Why You’ll Love This Recipe

I adore these cookies for their tender texture and bright lemon flavor. The combination of cornstarch and powdered sugar creates a cookie that dissolves effortlessly with each bite. Rolling out the dough and using flower-shaped cutters adds a whimsical touch, and piping the frosting with a decorative tip elevates their presentation, making them as delightful to look at as they are to eat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

1¼ cups all-purpose flour
¾ cup unsalted butter, softened
½ cup cornstarch
⅓ cup powdered sugar
1 tablespoon lemon juice
1 teaspoon freshly grated lemon zest

For the Frosting:

¾ cup powdered sugar
¼ cup unsalted butter, softened
1 teaspoon freshly grated lemon zest
1 teaspoon lemon juice

Directions

I combine all the cookie ingredients in a large bowl and beat at low speed, scraping the bowl often, until well mixed.
I divide the dough in half, shape each half into an 8×1-inch log, wrap them in plastic wrap, and refrigerate for 1–2 hours or until firm.
I preheat the oven to 350°F (175°C).
I cut each log into ¼-inch slices with a sharp knife and place them 2 inches apart on an ungreased cookie sheet.
I bake the cookies for 8–12 minutes or until set (they will not brown) and let them cool completely.
For the frosting, I combine all the frosting ingredients in a small bowl and beat at medium speed, scraping the bowl often, until fluffy.
Once the cookies are cool, I frost them and, if desired, dust with powdered sugar or top with an edible flower for an extra special touch.

Servings and Timing

Servings: Approximately 48 cookies
Prep Time: 15 minutes
Chill Time: 1–2 hours
Bake Time: 8–12 minutes
Total Time: About 1.5 to 2 hours

Variations

Citrus Twist: I sometimes substitute the lemon juice and zest with orange or lime for a different citrus flavor.
Herbal Infusion: Adding a hint of finely chopped fresh herbs like rosemary or thyme to the dough introduces an aromatic note.
Colorful Frosting: Tinting the frosting with natural food coloring adds a festive touch, especially for themed events.

Storage/Reheating

Storage: I store the cookies in an airtight container at room temperature for up to 3 days.
Freezing: I freeze the unfrosted cookies in a single layer, then transfer them to a freezer-safe container. They keep well for up to 3 months. When ready to enjoy, I thaw them at room temperature and add the frosting before serving.

FAQs

Can I roll out the dough and use cookie cutters instead of slicing the logs?

Yes, I often roll out the chilled dough to about ½-inch thickness on a lightly floured surface and use flower-shaped cookie cutters for a decorative touch.

How can I prevent the cookies from cracking?

I ensure not to over-flour the surface when rolling out the dough. Using powdered sugar instead of flour can help prevent the dough from drying out and cracking.

Can I make the frosting ahead of time?

Absolutely. I prepare the frosting and store it in an airtight container in the refrigerator for up to 3 days. Before using, I let it come to room temperature and beat it until fluffy.

What type of edible flowers can I use for decoration?

I like to use edible flowers such as pansies, violets, or begonias. They add a beautiful and natural touch to the cookies.

Can I double the recipe?

Yes, I double the ingredients and follow the same instructions to make a larger batch, especially when baking for events or gatherings.

Conclusion

Frilly Lemon Meltaway Cookies are a delightful addition to any dessert table. Their tender texture and bright lemon flavor make them a favorite in my baking repertoire. Whether I’m hosting a tea party or simply indulging in a sweet treat, these cookies never fail to impress.

Frilly Lemon Meltaway Cookies