Lemon Meltaways

Lemon Meltaways are a soft, buttery, shortbread-style, slice and bake cookie recipe. They are topped with a creamy icing and literally melt in your mouth! The best lemon cookies ever!

Lemon Meltaway Cookie broken in half

Lemon Meltaways Are An Easy Slice and Bake Cookie Recipe!

Lemon Cookies are one of those cookie recipes that I try not to make a lot because I am the only one in my house who eats them!! You see I LOVE lemon cookies, and I can’t be trusted if they’re in the house…and that paired with the fact that no one else will eat them is a recipe for a quick 5 pound weight gain!

Here Are Some Of My Favorite Lemon Cookies:

Lemon Meltaway Cookies stacked

How Do You Make Lemon Meltaways?

Like I said before, this is a slice and bake cookie recipe, which is great because not only are slice and bakes easy, but they can be made ahead and baked whenever you’re ready, which makes this recipe great for holiday cookie baking when you are baking a lot in a short period of time!

You can prep with cookie dough the night before and bake them up when you’re ready!

Why Does This Cookie Dough Use Powdered Sugar?

Powdered Sugar in this dough adds to the melty, soft texture. Using powdered (or confectioners) sugar is essential in this recipe to achieve the texture!

Can You Freeze These Lemon Cookies?

Yep! These cookies freeze beautifully. I prefer to freeze then before icing them, as the icing can get sticky as it thaws.

You can even make the dough, wrap it up and freeze the dough in the log shape for later. When you’re ready to bake, allow the cookies to thaw slightly, enough that you can slice them. Then bake them as stated in the recipe!

How To Make Lemon Meltaway Cookies

Can You Make These Lemon Cookies Another Flavor?

Absolutely! Here are some ideas:

  • Use another form of citrus like orange, or lime!
  • Leave out the citrus entirely and add a Vanilla Bean!
  • Finely chop up some dried cranberries and add those into the dough!
  • Mini Chocolate Chips! About 1/2 cup will be great!
  • Add 1/2 cup shredded coconut and a little coconut extract into the icing!

Looking For More Slice and Bake Cookie Recipes? Try These:

Print

Lemon Meltaways

  • Author: Shelly
  • Prep Time Prep Time: 10 minutes
  • Cook Time Cook Time: 10 minutes
  • Total Time Total Time: 10 minutes + chill time
  • Yield Yield: 24 cookies 1x
  • Category Category: Cookies
  • Method Method: Oven
  • Cuisine Cuisine: Dessert

Description:

These tender lemon cookies melt in your mouth!


Ingredients:

Cookies

  • 1 cup butter, room temperature
  • 1/2 cup powdered sugar
  • 1/2 cup cornstarch
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1 1/2 cups all purpose flour

Icing

  • 1 1/4 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 12 teaspoons lemon zest

Instructions

  1. For the Cookies: In the bowl of your stand mixer fitted with the paddle attachment mix the butter and powdered sugar together on medium speed until smooth.
  2. Turn the mixer to low and add in the cornstarch, salt, vanilla, and lemon juice. Mix for 30 seconds until incorporated, scraping the sides of the bowl as necessary.
  3. Add in the flour and mix until just combined.
  4. Divide the dough in half and roll each half into a log, 8-9 inches long. Wrap the logs separately in plastic wrap and chill for 2-3 hours.
  5. When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper.
  6. Remove the dough from the refrigerator. Slice the logs into 1/2- inch thick rounds. Place the cookies onto the prepared baking sheet and bake for 9-10 minutes or until the edges are lightly golden.
  7. Transfer the cookies to a wire rack to cool completely.
  8. For the Icing: In a medium bowl, whisk together the powdered sugar, lemon juice, and zest until smooth. Spoon or pour the icing on top of each cookie. Allow the icing to set.

Notes:

Store cookies airtight at room temperature for up to 5 days.

Keywords:: cookies and cups, lemon cookies, meltaway cookies, cookie recipe, slice and bake cookies, lemon cookie recipe, lemon shortbread cookies

Want To Save This Recipe?

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

You might also like...

Share Your Comments

Want to share a photo of what you’ve made? Be sure to register or log in and then click the camera icon camera icon located at the bottom of the comment area.

14
Leave a Reply

avatar

newest oldest most voted
Sarah S.
Sarah S.

These are DELICIOUS! I found that they started to brown too much on the bottom if I put them on the center rack in the oven but were perfect when I put them on the top rack for the 9-10 mins. I also let them sit a minute or so on the baking sheet when I pulled them out, it helped them not crumble when transferring to the cooling rack. Thanks for a great recipe!!

Raquel
Raquel

My husband loves lemon so I made these for him and he loved them. I rolled the dough, wrapped in plastic, refrigerated overnight, and sliced them cold. But my cookies spread A LOT. Could it be… I live in another country in a high-altitude area (~8,000 ft)? My oven is propane gas heated? I mixed the butter and sugar too long? The all purpose flour here seems to be finer (other dough recipes I’ve tried come out too sticky)? I used a non-stick silicone baking mat instead of parchment paper? I would love your input because the flavor of these… Read more »

Stefanie
Stefanie

Hi, Raquel–
I don’t live in a high-altitude area and mine spread out, too. 🙁 I followed the recipe exactly so I am not sure what happened either. They still tasted okay!

Linda Berky
Linda Berky

These were easy to make and really delicious! They actually do melt in your mouth!

Mermaid Mama
Mermaid Mama

Sorry, these did not work out for me. They came out mealy, and disintegrated completely. They fell apart into powder as I took them off the cooled cookie sheet. I don’t know why.

lily
lily

is it possible to ask for this recipe in grams? i found cups are not reliable and i hate using cups as measurements

Myra
Myra

Just made my dough tonight…I put in fridge overnight without rolling them into logs.
Should I let sit out for tomorrow for about 30 mins and then roll into the logs? If so do they have to be refrigerated again before slicing?

Carol
Carol

Have you tried these with gluten-free flour? My sister loves lemon cookies, but can’t have gluten. Thanks!

Kathy Bradford
Kathy Bradford

Do you actually mean to use that much cornstarch! 1:2 cup?

Susan D Frechette
Susan D Frechette

delicious…love them.

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

Tips for Baking Success!

Cookies and Cups Newsletter Get 5 Baking Secrets That Will Change Your Life!

Delivered Straight to Your Inbox, For Free:

Recipes You’ll Love

This site participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn a small fee by linking to Amazon.com and affiliated sites.

Ad Blocker Detected!

Advertisements fund this website. Please disable your adblocking software or whitelist our website.
Thank You!
Skip to content