These buttery lemon meltaway cookies are soft, citrusy, and topped with a creamy lemon frosting—perfect for tea parties or spring gatherings.

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 lemon zest, freshly grated

For the Frosting:

¾ cup powdered sugar

¼ cup unsalted butter, softened

1 teaspoon lemon zest

1 teaspoon lemon juice

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In a large bowl, combine all cookie ingredients. Beat at low speed, scraping the bowl often, until well mixed.

Divide dough in half; shape each into an 8×1-inch log. Wrap in plastic wrap and refrigerate for 1–2 hours until firm.

Preheat oven to 350°F (175°C).

Slice logs into ¼-inch rounds and place 2 inches apart on an ungreased baking sheet.

Bake 8–12 minutes until set but not browned. Cool completely.

For frosting: beat all frosting ingredients in a bowl until light and fluffy.

Once cookies are cool, frost them. Optionally, dust with powdered sugar or top with edible flowers.

Roll out dough and use cookie cutters (e.g., flower shapes) for decorative cookies.

Tint frosting with natural food coloring for a festive look.

Sub lemon with lime or orange for a citrus variation.

Add finely chopped rosemary or thyme for a gourmet twist.