The very first time I made lemon meltaway cookies, I remember how quickly the bright, sunny aroma of fresh lemon zest filled my entire kitchen. It was one of those moments where I didn’t even need to taste the dough—I already knew they were going to be special. As the cookies baked, they stayed so pale and delicate that I worried they weren’t done, but when I finally bit into one, it truly melted on my tongue. Ever since then, these tiny citrus clouds have become one of my favorite go-to treats whenever I want something light, refreshing, and irresistibly soft.
Why You’ll Love This Recipe
You’ll love this recipe because these cookies deliver everything you want in a meltaway—silky smooth texture, gentle sweetness, and that pop of lemon that feels like sunshine in cookie form. They’re incredibly simple to make, especially since there’s no rolling or cutting involved, and the dough itself is forgiving and easy to work with. If you enjoy desserts that feel both comforting and elegant, these cookies strike that perfect balance. And because they’re small and tender, you’ll find yourself reaching for “just one more” again and again.
Ingredients
- 1 cup salted butter, softened
- ½ cup powdered sugar
- 1 tablespoon lemon zest
- 1 teaspoon lemon extract
- 1 ¾ cups all-purpose flour
- ¼ cup cornstarch
- ¼ teaspoon salt
Glaze:
- 1 ½ cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
When I first experimented with this recipe, I tried both lemon extract and extra lemon juice, and the extract made a world of difference in keeping the flavor bold without interfering with the cookie texture. Cornstarch is another key ingredient that shouldn’t be skipped; it’s what gives these cookies their signature meltaway consistency. If you need them less tart, reduce the lemon zest in the glaze, but personally, I think that extra zing is what makes them shine.
Equipment Needed
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Baking sheet
- Parchment paper
- Cooling rack
- Small whisk
A hand mixer works perfectly for this recipe because the dough isn’t heavy, and it helps whip the butter until it’s perfectly fluffy. I prefer using parchment paper instead of greasing the pan because these cookies are so tender that lifting them is much easier when nothing sticks. A cooling rack helps them dry evenly once glazed. A small whisk is helpful for getting the glaze smooth without lumps of powdered sugar, something I learned after attempting to mix it with a spoon one too many times.
Step-by-Step Instructions
I always start by creaming the butter and powdered sugar together until the mixture becomes light and airy. This step takes a few minutes, but it’s worth it—when the butter is well-whipped, the cookies bake up with that delicate, melt-in-your-mouth texture. After the butter is fluffy, I add the lemon zest and extract. The moment the zest hits the bowl, the scent of lemon perfumes the air, and the whole baking experience starts to feel instantly happier.
Once the wet ingredients are combined, I gently fold in the flour, cornstarch, and salt. The dough thickens quickly and becomes soft and velvety. There’s no need to chill the dough for hours, but I often pop it into the fridge for about 10 minutes so it scoops more cleanly. When I’m ready to bake, I roll small teaspoon-sized balls and place them on the baking sheet. These cookies don’t spread much, so I can fit quite a few onto one tray.(See the next page below to continue…)