Here’s a soft, buttery Lemon Meltaway Cookies recipe—light, delicate, and packed with bright citrus flavor.
🍋 Ingredients
For the cookies:
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar
- 1 tbsp lemon zest (fresh is best)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/4 cup (30 g) cornstarch
- Pinch of salt
For the glaze:
- 1 cup (120 g) powdered sugar
- 1–2 tbsp lemon juice
- 1 tsp lemon zest (optional, for extra zing)
🍪 Instructions
- Cream butter & sugar
Beat the butter and powdered sugar until light and fluffy (2–3 minutes). - Add flavor
Mix in lemon zest, lemon juice, and vanilla extract. - Combine dry ingredients
In another bowl, whisk flour, cornstarch, and salt. - Make dough
Gradually add dry ingredients to the butter mixture until a soft dough forms. - Chill
Cover and refrigerate for 30–45 minutes (this helps prevent spreading). - Shape cookies
Roll dough into 1-inch balls and place on a lined baking sheet. Slightly flatten with your fingers or a fork. - Bake
Bake at 350°F (175°C) for 12–15 minutes.
Edges should be set but not browned. - Cool
Let cookies cool completely before glazing. - Make glaze & finish
Mix powdered sugar with lemon juice until smooth. Drizzle or spread over cookies and sprinkle extra zest if desired.
✨ Tips
- Cornstarch is the secret to that “meltaway” texture—don’t skip it.
- For extra softness, don’t overbake; they should stay pale.
- Store in an airtight container for up to 5 days.
