Zesty Lemon Meltaway Cookies
There’s something magical about the bright, refreshing flavor of lemon baked into a soft cookie that practically dissolves on your tongue. These Zesty Lemon Meltaway Cookies are one of those recipes that feels like sunshine in edible form—bright, cheerful, and impossible to eat just one. They’re perfect for spring gatherings, summer picnics, or simply for those times when you need a pick-me-up with your afternoon tea.
I first discovered meltaway cookies through my grandmother, who loved baking old-fashioned shortbread-style treats dusted with powdered sugar. But being a lemon lover, I couldn’t resist experimenting with a citrusy twist. The result? A cookie that combines buttery tenderness with tangy lemon zest and a delicate glaze that makes every bite sparkle.
Unlike heavy cookies, these are light and airy. The secret lies in using cornstarch alongside flour, which creates that signature melt-in-your-mouth texture. Paired with real lemon juice and zest, they strike a perfect balance—sweet yet tangy, soft yet satisfying.
They’re also deceptively simple. With just a handful of pantry staples and fresh lemons, you can whip these up in less than an hour. The hardest part is waiting for them to cool enough to drizzle on that glaze!
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (plus more for garnish)
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- Extra powdered sugar for dusting
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together softened butter and powdered sugar until light and fluffy.
- Add in vanilla extract, lemon juice, and lemon zest. Mix until combined.
- In another bowl, whisk together flour, cornstarch, and salt.
- Gradually add the dry mixture to the butter mixture, mixing until a soft dough forms.
- Scoop dough into tablespoon-sized balls and place on the prepared baking sheets, spacing about 2 inches apart.
- Bake for 12–14 minutes, until edges are lightly golden. Do not overbake; cookies should remain pale and soft.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack.
- In a small bowl, whisk together powdered sugar and lemon juice for the glaze. Drizzle over cooled cookies.
- Dust lightly with powdered sugar and sprinkle with extra lemon zest for garnish.
Zesty Lemon Meltaway Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together softened butter and powdered sugar until light and fluffy.
- Add vanilla extract, lemon juice, and lemon zest. Mix until combined.
- Whisk together flour, cornstarch, and salt. Gradually add to wet mixture until dough forms.
- Scoop tablespoon-sized dough balls onto baking sheets, spaced 2 inches apart.
- Bake for 12–14 minutes until edges are lightly golden. Cool 5 minutes on baking sheets, then transfer to wire rack.
- Whisk powdered sugar and lemon juice for glaze. Drizzle over cooled cookies.
- Dust with powdered sugar and sprinkle with lemon zest before serving.
Notes
The Story Behind the Recipe
Every family has its “sunshine dessert”—the one that brightens a cloudy day. For us, it’s these Zesty Lemon Meltaway Cookies. The fragrance of lemon zest filling the kitchen always reminds me of carefree afternoons, warm breezes, and pitchers of lemonade on the porch.
There’s something nostalgic about baking with lemons—squeezing the juice by hand, zesting with a grater that’s seen better days, and sneaking a taste of the tangy glaze before it even hits the cookies. These little rituals make baking feel less like a task and more like a treasured tradition.
Serve these cookies with a cup of Earl Grey or chamomile tea, or pair them with fresh berries for a beautiful spring dessert platter. They also make charming homemade gifts—package them in a small tin lined with parchment paper, dust with extra powdered sugar, and tie with a yellow ribbon.
