Description
Lemon Meltaways are delicate, buttery cookies infused with fresh lemon zest and juice, then topped with a tangy lemon glaze or coated in powdered sugar. These melt-in-your-mouth treats balance subtle citrus flavor with a tender, crumbly texture—perfect for tea time or any occasion craving a light, refreshing dessert.
Ingredients
Cookie Dough
- 14 tablespoons unsalted butter, room temperature
- ½ cup powdered sugar (57g)
- 1 tablespoon lemon zest (packed, from about 2 lemons, no white pith)
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 ½ cups all-purpose flour (196g)
- ¼ cup cornstarch (4 tablespoons)
- ¼ teaspoon salt
Glaze and Garnish
- 1 cup powdered sugar (115g)
- 2 tablespoons fresh lemon juice (plus more if needed for desired consistency)
- 1 teaspoon lemon zest (for garnish, optional)
Instructions
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add ½ cup of powdered sugar and beat until the mixture is light and fluffy.
- Add Lemon Flavor: Add 1 tablespoon of lemon zest and 2 tablespoons of fresh lemon juice to the butter mixture. Blend gently on low speed until fully incorporated, scraping down the sides of the bowl with a spatula as needed.
- Prepare Dry Ingredients: In a separate small mixing bowl, whisk together the all-purpose flour, cornstarch, and salt until evenly combined.
- Combine Dough: Add the dry flour mixture to the creamed butter and lemon mixture in four batches, blending on medium-low speed after each addition until just incorporated.
- Refrigerate Dough: Transfer the cookie dough into a small bowl, cover with plastic wrap, and refrigerate for 1 hour to firm up.
- Preheat Oven and Prepare Pan: When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Form Cookies: Using a 1-inch cookie scoop, scoop level spoonfuls of dough and roll each into a tight ball. Place the balls two inches apart on the prepared baking sheet.
- Optional Flattening: If you prefer cookie discs, press each dough ball to your desired thickness using the bottom of a flat glass covered with a small piece of wax paper.
- Bake Cookies: Bake the cookies for 11 to 13 minutes or until they are lightly browned around the edges. Then, slide the parchment paper with the baked cookies onto a wire rack to cool.
- Repeat Baking: Replace the parchment on the cooled baking sheet and repeat with remaining dough. Allow cookies to cool completely if glazing. If coating with powdered sugar, toss the cookies in 1 cup of powdered sugar while still warm after cooling for a minute, then let cool fully on the wire rack.
- Make Glaze: To make the glaze, mix together 1 cup of powdered sugar and 2 tablespoons fresh lemon juice in a bowl. Adjust with more lemon juice or powdered sugar to reach the desired glaze consistency. Spread the glaze evenly over each cookie and garnish with lemon zest if desired.
- Set and Store: Allow the glaze to fully set before storing the cookies in a cool place or refrigerating them.
Notes
- For the best flavor, use fresh lemons for zest and juice.
- Chilling the dough is important to help shape the cookies and achieve a tender texture.
- You can choose to either glaze the cookies or toss them in powdered sugar for different finishes.
- Store cookies in an airtight container to keep them fresh; refrigeration is recommended if glazed.
- If you prefer a stronger lemon flavor, add an additional teaspoon of zest to the dough or glaze.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
