If you live for everything lemon you’ll LOVE these Lemon Meltaway Cookies! Whether you’re making Christmas Cookies for the Holidays or just want something delicious and citrusy, this recipe delivers! Lemon is such a bright and versatile flavour that everyone enjoys which is why this cookie is always a hit! I literally have to force myself to back away from the cookie tray or I’ll eat them all in one go.
Why You’ll Love These Lemon Meltaway Cookies
- Bright, buttery, and melts in your mouth
- Delicious lemon flavour that packs a big flavour punch
- Super simple and easy recipe to follow
- Great cookie for the holidays, parties, or cookie exchange
Ingredient List
All Purpose Flour: 2 Cups of All Purpose Flour
Sugar: 3/4 Cups of Granulated Sugar
Lemon Zest: 3 Tablespoons of Fresh Lemon Zest (add an extra tablespoon to boost the lemon flavour)
Butter: 1 Cup of Room Temperature Butter
Cornstarch: 2 Tablespoons of Cornstarch
Salt: 1/2 Teaspoon of Salt
Vanilla Extract: 1 Teaspoon of Vanilla Extract
For the Icing:
Powdered Sugar: 3/4 Cups of Powdered Sugar
Lemon Juice: 3 Tablespoons of Lemon Juice (see notes on how to increase or decrease thickness)
Kitchen Tools for this Recipe:
How To Make Lemon Meltaway Cookies
- Preheat your oven to 350℉ and adjust your oven rack to the middle position. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, combine the butter, sugar, lemon zest, and vanilla extract. Using a electric hand mixer, mix until the butter is creamy and light.
3. In a separate bowl, whisk together the all purpose flour, salt, and cornstarch.
4. Gradually add the dry ingredients with the wet ingredients and mix with the hand mixer until fully combined.
5. Scoop out about 1 tablespoon of dough and using your hands, roll into an ball. Place on your lined baking sheet about 1.5 – 2 inches apart and Bake for 8-10 minutes.
6. Once the cookies have finished baking, gently press the cookies using a flat tool to flatten them. I ended up using one of my measuring cups which worked perfectly. Once flattened, let the cookies cool completely before adding the lemon icing.
How to Make the Lemon Icing:
- In a small bowl, combine the lemon juice and powdered sugar and mix until smooth. The icing should be thick enough that it doesn’t run and forms strong peaks. You can always add more lemon juice to thin it out, or more powdered sugar to thicken as needed.
- Spoon about 1 teaspoon of icing onto each cookie and let the icing firm up for about 20-30 minutes before serving.
Storing And Freezing Lemon Meltaway Cookies
- Store in an airtight container for up to 5 days
- Let the icing harden completely before stacking
- These lemon meltaway cookies can be frozen, but I would recommend freezing them before adding the lemon icing.
Lemon Meltaway Cookies
Course: Dessert, HolidayCuisine: AmericanDifficulty: Easy36
servings20
minutes8
minutes97
kcal28
minutesSoft, buttery lemon meltaway cookies that literally melt in your mouth.
Ingredients
2 Cups All Purpose Flour
3/4 Cups Granulated Sugar
3 Tablespoons Lemon Zest
1 Cup unsalted and room temperature Butter
2 Tablespoons of Cornstarch
1 Teaspoon Vanilla Extract
1/2 teaspoon Salt
- Lemon Icing
3/4 Powdered Sugar
3 Tablespoons fresh Lemon Juice
Directions
- Preheat oven to 350℉ and line a large baking sheet with parchment paper, set aside.
- In a large mixing bowl, combine sugar, butter, lemon zest, and vanilla extract. Using an electric hand mixer, mix well until full combined and creamy.
- In a separate bowl, whisk together flour, salt, and cornstarch.
- Using your electric hand mixer, gradually add the dry ingredients to the wet ingredients and mix until fully combined.
- Scoop about 1 tablespoon of dough and roll with your hands to form a ball. Place dough balls onto your lined baking sheet about 1.5 to 2 inches apart. Bake at 350℉ for 8-10 minutes.
- Once the cookies are finished baking, use a flat tool or surface to gently flatten out the cookies while still hot.
- Lemon Icing:
- In a small bowl, whisk together 3 tablespoons of lemon juice with 3/4 cups of powdered sugar until fully combined. The icing should be thick and not runny. Add extra lemon juice to thin it out, or extra powdered sugar to thicken the icing as needed.
- Top each cookie with icing sugar and let rest for 20-30 minutes or until the icing has fully set before serving.
Notes
- Cookies can be placed in an airtight container for up to 5 days
- You can freeze the cookies but I recommend freezing them before you add the icing
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