Lemon Meltaways Recipe

Buttery lemon meltaways cookies dusted with powdered sugar on white plate

These buttery Lemon Meltaways are soft, tender cookies that literally dissolve in your mouth. Bursting with fresh lemon flavor and coated in powdered sugar, they’re the perfect sweet treat for spring gatherings, tea parties, or any time you crave a delicate citrus dessert.

No ratings yet

Print Pin

Course: Cookies, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 15

Chill Time: 30

Total Time: 1 5

Servings: cookies

Calories: 110kcal

Cost: $6

Equipment

1 Electric mixer Handheld or stand mixer for creaming butter
1 Mixing bowl set For wet and dry ingredients
1 Microplane/zester For fine lemon zest
1 Cookie scoop 1 tablespoon size for even cookies
2 Baking sheets Lined with parchment paper
1 Wire cooling rack To cool cookies evenly

Ingredients

1 cup unsalted butter softened to room temperature
0.5 cup powdered sugar plus extra for coating
2 tablespoon fresh lemon juice about 1 large lemon
1 tablespoon lemon zest about 2 lemons
1 teaspoon vanilla extract
1.75 cups all-purpose flour spooned and leveled
0.5 cup cornstarch for tender texture
0.25 teaspoon salt enhances lemon flavor
1 cup powdered sugar for coating (optional)
1 cup powdered sugar for glaze (optional)
2 tablespoon fresh lemon juice for glaze
0.5 teaspoon lemon zest for glaze

Instructions

Beat butter and sugar until light and fluffy.
Add lemon juice, zest, and vanilla; mix well.
Whisk flour, cornstarch, and salt separately.
Mix dry ingredients into wet until dough forms.
Chill dough 15–20 minutes if soft.
Preheat oven to 350°F (175°C). Line baking sheets.
Scoop and roll dough into balls; flatten slightly.
Bake 12–15 minutes until bottoms are lightly golden.
Cool 5 minutes, then transfer to rack.
Roll cooled cookies in powdered sugar (twice for thick coating).
Optional: drizzle lemon glaze on cooled cookies.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition