If you’re searching for a treat that’s bright, buttery, and impossible to eat just one, Lemon Meltaways are your answer. These delicate, melt-in-your-mouth cookies are bursting with citrusy sunshine from real lemon zest and juice, all wrapped in a cloud of powdered sugar. Every bite delivers a soft, shortbread-like texture that literally dissolves on your tongue, making them a crowd-pleaser at any gathering. Whether you’re baking for a holiday, a picnic, or simply to brighten a rainy day, Lemon Meltaways bring a pop of flavor and pure joy to your cookie jar!
Ingredients You’ll Need
It’s truly amazing how a handful of simple ingredients can create such irresistible cookies. Each item here plays a unique role in building the flavor, the texture, and the signature look of Lemon Meltaways, so don’t skip a thing!
- Unsalted butter (softened): Provides richness and ensures that classic melt-in-your-mouth texture.
- Powdered sugar: Sweetens the dough and adds a super fine, tender crumb.
- Lemon zest: Packs a punch of fragrant, fresh lemony flavor you can’t get from juice alone.
- Fresh lemon juice: Adds bright, tangy citrus notes that make each bite pop.
- All-purpose flour: Gives the cookies structure while keeping them light and delicate.
- Cornstarch: The secret to that soft, almost sandy texture that just melts away.
- Salt: Enhances all the flavors and keeps the sweetness in balance.
- Powdered sugar (for coating): Creates that iconic, snowy finish and an extra layer of sweetness.
How to Make Lemon Meltaways
Step 1: Cream the Butter and Sugar
Start by beating together your softened butter and powdered sugar until the mixture is light and fluffy. This step is key for achieving those airy, tender Lemon Meltaways—don’t rush it! The butter should lose its yellow tint and look almost pale and creamy.
Step 2: Add Lemon Zest and Juice
Mix in the lemon zest and fresh lemon juice, making sure both are evenly distributed. The zest brings intense lemon aroma, while the juice infuses the dough with tang. This is when your kitchen will start to smell absolutely amazing!
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cornstarch, and salt. This simple step ensures the dry ingredients are evenly mixed and ready to blend gently into your wet mixture, so you don’t get any lumps.
Step 4: Make the Dough
Gradually add your dry ingredients to the butter mixture, stirring just until a soft dough forms. Be careful not to overmix here—just enough to bring everything together for the most tender Lemon Meltaways.
Step 5: Shape and Chill
Divide the dough into two equal parts and roll each into a log about 1 ½ inches thick. Wrap each log tightly in plastic wrap and chill for at least 1 hour. Chilling helps the dough firm up, making it easier to slice and ensuring your cookies hold their shape while baking.
Step 6: Slice and Bake
Preheat your oven to 350°F. Unwrap the dough and slice it into neat 1/4-inch rounds. Place the slices on a parchment-lined baking sheet, spacing them about an inch apart. Bake for 12 to 14 minutes, just until the edges show the faintest hint of gold.
Step 7: Powdered Sugar Coating
Let the cookies cool for five minutes, then gently toss them in powdered sugar while they’re still warm. This first coating melts slightly, clinging to each cookie. Cool completely, then toss in powdered sugar once more for that signature Lemon Meltaways finish.
How to Serve Lemon Meltaways
Garnishes
For an extra touch of beauty, sprinkle a little extra lemon zest on top or tuck a few edible flowers onto your serving platter. The contrast of bright yellow zest against the snowy sugar is irresistible and hints at the burst of lemon flavor inside.
Side Dishes
Lemon Meltaways pair perfectly with a hot cup of Earl Grey or chamomile tea, a cold glass of lemonade, or even a scoop of vanilla ice cream for a decadent dessert plate. Their lightness means they’re never too heavy to enjoy after a meal.
Creative Ways to Present
Try stacking Lemon Meltaways in a glass jar tied with a cheerful ribbon for a homemade gift, or arrange them on a tiered stand for a tea party spread. For a fun twist, sandwich a small dollop of lemon curd between two cookies for a “lemon meltaway sandwich.”
Make Ahead and Storage
Storing Leftovers
Place any leftover Lemon Meltaways in an airtight container at room temperature. They’ll stay beautifully fresh, soft, and flavorful for up to one week—if they last that long!
Freezing
The dough for Lemon Meltaways freezes wonderfully. Simply wrap the logs tightly in plastic wrap and pop them in a freezer bag. When ready to bake, let them thaw slightly in the refrigerator, slice, and bake as usual. Baked cookies can also be frozen in a single layer, then transferred to a container with parchment between layers.
Reheating
If you’ve frozen the baked cookies, let them thaw at room temperature for about 30 minutes. For a just-baked feel, you can warm them in a low oven (about 250°F) for a few minutes, then toss in powdered sugar again if needed.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice really makes a difference in Lemon Meltaways, giving the cookies their lively citrus flavor. Bottled juice can taste flat or even bitter, so I highly recommend squeezing your own lemons for the best results.
Why do my cookies sometimes spread too much?
If your Lemon Meltaways are spreading, it’s often because the dough wasn’t chilled long enough. Make sure the dough is firm before slicing and baking, and always start with cold dough for neat, round cookies.
Can I make Lemon Meltaways gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free blend (with xanthan gum, if possible). The cookies might be a bit more delicate, but the meltaway texture will still shine.
What’s the secret to the “meltaway” texture?
The combination of cornstarch and powdered sugar is key. Cornstarch keeps the cookies ultra-tender, while powdered sugar dissolves easily, creating that signature melt-in-your-mouth sensation.
How do I keep the powdered sugar from dissolving?
Double-coating is the trick: toss the cookies in sugar while warm so it sticks, then again after they’ve cooled for a beautiful, powdery finish that lasts. Store them in a dry place to help keep the coating intact.
Final Thoughts
I can’t wait for you to try these Lemon Meltaways in your own kitchen! They’re the kind of cheerful, crowd-pleasing cookies that brighten any day and spark big smiles with every bite. Whip up a batch, share them with friends and family, and watch them disappear in no time!
Print
Lemon Meltaways Recipe
- Prep Time: 15 minutes (plus 1 hour chilling time)
- Cook Time: 14 minutes
- Total Time: 1 hour 29 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Lemon Meltaways are delicate, buttery cookies infused with fresh lemon zest and juice, coated in powdered sugar for a melt-in-your-mouth citrus treat perfect for any occasion.
Ingredients
Cookie Dough
- 1 cup unsalted butter (softened)
- 1/3 cup powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 ¾ cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
For Coating
- 1/2 cup powdered sugar
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and 1/3 cup powdered sugar until light and fluffy, which helps to incorporate air for a tender texture.
- Add Lemon Flavor: Mix in the lemon zest and fresh lemon juice until well combined to infuse the dough with refreshing citrus notes.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to evenly distribute the dry components.
- Form Dough: Gradually add the dry ingredients into the butter mixture, mixing just until a soft dough forms without overworking to maintain tenderness.
- Shape and Chill: Divide the dough in half and shape each portion into a log approximately 1 ½ inches in diameter. Wrap each in plastic wrap and chill in the refrigerator for at least 1 hour to firm up.
- Preheat Oven: Set the oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
- Slice Cookies: Remove chilled dough from the refrigerator and slice into 1/4-inch thick rounds, placing them about 1 inch apart on the prepared baking sheets.
- Bake: Bake for 12 to 14 minutes or until the edges just begin to turn golden, ensuring they remain tender inside.
- First Coating: Let the cookies cool for 5 minutes on the baking sheet, then gently toss them in powdered sugar while they are still warm to get an initial coating.
- Final Cool and Coat: Allow the cookies to cool completely, then toss in powdered sugar again to achieve a delicate, sweet finish before serving.
Notes
- Store cookies in an airtight container for up to 1 week to maintain freshness.
- For an extra lemony zing, add a teaspoon of lemon extract to the dough.
- Make sure not to overbake the cookies to keep their melt-in-your-mouth texture.
- Use fresh lemon juice and zest for the best flavor impact.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 5 g
- Sodium: 25 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
