing. You can enjoy them plain, or dust them with powdered sugar for a simpler finish.

4. Can I freeze these cookies?

Yes! Once baked and cooled, freeze the cookies in an airtight container for up to 3 months. Thaw them at room temperature before serving.

5. How long do these cookies stay fresh?

The cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

6. What can I use instead of lemon zest?

If you don’t have lemon zest, you can substitute it with lemon extract or a few drops of lemon essential oil. However, zest provides a more natural and fragrant flavor.

7. Can I make these cookies in advance?

Absolutely! You can prepare the dough ahead of time, roll it into balls, and freeze the dough for up to 3 months. When ready to bake, just thaw the dough and bake as usual.

8. Are these cookies gluten-free?

These cookies are made with all-purpose flour, but you can easily make them gluten-free by substituting the flour with a gluten-free flour blend.

9. Can I use bottled lemon juice instead of fresh lemon juice?

Fresh lemon juice is preferred for the best flavor, but bottled lemon juice will work in a pinch. The flavor might not be as vibrant as fresh juice, though.

10. How can I make the cookies even more lemony?

For an extra lemon flavor, you can add a little lemon juice to the cookie dough along with the zest, or increase the amount of lemon zest used in the dough.

Conclusion

These lemon meltaway cookies are the perfect treat when you’re craving something light, refreshing, and full of citrusy flavor. With their delicate texture and sweet lemon icing, they’re sure to be a hit at any gathering or as an afternoon snack with a cup of tea. Whether you’re a seasoned baker or a beginner, this simple and delicious recipe will not disappoint!