• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
Sugar Spun Run
  • All Recipes
  • Desserts
    • Cookies
    • Candy
    • Bars & Brownies
    • Cake
    • Pies
  • Breads
  • Savory
  • Breakfast
    • Muffins
    • Scones
  • Seasonal
    • Cozy Winter / Holiday Treats
    • Easter / Spring
    • Fall Recipes
    • Summer Recipes
  • Shop
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • All Recipes
  • Contact/Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
  • ×
    Home » Desserts » Cookies

    Lemon Meltaway Cookies

    December 14, 2023 By Sam 18 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    Two image collage of Lemon meltaways, top image of three cookies stacked top one missing a bite, bottom image of cookies iced on parchment paper neatly spead out

    Bright and citrusy lemon meltaway cookies will truly melt in your mouth! My recipe is simple yet so flavorful. Just seven ingredients! Recipe includes a how-to video!

    Stack of three lemon meltaway cookies with the top cookie missing a bite.

    Classic & Simple Lemon Meltaways

    This is a super simple shortbread recipe made with just seven ingredients (including the icing!). Don’t let its simplicity fool you though; these lemon meltaway cookies are bursting with flavor and taste so good, especially considering how few ingredients are needed. Plus, there’s no chilling required!

    Fresh lemons are a must here. The lemon flavor is bright and perfectly balanced; it’s present in the cookie but really pops in the lemon icing (which is just two ingredients!).

    This recipe is very similar to my whipped shortbread cookies, which is another simple, yet so flavorful cookie recipe (and requires no chilling as well). So many of you loved that recipe, so I have a feeling you will love this one too 💛

    What You Need

    We’ll use just seven ingredients for these lemon meltaway cookies (for both the cookies and the icing!).

    Overhead view of ingredients including lemons, flour, cornstarch, and more.
    • Flour. As with all of my recipes, it is very important to measure your flour properly. It can be very easy to over-measure your flour, which can cause your cookie dough to be dry and crumbly.
    • Butter. When making recipes with so few ingredients, it’s helpful to use good quality ingredients. While not mandatory, a pricier, European butter works especially well with this recipe to elevate the flavor even further. If you only have salted butter available to you, you can use that and skip the salt (note that this doesn’t work for all recipes; read my post on salted vs. unsalted butter to learn more).
    • Lemons. Fresh lemons are essential here! We’ll be using both the zest and the juice from our lemons. Make sure to zest your lemons before juicing them; I typically need two lemons here, but this will vary depending on the exact size of yours.
    • Sugar. We’ll use regular granulated sugar in the cookies themselves and powdered sugar in the lemon icing.
    • Cornstarch. This is key to the melt-in-your-mouth texture that is characteristic to lemon meltaway cookies (and also in my snowball cookies)!

    SAM’S TIP: Do not add vanilla extract! Vanilla doesn’t always pair well with fresh fruit flavor (which is why I also don’t use it in my orange cranberry cookies or lemon muffins) and can in fact bully the fresh flavor, so I leave it out here.

    This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Lemon Meltaway Cookies

    Make the Cookie Dough

    Four photos showing a lemon meltaway dough being mixed, rolled into balls, and flattened after baking.
    1. Cream the butter, sugar, and lemon zest together with an electric mixer.
    2. Whisk together the dry ingredients in a separate bowl, then gradually add them to the wet ingredients until completely combined.
    3. Scoop and roll into balls between your palms. I keep these cookies small, bite or two-bite sized. Place on a parchment lined baking sheet and bake.
    4. Gently flatten the cookies with the bottom of a measuring cup or glass immediately after baking. This will give you a flat surface for adding the icing, and slightly compressing the cookie like this makes for a super soft, melt-in-your-mouth texture.

    Lemon Icing

    Two photos showing a glaze being prepared and spooned over cookies.
    1. Whisk together the powdered sugar and lemon juice until smooth. Check for the proper consistency: the icing should ribbon off the whisk and hold its shape in the bowl for several seconds before dissolving.
    2. Spread the icing over the cooled cookies and garnish with lemon zest. Once the glaze has set, enjoy!

    SAM’S TIP: Add more sugar if your icing is too thin or add more juice if the icing is too thick. It’s impossible to mess it up!

    Overhead view of small lemon cookies topped with icing and lemon zest.

    Frequently Asked Questions

    Can I use this recipe for different flavored meltaway cookies?

    Sure! You can skip the lemon zest in the dough and use a splash of vanilla instead (same with the icing too!). Peppermint would be a fun flavor (maybe sprinkle some crushed peppermint candies on top of the icing?) and almond would be tasty too. I’d love to hear what you come up with!

    Can you freeze meltaway cookies?

    Yes you can! I would freeze the cookies before adding the icing, though, to help keep it from becoming sticky as it thaws. They should keep for several months in an airtight container in the freezer.

    Why are they called meltaway cookies?

    These cookies are called lemon meltaways because they truly melt in your mouth! They are incredibly tender and light, so the name is very fitting.

    Overhead view of two lemon meltaway cookies topped with icing and lemon zest.

    If you love lemon, consider trying my lemon tart or lemon meringue pie next!

    Enjoy!

    Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find all of my free recipe tutorials on YouTube 💜

    Stack of three lemon meltaway cookies with the top cookie missing a bite.

    Lemon Meltaway Cookies

    Bright and citrusy lemon meltaway cookies will truly melt in your mouth! My recipe is simple yet so flavorful. Just seven ingredients!
    Recipe includes a how-to video!
    5 from 22 votes
    Print Pin Rate
    Course: cookie, Cookies, Dessert, Dessert
    Cuisine: American
    Prep Time: 25 minutes minutes
    Cook Time: 8 minutes minutes
    Total Time: 33 minutes minutes
    Servings: 36 servings
    Calories: 111kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup (226 g) unsalted butter softened
    • ¾ cup (150 g) granulated sugar
    • 2 Tablespoons fresh lemon zest
    • 2 cups (250 g) all-purpose flour
    • 2 Tablespoons cornstarch
    • ½ teaspoon salt

    Lemon Icing

    • 1 ¾ cups (220 g) powdered sugar
    • 2 Tablespoons fresh-squeezed lemon juice
    • Lemon zest for garnish optional

    Recommended Equipment

    • Baking sheet
    • Mixing bowls
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350F (175C). Line a baking sheet with parchment paper and set aside.
    • In a large mixing bowl, combine butter, sugar, and lemon zest and use an electric mixer to cream until light and fluffy.
      1 cup (226 g) unsalted butter, ¾ cup (150 g) granulated sugar, 2 Tablespoons fresh lemon zest
    • In a separate, medium sized bowl, whisk together flour, cornstarch, and salt.
      2 cups (250 g) all-purpose flour, 2 Tablespoons cornstarch, ½ teaspoon salt
    • Gradually add dry ingredients to wet, stirring until completely combined.
    • Scoop dough into 1 Tablespoon-sized balls, rolling gently between your palms to create a smooth ball. Place on baking sheet, spacing cookies at least 2 inches apart.
    • Transfer to center rack of 350F (175C) oven and bake for 8-10 minutes.
    • When cookies are finished baking, immediately use a clean, flat surface to lightly flatten the surface of each cookie (a measuring cup or glass works well). Allow cookies to cool completely before adding lemon icing.

    Lemon Icing

    • In a small mixing bowl, whisk together powdered sugar and lemon juice until completely combined and smooth. Mixture should be slightly thick and, when the whisk is lifted, should ribbon back into the bowl and hold its shape for several seconds before dissolving back into the bowl. If your icing is too thick, add more lemon juice. If it’s too thin, add more sugar.
      1 ¾ cups (220 g) powdered sugar, 2 Tablespoons fresh-squeezed lemon juice
    • Spoon a small amount of glaze onto the completely cooled cookie, and use the back of the spoon to spread evenly over the top. If desired, garnish with lemon zest.
      Lemon zest for garnish
    • Allow cookies to sit until glaze is firm before enjoying.

    Notes

    Storing

    Store in an airtight container at room temperature for up to 5 days.

    Nutrition

    Serving: 1serving | Calories: 111kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 33mg | Potassium: 11mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.3mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Related Recipes

    • Slice of lemon pound cake on a white plate.
      Lemon Pound Cake Recipe
    • stack of lemon cookies
      Lemon Cookies
    • Lemon poppy seed scones, iced
      Lemon Poppy Seed Scones
    • Four halves of a lemon poppy seed cookies stacked on top of each other.
      Lemon Poppy Seed Cookies
    « Italian Cookies
    Cranberry Cake »

    Reader Interactions

    Comments

    1. Sherri Huff

      March 13, 2024 at 4:42 pm

      These cookies are delicious! So easy to make and are yummmmmmmmmy!

      Reply
      • Sam

        March 14, 2024 at 8:43 pm

        I’m so glad you enjoyed them so much, Sherri! 🙂

        Reply
    2. Allie

      February 16, 2024 at 6:04 pm

      5 stars
      Easy and delicious! I didn’t have any more lemon zest to sprinkle on top so I sprinkled granulated sugar on each and they are so cute!

      Reply
      • Sam

        February 17, 2024 at 1:38 pm

        I’m so glad you enjoyed them so much, Allie! 🙂

        Reply
    3. Ann

      December 20, 2023 at 5:34 pm

      Thank you so much! I had to make cookies that were chocolate and egg allergy friendly and this cookie worked so well. I thinned the icing with a bit of milk and no one could tell what was missing.

      Reply
      • Sam

        December 20, 2023 at 9:03 pm

        I’m so glad everyone enjoyed them so much, Ann! 🙂

        Reply
    4. Debra Fish

      December 19, 2023 at 9:07 am

      5 stars
      Made this recipe for Christmas and the cookies has robust flavors. very delicious and easy to make.

      Reply
      • Sam

        December 19, 2023 at 9:08 am

        Thank you so much for trying my recipe and letting me know how it turned out for you, Debra, I really appreciate it!

        Reply
      • Christine

        December 19, 2023 at 12:18 pm

        5 stars
        love this receipe! 😋 so good!!! However, the cookies seem to spread too much, any suggestions?

        Reply
        • Sam

          December 19, 2023 at 2:07 pm

          I’m so sorry to hear that, Christine! The most likely culprits on this are the butter being too softened or there may have needed just a bit more flour. 🙁

    5. Sam

      December 18, 2023 at 3:02 pm

      My cookies spread. This keeps happening to other cookies as well, such as the chocolate chip snowball cookie. Am I letting my butter get too warm?
      Love all your recipes despite my flaws. They are still very tasty. 🙂

      Reply
      • Sam

        December 19, 2023 at 2:16 pm

        Hi Sam! It’s possible the butter may be getting too warm. Are you making any other substitutions? Are you weighing your flour?

        Reply
    6. Dayla

      December 17, 2023 at 12:20 pm

      I applaud you for putting the ingredients in the directions!! I’ve been saying this is what is needed for years, I hate scrolling back up to the recipe with ingredients on my fingers haha👏🏼👏🏼👏🏼

      Reply
      • Kim

        December 21, 2023 at 12:57 pm

        I agree! It’s a wonderful addition and much appreciated.

        Reply
    7. Fran

      December 17, 2023 at 9:31 am

      I’m celiac and would love to try these with all-purpose gluten free flour. Do you know if this would be an issue?

      Reply
      • Sam

        December 17, 2023 at 9:06 pm

        Hi Fran! I have not tried it so I can’t say for sure how it would turn out. Please let me know how it goes if you do try it. 🙂

        Reply
    8. Crystal Tidwell

      December 14, 2023 at 10:46 am

      could you use oranges instead of lemons and do the recipe the same way?

      Reply
      • Sam

        December 14, 2023 at 12:08 pm

        I think it’s worth a try, but it’s worth noting that oranges are sweeter than lemons and I typically find you need more juice/zest from the orange than you would from the lemon in order to get the same flavor to shine through. Also, orange zest is much wetter than lemon so sometimes it can negatively affect the texture of the cookie. I do have an orange cookie that’s similar coming next week, if that is helpful!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

    Most Popular

    flaky biscuit on white cloth

    Easy Homemade Biscuits

    Pizza dough in glass bowl, after rising

    The Best Pizza Dough Recipe

    one bite missing from a slice of vanilla cake with chocolate frosting

    The Best Vanilla Cake Recipe

    Slice of cheesecake

    The Best Cheesecake Recipe

    Potato soup in bowl, with toppings

    The Ultimate Creamy Potato Soup

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    The WORST Chocolate Chip Cookie Recipe

    Cozy Soups

    bowl of chicken corn chowder topped with bacon and green onions

    Chicken Corn Chowder

    White Chicken chili in a bowl with toppings

    White Chicken Chili

    Blue bowl of beef stew with chunks of beef, carrots, and potatoes.

    Beef Stew Recipe

    white bowl of hearty homemade tomato soup garnished with parmesan cheese, fresh basil, and cracked black pepper

    Tomato Soup Recipe

    french onion soup in white bowl

    French Onion Soup

    Bowl of turkey chili topped with sour cream, avocado, and shredded cheese.

    Turkey Chili (Great for leftover Turkey!)

    places sugar spun run has been featured (Women's Day, Redbook, Good Housekeeping, Country Living, the huffington post, People, Delish, MSN, TLC, Parade, Better Homes & Gardens, Buzzfeed)
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    Privacy Policy|Accessibility Statement

    Footer

    ↑ back to top

    ABOUT

    • About Me
    • Policies, Disclosure & Privacy
    • Terms of Use

    CONTACT

    • Contact
    • Work with Me!

    © 2020 Sugar Spun Run. All Rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    Name and email are required