A black plate with several lemon meltaway cookies, one of which is bitten, with more cookies and a lemon in the background
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Lemon Meltaway Cookies

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These Lemon Meltaway Cookies are super simple to make, use fresh lemons and are topped with a lemon glaze drizzle for just the right amount of sweetness!

In the mood for something zesty? You have to whip up a batch of these Lemon Meltaway Cookies! Each cookie is like a little burst of sunshine, with centers so soft they just melt away as soon as you take a bite. Each lemon cookie is drizzled with a glaze that has the perfect balance of tartness and sweetness, but if you want to enjoy them on their own, you absolutely can!

Closeup of a black plate with several lemon meltaway cookies, one of which is bitten, with more cookies in the background

I’m a total softie when it comes to soft meltaway cookies. I’ve been on a mission, baking my way through every meltaway recipe I can get my hands on. But this lemon meltaway cookies recipe? It’s a keeper, a must-have in my baking lineup.

I mean, you can whip these babies up in less than 30 minutes – talk about convenience! Plus, they hit that sweet spot without going overboard, letting the lemony flavor really shine. The glaze is totally up to you, but I highly recommend it. It adds an extra lemon zing that just brings everything together.

Lemon Meltaway Cookies Overview

Cuisine Inspiration: American
Number of Ingredients: 6 (excluding salt and the ingredients for the optional glaze)
Total Cook Time: 30 minutes
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Sweet, zesty lemon
Skill Level: Beginner

Notable mentions

  • Amazing Glaze: While the glaze is optional, I think it’s the real MVP here. Not only does it pack a punch with its lemony zing, but it also gives these lemon meltaway cookies a gorgeous, finish.
    Perfect Texture: These lemon meltaways aren’t just melt-in-your-mouth, they’ve got a slight crumbly edge that just adds to their charm. They’re soft enough to melt away but still give you that satisfying cookie experience.
  • Lemonade in a Cookie: If you’re not into super sweet treats, these cookies are your new best friends. They’ve got this big, bold lemon taste that’s more about that tart, refreshing zing – just like a cold glass of homemade lemonade on a hot summer day.
  • Great for Gatherings: Got a get-together coming up? This recipe’s got your back. Doubling it is a breeze, so you can easily have a big batch ready to feed a crowd.

Ingredients to make Lemon Meltaway Cookies

For the Cookies

  • Unsalted Butter: The foundation of our cookie dough, giving it that rich, buttery taste. If you only have salted butter, use it and skip the extra salt.
  • Granulated Sugar: Sweetens up our lemon meltaway cookies just right.
  • Large Egg: The glue that holds our cookies together! It adds moisture and helps bind all the goodness into one cohesive, yummy dough.
  • Fresh Lemon Zest: This is where the magic happens! It’s like we’re packing tiny sunbeams into each cookie, bursting with fresh, zesty flavor.
  • All-Purpose Flour: Our cookie’s backbone, giving them structure and that perfect tender crumb. And for my gluten-free readers, a 1:1 gluten-free flour mix will do the trick!
  • Baking Powder: The leavening agent that ensures our cookies puff up just the right amount, making them light and fluffy.
  • Salt: Just a pinch to enhance all the flavors.

For the Glaze

  • Confectioners’ Sugar: For that dreamy glaze, it’s super fine and blends seamlessly for that smooth, glossy finish.
  • Fresh Lemon Juice and Water: They join forces with the confectioners’ sugar to create that lemony, irresistible glaze.
  • Salt: Another pinch to enhance the glaze’s flavors.
Overhead shot of lemon meltaway cookies placed on a parchment-lined baking tray, with additional cookies arranged on a black plate and on parchment paper

How to make Lemon Meltaway Cookies

Step 1: Mix and Shape The Dough

  1. Add butter and granulated sugar to the bowl of a stand mixer. Cream until the mixture is light and smooth.
  2. Add in the egg and lemon zest, mixing until just incorporated.
  3. Sift together the all-purpose flour, baking powder, and salt, then gradually add to the butter mixture.
  4. Mix until a dough forms, scraping the sides of the bowl with a spatula.
  5. Scoop the dough with a tablespoon and roll it into balls. Place them on your prepared sheets and gently press them into discs. Bake for 10-12 minutes, just until the cookies are set and the centers are no longer glossy.
A step by step image collage on how to make lemon meltaway cookies with ingredients, mixing all the ingredients, and shaping the dough for the cookies

Step 2: Mix the glaze and drizzle over cookies

  1. In a medium bowl, whisk together the powdered sugar, a pinch of salt, lemon juice, and water until you get a smooth, pourable consistency.
All the ingredients to make the lemon glaze for the lemon meltaway cookies placed in a glass bowl
  1. Once baked, remove the cookies from the oven and let them cool on a wire rack completely before applying the glaze.
  2. Drizzle the glaze over each cookie. Then, sprinkle them with some extra lemon zest, and enjoy!
A step by step image collage on how to make lemon meltaway cookies with baking the cookies, and drizzling the cookies with the lemon glaze and topping them with lemon zest
  • Use Lime Zest: Lemon and lime are very similar, but lime tastes slightly more bitter. If you only have lime on hand and don’t mind the bitterness, feel free to use it!
  • Orange Juice Addition: Try using orange juice in the glaze instead of lemon juice. It gives a sweeter, more mellow citrus kick.
  • Swap the Sugar: Replace the granulated sugar in the dough with sweetened condensed milk. It’ll add a creamy depth and richness that’s downright irresistible.
  • Self-Rising Flour: Out of all-purpose flour? Use self-rising flour instead and skip the baking powder! It’s a handy shortcut that gets your cookies in the oven even faster, without missing a beat on texture.
  • Add Cornstarch: If you want your cookies extra soft and tender, add about 1/4 cup of cornstarch to the flour. It’s a lil’ baking hack that makes your lemon meltaway cookies with glaze even more melt-in-your-mouth.

Tips for making the best lemon meltaway cookies

  1. Use Fresh Ingredients: Always opt for fresh lemon zest and juice. You can use bottled lemon juice, of course, but fresh brings a vibrancy that bottled stuff just can’t match. So squeeze that lemon and grate that zest right before you start!
  2. Avoid the Pith: When zesting, steer clear of the white pith under the lemon’s yellow skin. That pith is pretty bitter and can throw off your perfect lemony balance.
  3. Measure Your Flour Correctly: Too much flour, and your lemon meltaways turn into hockey pucks. Too little, and they’ll spread too thin. So fluff up your flour, spoon it gently into the measuring cup, and level it off with a knife for the perfect measure.
  4. Room Temp Ingredients: Bring your butter and egg to room temperature before you start. Why? Because room temp ingredients blend more smoothly. It makes a big difference in texture.
Close up of lemon meltaway cookies piled on parchment paper, with more cookies next to it

How to Store Lemon Meltaway Cookies

After your cookies have cooled down, store them in an airtight container. Keep them in a cool, dry place to maintain their texture. Also, layer them between sheets of parchment paper to keep the glaze looking as good as it tastes!

How long will Lemon Meltaway Cookies last?

On the counter, your lemon meltaways will stay fresh for up to 3 days. Over time, the glaze might get a bit less glossy, but the flavor? Still as zesty as day one.

Can I freeze These lemon meltaway cookies with glaze?

Both the dough and the baked cookies can be frozen. For the dough, shape it into balls and freeze on a baking sheet before transferring to a freezer bag – they’ll be game-ready for up to 3 months. Baked cookies can also be frozen in an airtight container, staying fresh for 3 months.

What to Serve with Lemon Meltaway Cookies

  • BBQ Wind Down: After savoring some smoky BBQ breasts or thighs, treat yourself to a light, citrusy note with the best lemon meltaway cookies. They’re the perfect palate cleanser and sweet ending.
  • Sweet Surprise Gift: Brighten someone’s day by packaging these lemon meltaway cookies as a thoughtful gift. Whether it’s for a neighbor or a friend, these beauties wrapped up with a pretty ribbon are a surefire way to bring smiles.
  • Drinks: Pair them with a delicate Earl Grey tea, a zesty ginger-infused iced tea, or even a light, bubbly Prosecco for a fancier touch.
  • Ice Cream: Craving something extra cool and creamy? Sandwich a scoop of vanilla ice cream or lemon sorbet between two lemon meltaways. Perfect for hot, summer days!

Frequently asked questions

Can I make this with a hand mixer?

Sure thing! While a stand mixer does the job quickly, a hand mixer or even a good ol’ whisk and some elbow grease will get you there too.

Why is my dough crumbly?

This dough is naturally kind of crumbly, but if it’s too crumbly, it might need a little more moisture. Try adding 1 to 2 tablespoons of soft butter, one tablespoon at a time. Mix after each addition until the dough is not so dry.

My glaze is too runny. How do I fix it?

Thicken it up with a little more confectioners’ sugar. And if it’s too thick, simply thin it out with a teaspoon or two of lemon juice or water

A black plate with several lemon meltaway cookies, one of which is bitten, with more cookies in the background

Doesn’t matter if you enjoy them during summer, winter, fall, or spring – these Lemon Meltaway Cookies will always be a solid choice. You can make ’em quickly using just a handful of ingredients, and in less than 30 minutes you’ll find yourself snacking on one of the best lemony, zesty cookies EVER!

More Easy Cookie recipes:

I want to hear from you! If you try this easy Lemon Meltaway Cookies recipe or any other of my 5 ingredient or less recipes on Dinner in 5, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!

Close-up of lemon meltaway cookies with white glaze drizzled over the top, garnished with lemon zest, arranged on parchment paper with more cookies in the background
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Lemon Meltaway Cookies

These Lemon Meltaway Cookies are super simple to make, use fresh lemons and are topped with a lemon glaze drizzle for just the right amount of sweetness!
No ratings yet
Author Jackie
Servings 26 cookies
Course Dessert
Calories 150
Prep Time 10 minutes
Cooling Time 30 minutes
Cook Time 11 minutes
Total Time 51 minutes

Ingredients
  

For the Cookies:

  • 1 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tablespoon lemon zest freshly grated
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour

For the Glaze:

  • 1 1/2 cups confectioners’ sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon water or additional lemon juice
  • A pinch of salt

Instructions

For the Cookies:

  • Preheat your oven to 350°F and line your baking sheets with parchment paper. Set aside.
  • Add butter and granulated sugar to the bowl of a stand mixer. Cream until the mixture is light and smooth.
  • Add in the egg and lemon zest, mixing until just incorporated.
  • Sift together the all-purpose flour, baking powder, and salt, then gradually add to the butter mixture. Mix until a dough forms, scraping the sides of the bowl with a spatula.
  • Scoop the dough with a tablespoon and roll into balls. Place them on your prepared sheets and gently press into discs.
  • Bake for 10-12 minutes, just until the cookies are set and the centers are no longer glossy.
  • Remove from the oven and let them cool on a wire rack completely before applying the glaze.

For the Glaze:

  • In a medium bowl, whisk together the powdered sugar, a pinch of salt, lemon juice, and water until you get a smooth, pourable consistency.
  • Drizzle the glaze over each cookie or dip the tops into the glaze. Then, sprinkle them with some extra lemon zest, and enjoy!

Notes

  • Use Fresh Ingredients: Always opt for fresh lemon zest and juice. You can use bottled lemon juice, of course, but fresh brings a vibrancy that bottled stuff just can’t match. So squeeze that lemon and grate that zest right before you start!
  • Avoid the Pith: When zesting, steer clear of the white pith under the lemon’s yellow skin. That pith is pretty bitter and can throw off your perfect lemony balance.
  • Measure Your Flour Correctly: Too much flour, and your lemon meltaways turn into hockey pucks. Too little, and they’ll spread too thin. So fluff up your flour, spoon it gently into the measuring cup, and level it off with a knife for the perfect measure.
  • Room Temp Ingredients: Bring your butter and egg to room temperature before you start. Why? Because room temp ingredients blend more smoothly. It makes a big difference in texture.

Nutrition

Serving: 1 cookie, Calories: 150kcal, Carbohydrates: 20g, Protein: 1g, Fat: 7g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 25mg, Sodium: 57mg, Potassium: 17mg, Fiber: 0.3g, Sugar: 13g, Vitamin A: 228IU, Vitamin C: 1mg, Calcium: 10mg, Iron: 0.5mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

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