Lemon Meltaway Cookies Recipe

I perfected Lemon Meltaway Cookies using only a few pantry staples and a simple glaze, and every time I share them my friends demand the recipe.

I can’t stop thinking about Lemon Meltaway Cookies. They literally melt in your mouth, super soft and bright with fresh lemon zest, and the bite of unsalted butter makes them feel somehow indulgent but not heavy.

If you love Chewy Lemon Cookies Recipes, this one hits that exact spot and then some. I threw these together on a lazy afternoon and everyone who tried them kept asking for more, like they couldn’t believe how lemony and tender they were.

They’re simple, fast, and weirdly addictive, so be warned: share them and you’ll suddenly have everyone asking for the recipe.

Ingredients

• All purpose flour gives carbs and structure, little fiber, mild nutty taste
• Adds tenderness and melt in mouth texture, mostly starch so lots carbs
• Sweetens dough quickly, pure sugar, no fiber, raises carbs and softness
• Provides richness, fat and a little vitamin A, makes cookies tender
• Zest gives bright oils, juice adds tangy acid balancing sweetness
• Adds warm aroma, tiny calories, makes flavors taste rounder and deeper
• Just a pinch boosts all flavors, not salty in tiny amounts

Ingredient Quantities

• 2 cups (250 g) all purpose flour
• 1/2 cup (60 g) cornstarch
• 1/2 cup (60 g) powdered sugar for the dough
• 1 cup (226 g) unsalted butter softened
• 1 tablespoon lemon zest (about 1 large lemon)
• 1 tablespoon fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 to 1 1/4 cups (120 to 150 g) powdered sugar for the glaze
• 1 to 2 tablespoons fresh lemon juice for the glaze

How to Make this

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

2. In a medium bowl whisk together 2 cups (250 g) all purpose flour, 1/2 cup (60 g) cornstarch, 1/2 cup (60 g) powdered sugar for the dough, and 1/4 teaspoon salt until well combined.

3. In a large bowl cream 1 cup (226 g) softened unsalted butter with 1 tablespoon lemon zest, 1 tablespoon fresh lemon juice, and 1 teaspoon pure vanilla extract until light and fluffy, about 2 to 3 minutes with a hand mixer or sturdy whisk.

4. Add the dry mix to the butter mixture and stir until just combined; dont overmix or the cookies will get tough. If the dough seems too crumbly press it together with your hands or add a tiny splash of lemon juice.

5. Cover the dough and chill in the fridge for at least 30 minutes so it firms up and is easy to shape.

6. Roll chilled dough into roughly 1 inch balls (about 1 tablespoon each) and place on the prepared sheet about 2 inches apart. Gently flatten each ball with the palm of your hand or the bottom of a glass so they bake evenly.

7. Bake for 10 to 12 minutes until the edges are just set and the bottoms are very lightly golden; they should still look pale on top. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

8. Make the glaze by whisking 1 to 1 1/4 cups (120 to 150 g) powdered sugar with 1 to 2 tablespoons fresh lemon juice until smooth and pourable. Start with less lemon juice and add more until you reach the thickness you want.

9. Dip the top of each cooled cookie into the lemon glaze or spoon the glaze over them, place back on the rack and let the glaze set. Store cookies in an airtight container at room temperature for up to 3 days.

Equipment Needed

1. Baking sheet lined with parchment paper or a silicone mat
2. Mixing bowls, medium and large
3. Measuring cups and spoons
4. Hand mixer or a sturdy whisk
5. Microplane zester (for the lemon)
6. Rubber spatula for scraping and folding
7. Cookie scoop or tablespoon and a small glass to gently flatten the cookies
8. Wire cooling rack

FAQ

Lemon Meltaway Cookies Recipe Substitutions and Variations

• All purpose flour: swap with pastry flour (same weight) for a more tender crumb, or use a 1-to-1 gluten-free flour blend by weight if you need GF, or replace up to 1/4 cup with almond flour for extra flavor though cookies may be a bit more fragile.
• Cornstarch: use arrowroot powder 1-to-1 for the same silky texture, or tapioca starch 1-to-1, or potato starch 1-to-1 if that’s what you have, they all keep the cookies tender.
• Unsalted butter: use salted butter (skip the added 1/4 tsp salt), or European-style butter (higher fat) for richer flavor, or solid coconut oil 1-to-1 if dairy free but expect a slightly different melt and taste.
• Fresh lemon zest/juice: swap with lime zest/juice for a bright twist, or bottled lemon juice in a pinch (taste and adjust), or 1/2 teaspoon lemon extract if you want stronger lemon without extra liquid.

Pro Tips

– Chill the dough longer if you can, like 1 to 2 hours. It makes shaping way easier, the cookies spread less, and the texture comes out cleaner.

– Weigh the flour if you got a scale, it really helps. If you only have cups then spoon the flour into the cup and level it off dont pack it down or you’ll get dense cookies.

– Mix just until everything comes together, dont keep beating to make it perfect. Little streaks of flour are ok, overmixing makes them tough. If the dough falls apart press it gently with your hands to bring it together.

– Let the cookies cool completely before glazing otherwise the glaze slides off, and start with just a little lemon juice in the glaze then add more slowly so you can control the thickness. Store layered with parchment between them so they dont stick.