Why You’ll Love This Recipe
I love how these cookies offer a perfect balance between sweet and tangy flavors. The buttery base melts in my mouth, while the lemon glaze adds a refreshing zing. They’re easy to make and always a hit at gatherings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
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200 g unsalted butter, softened to room temperature
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¾ cup powdered sugar
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2 tablespoons lemon zest (about 1 lemon)
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2 tablespoons freshly squeezed lemon juice (about 1 lemon)
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1 teaspoon vanilla extract
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1¾ cups (210 g) all-purpose flour, scoop & leveled
For the Lemon Glaze:
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1¾ cups powdered sugar
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2 tablespoons freshly squeezed lemon juice (about 1 lemon)
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½ tablespoon whole milk
Directions
For the Cookies:
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I prepare my stand mixer with the paddle attachment or use a large mixing bowl with an electric hand beater.
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I add the softened butter and powdered sugar to the bowl and beat on medium-high for 1 minute, scraping down the sides with a spatula.
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I add the lemon zest, lemon juice, and vanilla extract, then beat until well combined, about 30 seconds.
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I sift in the flour and beat until incorporated, forming a crumbly dough. I bring the dough together with my hands to form a soft dough ball.
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I place the dough on a lightly floured surface and roll it into a log approximately 30 cm (11–12 inches) in length.
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I wrap the dough log in plastic wrap and refrigerate for 1 hour.
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With 30 minutes left of chill time, I preheat the oven to 356°F (180°C) fan-forced and line a baking sheet with parchment paper.
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After chilling, I remove the dough from the fridge and unwrap it. I slice it into rounds approximately 1 cm (½ inch) thick and place them on the lined baking sheet, leaving a 5 cm (2-inch) gap between each.
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I bake for 12–15 minutes, until the edges are lightly golden but centers are still pale. I avoid over-baking to maintain the melt-in-my-mouth texture.
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I remove the cookies from the oven and allow them to cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.
For the Lemon Glaze:
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In a medium mixing bowl, I add the powdered sugar, lemon juice, and ½ tablespoon of milk. I whisk until smooth and lump-free. If it’s too thick, I add the remaining milk until the desired consistency is reached.
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I spread about 1 teaspoon of glaze on each cooled cookie and allow the glaze to set before serving.
Servings and Timing
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Servings: 25 cookies
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Prep Time: 30 minutes
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Cook Time: 15 minutes
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Total Time: 45 minutes
Variations
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Citrus Twist: I sometimes substitute the lemon zest and juice with orange or lime for a different citrus flavor.
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Herbal Infusion: Adding a hint of finely chopped fresh rosemary or thyme to the dough gives an aromatic touch.
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Nutty Addition: Incorporating finely chopped nuts like pistachios or almonds adds a delightful crunch.
Storage/Reheating
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Storage: I place the cookies in an airtight container at room temperature for up to 1 week.
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Freezing: I place the cookies in a freezer-safe container or zip-lock bag, labeled with the date, and freeze for up to 3 months. I layer parchment paper between the cookies to prevent sticking. To thaw, I let them sit at room temperature for about 1–2 hours until they reach the desired softness.
FAQs
How do I prevent the cookies from spreading too much during baking?
I make sure to chill the dough for at least 1 hour before baking. This helps the cookies maintain their shape and achieve the desired texture.
Can I make the dough ahead of time?
Yes, I often prepare the dough in advance and refrigerate it for up to 24 hours. When ready to bake, I slice and bake as directed.
What if I don’t have fresh lemons?
While fresh lemon juice and zest provide the best flavor, I sometimes use bottled lemon juice and dried zest in a pinch, though the flavor may be slightly less vibrant.
Can I double the recipe?
Absolutely! I double the ingredients and follow the same instructions to make a larger batch, especially for gatherings.
How do I know when the cookies are done baking?
I look for lightly golden edges while the centers remain pale. Over-baking can result in a less tender texture.
Conclusion
These Lemon Meltaway Cookies are a delightful treat that combines a buttery texture with a burst of fresh lemon flavor. I find them perfect for any occasion, and they never fail to impress. Whether I’m hosting a gathering or simply indulging in a sweet craving, these cookies are always a go-to recipe in my kitchen.
Print
Lemon Meltaway Cookies
- Total Time: 45 minutes
- Yield: 25 cookies
- Diet: Vegetarian
Description
Soft, buttery cookies with a bright citrus glaze—these lemon meltaways are the perfect slice-and-bake treat for spring or summer.
Ingredients
For the Cookies:
200 g unsalted butter, softened
¾ cup powdered sugar
2 tablespoons lemon zest (about 1 lemon)
2 tablespoons freshly squeezed lemon juice (about 1 lemon)
1 teaspoon vanilla extract
1¾ cups (210 g) all-purpose flour
For the Lemon Glaze:
1¾ cups powdered sugar
2 tablespoons freshly squeezed lemon juice
½ tablespoon whole milk (plus more if needed)
Instructions
In a mixing bowl, beat butter and powdered sugar until light and fluffy (1 minute).
Add lemon zest, lemon juice, and vanilla extract. Beat until combined.
Sift in flour and mix until crumbly. Bring dough together with hands into a soft dough ball.
Roll dough into a 30 cm (12-inch) log, wrap in plastic wrap, and chill for 1 hour.
Preheat oven to 356°F (180°C) fan-forced. Line a baking sheet with parchment paper.
Slice chilled dough into 1 cm (½ inch) rounds and place 2 inches apart on the baking sheet.
Bake for 12–15 minutes, until edges are lightly golden.
Cool cookies for 5 minutes on the sheet, then transfer to a wire rack.
For the glaze, whisk powdered sugar, lemon juice, and milk until smooth. Spread 1 teaspoon over each cooled cookie. Let set before serving.
Notes
Substitute lemon with lime or orange for a citrus variation.
Add a pinch of finely chopped rosemary or thyme for a herbal twist.
Mix in finely chopped pistachios or almonds for texture.
Chill the dough fully before slicing to prevent spreading.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
