Description
These Lemon Meltaway Cookies are tender, buttery, and bursting with bright citrus flavor. Softened butter and fresh lemon zest create a light, melt-in-your-mouth texture, while a simple lemon glaze adds the perfect touch of sweetness. With just seven ingredients and straightforward steps, this recipe is perfect for a refreshing treat or elegant tea-time snack.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 Tablespoons fresh lemon zest
- 2 cups all-purpose flour
- 2 Tablespoons cornstarch
- ½ teaspoon salt
Lemon Icing
- 1 ¾ cups powdered sugar
- 2 Tablespoons fresh-squeezed lemon juice
- Lemon zest for garnish (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, combine the softened butter, granulated sugar, and fresh lemon zest. Use an electric mixer to beat the mixture until it’s light and fluffy, which helps incorporate air for tender cookies.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cornstarch, and salt. Cornstarch adds to the meltaway texture.
- Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture, stirring gently but thoroughly until just combined to create the cookie dough.
- Shape Cookies: Scoop the dough using a tablespoon measure, then roll between your palms to form smooth balls. Arrange them on the prepared baking sheet, spacing at least 2 inches apart to allow spreading.
- Bake Cookies: Place the baking sheet on the center rack of the preheated oven and bake for 8-10 minutes, until set but not browned.
- Flatten Cookies: Immediately after baking, use a clean flat surface like a measuring cup bottom or glass to lightly press the top of each hot cookie to flatten slightly, giving them a delicate meltaway shape. Let cool completely.
- Prepare Lemon Icing: Whisk the powdered sugar with fresh lemon juice until smooth and drizzle-able.
- Finish and Garnish: Once cookies are fully cooled, drizzle or spread the lemon icing over each cookie and optionally sprinkle with additional lemon zest for a bright, beautiful finish.
Notes
- Use fresh lemon zest and juice for the best vibrant citrus flavor.
- Softened butter ensures easy creaming for a light texture.
- Flattening the cookies right after baking helps achieve the signature meltaway consistency.
- You can store cookies in an airtight container at room temperature for up to 5 days.
- This recipe yields about 36 cookies, perfect for sharing or gifting.
- Watch the how-to video for step-by-step guidance to perfect the cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 111 kcal
- Sugar: 10 g
- Sodium: 33 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.2 g
- Carbohydrates: 16 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 14 mg
