Lemon Meltaway Cookies
Delicately bright and citrus-kissed, these lemon meltaway cookies offer a buttery bite that dissolves effortlessly on the tongue. With just seven ingredients and a simple lemon glaze, this recipe is both refreshing and indulgent, perfect for light spring treats or afternoon tea moments.
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Servings: 36
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.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. Ensure icing has fully set before storage to maintain texture.