Lemon Meltaways Cookie Recipe

Delightful Lemon Meltaways Cookies…easy to make, and they’ll melt in your mouth! They’re cookie perfection made with just a few simple ingredients you have in your pantry. But be warned–you won’t want to stop eating them! 

I’m pretty much obsessed with anything lemon.  I have a whole collection of lemon recipes, both sweet and savory, and it’s one of my very favorite flavors. All I have to do is see the word “lemon”, and I totally want to try the recipe. That’s what happened a week ago, when a friend shared a recipe via e-mail. AND it was for Lemon Meltaways, which, come on now, how can that be resisted? Not very well!

I made them, LOVED them, my kids loved them, and they now have a permanent place in my recipe book. Now anyone I make them for loves them too! Whenever I’m in the mood for lemon, this is one of my go-to recipes. We make them often, and now I’m excited to be sharing them with you today. I don’t think you’ll be able to resist them either! So I’m adding the beware button…because once you make them and eat one, it’s awfully hard to stop!

Lemon Meltaways Cookie Recipe

Lemon Meltaways Cookie Recipe

Fast & Easy Lemon Cookie Recipe

This isn’t a typical cookie recipe, nor is it a typical lemon cookie recipe, which makes me love it that much more. No beaters or electric mixer are required for this delightful recipe–just mix up the ingredients, which takes all of about 5 minutes. Tops. That’s my favorite kind of cookie, especially when I really want homemade cookies, but not a lot of time.  

After rolling the dough into two logs, it does require refrigeration, but I love that too, because you can prep ahead of time if you need to. (You can even freeze the dough for later, which is a time-saver.) I whipped up the cookies the night before I needed them, and the next morning it was super easy to slice, bake, and glaze them. They only require about an hour in the fridge though, so if you need them faster, that works too!

Lemon Meltaways Cookie Recipe

You’ll need:  (complete recipe card at the bottom of the post)

  • Butter
  • Powdered Sugar
  • Flour
  • Cornstarch
  • Lemon Juice
  • Lemon Zest

For the glaze: 

  • Powdered sugar
  • Butter
  • Lemon juice
  • Lemon zest

It’s a simple recipe, with simple ingredients, yet they’re packed with buttery, lemon-y flavor that you won’t be able to resist.  

Lemon Meltaways Cookie Recipe

The cookies are light, crisp, and perfect for spring and summer, although I love them the whole year. I know exactly how they got the “meltaway” part of their name. The cookie isn’t super sweet, and allows you to really taste the butter flavor. The lemony glaze adds the sweetness, and a little more tartness, to make the combination absolutely perfect! They’re a melt-in-your-mouth consistency, with a bit of a shortbread feel But they’re definitely lemon-y in flavor, and when combined with the tart lemon glaze, the result is nothing less than fantastic.

Lemon Meltaways Cookie Recipe

Perfect cookies for giving! 

These would be delightful at any party, wedding shower, baby shower, BBQ…or anywhere, really. Package them up and deliver to a friend or neighbor, and they will love you forever. Typically lemon might be thought of as a spring or summer cookie, but they’re good all year long, even the holidays. Add these beauties to a holiday cookie plate, for take them to a cookie swap, and they’re sure to be a hit. 

Another fun way to package them up is when the dough is rolled into a log. I like to roll it up into wax paper, leaving a couple inches on each end, then tying a ribbon in to each side. It’s perfect for the holidays! (or anytime.)

Recipe Tips

  • Use softened butter:  This is an important step! If the butter is too hard or melted, then it will affect howthe cookie shapes in the oven, and how the dough mixes up. 
  • Fresh lemon is best! If it’s at all possible, I highly recommend using fresh lemon.  It gives the brightest flavor, and really makes a difference.  I’ve definitely used the lemon juice in a bottle when that’s all I had, and the cookies are still really yummy.  But the flavor is a bit different when using fresh lemon. 
  • Slice carefully.  If they cookieslices are too thin, they’ll bake faster, and possibly be on the crunchy side. If they’re too thick, they’ll take longer to bake.
  • Don’t overbake! This is pretty much the cardinal rule for all cookies, and it’s the same in this case, especially if you want them to melt in your mouth. Unless you like really crunchy cookies!
Lemon Meltaways Cookie Recipe

Freezing Cookie Dough 

Yes, you can freeze both the dough and the cookies!  It’s always nice to have extra in the freezer to pull out whenever you need it.

  • Once you’ve made the dough and rolled it into logs, wrap well in plastic wrap, then in a gallon freezer bag.   
  • When you’re ready to bake, remove from freezer and let thaw in the refrigerator.  Slice and bake as directed, then add the glaze.
  • They’ll last in the freezer up to 3 months.

Freezing Baked Cookies

Freezing cookies is easy too! 

  • Once the cookies are baked and cooled, place them in a freezer-safe container or bag and place in the freezer. 
  • When you’re ready to use them, thaw completely, then make and add the glaze. 

Storing Baked Cookies

  • Store these cookies in an airtight container for 3-4 days, or in the fridge for 4-5 days.  
Lemon Meltaways | oldsaltfarm.com

Favorite Kitchen Tools

Lemon Meltaways

Kierste Wade | Old Salt Farm
These delightful lemon cookies are so easy to make, and they'll melt in your mouth! Just a few simple ingredients you can find in your pantry will give you the yummies cookies ever!
5 from 5 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Cookies, Desserts, Summer Desserts
Cuisine Cookies, Dessert
Servings 24
Calories 61 kcal

Ingredients
 
 

  • 1 ¼ cup flour
  • ½ cup cornstarch
  • 1/3 cup powdered sugar
  • ¾ cup butter
  • 1 teaspoon lemon zest
  • 1 ¼ Tablespoon lemon juice

Glaze

  • 1/8 cup butter
  • ¾ cup powdered sugar
  • 1 Tablespoon lemon juice

Instructions
 

  • Mix the dry ingredients in a large bowl. Soften the butter, then add to the dry ingredients along with the lemon juice and lemon zest. Mix well, then roll into a ball.
  • Divide dough in half, and roll into logs, making them as smooth and even as possible. Wrap in plastic wrap and refrigerate 1-2 hours.
  • After you remove the cookie dough from the fridge, unwrap from the plastic wrap. Using a sharp knife, cut the dough in to 1/4 inch-1/2 inch diameter slices and place them 2 inches apart on an un-greased cookie sheet.  (I like to put down parchment paper or wax paper first.)
  • Bake in a 350 degree oven for 12-15 minutes, or until the edges are lightly browned. Don't over bake! Cool completely before adding the glaze.
  • To make the glaze, melt the butter in a small bowl (glass or microwave-safe), then add the powdered sugar (confectioners' sugar) and lemon juice. (You can use fresh lemon juice or lemon juice in the bottle.) Mix well, removing all lumps of powdered sugar with a whisk. Frost cooled cookies on a wire rack. Sprinkle with lemon zest. You'll be able to stack the cookies after about 12 hours–the glaze will harden.

Video

Notes

*Alternate method: If you don’t want to chill…Roll the cookies into 1 inch balls and place on greased cookie sheet, 2 inches apart. Push the bottom of a glass on top of the cookies to flatten them, then bake as directed. They’ll spread just a little more this way, but they’re just as yummy! 
*I prefer salted butter for baking and using in recipes, which is why there is no added salt in the recipe. If you want to totally control the salt, then use unsalted butter and add 1/2 teaspoon salt. Just don’t do both–it will make the cookies way too salty.
 

Nutrition

Calories: 61kcalCarbohydrates: 13gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 10mgPotassium: 21mgFiber: 1gSugar: 6gVitamin A: 15IUVitamin C: 1mgCalcium: 11mgIron: 1mg
Keyword cookie recipes, easy cookies, lemon cookies, lemon dessert, lemon recipes,
Tried this recipe?Let us know how it was!

*Originally posted June 23, 2014. Updated June 2020.

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52 Comments

  1. 5 stars
    So tasty, easy to make, and delicious! Tons of lemon flavor in each bite.
    For my first batch I did the roll into logs, fridge and cut method–came out perfectly.
    Second batch, I rolled into small balls and used cookie stamps to press down–also came out beautifully and I could still see the impression of the stamp shapes after they baked.
    I freeze them after the glaze has hardened for a cool summertime treat.

  2. I love how you answer everyone’s questions, I’ve learned a lot before even starting, making them today Il let you know how they go. Thank you for the lovely recipe

    1. Hello, Kate! I’m so excited you are going to make them–you’ll have to let me know what you think!! xoxo

  3. Mmmmm! I can hardly wait to make these cookies….the pics make my mouth water. I lovvve lemony things too! Thank you for this recipe, it does seem pretty simple too!

  4. 5 stars
    Oh my goodness!!!
    Made these for my Mom because I took her a bag of lemons. Last time I made a Lemon Meringue Pie for her but this time she wanted a Lemon cookie. A friend told me about your recipe and I made them. My Mom went crazy over them, now she’s having a brunch and wants them in attendance. Thank you so much for sharing.
    From a very happy Mom and Daughter

    1. Debbie, thank you so much for letting me know!! This makes me SO SO happy!!! They’re the perfect treat for a brunch too. :)

  5. 5 stars
    I just made these for a cookie exchange with my friends, and everyone loved them! They are so light, the perfect amount of lemon, and do literally melt in your mouth! The lemon glaze added the perfect amount of sweetness. I can’t wait to make these cookies again!

    1. Yes, they can. I like to use a flour that has xanthan gum in it, or you can add a bit of your own. I also make the cookies smaller, so they have less of a chance to crumble.

  6. Okay, first I didn’t read Tablespoon of lemon juice, so I was mixing powder; so I decided to read the comments. Once I put more lemon juice in, it took a few minutes, but finally came together. It’s in the fridge now, I am excited to bake them. I think if you can edit the recipe to say Tablespoon, instead of tablespoon, I think that’s why I got it wrong the first time. But, I didn’t read it right, and I read it 5 times before I figured it out. Novice baker here!

    1. Hi, Kathi! Thanks for the feedback. I went and ahead and made that change–I’m happy to help if it makes the recipe easier to read!! xoxo

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