Bright and citrusy lemon meltaway cookies deliver a soft, buttery bite that truly melts in your mouth.
This simple yet satisfying treat packs bold lemon flavor into every single cookie.
Perfectly tender and glazed with a zesty lemon icing, lemon meltaway cookies are ideal for spring gatherings, afternoon tea, or whenever you need a cheerful citrus fix.
What You’ll Need for These Lemon Meltaway Cookies
Unsalted butter – The rich, creamy base that creates the melt-in-your-mouth texture.
Granulated sugar – Adds sweetness and helps cream the butter into a fluffy base.
Fresh lemon zest – Infuses bright, vibrant citrus flavor throughout the dough.
All-purpose flour – The backbone of the cookie, offering structure without heaviness.
Cornstarch – A secret to the cookies’ ultra-soft, delicate crumb.
Salt – Balances the sweetness and enhances the citrus notes.
Powdered sugar – Forms the silky lemon glaze that sets beautifully on top.
Fresh-squeezed lemon juice – Adds tang and brightness to the icing, making it irresistibly fresh.
Let’s Make Magic: How to Make Lemon Meltaway Cookie
Start by creaming butter, sugar, and lemon zest until it’s light and fluffy — this is where the cookie’s soft texture begins.
Whisk together flour, cornstarch, and salt separately, then gradually mix the dry into the wet.
Roll dough into smooth tablespoon-sized balls and place on a baking sheet, spaced apart.
After baking, gently flatten each cookie while still warm to create the perfect icing surface.
The lemon glaze comes together quickly just powdered sugar and lemon juice whisked until smooth.
Spoon a dollop onto each cooled cookie, spreading it gently over the top. Add a sprinkle of lemon zest for a decorative, fragrant finish.
Sweet Secrets: Tips & Variations for the Perfect Meltaway
For cookies that truly melt away, be sure your butter is soft but not melted — it needs to whip air into the dough.
Don’t skip the cornstarch, which is key to the cookie’s delicate, meltaway bite.
When zesting your lemons, avoid the bitter white pith; only the bright yellow peel holds the fragrant oils you want.
Feel like mixing it up?
Try adding a few drops of vanilla extract for a creamy note, or mix in a touch of lavender or thyme for a sophisticated herbal twist.
A dash of almond extract can also elevate the citrus profile beautifully.
Keeping Them Fresh: Storing Your Lemon Meltaway Cookies
Lemon meltaway cookies keep best when stored in an airtight container at room temperature.
They’ll stay soft and flavorful for up to five days. If you’re making them ahead, you can freeze the unglazed cookies once baked and cooled just thaw and ice before serving. Avoid freezing them after icing, as the glaze can lose its smooth finish.
Lemon Meltaway Cookies
Ingredients
- 2 Tablespoons cornstarch
- ¾ cup granulated sugar
- 2 Tablespoons fresh lemon zest
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- Lemon Icing:
- 1¾ cups powdered sugar
- 2 Tablespoons fresh-squeezed lemon juice
- Lemon zest for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using an electric mixer, cream the butter, sugar, and lemon zest together in a large bowl until light and fluffy.
- In a separate bowl, whisk together flour, cornstarch, and salt until fully combined.
- Gradually incorporate the dry mixture into the creamed butter mixture until a uniform dough forms.
- Roll dough into smooth 1-tablespoon-sized balls and space at least 2 inches apart on the baking sheet.
- Bake in the center of the oven for 8–10 minutes. Remove and gently flatten each cookie using a flat object.
- Let cookies cool completely on the baking sheet before applying icing.
- To prepare the lemon icing, whisk powdered sugar and lemon juice until smooth and slightly thickened.
- Spoon a modest amount of icing onto each cookie and spread gently. Optionally garnish with lemon zest.
- Allow the icing to set completely before serving.