Lemon Meltaway Cookies are a zesty treat that truly lives up to their name. These soft, buttery cookies have a delicate crumb and are infused with bright lemon zest, making them the perfect bite-sized indulgence. Finished with a light lemon glaze, they melt effortlessly in your mouth and bring a burst of citrus flavor with every bite. Whether you’re baking for a special occasion or simply treating yourself, Lemon Meltaway Cookies are a delightful addition to any dessert table.
Why You’ll Love This Lemon Meltaway Cookies Recipe
These Lemon Meltaway Cookies are a dream for lemon lovers and cookie fans alike. They’re easy to make, require simple pantry staples, and offer a gourmet flavor without any complicated steps. The texture is incredibly tender, thanks to the buttery dough, and the fresh lemon zest adds a natural, vibrant flavor. The light glaze complements the cookies perfectly, enhancing their sweetness and citrusy aroma. Whether you’re serving them at a party or enjoying them with a cup of tea, you’ll fall in love with every bite.
Ingredients
For the cookies:
- 1 cup butter, softened
- 3/4 cup sugar
- 1 large egg
- Zest of 1 lemon
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the glaze:
- 1 1/2 cups powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon heavy cream or milk
- 1/8 teaspoon salt
Step-by-Step: How to Make Lemon Meltaway Cookies
- In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and airy.
- Add the egg and lemon zest, and mix until everything is well blended.
- Stir in 1/2 cup of the flour along with the baking powder and salt. Mix until combined.
- Gradually add the remaining flour, 1/2 cup at a time, mixing after each addition until the dough is smooth and well incorporated.
- Use a small cookie scoop or tablespoon to portion the dough. Roll into balls and gently press down with your palm to slightly flatten them.
- Arrange the dough balls on a baking sheet lined with parchment paper.
- Bake at 375°F for 8 to 9 minutes, just until the centers are set. The cookies should stay pale and soft.
- Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
- In a separate bowl, whisk together the powdered sugar, lemon juice, cream (or milk), and salt until smooth.
- Once the cookies are cool, dip the tops into the glaze, gently shake off the excess, and place them upright on a rack or parchment to let the glaze set.
Helpful Tips
- Use freshly grated lemon zest for the most vibrant flavor.
- Avoid overbaking to maintain the cookies’ tender texture.
- Flattening the dough slightly helps achieve even baking.
- Let cookies cool fully before glazing to prevent runny icing.
- Use a wire rack to ensure the glaze sets evenly without pooling.
Substitutions And Variations
- Dairy-free: Use a plant-based butter and non-dairy milk for the glaze.
- Citrus swap: Replace lemon with orange or lime for a different twist.
- Mix-ins: Add poppy seeds, chopped nuts, or white chocolate chips.
- Gluten-free: Substitute with a 1:1 gluten-free flour blend.
- Sugar dusting: Skip the glaze and dust with powdered sugar for a simpler finish.
Storage Instructions
Store Lemon Meltaway Cookies in an airtight container at room temperature or refrigerate them. They’ll stay fresh for 3 to 5 days. To prevent sticking, place parchment paper between layers. You can also freeze unglazed cookies for up to 2 months, then glaze them after thawing for the best texture.
Nutritional Information
- Serving Size: 1 cookie
- Calories: 83 kcal
- Carbohydrates: 11g
- Protein: 1g
- Fat: 4g
- Saturated Fat: 3g
- Cholesterol: 14mg
- Sodium: 70mg
- Potassium: 11mg
- Fiber: 1g
- Sugar: 7g
- Vitamin A: 128IU
- Vitamin C: 1mg
- Calcium: 5mg
- Iron: 1mg
Serving Suggestions
- Serve with hot tea or iced lemonade for a refreshing pairing.
- Include them in a cookie gift box for birthdays or holidays.
- Display with fresh berries on a dessert platter.
- Enjoy as a light dessert after lunch or dinner.
- Add to brunch spreads as a sweet, citrusy finish.
Frequently Asked Questions About Lemon Meltaway Cookies
Can I use bottled lemon juice instead of fresh? Fresh lemon juice offers the brightest flavor, but bottled juice works if it’s pure and free of additives.
Why are my cookies not spreading? Lemon Meltaway Cookies are meant to hold their shape. Flatten them slightly before baking to ensure even thickness.
Can I make the dough in advance? Yes, you can chill the dough for up to 24 hours. Let it sit at room temperature for a few minutes before shaping and baking.
Are these cookies freezer-friendly? Yes. Freeze them unglazed in a sealed container. Thaw and glaze before serving for the best texture and flavor.
How do I get the glaze to harden properly? Make sure the cookies are fully cooled before glazing. Allow the glaze to air dry at room temperature until it sets completely.
Final Thoughts
Thank you for joining me in making these irresistible Lemon Meltaway Cookies. I absolutely love how simple yet flavorful they are. Each bite offers a burst of lemony sweetness and a soft texture that truly melts in your mouth. This recipe is one of my personal favorites to share during spring, summer, or just when I need a little citrus sunshine in my day. I hope these cookies bring as much joy to your kitchen as they do to mine. Happy baking and thank you for being a part of our delicious community!
Print
Lemon Meltaway Cookies
- Total Time: 28 minutes
- Yield: 48 cookies 1x
- Diet: Vegetarian
Description
Lemon Meltaway Cookies are soft, buttery, bite-sized cookies topped with a zesty lemon glaze. These cookies melt in your mouth and are perfect for spring gatherings, holiday trays, or anytime you crave a refreshing citrus dessert. Save this easy recipe and try it today!
Ingredients
For the cookies:
1 cup butter, softened
3/4 cup sugar
1 large egg
Zest of 1 lemon
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
For the glaze:
1 1/2 cups powdered sugar
2 tablespoons lemon juice
1 tablespoon heavy cream or milk
1/8 teaspoon salt
Instructions
- In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and airy.
- Add the egg and lemon zest, and mix until everything is well blended.
- Stir in 1/2 cup of the flour along with the baking powder and salt. Mix until combined.
- Gradually add the remaining flour, 1/2 cup at a time, mixing after each addition until the dough is smooth and well incorporated.
- Use a small cookie scoop or tablespoon to portion the dough. Roll into balls and gently press down with your palm to slightly flatten them.
- Arrange the dough balls on a baking sheet lined with parchment paper.
- Bake at 375°F for 8 to 9 minutes, just until the centers are set. The cookies should stay pale and soft.
- Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
- In a separate bowl, whisk together the powdered sugar, lemon juice, cream (or milk), and salt until smooth.
- Once the cookies are cool, dip the tops into the glaze, gently shake off the excess, and place them upright on a rack or parchment to let the glaze set.
Notes
Use fresh lemon zest and juice for the brightest flavor.
Let cookies cool completely before glazing.
Store at room temperature or refrigerate for 3–5 days.
Cookies can be frozen unglazed and iced after thawing.
- Prep Time: 10 minutes + Time: 10 minutes cooling and glazing
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 83
- Sugar: 7g