Lemon Meltaway Cookies are a quick and easy cookie recipe full of light, lemony flavors, a sweet homemade glaze, and a biscuit that literally melts in your mouth. Start to finish, these guys are ready in just 30 minutes!
Melt In Your Mouth Lemon Meltaway Cookies
Lemon-flavored desserts are some of my absolute favorites. They always seem to hit the spot. But these Lemon Meltway cookies are special – their name actually does them justice!
I love these Lemon Bars and this Lemon Icebox Cake is one of my go-to recipes when it comes to lemony treats. But, these Meltaway Lemon Cookies might just be my favorite lemon dessert of all time. Yep, I said it.
These cookies are not only super easy to make, but they truly do melt in your mouth. They are the lightest, softest, zestiest cookies you will ever have!
The homemade glaze that finishes them off adds just the right amount of sweetness to compliment the tangy lemon. You do not want to miss out on these delicious cookies!
Why We Love This Recipe
- Quick and easy to make
- Soft, melt in your mouth cookies
- Light and refreshing dessert
- Great for bake sales, cookie exchanges, and gatherings
- Super easy to double or triple
- A perfect sweet treat for Easter, Baby Showers, and other events
- The dough can be frozen for up to 3 months
Ingredients/Shopping List
- 2 sticks salted butter
- ¾ cup white sugar
- 1 large egg
- Zest of 1 lemon
- 2 cups all-purpose flour
- ½ tsp baking powder
- 1½ confectioners sugar
- Juice of 1 Lemon
- 1 tbsp heavy cream
Variations / Options / Add-ins
- FRUIT: You can try using a variety of different fruits. I have seen many try these with oranges, though I haven’t tried it myself. This recipe will work well with just about any fruit.
- CHOCOLATE: If you are a love of the chocolate and fruit combination, you could try adding in chocolate chips or drizzling your final cookies with chocolate!
- LEMON EXTRACT: If you prefer you could use lemon extract instead of zesting the lemons. A good rule of thumb is ½ tsp of lemon extract per 1 tsp of zest.
How to Make Lemon Meltaway Cookies
These cookies are so simple to make. It starts with the batter followed by baking. Let them cool completely after taking them out of the oven. Glaze them and enjoy!
- Mix butter and sugar together. Add in the egg until combined.
- Add lemon zest.
Pro Tip: When removing the zest from the lemons be careful not to overdo it and get the white of the lemon, which can be very bitter. The zestiness is in just the yellow skin. - Combine flour and baking soda. Add the flour in batches until completely mixed in.
- Shape dough into balls and place them on a lined cookie sheet.
Pro Tip: Pressing or flattening a little on each cookie dough ball will help the cookie not be too much like a ball (unless you like it like that). They do melt pretty well though, so don’t press too much. - Bake in the oven on 375 degrees for 8 minutes.
- To Make the Glaze: Mix together the confectioner’s sugar, lemon juice.
- Spoon glaze onto each cookie. Top with lemon zest (optional.)
Pro-Tip: Make sure cookies are completely cool before glazing.
How to Store Lemon Meltaway Cookies
Store cookies in an airtight container at room temperature. They will keep well in this container for 1 week. You can also store them in the refrigerator if you prefer. I just love them chilled.
You can also freeze your cookie dough for up to 3 months, by wrapping it in plastic wrap and placing it in the freezer.
Love Lemon? More Easy Lemon Recipes
Lemon Blueberry Bread with Lemon Zest Drizzle|Lemon Cheesecake Bars |Lemon Lush Dessert Recipe |Lemon Icebox Cake |Strawberry Lemonade Bars | Lemon Lava Cake | Lemon Trifle | Lemon Ricotta Cookies
Lemon Meltaway Cookies
Ingredients
- 2 sticks salted butter (1 cup, 226 grams)
- ¾ cup white sugar
- 1 large egg room temperature
- 1 lemon zest
- 2 cups all-purpose flour (spooned and leveled)
- ½ teaspoon baking powder
- 1½ cups confectioners sugar
- 2 tablespoons juice of 1 lemon
- 1 tablespoon heavy cream
Instructions
- Preheat the oven to 375°F.
- In a medium-sized mixing bowl, mix butter and white sugar. Add the egg and continue to mix until combined.
- Stir in the lemon zest.
- Combine flour and baking powder and add it in batches to the wet ingredients until fully mixed.
- Take about 2 teaspoons of the dough and shape it into a ball in your hands.
- Place onto a parchment paper-lined cookie sheet and flatten just a little.
- Bake for 8 minutes.
- Remove and, after a few minutes, transfer to a wire cooling rack. Cookies will need to be completely cooled before glazing.
- In a small mixing bowl, add the confectioner’s sugar, lemon juice, and cream and stir until combined.
- Spoon a little onto each cookie, spreading toward the edges.
- Decorate with a bit of lemon zest.
- The glaze will take about 15 minutes to set before eating.
