Delightful Lemon Meltaways Cookies…easy to make, and they’ll melt in your mouth!
I’m pretty much obsessed with anything lemon. 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. I’m sharing them with you today, and I don’t think you’ll be able to resist them either!
Lemon Meltaways Cookie Recipe
This isn’t a typical cookie recipe, which makes me love it that much more. No beaters are required–just mix up the ingredients, which takes all of about 5 minutes. Tops. 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. 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!
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!
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.
Lemon Meltaways
Ingredients
- 1 ¼ cup flour
- ½ cup cornstarch
- 1/3 cup powdered sugar (icing sugar)
- ¾ cup butter softened
- 1 teaspoon lemon peel grated
- 1 ¼ tablespoon lemon juice
Glaze
- 1/8 cup butter, melted
- ¾ cup powdered sugar
- 1 tablespoon lemon juice
Instructions
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Mix all the cookie ingredients. 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. Unwrap, then cut into 1/4 inch-1/2 Inch thick slices and place them 2 inches apart on a cookie sheet. Bake at 350 degrees for 12-15 minutes, or until the edges are lightly browned. Cool completely.
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To make the glaze, combine all ingredients and mix well--removing all lumps of powdered sugar with a whisk. Frost cooled cookies. Sprinkle with lemon zest.
You'll be able to stack the cookies after about 12 hours--the glaze will harden.
Recipe 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!
More recipes you might like…
- Best Chocolate Buttercream Frosting
- Chocolate Pecan Pie Bars
- Giant Chocolate Chip Cookies
- The Yummiest Chocolate Chip Pumpkin Bread
Kim says
These look yummy! I love all things lemon too. :) Can’t wait to try!
Simply Kierste says
You’ll have to let me know what you think!!! :)
M a r j. says
What is powdered sugar? Is that icing sugar or regular sugar?
Old Salt Farm says
It’s icing sugar!
Barbara Keifer says
No one seems to mention this so it must be something I’m not doing but they crumbled all over when I sliced them. Yes they were in the frig. HELP
Old Salt Farm says
Hmmmmm…I think it could possibly be too much flour. A trick that works for me is to “fluff” up the flour first with a spoon, then use that spoon to add the flour to your measuring cup. It’s worth a try! I’m so sorry–I hate when that kind of thing happens.
Amy says
I’m an avid follower of yours from Woodstock, GA.
Like you, I love anything lemon. So naturally I was in lemon heaven yesterday when I tried Chick Fil A’s Frosty Lemonade. It’s a lemon version of an Orange Julius and it is DELICIOUS! I thought you should know! :)
Simply Kierste says
Oh my goodness, I know where I need to go today!!! That sounds fabulous! I definitely should know, thank you. :)
Debra Gray says
I’m going to try your Lemon Meltaways this weekend. We are celebrating my dad’s 85th birthday and this sounds like something he would really like. Thank you so much!
Simply Kierste says
You are so welcome! I hope he likes them! :)
Janet Dames says
I used the 1/2 cup of cornstarch and thought this cookie was to dry . When the recipe called for 1/2 cup of cornstarch I was thinking maybe that wasn’t the right measurement ? The glaze was delicious!
Simply Kierste Design Co. says
Hi, Janet! That is the right measurement, and they are more of a dry cookie, but I think you could use a little less cornstarch if you wanted to. It’s worth a try! :)
Ashley says
Do you use self rising or all purpose flour?
Old Salt Farm says
I use all-purpose!
Cloudy says
I got very confused with the way you cut them up. Do you cut the 1” balls into quarters?
I would like to try them but I’m not sure how you would bake them. 1/4” doesn’t seem that big for a biscuit they must spread a lot and be quite thin.
Old Salt Farm says
I’m so sorry! I can see how that would be confusing. I edited the recipe and changed the wording. Slice the logs into 1/4/-1/2 inch slices. I like them on the thinner side, but they’ll work just a little bit thicker as well.
Judy says
Do you put 1/8 cup of softened butter in cookie dough and 1/8 cup of melted butter in glaze?
Old Salt Farm says
No—1/8 cup in the glaze, and 3/4 cup in the dough. Thanks for asking!
Judy says
Now the recipe says 3/4 C. Of softened butter for dough not 1/8 C.?
Old Salt Farm says
It’s 3/4 c. softened butter for the dough, and 1/8 c. melted butter for the glaze.
Deb Zillges says
Just made these cookies.
I love them!!
I was a little reluctant with the 1/2 cup cornstarch, but I followed the recipe as it was and they are delicious.
I also doubled the glaze, the flavor of the glaze was perfect.
I will be making these again.
Old Salt Farm says
YAY! I’m so glad!! xoxo
Lynn Hosenfeld says
The dough is to dry to mix. Did you miss an ingredient? An egg? Should butter be softened or meted?
Old Salt Farm says
Yes, the recipe says the butter should be softened! It will be dry at first, but when you keep mixing, and get the softened butter incorporated, it will come together.
Lisa says
Made these yesterday. Came out great. They do melt in you mouth. Great with a cup of tea.
Old Salt Farm says
That makes me so happy!! Thank you for sharing!! xoxo
Brooke says
Sooo good! Next time I will roll into balls and smush them with a glass…then fridgerate.. theyll be muchprettier. (And use almond flour since regular flour is hard to come by) 🥴
Old Salt Farm says
I made them that way this last time too. But either way, they’re so yummy! Glad you loved them too. xo
Shaunda Necole says
I can’t wait to make these yummy looking cookie!!
Old Salt Farm says
Yay! You’ll have to let me know what you think!!
Lauren says
Delicious! The cookies and glaze go so well together.
Old Salt Farm says
Yay! I’m so happy to hear that you love them too! xoxo
Ruth says
Absolutely melt in your mouth’
Old Salt Farm says
YAY! So glad you loved them too!
Andrea says
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.
Old Salt Farm says
Oh my gosh, this makes me so so happy! Thank you so much for sharing!!! xoxo
Barbara says
Is T teaspoon or tablespoon?
Old Salt Farm says
It’s tablespoon!
Kate says
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
Old Salt Farm says
Hello, Kate! I’m so excited you are going to make them–you’ll have to let me know what you think!! xoxo