Meltaway Lemon Cookies Recipe – Buttery, Zesty & Irresistible
If you love light, buttery cookies that simply dissolve in your mouth, this Meltaway Lemon Cookies recipe will quickly become a favorite. These cookies are tender, delicate, and packed with refreshing lemon flavor. Perfect for spring gatherings, afternoon tea, or a sweet citrusy treat any time of year, they strike the perfect balance between tangy and sweet.
The magic of meltaway cookies lies in their texture—crumbly, buttery, and so soft they almost melt away as soon as you bite into them. Paired with the bright zest of lemon and a dusting of powdered sugar, these cookies are elegant enough for entertaining yet simple enough to whip up on a cozy weekend.
Ingredients (Makes About 24 Cookies)
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tbsp cornstarch
- ¼ tsp salt
For the Topping:
- ½ cup powdered sugar (for dusting after baking)
Step by Step Cooking Guide
- Preheat the oven – Set to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream butter and sugar – In a large mixing bowl, beat softened butter with powdered sugar until light and fluffy (about 2 minutes).
- Add flavoring – Mix in lemon juice, lemon zest, and vanilla extract.
- Combine dry ingredients – In a separate bowl, whisk together flour, cornstarch, and salt. Gradually add this to the wet mixture until a soft dough forms.
- Shape the cookies – Roll dough into 1-inch balls and place them on the prepared baking sheets, spacing about 2 inches apart.
- Bake – Bake for 12–14 minutes, or until edges are just lightly golden (do not overbake).
- Cool & dust – Allow cookies to cool for 5 minutes, then roll gently in powdered sugar or sift sugar over the tops.
Cooking Time & Serving Size
- Prep Time: 15 minutes
- Cook Time: 12–14 minutes
- Total Time: ~30 minutes
- Serving Size: About 24 cookies
Tips & Variations
- Extra lemony kick: Add a few drops of lemon extract for a stronger citrus flavor.
- Glazed version: Instead of powdered sugar, drizzle cookies with a lemon glaze (powdered sugar + lemon juice).
- Make ahead: Freeze shaped dough balls and bake straight from the freezer, adding 2–3 minutes to baking time.
- Holiday twist: Dust with colored powdered sugar (pink or pastel) for festive occasions.
Nutrition Info (Per Cookie – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 105 kcal |
| Protein | 1 g |
| Carbohydrates | 11 g |
| Fat | 6 g |
| Fiber | 0.3 g |
| Sugar | 5 g |
Healthy Alternatives
- Gluten-Free: Use a gluten-free flour blend with 1 tsp xanthan gum for structure.
- Sugar-Free: Replace powdered sugar with monk fruit or erythritol sweetener.
- Vegan: Swap butter with vegan margarine and use plant-based milk for thinning glaze (if using).
- Low-Carb/Keto: Replace flour with almond flour + coconut flour blend; expect a denser but still tasty cookie.
Serving Suggestions
These Meltaway Lemon Cookies are best enjoyed with a cup of tea, coffee, or even as a light dessert after dinner. They’re a wonderful addition to cookie platters, bridal showers, or holiday spreads. Their delicate, melt-in-your-mouth texture combined with zesty lemon makes them unforgettable.
Bake a batch, share with loved ones, and watch them disappear in no time!
FAQ’s
Q1: Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 3 days or freeze for up to 2 months.
Q2: Do meltaway cookies spread a lot?
Not much—they hold their shape fairly well, which makes them perfect for rolling into balls before baking.
Q3: Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for flavor, but bottled can be used in a pinch. Always include fresh zest for brightness.
Q4: How do I store these cookies?
Store in an airtight container at room temperature for 5 days, or refrigerate for up to a week.
Q5: Can I double this recipe?
Absolutely! This recipe doubles beautifully if you need a larger batch.
