These Zesty Lemon Meltaway Cookies are the perfect treat for citrus lovers. They’re soft, buttery, and practically melt in your mouth with every bite. I remember making these cookies for the first time during spring, and the bright lemon flavor instantly made them a hit at family gatherings. Since then, they’ve become my go-to recipe for warm weather treats, bridal showers, and afternoon tea parties.
What sets these cookies apart is their refreshing lemon flavor balanced by a smooth, tangy glaze. They’re easy to prepare, look elegant, and can be made ahead of time. Whether you’re baking for a special occasion or just want a sweet pick-me-up, these cookies deliver the perfect balance of sweetness and tartness.
Why You’ll Love This Recipe
- Light and refreshing: The lemon flavor is perfect for spring and summer.
- Melt-in-your-mouth texture: Thanks to cornstarch, these cookies are extra tender.
- Easy to make: Simple ingredients and steps make this recipe beginner-friendly.
- Make-ahead friendly: Prepare the dough in advance for stress-free baking.
- Versatile treat: Great for gifts, parties, or afternoon tea.
Recipe
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (freshly grated)
- 2 tablespoons lemon juice (freshly squeezed)
- 2 cups all-purpose flour
- ¼ cup cornstarch
- ¼ teaspoon salt
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
Directions
- Prepare the Cookie Dough:
- In a large bowl, beat the softened butter and powdered sugar together until light and fluffy (about 2–3 minutes).
- Mix in the vanilla extract, lemon zest, and lemon juice until well combined.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, cornstarch, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Chill the Dough:
- Wrap the dough in plastic wrap and refrigerate for 1 hour to make it easier to handle.
- Bake the Cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls and place them 2 inches apart on the baking sheet.
- Flatten each ball slightly with your fingers.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Let the cookies cool completely on a wire rack before adding the glaze.
- Make the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth and pourable.
- Glaze the Cookies:
- Drizzle the glaze over the cooled cookies or dip the tops for a thicker coating.
- Let the glaze set for 10–15 minutes before serving.
Serving and Storage Tips
- Serving Suggestions: Pair these cookies with tea, coffee, or lemonade for a refreshing snack.
- Storage: Store in an airtight container at room temperature for up to 1 week.
- Freezing Option: Freeze unbaked dough balls for up to 2 months. Bake straight from frozen, adding 1–2 minutes to the baking time.
- Make-ahead Tip: Prepare the dough ahead and refrigerate overnight for baking the next day.
Helpful Notes
- For Extra Zest: Add an extra ½ teaspoon lemon zest to the glaze for even more lemon flavor.
- Cornstarch Substitute: If you don’t have cornstarch, substitute with cake flour for a similarly tender texture.
- Glazing Tip: Place cookies on a wire rack set over parchment paper to catch drips while glazing for easy cleanup.
- Thicker Glaze: Add more powdered sugar for a thicker glaze, or more lemon juice for a thinner drizzle.
- Sugar Coating Option: Roll the cookie dough balls in powdered sugar before baking for a crinkle effect.
FAQs
- Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch. - Why does the dough need to chill?
Chilling allows the dough to firm up, making it easier to roll and preventing the cookies from spreading too much during baking. - Can I add poppy seeds?
Yes! Add 1 tablespoon of poppy seeds to the dough for a lemon-poppyseed twist. - What can I substitute for cornstarch?
Replace it with cake flour or simply use more all-purpose flour, although the texture may be slightly less tender. - Can I make these cookies gluten-free?
Yes, just substitute the all-purpose flour with a 1:1 gluten-free flour blend and ensure all other ingredients are gluten-free.
Final Thoughts
These Zesty Lemon Meltaway Cookies are the perfect combination of buttery, citrusy, and sweet. They practically dissolve in your mouth, leaving a refreshing lemon flavor that’s hard to resist. I love how versatile they are—whether for holiday trays, bridal showers, or afternoon tea, they fit every occasion beautifully.
The light glaze adds a touch of elegance and just the right amount of sweetness, making these cookies both delicious and visually stunning. Plus, they’re freezer-friendly, so you can always have a batch ready for unexpected guests or quick treats.
Give this recipe a try and enjoy the fresh, tangy flavor of homemade lemon cookies that are guaranteed to brighten your day. Happy baking!
Zesty Lemon Meltaway Cookies
Ingredients
For the Cookies:
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest freshly grated
- 2 tablespoons lemon juice freshly squeezed
- 2 cups all-purpose flour
- ¼ cup cornstarch
- ¼ teaspoon salt
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon lemon zest
Instructions
Prepare the Cookie Dough:
- In a large bowl, beat the softened butter and powdered sugar together until light and fluffy (about 2–3 minutes).
- Mix in the vanilla extract, lemon zest, and lemon juice until well combined.
Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, cornstarch, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Chill the Dough:
- Wrap the dough in plastic wrap and refrigerate for 1 hour to make it easier to handle.
Bake the Cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls and place them 2 inches apart on the baking sheet.
- Flatten each ball slightly with your fingers.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Let the cookies cool completely on a wire rack before adding the glaze.
Make the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth and pourable.
Glaze the Cookies:
- Drizzle the glaze over the cooled cookies or dip the tops for a thicker coating.
- Let the glaze set for 10–15 minutes before serving.
Notes
- For Extra Zest: Add an extra ½ teaspoon lemon zest to the glaze for even more lemon flavor.
- Cornstarch Substitute: If you don’t have cornstarch, substitute with cake flour for a similarly tender texture.
- Glazing Tip: Place cookies on a wire rack set over parchment paper to catch drips while glazing for easy cleanup.
- Thicker Glaze: Add more powdered sugar for a thicker glaze, or more lemon juice for a thinner drizzle.
- Sugar Coating Option: Roll the cookie dough balls in powdered sugar before baking for a crinkle effect.
