Zesty Lemon Meltaway Cookies Recipe

Introduction

These Zesty Lemon Meltaway Cookies are light, buttery, and bursting with fresh lemon flavor. With a melt-in-your-mouth texture and a sweet, tangy lemon glaze, they make the perfect treat for any occasion.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• For the Lemon Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, beat the softened butter and powdered sugar together until light and fluffy.
3. Step 3: Stir in the fresh lemon juice, lemon zest, and vanilla extract until well combined.
4. Step 4: In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add this to the butter mixture, stirring until a soft dough forms.
5. Step 5: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet and gently flatten each ball with your fingertips.
6. Step 6: Bake for 10-12 minutes, until the cookie edges are set but still pale. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
7. Step 7: Whisk together the powdered sugar and fresh lemon juice to make a smooth glaze. Add lemon zest if desired.
8. Step 8: Drizzle or dip each cookie in the lemon glaze and allow it to set for about 15 minutes before serving.

Tips & Variations

• Use fresh lemons for zest and juice to maximize the vibrant citrus flavor—avoid bottled lemon juice.
• Don’t overbake; cookies should remain pale and soft for a delicate texture.
• If your dough is too soft to shape, chill it in the refrigerator for 20 minutes before rolling.
• Adjust the glaze by adding more lemon juice to thin it or more powdered sugar to thicken it.
• For a slight crunch, sprinkle coarse sugar on top before baking or mix in finely chopped nuts.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days, placing parchment paper between layers to prevent sticking. For a firmer texture, refrigerate in an airtight container for up to 7 days. You can also freeze unglazed cookies for up to 2 months; thaw at room temperature and glaze just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when the cookies are done baking?

The edges should look set but still pale, not browned. The cookies will be soft when you remove them from the oven and will firm up as they cool.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice and zest provide the best vibrant citrus flavor. Bottled lemon juice lacks the brightness and may affect the overall taste of the cookies.

Zesty Lemon Meltaway Cookies Recipe

Print Recipe

★★★★★

4.7 from 57 reviews

These Zesty Lemon Meltaway Cookies are soft, buttery, and bursting with fresh lemon flavor. Featuring a melt-in-your-mouth texture and a sweet, tangy lemon glaze, they make the perfect treat for teatime snacks, refreshing desserts, or homemade gifts. The combination of cornstarch and powdered sugar ensures a delicate crumb paired with an irresistible citrus zest and juice that brightens each bite.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 25-27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cookies:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh lemon zest
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1/4 teaspoon salt

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and powdered sugar together until the mixture becomes light, fluffy, and smooth, which helps achieve the cookie’s soft texture.
3. Add Lemon Flavoring: Stir in the fresh lemon zest, lemon juice, and vanilla extract to the creamed butter mixture, mixing thoroughly to infuse the dough with bright citrus and aromatic flavors.
4. Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until a soft dough forms. The cornstarch contributes to the cookie’s delicate meltaway quality.
5. Shape the Cookies: Scoop tablespoon-sized portions of the dough and roll them into small balls. Place the balls on the prepared baking sheet with some space between each, then gently flatten each ball slightly using your fingertips to shape the cookies properly.
6. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the cookies remain pale. Avoid browning to keep them soft and tender. Remove the cookies and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
7. Prepare the Glaze: While the cookies cool, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth. Optionally, stir in lemon zest to enhance flavor and appearance.
8. Glaze the Cookies: Drizzle or dip each cooled cookie in the lemon glaze, allowing any excess glaze to drip off. Set the glazed cookies on a rack or parchment paper and let the glaze set for about 15 minutes before serving.

Notes

• Use fresh lemons for zest and juice to achieve the best vibrant citrus flavor; avoid bottled lemon juice.
• Do not overbake the cookies; they should remain pale and soft to maintain the meltaway texture.
• If the dough is too soft to handle, chill it in the refrigerator for 20 minutes before shaping to prevent excessive spreading.
• Adjust the glaze consistency by adding more lemon juice if too thick, or more powdered sugar if too thin.
• For added texture and a slight crunch, sprinkle coarse sugar on top before baking or incorporate a handful of finely chopped nuts into the dough.
• Store cookies in an airtight container at room temperature up to 5 days or refrigerate up to 7 days for a firmer texture.
• Freeze unglazed cookies in an airtight container for up to 2 months; thaw at room temperature and glaze fresh when ready to serve.

Keywords: lemon cookies, meltaway cookies, lemon glaze, citrus desserts, soft cookies, buttery cookies, homemade cookies