Light and flaky, these Lemon Meltaway Cookies are delicious. Made with 5 simple ingredients. Perfect for a wedding, shower or party…or to enjoy all alone.
MELTAWAY COOKIES
The weather here has been so unusual. We usually are knee deep in snow and cold temperatures but we have been enjoying 50’s and 60’s for a few weeks now. I am not going to lie…it has been pretty nice and has me dreaming of Spring, in the form of Lemon Meltaway Cookies!
But, we were reminded that it is still Winter yesterday, as a big snow storm blew in. The last time we had any measurable snow at my house in the past few weeks was on Christmas Day!
LEMON COOKIES
Are you feeling like you could use some Spring in your life too? These Lemon Meltaways ought to do the trick. They have so much yummy flavor!
TIPS FOR MAKING MELTAWAY COOKIES
- Use real butter.
- It is normal to notice that the dough will be crumbly.
- Use your hands to help it stick the dough together.
- Use silicone baking mats or parchment paper for your baking sheets.
- Look into getting a good hand mixer or stand mixer.
- You can store cookies in an airtight container at room temperature for 3-4 days or in your fridge.
- Use a cookie scoop to get the same size cookie every time.
- Try not to press the cookie dough too flat.
- If the icing seems too thin add more sugar.
- Double the recipe if you like a lot of icing!
Lemon Meltaway Cookies Ingredients
- all purpose
Icing Ingredients
How to Make Lemon Meltaway Cookies
-
-
Cream together butter and sugar.
-
Add remaining ingredients and mix well.
-
Roll Cookies into 1 inch balls and place on greased cookie sheet (or parchment paper).
-
Bake at 350 for 9 minutes.
-
Remove from oven and press down and flatten the cookie with a glass.
-
Place back in oven for 1-2 minutes.
-
Cookies are done when top starts to crack. Edges may be slightly browned.
-
Let cool completely on rack.
-
Make the icing. Place about a cup of powdered sugar in a bowl, slowly add some lemon juice until you have the consistency you want.
-
Add food coloring if desired.
-
Gently spoon frosting onto cookies with the back of a spoon…these cookies are very delicate and a little crumbly so handle with care. Sprinkle with lemon zest if desired. You can find the nutrition fact on the printable recipe.
-
LEMON COOKIE RECIPE
These Lemon Cookies are light and flaky and are melt in your mouth delicious! These cookies are made with 5 simple ingredients that most of you probably have in your home right now! The total time for prep time is very minimal.
Can you freeze meltaway cookies?
Yes, you can freeze meltaway cookies. Place them on a baking sheet lined with parchment paper and flash freeze them first. You can also use plastic wrap or tin foil. Then place them in a freezable container in your freezer.
LEMON MELTAWAY COOKIES
Light and flakey, these Lemon Meltaway Cookies are delicious. Made with 5 simple ingredients. Perfect for a wedding, shower or party…or to enjoy all alone.
Ingredients
- 1 cup butter
-
1/2
cup
powdered sugar
-
1 1/2
tsp
lemon juice
-
1
TBS
lemon zest
-
1/2
cup
cornstarch
-
1 2/3
cup
flour
Icing Ingredients
- powdered sugar
- lemon juice
- food coloring
Instructions
-
Cream together butter and sugar.
-
Add remaining ingredients and mix well.
-
Roll Cookies into 1 inch balls and place on greased cookie sheet (or parchment paper).
-
Bake at 350 for 9 minutes.
-
Remove from oven and press down and flatten the cookie with a glass.
-
Place back in oven for 1-2 minutes.
-
Cookies are done when top starts to crack. Edges may be slightly browned.
-
Let cool completely.
-
Make the icing. Place about a cup of powdered sugar in a bowl, slowly add some lemon juice until you have the consistency you want.
-
Add food coloring if desired.
-
Gently spoon frosting onto cookies with the back of a spoon…these cookies are very delicate and a little crumbly so handle with care.
-
Sprinkle with lemon zest if desired.
LEMON FROSTING
I ended up making some with a yellow tinted frosting and some with a white frosting which I added a little bit of lemon zest too. I think my favorites were the ones that I used the white frosting on. They both tasted exactly the same, but I just loved the look of the white lemon glaze with the lemon zest in it. Such a pretty cookie!
Possible Variations:
You can use limes or oranges instead of lemons. Try using lemon extract or vanilla extract for a different flavor. Add a pinch of salt for that salty/sweetness flavor we all love. These are not low in carbohydrates but are worth every bite! They might have some of the vitamin c that you are looking for though! Are you a fan of citrus in your desserts?
LEMON RECIPES
More Lemony Treats We Think You’ll Love
If you are a lemon fan like me, you will be interested in trying out these other Lemon Recipes below:
- Lemon Bars
- Crinkle Lemon Cookies
- Lemon Drop Cookies
- Blueberry Lemon Bundt Cake
- Raspberry Lemon Poke Cake
- Lemon Ricotta Pancakes with Blueberry Syrup
- Swig Lemon Sugar Cookies
- Lemon Melt-Away Cookies
- Raspberry Lemon Cheesecake Bars
- Lemon Poppy Seed Bread
- Lemon Raspberry Loaf Bread
- Poppy Seed Strawberry Lemon Swirl Bread
- Pink Lemonade Cupcakes
- Lemon Ice
- Frozen Lemonade
- Frozen Brazilian Lemonade
- Copycat Chick-Fil-A Frozen Lemonade
- Strawberry Lemonade Slush
- Pink Lemonade Slush
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Giulia Casadio says
I’ve made a batch of those and they are delicious!
Does the icing take long to dry? Or does it remain soft and sticky?
Thank you for a great recipe!
Amy says
I was able to stack the cookies about an hour after making them!
The dough was crumbly to turn to a ball. I thought I’d add a tsp of water. They cracked after baking. Did not hold any shape. I had exact measurements and followed the instructions, I wonder what went wrong.
Fran- So sorry they did not sure out for you. I have not experienced this before. Hope you give them another try.
Lemon cookies sound wonderful .going to make them .shue
So do you use fresh squeezed lemon juice or bottled???
For this batch I used fresh squeezed lemons, but I have made it with the bottled lemon juice and they both work great!
I LOVE lemon! Does just the 1.5t and 1T make
them lemony enough? Would they still cook properly is I added more lemon juice? Thanks!
They taste pretty lemon-y to me…you could always add a bit more flour if the dough is too sticky…but I think you would probably be fine!
You can add a little fresh lemon zest if you want to have them more lemony.
I didn’t read through the ingredients all the way and have just creamed the butter and powdered sugar and realize I don’t have any cornstarch. What can I substitute? Thank you.
I went ahead and made the cookies without cornstarch. Instead I used my “00” fine flour that I normally use for pizza crust. It is a lot finer than regular flour. I didn’t swap it out 2-1 like most sites say to do with flour for cornstarch. The cookies are delicious, although a bit fragile.
Thanks for sharing! Yes…they are a bit delicate!
I love lemon but I really don’t like any kind of zest. If I just leave it out, would I need to replace it with anything?
These were wonderful! My daughter’s basketball team made it to the championship game. The team’s color was orange, and we had a box of oranges fresh from Florida, so I substituted orange for the lemon…. Heavenly! Thank you!!
Yum!!! What a great idea! Thanks for sharing…and congratulations to the team!
Approximately how many cookies does this recipe make? They sound wonderful!
About 3 dozen depending on the size you make the cookies.
can these be frozen?
How long in advance of serving can these be made? Can they be frozen? I want to make for my daughters wedding reception but I obviously don’t want to be cooking the day before…
Thanks! Nancy
Nancy, You can refrigerate them or freeze them. They are a great cookie for that. I would make a batch and freeze and then defrost first. Just to give it a test run, before making them for your daughters reception.
I think I’m going to make these for my mom for mother’s day. Any tips on how to package them so they won’t be a pile of crumbs when I get to her house?
Also an FYI, the printable recipe leaves off the step about roll into 1″ balls and place on a GREASED cookie sheet (might be important – I caught that and just wrote it in but wouldn’t want anyone else to bake up a pile of cookies that won’t come off the sheet)
Thank you for catching that! They are really fragile. I would try to package them so that they are only in a layer of one or two at most.
When I was a child ( and I’m now a grandmother of 11 (soon-to-be12!) I started making these incredible cookies every Christmas. They are actually called Swedish Melting Moments and when you taste them you’ll know why! I believe I pressed them with a glass BEFORE putting them in the oven but that is the only difference! Enjoy! Oh, the other recipe I made with the Melting Moments was Mamie Eisenhower’s Fudge which I got from the San Diego Union! Great memories!
Les uns ne croient jamais de facultés à autrui, prennent
toutes leurs idées comme neuves, comme si le monde était fait de la veille, ils ont une confiance illimitée en eux, et n’ont
pas d’ennemi plus cruel que leur personne.
Le guide permettra de réduire son poids en mettant en évidence tous les aliments qui
sont bénéfiques pour votre santé et votre perte de poids.
So glad I came across your site will be making the lemon cookies today, know they will be great…thank you
Donice- Hope you enjoy the recipe!
So soft & refreshing!! These cookies are a hit & the hint of lemon makes the cookies irresistible!
Natalie- They really are so good!
I just ate dinner, but these cookies still looks amazing. YUM!
Ivory- You should make some! They really are just as tasty as they look!
Lemon cookies have become a favorite of mine! They are perfectly soft & that icing is so smooth & delicious!
Kristyn- So happy you enjoyed them!
What if I wanted to “squish them down” with a cup (or form them into cookies) even before starting to bake? I don’t get why they have to bake a bit, then squished, & re bake… would they be fine if you just started baking in an actual cookie form as opposed to a ball?
Thanks in advance ❣️
Jolene- It is more for the look and size of the cookie. I don’t think they would cook evenly if you didn’t use the cup to flatten them.