Easy Lemon Meltaway Cookies
Buttery, tender lemon cookies that practically dissolve on your tongue, finished with a bright citrus glaze. Simple, sunny, and irresistible.
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Servings:
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 0.67 cup powdered sugar for the dough
- 1 tbsp finely grated lemon zest from 1–2 lemons
- 1.5 tbsp fresh lemon juice for the dough
- 1 tsp vanilla extract
- 1.75 cup all-purpose flour
- 0.33 cup cornstarch
- 0.25 tsp fine salt
- 1.5 cup powdered sugar for the glaze
- 3 tbsp fresh lemon juice for the glaze
- 0.75 tsp finely grated lemon zest for the glaze
- 1 tbsp milk as needed for glaze consistency
Instructions
Preparation Steps
- Heat oven to 350°F. Line two baking sheets with parchment paper.
- Cream softened butter with 2/3 cup powdered sugar until light and fluffy, about 2 minutes.
- Beat in lemon zest, 1 1/2 tablespoons lemon juice, vanilla, and salt until smooth.
- Add flour and cornstarch. Mix on low just until a soft dough forms; do not overmix.
- Scoop 1-tablespoon portions, roll into balls, and space 2 inches apart on prepared sheets.
- Bake 9–11 minutes until edges look set but not browned. Cool on the sheet 5 minutes.
- Whisk 1 1/2 cups powdered sugar, 3 tablespoons lemon juice, zest, and milk until smooth and pourable.
- Dip warm cookies top-side into the glaze or spoon it over. Let set until the glaze firms up.
Notes
Try adding a pinch of poppy seeds to the dough for a subtle crunch, or swap vanilla for almond extract for a twist. Store airtight at room temperature for 3–4 days, or freeze glazed cookies in a single layer until set, then stack with parchment.
This recipe is an original creation inspired by classic Easy Lemon Meltaway Cookies flavors. All ingredient ratios and instructions are independently developed.