Lemon Meltaway Cookies Recipe

Introduction

Lemon Meltaway Cookies are tender, buttery treats with a bright citrus zing. These delicate cookies melt in your mouth and are finished with a tangy lemon glaze that adds the perfect touch of sweetness. They’re simple to make and perfect for any occasion.

Ingredients

• 1 cup butter (softened)
• ¾ cup sugar
• 1 large egg
• Zest of 1 lemon
• 2 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1½ cups powdered sugar
• 2 tbsp lemon juice
• 1 tbsp heavy cream or milk
• ⅛ tsp salt

Instructions

1. Step 1: In a large bowl, cream the softened butter and sugar together until light and fluffy. Mix in the egg until well combined, then stir in the lemon zest.
2. Step 2: Add ½ cup of the flour, baking powder, and salt to the butter mixture and stir until combined. Continue adding the remaining flour in ½ cup increments, mixing until all 2 cups are fully incorporated.
3. Step 3: Use a small cookie scoop or tablespoon to measure the dough. Roll the dough into balls, then slightly flatten each with your palm. Place them on a cookie sheet lined with parchment paper.
4. Step 4: Bake the cookies at 375˚F for 8–9 minutes, or until the centers are just set. The cookies should remain pale and not brown. Let them sit on the sheet for 2 minutes, then transfer to a cooling rack.
5. Step 5: Prepare the glaze by whisking together the powdered sugar, lemon juice, ⅛ tsp salt, and heavy cream until smooth.
6. Step 6: Once the cookies are cool, dip the tops into the glaze by turning them upside down, gently lifting, and then turning them right-side up to set on the cooling rack or parchment paper until dry.

Tips & Variations

• For a stronger lemon flavor, add a little lemon extract to the dough or glaze.
• Swap heavy cream with milk for a lighter glaze.
• Try adding finely chopped lemon balm or mint to the dough for a fresh twist.
• If dough is too soft to handle, chill it for 30 minutes before shaping.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep the glaze fresh, avoid stacking the cookies until the glaze has fully set. For longer storage, freeze the baked cookies (without glaze) for up to 2 months and glaze after thawing. Reheat briefly in a warm oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon juice instead of lemon zest in the dough?

Lemon zest provides essential oils that give bright citrus flavor without adding moisture. Using only lemon juice may alter the dough’s texture, so it’s best to use zest in the dough and juice in the glaze.

Why do the cookies stay pale after baking?

These cookies are meant to remain light in color and not brown. This helps preserve their tender, meltaway texture and delicate lemon flavor. Baking until just set ensures they don’t dry out.

Lemon Meltaway Cookies Recipe

Print Recipe

★★★★★

4.7 from 111 reviews

Delight in these bright and buttery Lemon Meltaway Cookies, perfectly soft and bursting with fresh lemon zest. Lightly baked to keep their tender texture, they’re finished with a tangy lemon glaze that melts in your mouth, making them an irresistible treat for lemon lovers.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 9 minutes
• Total Time: 26 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cookies

• 1 cup butter (softened)
• ¾ cup sugar
• 1 large egg
• Zest of 1 lemon
• 2 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt

For the Lemon Glaze

• 1½ cups powdered sugar
• 2 tbsp lemon juice
• 1 tbsp heavy cream (or milk)
• ⅛ tsp salt

Instructions

1. Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. Mix in the egg until well combined, then stir in the lemon zest to infuse the dough with citrus flavor.
2. Combine Dry Ingredients: Add ½ cup of the flour along with the baking powder and salt into the wet mixture. Stir until just combined before gradually adding the remaining flour by ½ cup increments, mixing well after each addition to form a soft cookie dough.
3. Form the Cookies: Use a small cookie scoop or tablespoon to portion the dough. Roll each portion into a ball and flatten slightly with your palm. Place the prepared dough balls on a cookie sheet lined with parchment paper, spaced apart for even baking.
4. Bake the Cookies: Preheat your oven to 375°F (190°C). Bake the cookies for 8-9 minutes or until the centers are just set and the cookies remain light in color. After baking, let the cookies sit on the tray for 2 minutes before transferring them to a cooling rack to cool completely.
5. Prepare the Glaze: In a mixing bowl, whisk together the powdered sugar, lemon juice, salt, and heavy cream (or milk) until smooth and glossy to create the lemon glaze.
6. Glaze the Cookies: Once the cookies are fully cooled, dip the tops into the lemon glaze by turning them upside down and gently lifting them out with a fork or spoon. Turn the cookies right side up and place them back on the cooling rack or parchment paper to allow the glaze to set and dry.

Notes

• Use softened butter for easier creaming and better cookie texture.
• Do not overbake the cookies; they should stay light in color and just set in the center.
• The glaze can be adjusted with more lemon juice or powdered sugar to reach your desired consistency.
• Heavy cream in the glaze adds richness, but milk can be used as a lighter alternative.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: lemon cookies, meltaway cookies, lemon zest cookies, lemon glaze, soft cookies, citrus dessert